Machboos rubyan

Method

1. 1 Peel and devein the shrimp, then marinate with turmeric powder, minced garlic, and salt for 15 minutes.
2. 2 Sauté onions with cardamom and baharat for 6 minutes until the onions turn golden brown.
3. 3 Add the tomatoes and punctured lemon slices, stir for 5 minutes, then add water and bring to a boil.
4. 4 Add the rinsed basmati rice and cook for 15 minutes. When the water is almost gone, arrange the shrimp on top.
5. 5 Cover and steam for another 8 minutes until the shrimp are just cooked through, then fluff and sprinkle with parsley.

With an appliance

• Oven 58 min

  Replace step 5: cover the rice cooker and place it on the bottom rack of the oven at 190 degrees for 7 minutes; this is only about 1 minute faster, but the shrimp cook evenly on the surface, there's no need to open the lid to check, and the rice grains are less likely to burn.