👨‍🍳 Instruktioner

1. 1

   Rinse the basmati rice until the water runs clear. Soak in water for 20 minutes, then drain.

   💡 Proffstips: Soaking ensures fluffy rice.
2. 2

   In a large pot, heat vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

3. 3

   Add minced garlic and grated ginger, and cook for 1 minute until fragrant.

4. 4

   Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes soften and the mixture thickens, about 5-7 minutes.

5. 5

   Add the machboos spice mix, dried lime (loomi), salt, and black pepper. Stir well to combine.

   💡 Proffstips: Ensure the dried lime is pricked to release its flavor.
6. 6

   Add the shrimp to the pot and cook for 2-3 minutes until they just start to turn pink. Do not overcook.

7. 7

   Add enough water to cover the shrimp and vegetables (about 3-4 cups). Bring to a boil, then reduce heat, cover, and simmer for 10 minutes to allow flavors to meld.

8. 8

   Remove the shrimp from the pot and set aside. Strain the cooking liquid into a separate pot, discarding the solids.

   💡 Proffstips: Straining ensures a clean base for the rice.
9. 9

   Bring the strained liquid to a boil. Add the drained basmati rice and the soaked saffron (including the water). The liquid level should be about 1 inch above the rice. Season with salt if needed.

   💡 Proffstips: Saffron adds a beautiful color and aroma.
10. 10

    Reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

11. 11

    Gently stir the cooked shrimp back into the rice. Garnish with chopped cilantro and parsley.

    💡 Proffstips: Stir gently to avoid breaking the shrimp.
12. 12

    Serve hot, often with a side of yogurt or a simple salad.

    💡 Proffstips: A squeeze of fresh lemon juice can brighten the flavors.