Chef Level Omani Madrouba; a Guide

Omani Madrouba, a beloved dish in Oman, is revered for its rich flavors and comforting texture. This chef-level version requires extra attention to detail and culinary skill, showcasing a blend of spices, meat, and rice cooked to perfection. Despite the additional effort, people love it for its hearty warmth and the way it harmonizes flavors, making it a delightful and cherished part of Omani cuisine.

Ingredients:

• 2 cups long-grain white rice

• 4 dried limes

• 3 medium red onions, minced

• ¼ cup ghee plus ¼ cup for garnish, IF NEEDED be substituted with butter.

• 4 cloves garlic, minced

• 4 plum tomatoes, cored and minced

• 1 ¼ teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground fennel seeds (replacing coriander)

• ½ teaspoon ground ginger

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground black pepper

• ⅛ teaspoon ground cardamom plus ½ teaspoon for garnish

• ⅛ teaspoon ground cloves

• ⅛ teaspoon cayenne

• Pinch of nutmeg

• 1 ¼ pounds boneless skinless chicken, such as breasts or thighs, cut into 3-inch pieces

• 2 tablespoons kosher salt

• ½ cup vegetable oil

• 2 small red onions, halved and thinly sliced

Instructions: Follow These Steps

1. Place the rice in a bowl and cover it with water.

2. Rinse the rice thoroughly by stirring it in the water and draining. Repeat until the water runs clear.

3. Soak the rice in clean water for at least 30 minutes, then drain when ready to use.

4. Extract the black flesh from the dried limes by splitting them in half, removing the papery membrane and seeds, and discarding the outer rind. This should yield approximately 4 teaspoons of black flesh.

5. In a large Dutch oven over medium-high heat, sauté the minced onions in ¼ cup of ghee until they turn brown, which usually takes about 10 to 15 minutes.

6. Add the minced garlic and tomatoes, cooking for a few more minutes. Then, incorporate the dried lime, turmeric, cumin, ground fennel seeds, ginger, cinnamon, black pepper, ⅛ teaspoon of cardamom, cloves, cayenne, nutmeg, and chicken. Stir well to combine.

7. Pour in 8 cups of water and add salt. Increase the heat to high and boil until the chicken is thoroughly cooked, approximately 10 minutes.

8. Add the soaked rice to the pot and bring it back to a boil.

9. Reduce the heat to low and simmer, covered, for 1 ½ to 2 hours until the rice becomes mushy and starts to break down. Stir frequently to prevent sticking, and add more water if needed.

10. While the dish cooks, prepare the fried onions. Heat the oil in a medium skillet over medium to medium-high heat, and fry the thinly sliced onions until they turn deep golden brown, usually taking 5 to 8 minutes. Use a slotted spoon to remove the onions and drain them on a paper towel to remove excess oil.

11. Once the rice is cooked and mushy, and the chicken has broken down into shreds, whip and mash the mixture with a wooden spoon until it reaches a smooth, porridge-like consistency.

12. In a small skillet over medium-low heat, melt the remaining ¼ cup of ghee. Stir in the remaining ½ teaspoon of cardamom and let it infuse until fragrant, about 2 minutes, then remove it from the heat.

13. Garnish the dish with the infused cardamom, ghee, and fried onions.

14. Serve the Omani Madrouba with bread.

Inspired By International Cuisine.