Machboos V.1: How to Make Kuwaiti 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.

• Keeping in mind machboos can come in either lamb or chicken.

Ingredients:

Machboos:

• 1 large onion diced

• 3 tbsp ghee

• 1 tbsp baharat (spice blend, listed below)

• 1 tsp turmeric

• 2 tsp vegetable oil

• 2 lb chicken of choice

• 1 tbsp ginger (minced)

• 3 tomatoes diced

• 4 cloves garlic thinly sliced

• 3 loomi

• 5 green cardamom pods

• 1/8 tsp ground cloves

• 2 tsp salt

• 2 1/2 cups chicken stock

• 2 cups rice basmati
  

Spice blend:

• 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

Instructions:

1. In three separate bowls, prepare your ingredients for easy access: finely chop onions, ginger, chili pepper, and garlic, placing them in the first bowl. In the second bowl, combine turmeric and baharat spices. Lastly, in the third bowl, gather tomatoes, loomi, cardamom pods, cinnamon sticks, and cloves.

1. In a large pot or Dutch oven, heat oil over medium-high heat. Fry the chicken pieces until they're golden brown on all sides, ensuring the skin turns crispy. Once done, remove the chicken from the pan and set it aside.

1. To the remaining oil in the pan, add ghee. Introduce the onion mixture and sauté for approximately 2 minutes until fragrant. Then, incorporate the turmeric and baharat spice mixture, ensuring all ingredients are thoroughly combined.

1. Return the chicken to the pot, along with the ingredients from the third bowl. Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow it to simmer gently for about 1 hour, allowing the flavors to meld and the chicken to become tender.

1. Next, add the rice to the pot, stirring it into the flavorful mixture. Bring the pot back to a boil, then reduce the heat to a simmer once more. Cover the pot and continue cooking for an additional 15-20 minutes, or until the rice is fully cooked. Remember to stir the mixture every 5 minutes to prevent it from burning or sticking to the bottom. If the rice starts to dry out, add additional water as needed until it reaches the desired consistency.

Once the rice is done, serve the dish hot and enjoy the delicious flavors of this aromatic and comforting meal!

Inspired by The Messy Aprons.