Shrimp Kabsa

Prep:

1. Peel the shrimp and devein. Rinse and keep drained.
2. Rinse the rice thoroughly, several times till the water runs clear.
3. Soak this rice for 10 minutes only and then keep drained.
4. Grind the onion, ginger, garlic and green chili for cooking the shrimp to a course paste.

Marinate shrimp :

1. Marinate the cleaned shrimp with this and set aside for 30 minutes.

Prepare Tomato Puree:

1. Add 2 tomatoes to a saucepan. Cover with water and boil till the skin is coming off.
2. Drain and allow to cool completely. Remove the skin and blend to a puree without adding water. Set aside.

Prepare Spice Mix:

1. Grind all the ingredients for the Kabsa Spice Powder to a powder and set aside.

Cook the Shrimp:

1. After 30 minutes of marinating, add salt to the shrimp and mix.
2. Without adding water, add these marinated shrimp to a nonstick pan or earthenware pot.
3. Heat on medium flame. Stir occasionally. Precisely after 5 minutes from adding to the pot, strain the prawns from the liquid that has developed in the pan. Reserve this liquid and the shrimp separately.
4. (The shrimp should have turned opaque by now, without being fully cooked).
5. To the strained shrimp, add the lime powder and chilli powder. Toss well.
6. Heat ¼ cup of the oil in a non stick pan and add the prawns. Fry quickly, about 30 seconds per side only. You want to just get a slightly crisp texture around the edges.
7. Add the liquid left from initial cooking of the shrimp the pan now.
8. Cook, stirring till the gravy coats the shrimp nicely, without becoming dry.
9. Turn off the heat and set aside.

Cook the fragrant Rice:

1. To a pressure cooker or pot, add the remaining oil.
2. Add the ginger and garlic and sauté BRIEFLY till fragrant.
3. Add the chopped onion and sauté till very soft and just changing color.
4. Next add the chopped tomato and cook, stirring occasionally till softened to a pulp.
5. Add the prepared Kabsa Spice Powder now.
6. Stir till the raw smell is gone and it smells very aromatic. Make sure you do not burn the spices.
7. Add the chicken bouillon cube and mash into the mixture.
8. Add the prepared tomato puree. Cook till the oil separates on low heat, about 3 minutes.
9. Meanwhile heat the butter in another pan and add the drained rice.
10. Fry the rice till each grain is nicely coated and the rice is lightly toasted.
11. When the oil has separated in the pressure cooker, add the tomato paste and stir through till heated, about 1 minute.
12. Add the fried shrimp now and stir to incorporate. Also add all the pan drippings. (Optional: reserve some shrimp for the top garnish).
13. Now add the chopped mint and coriander and cook till wilted.
14. Measure 5 ¼ cups of hot boiled water and add to the cooker. (I rinse out the pot used, for cooking the shrimp, the pan used for frying as well as the bowl in which the shrimp was set aside with this hot water to keep maximum flavors).
15. Bring to boil. Add salt and dried lime as well as the fried raw rice.
16. Close cooker and place the pressure regulator. Cook for 2 steam whistles.
17. Allow to cool naturally.
18. Open and fluff up immediately. The rice will be moist. It will be perfect after resting briefly. Garnish the top with the reserved shrimp if desired as well as toasted pine nuts.