Instructions

1. Sautéing the Aromatic Base

   In a deep pot, heat ghee or oil over medium heat, then add the onion, cinnamon stick, and pierced dried limes; stir until the onion softens and turns light golden. · 6 min
2. Preparing and Simmering the Base

   Add the garlic and ginger, and sauté for one minute until fragrant, then add the tomato paste, chopped tomatoes, turmeric, and machboos spice blend, and let the mixture simmer down into a thick sauce. · 5 min
3. Sautéing the Shrimp

   Add the fresh dill and coriander, followed by the cleaned shrimp, and sauté quickly with the mixture just until they turn slightly pink without overcooking, so they remain tender. · 4 min
4. Preparing the Broth

   Pour the boiling water over the mixture and add the salt and whole green chili peppers; let the broth simmer over low heat for 4 minutes to allow the flavors to meld. · 4 min
5. Adding the Rice and Boiling

   Carefully add the drained rice, making sure the broth level covers the rice by about one and a half centimeters. Let it boil vigorously over high heat until most of the liquid is absorbed and steam vents appear on the surface. · 6 min
6. Steaming and Resting the Rice

   Cover the pot tightly, reduce the heat to the lowest possible setting, and let the machboos steam and cook through completely, then remove from heat and let it rest before serving. · 20 min

Nutrition / serving

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