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Ingredients 20 items

  • 1 kg peeled shrimps
  • 1 medium piece lemon for lemon juice
  • 3 tablespoons Vegetable oil
  • 1 medium Onion or 150 g chopped
  • 4 cloves crushed Garlic
  • 1 medium Potato or 200 g cut as small cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground turmeric
  • 2 medium Tomatoes or 300 g finely chopped
  • 1 tablespoon Tomato paste
  • 2 tablespoons Coriander leaves chopped
  • 2 tablespoons fresh parsley chopped
  • 2 cubes MAGGI Chicken Stock
  • 1.5 cups Water or 375 ml
  • For the rice:
  • 2 cups White rice or 400 g
  • 3 cups Water or 750 ml
  • 2 tablespoons Vegetable oil

How to prepare

  1. Clean shrimps then mix with lemon juice and set aside.
  2. Heat oil in a large saucepan, cook onions and garlic with stirring for 5-6 minutes or until golden brown.
  3. Add potato and stir for 2 minutes then add shrimps, and all spices, tomato, tomato paste, coriander and parsley and cook for 5-6 minutes.
  4. Add MAGGI Chicken Stock cubes and water and simmer for 10–15 minutes then serve with the white rice.
  5. For the rice: Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again.
  6. Add 3 cups of water to a large saucepan. Add rice, and oil.
  7. Bring to a boil then from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15-20 minutes or until rice is cooked.

Nutritional informations

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