Machboos is a traditional spiced rice dish popular in Bahrain, Kuwait, Qatar, and the United Arab Emirates

 

Machboos (also spelled Majboos, Kabsa, or Machbus) is a traditional spiced rice dish popular in the Gulf region, especially Bahrain, Kuwait, Qatar, and the United Arab Emirates. It's similar to biryani, but with a unique Gulf Arab flavor, and is typically prepared with chicken, lamb, or fish. 

Here's a detailed and authentic recipe for Chicken Machboos, including the spice mix (Baharat) and preparation steps.

Chicken Machboos (Serves 4–6)

Ingredients:

For the Baharat Spice Mix:

·         1 tablespoon black peppercorns

·         1 tablespoon coriander seeds

·         1 tablespoon cumin seeds

·         1 tablespoon paprika

·         1 teaspoon turmeric

·         1 teaspoon cinnamon

·         1 teaspoon ground cardamom or 4-5 pods

·         1/2 teaspoon cloves

·         1/2 teaspoon nutmeg

·         1/2 teaspoon dried or fresh ginger

Instructions: Toast the whole spices (pepper, coriander, cumin, cardamom, cloves) in a dry pan until fragrant.

Let cool, then grind. Mix with the ground spices.

For the chicken:

·         1 whole chicken (cut into 6-8 pieces) (bone-in, preferably skinless)

·         Salt and pepper to taste

·         2 tablespoons Baharat spice mix

·         1 teaspoon turmeric

·         2 tablespoons oil or ghee

·         2 finely sliced ​​onions

·         6 cloves garlic, minced

·         1 inch grated ginger

·         2 tomatoes, finely chopped

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

·         2 cinnamon sticks

·         4 cloves

·         5 cardamom pods

·         1 bay leaf

·         1 teaspoon ground cumin

·         1 teaspoon coriander powder

·         1/2 teaspoon chili powder (adjust to taste)

·         4 cups water or chicken broth

·         2.5 cups basmati rice (washed and soaked for 30 minutes)

·         1/4 cup chopped cilantro

·         1/4 cup chopped parsley

·         Juice of half a lemon

·         Optional: raisins almonds, pine nuts for decoration

Instructions:

Marinate the chicken (optional, but recommended):

Rub the chicken with salt, pepper, turmeric, and 1 tablespoon of Baharat. Let it marinate for 30 minutes to 2 hours.

Sauté the aromatics:

In a large, heavy-bottomed pot or Dutch oven, heat the oil or ghee.

Add the sliced ​​onion and cook until golden and caramelized (this gives it a richer flavor).

Add the garlic and ginger.

Sauté for another minute.

Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and the loomi. Stir until fragrant.

Add the tomatoes and cook until soft and the oil separates.

Add the remaining baharat, cumin, coriander powder, turmeric, and chili powder.

Cook for one minute to allow the spices to blend. 

Cook the chicken:

Add the chicken pieces and sear until lightly browned on all sides.

Add 4 cups of water or chicken broth. Bring to a boil.

Reduce heat and simmer for 25-30 minutes, or until the chicken is tender.

Remove the chicken and set aside. Strain the broth if necessary (optional for a softer texture).

Cook the rice:

Add the soaked and drained basmati rice to the pot with the chicken broth.

Add lemon juice, chopped cilantro, and parsley.

Taste and adjust the salt.

Bring to a boil, then reduce heat to low, cover tightly, and let the rice cook for 15-20 minutes until all the liquid is absorbed.

Finish the dish:

While the rice is cooking, you can roast or bake the chicken for 10-15 minutes to crisp it up (optional, but it adds more flavor).

Once the rice is done, fluff it gently with a fork.

To serve:

Turn the rice into a large serving dish.

Top with the chicken pieces.

Garnish with fried raisins, almonds, pine nuts, or caramelized onions if desired.

Serve with a side of daqoos (Gulf-style tomato and chili sauce), yogurt, or salad.

Daqoos (Optional Sauce):

Ingredients:

• 2 chopped tomatoes
• 2 garlic cloves
• 1 small chili (or to taste)
• Salt, pepper, lemon juice
• 1 tablespoon olive oil

Instructions:

Mix all ingredients until you have a smooth sauce.

Simmer for 10-15 minutes until slightly thickened.

Adjust the salt, lemon juice and spices.