Shrimp Kabsa with Salata Hara

Shrimp Kabsa

Ingredients (Serves 2 – 3)

Recipe courtesy –  Adapted from here

1. Basmati Rice – 1 cup

2. Shrimp (medium sized) – 12 – 15, cleaned (reserve the prawn shells and tails)

3. Butter – 1 tbsp

4. Garlic – 2, minced

Turmeric powder – 1/8 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/4 tsp

Cumin powder – 1/8 tsp

Pepper powder –  1 pinch

Bell pepper – 2 tbsp, chopped

Salt – To taste

5. Cilantro – 2 – 3 tbsp, minced

6. Toasted Pine nuts / sliced almonds – to garnish

For shrimp stock

7. Butter – 1 tbsp

8. Onion – 1/2 cup, sliced

9. Garlic – 2 large, chopped

Ginger – 1/2 inch, chopped

Green chilies – 1- 2, slit

Carrot – 1 small, chopped

Tomato – 2 small

Cilantro – 1/4 cup, chopped

Turmeric powder – 1/4 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/2 tsp

Pepper powder – 1/4 tsp

Whole spices – Cardamom – 3, cloves – 5, cinnamon stick – 1 inch piece (Crushed)

Bay leaf – 1

Prawn shells (from 12 – 15 medium prawns)

Water – 2 – 2.5 cups or as required

Salt – To taste

Method

1. Heat 1 tbsp butter in a sauce pan. Add 1/2 cup sliced onion and saute for a few minutes. Add all the other ingredients numbered 9 and saute for a few minutes. Add 2 – 2.5  cups of water and bring slowly to a boil. Reduce heat and cook 45 minutes – 1 hour. Pour more hot water, if required. Remove stock from heat and strain. Press all liquid from the shells and vegetables, then discard them. Taste-check the stock and add salt, if required. We need around 1.5 cup stock for 1 cup basmati rice. Some varieties of basmati rice may need 2 cups of water/stock. If the stock is not enough, add some hot water to make it 2 cup.

2. Soak basmati rice in enough water for 20 minutes. Drain well.

3. Heat 1 tbsp butter in a pan. Add cleaned shrimp and all the ingredients numbered 4. Saute for 3 – 4 minutes until the shrimp is 3/4 th done. Add 2 tbsp chopped cilantro and mix well. Transfer to a bowl.

4. To the same pan, add drained basmati rice and the shrimp stock. Bring to a boil. Taste-check for salt. Cover and cook for 3 minutes over medium-high heat. Bring down the heat to low. Again cover and cook at low heat for 5 – 6 minutes until rice gets almost done. Open the lid and add the shrimp pieces. Mix gently. Immediately cover the lid and cook for a minute. Switch off. Keep covered for 10 – 15 minutes. Open the lid and mix gently. Enjoy with Salata Hara!

-This is a mildly spiced dish, you can add more spice powders if you prefer.

Salata Hara (Arabic Tomato Salsa)

Tomato, ripe – 2 medium, chopped

Cilantro – 3 tbsp, chopped

Green chilly – 1 – 2 (mild or medium spicy), chopped

Garlic – 1 small, chopped

Lemon juice –  2 – 3 tsp

Cumin powder – 1 pinch

Salt – To taste

Coarse grind all the above ingredients in the large jar of a mixie. Taste-check for salt and add more lemon juice, if required.

 

Shrimp Kabsa

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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