Machboos V.2: How to Make Bahraini Machboos

Machboos is a traditional rice dish from the Arabian Gulf region, including Qatar, Bahrain, and Kuwait. It typically consists of rice cooked with meat, often chicken, lamb, or fish, along with various spices like cardamom, cinnamon, and cloves. The dish is often flavored with dried lime and garnished with fried onions, nuts, and fresh herbs like coriander and parsley. Machboos is a popular and flavorful main course in Qatari cuisine, often served during festive occasions and family gatherings.

Ingredients:

chicken itself:

• 3 chicken whole legs

• 1 teaspoon baharat spice mix

• ½ teaspoon turmeric powder

• ¼ teaspoon cumin powder

• ¼ teaspoon cardamom powder

• ¼ teaspoon cinnamon powder
  

spice mix:

• 1/3 tbsp black pepper (thick)

• 1/3 tbsp cumin

• 2/3 tsp coriander seeds

• 2 inch cinnamon stick

• 1/3 tsp whole cloves

• 3 green cardamom pod's seeds

• 2/3 tbsp paprika

• 1/4 tsp ground nutmeg
  

chicken machboos:

• 1 tablespoon ghee or butter

• 3 cloves

• 1 red onion, medium or large

• 2 green chillies

• 1 loomi

• 1 teaspoon ginger garlic paste

• 1 large tomato, chopped

• salt, by preference

• 2 cups hot water

• fresh coriander leaves, 2-4

• half a lime, squeezed

• 1 cup basmati rice

• butter for roasting the cooked chicken

Instructions:

1. Marinate the chicken with a blend of spice powders, including bezar, turmeric, cumin, cinnamon, and cardamom, allowing it to rest for 15 to 20 minutes for the flavors to meld.

1. Prepare the rice by washing and soaking it for 30 minutes, following the instructions on the packet for best results.

1. In a deep wide pot, heat butter or ghee over a medium flame. Add cloves, finely diced onion, green chillies, and dried lime, sautéing for a minute. Introduce the ginger-garlic paste and continue sautéing for another minute.

1. Add the marinated chicken along with chopped tomatoes. Cook on high heat until the chicken turns white, approximately 5 minutes. Meanwhile, prepare hot water.

1. Pour the hot water into the pot and season with salt to taste. Bring the mixture to a boil, then cover and cook over medium flame until the chicken is fully cooked, about 10 minutes.

1. Once cooked, remove the chicken pieces and set them aside. Stir in a handful of chopped coriander leaves and lime or lemon juice.

1. Add the soaked rice to the pot along with more salt to taste. Bring the mixture to a boil over high heat until the grains start appearing on the surface.

1. Reduce the flame to the lowest setting. Place a heat diffuser or flat pan underneath the pot, cover it with foil and then the lid. Let it cook for an additional 8 to 10 minutes.

1. Turn off the heat and carefully stir the bottom rice to the top. Cover again and let it sit for another 5 to 8 minutes before serving.

1. While the rice rests, roast the cooked chicken on the stovetop or in the oven with some butter, enjoy!