Murabyan

Ingredients

Quantities for 5 servings.

• 1 kg Prawns, shell-on
• 500 g Basmati rice
• 3 piece Onions
• 80 g Dill
• 40 g Coriander
• 2 piece Dried lime
• 2 piece Tomatoes
• 2 tsp Turmeric
• 1 tbsp Bizar spice mix
• 5 clove Garlic
• 80 g Ghee
• to taste Salt

Method

1. Peel the prawns and keep the shells and heads.
2. Fry the shells in a spoon of ghee for five minutes, cover with a litre of water and simmer twenty minutes. Strain.
3. Rinse the rice and soak it twenty minutes.
4. Fry the onion in ghee until golden, then add the garlic, turmeric and bizar.
5. Add the tomatoes, the pierced limes and half the dill, pour in the prawn broth and season.
6. Add the rice, cover and cook fifteen minutes on a low heat without opening it.
7. Lay the prawns and the rest of the dill on top, cover and give it five minutes. Rest ten and serve.