This version typically features richly spiced chicken or lamb, dried limes (loomi) for a signature tang, and fragrant basmati rice cooked in a flavorful homemade stock.
Traditional
Recipe of Kuwaiti Machboos
Spiced Meat and Rice with Loomi (Dried Lime)
Preparation Time: 30
minutes
Cooking Time: 1.5 – 2
hours
Serves: 5–6 people
Ingredients
For
the Chicken
·
1 whole chicken (about 1.5 kg), cut into large
pieces
·
2 tbsp vegetable oil or ghee
·
2 medium onions, finely chopped
·
6 cloves garlic, minced
·
1 tbsp fresh ginger, grated
·
2 dried black limes (loomi), pierced with a fork or
knife
·
2 bay leaves
·
4–5 green cardamom pods
·
1 cinnamon stick
·
5–6 whole cloves
·
1/2 tsp whole black peppercorns
·
1 tsp ground turmeric
·
1 tsp ground cumin
·
1 tsp ground coriander
·
1/2 tsp ground cinnamon
·
1/2 tsp paprika or chili powder (optional)
·
Salt and black pepper to taste
·
4–5 cups water
For
the Rice
·
2 cups basmati rice, rinsed and soaked for 30 minutes
·
1 large tomato, finely chopped
·
1 small green chili, slit (optional)
·
1/4 tsp saffron threads soaked in 2 tbsp rose water
or warm water
·
1/4 cup raisins (optional)
·
1/4 cup toasted slivered almonds or pine nuts (for
garnish)
1 tbsp ghee or butter
Instructions
Cook
the Meat
·
Heat oil or ghee in a large heavy pot over medium
heat.
·
Add chopped onions and sauté until golden brown.
·
Stir in the garlic and ginger; cook for another
minute until fragrant.
·
Add the meat and brown it well on all sides.
·
This caramelization is the key to deep flavor.
·
Add all the spices and whole aromatics: turmeric,
cumin, coriander, cinnamon, black peppercorns, cardamom, bay leaves, cloves,
loomi, and paprika if using.
·
Season with salt and pepper, and then pour in water
to cover the meat.
·
Bring to a boil, skimming off any scum that floats
to the top.
·
Lower the heat and simmer covered:
For
chicken: simmer about 45 minutes
For
lamb: simmer about 1.5 hours, until tender
·
Once cooked, remove the meat and set aside.
· Strain and reserve the stock.
Cook
the Rice
·
In the same pot (or a new one), melt 1 tbsp ghee or
butter.
·
Add the chopped tomato and green chili (if using);
cook until the tomato breaks down and softens.
·
Add the drained rice and stir gently to coat the
grains in flavor.
·
Add reserved stock about 3 to 3.5 cups.
·
Gently stir in the soaked saffron and loomi.
·
Bring to a boil, and then reduce heat to low.
·
Cover the pot tightly and simmer for about 15–20
minutes, or until rice is cooked and fluffy.
·
In the last 5 minutes, place the cooked meat back
on top of the rice, cover, and let it steam together.
·
While the rice finishes cooking, toast the almonds
or pine nuts in a dry pan or with a little ghee until golden.
·
If using raisins, you can also lightly sauté them
until plump.
·
Once rice is done, let it sit covered for 10
minutes, then fluff gently with a fork.
· Garnish with toasted nuts, raisins, and chopped parsley.
Serving
·
Serve Machboos hot with:
·
Daqoos (a spicy tomato-garlic sauce)
·
Yogurt or cucumber Raita
·
Pickled vegetables or green salad
Tips
·
Loomi (dried lime) is the soul of Kuwaiti
Machboos—look for whole black dried limes in Middle Eastern stores.
·
Browning the meat well early on enhances flavor
depth.
·
Soaking the rice helps prevent mushiness and
ensures fluffiness.
·
For even richer flavor, use ghee instead of oil.
Would you like me to include a recipe for Daqoos sauce as well? It's the perfect companion to Kuwaiti Machboos!
