For the machboos
For the marinated shrimps
To make the machboos, boil the water in a stock pot and add the shrimp heads. Cook for 15 minutes and strain. Reserve the water.
Wash and soak the rice in cool water.
In a heavy bottomed saucepan, heat the oil and sauté the onions and capsicums. Add the garlic and coriander and mix well, followed by half the bay leaves. Then add the Baharat, chilli powder, turmeric powder and cumin powder.
Add the shrimp heads stock and stir. Add the tamarind pulp and mix. Add the dried lemons.
Once it comes to a boil, add the rice and cook over a medium heat till the rice absorbs the stock. Once almost all the stock has been absorbed, pour the butter on top and mix slightly. Cover with a sheet of aluminium foil and cook for another 15 minutes over a low heat. Once done, remove from the heat and set aside.
To prepare the shrimps, marinate them with turmeric powder, Baharat and salt. Deep fry the shrimps till cooked.
To serve, arrange 350-400g rice on a plate and place the fried shrimps along with one piece of dried lemon on top.