Emirati Makbous Recipe (Traditional Emirati Style)

 

Here's a detailed traditional recipe for Emirati makboos (majboos), a fragrant spiced rice dish beloved throughout the UAE. Similar to biryani, it features distinct Gulf flavors, featuring dried limes, aromatic spices, and slow-cooked meat or chicken.

Emirati Makbous Recipe (Traditional Emirati Style)

Preparation Time: 30 Minutes

Cooking Time: 1 Hour 30 Minutes

Serves: 4-6

Ingredients

For Meat or Chicken:

·         1 kg Chicken (cut into pieces) or Lamb (medium-sized pieces with bone)

·         2 tablespoons Ghee or Vegetable Oil

·         1 large Onion, finely chopped

·         4 garlic cloves, minced

·         1 inch piece of ginger, minced

·         2 medium tomatoes, minced

·         2 dried limes (loomi, pierced with a knife)

·         1 tablespoon tomato paste

·         2-3 green chilies (optional, for a spicy flavor)

·         1 cinnamon stick

·         4 cardamom pods

·         1 bay leaf

·         1 teaspoon turmeric powder

·         1 & 1/2 tablespoons Ground cumin

·         1 teaspoon ground coriander

·         1 teaspoon black lime powder (lemon powder, optional)

·         1 teaspoon ground black pepper

·         Salt to taste

·         1.5 litters of water (or as needed for the meat)

For the rice:

·         2 cups basmati rice (soaked in water for 30 minutes, then drained)

·         3 tablespoons ghee or oil

·         1 small onion, finely chopped

·         1 cinnamon stick

·         3 cardamom pods

·         2 cloves

·         1 bay leaf

·         Dried lime (lemon)

·         1 teaspoon salt (to taste)

·         4 cups cooked meat/chicken broth

·         For garnish (optional but traditional):

·         2 tablespoons fried onions

·         2 tablespoons fried raisins

·         2 tablespoons fried almonds or cashews

Instructions:

Prepare the meat or chicken:

In a large, heavy pot, heat the ghee or oil over medium heat.

Add the sliced ​​onions and sauté until golden.

Add the chopped garlic and ginger and cook for about a minute until fragrant.

Add the whole spices—cinnamon, cardamom, cloves, and bay leaves—and sauté for 30 seconds.

Add the chopped tomatoes, tomato paste, turmeric, cumin, coriander, peppercorns, and salt. Mix well.

Add the meat or chicken pieces and sauté until browned on all sides.

Punch the dried limes (loomi) and drop them into the pan.

Pour in enough water to cover the meat. Bring to a boil, and then reduce the heat.

Chicken: Simmer for 30-40 minutes.

Lamb: Simmer for 60-90 minutes (until tender).

Once tender, remove the meat/chicken and reserve the broth—you will use it to cook the rice.

Prepare the Rice:

In another large pot, heat the ghee or oil.

Add the chopped onions and sauté until golden.

Add the cinnamon stick, cardamom, cloves, bay leaves, and dried lemons. Stir for 1 minute.

Add the drained basmati rice and stir gently for 2 to 3 minutes until coated with the oil and spices.

Add about 4 cups of the remaining hot stock.

Adjust salt to taste and bring to a boil.

Reduce the heat to low, cover tightly, and simmer for 15-20 minutes until the rice is tender and fluffy.

Combine the ingredients and steam:

Arrange the cooked pieces of meat or chicken on top of the rice.

Sprinkle a few drops of rose water or saffron water (optional) for added flavor.

Cover the pot with a tight lid or aluminium foil and steam over low heat for 10-15 minutes.

Turn off the heat and let it sit covered for another 10 minutes before serving.

Garnish and Serve:

Float the rice gently with a fork.

Transfer the Makbous to a large serving platter.

Garnish with fried onions, raisins, and nuts.

Serve hot with harissa (a spicy Emirati tomato sauce) or yogurt.

Chef's Tips:

Loomi (dried lime) gives the Makbous its distinctive flavor—don't miss it!

You can use chicken stock cubes if your stock isn't rich enough.

For a richer flavor, use a shoulder or leg of lamb on the bone.

Add rosewater-soaked saffron before the final steaming for a regal touch.

Serving Suggestion:

Machboos is commonly served at family gatherings and festivals in the UAE, with yogurt, cucumber salad, and pickles.