Middle EasternKuwaiti Murabyan (Spiced Shrimp Rice)
Gulf shrimp seared with turmeric and cumin, then buried in basmati rice cooked with golden onion, dried lime, tomato and saffron so they finish in the steam. Murabyan takes its name from rubyan, the Gulf word for shrimp.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
20 minutesRinse the rice and soak it for 20 minutes.
Success cueWhite, opaque grains.
- 02
Shrimp
3 minutesHigh heatToss the shrimp with the turmeric, 1 g of the cumin and 2 g of the salt. Sear them in the oil over high heat for 1 minute per side and set aside.
Success cueShrimp just pink and curled.
- 03
Base
13 minutesMedium heatIn the same pot, melt the butter and cook the chopped onion for 10 minutes until golden. Add the garlic for 1 minute, then the rest of the cumin, the ground ginger, cinnamon, cardamom, black pepper, ground dried lime and tomato paste for 2 minutes.
Success cueGolden onion in a fragrant brick-red paste.
- 04
Rice
8 minutesHigh heatPour in the water with the rest of the salt and the saffron and bring to a boil. Add the drained rice and cook uncovered on high heat for 6 minutes until the water drops to the level of the rice.
Success cueSmall holes appear on the surface of the rice.
- 05
Steaming
15 minutesLow heatPush the shrimp into the rice, cover tightly and cook on the lowest heat for 15 minutes.
Success cueTender rice with separate grains.
Watch outShrimp are done when opaque all through.
- 06
Serving
2 minutesSprinkle the lime juice over the rice, fluff it gently and scatter with chopped cilantro.
Success cueOrange-gold rice with pink shrimp and green herbs.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The butter and golden onion at the base give murabyan its sweet, rich taste under the sharp dried lime.
- • Sear the shrimp only briefly; they finish cooking in the rice.
- • If you buy shrimp in their shells, simmer the shells in the water for 15 minutes and strain it before cooking the rice.
Common mistakes
- • Cooking the shrimp with the rice from the start, so they turn tough.
- • Stirring the rice once the lid is on, which breaks the grains.
Substitutions
- • Instead of butter: ghee
- • Instead of lime juice: lemon juice
Serving ideasServe with a tomato daqqus, lemon wedges and a cucumber and yogurt salad.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 640
- Protein
- 38.8g
- Carbs
- 89.8g
- Fat
- 13.3g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Shellfish, Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Was murabyan made with dried shrimp?
Yes. Before refrigeration, Kuwaiti and Bahraini cooks used sun-dried shrimp; fresh shrimp is what most homes use today.
How do I keep the shrimp from turning rubbery?
Sear for just a minute per side and let the steam of the rice finish them. Overcooked shrimp curl tightly into an O.
Can I use frozen shrimp?
Yes. Thaw it in the fridge and pat it very dry, or it steams instead of searing.
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