Simplified Traditional Omani Dish: The Easy way to a delicious Madrouba

A classic Omani dish called "madrouba" is rice mixed with a variety of spices and usually chicken or lamb. The meat is cooked by simmering it with spices, onions, and garlic until it is soft. The rice is then added to the stew along with water, and it is simmered until the rice absorbs the flavour of the meat and spices. Vegetables like potatoes or tomatoes are occasionally included to improve the texture and flavour. This filling dish is frequently served with salad or yoghurt and is highly appreciated by Omani residents and visitors alike for its flavorful and powerful texture. The word "Madrouba" in Madrouba literally translates to beaten rice!

Ingredients:

• 2 onions

• 2 tomato

• 2 tbsp tomato paste

• 1 tsp cumin powder

• Salt to your liking

• 500g chicken, preferably boneless

• 2 cups groats or rice

• 3 tbsp oil

• 1-2 loumi, as you like.

Instructions:

1. Place the groats or rice in a bowl and fill with water.

2. Rinse the groats or rice by stirring them around in the water and drain. Repeat a few more times until the water becomes clear.

3. Cover the groats or rice with clean water and soak for at least 30 minutes. Drain when ready to use.

4. Remove the flesh of the loumi by cracking it in half with a nutcracker or blunt instrument. Then pull out the thin, papery membrane, and discard the seeds and dried outer rind. This should yield about 2 teaspoons of black flesh.

5. Finely chop the onions and tomatoes.

6. Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. Add the chopped onions and sauté until browned, for about 10 to 15 minutes.

7. Add the minced garlic and chopped tomatoes to the pot. Cook for a few minutes, then add the tomato paste, cumin powder, and the prepared loumi flesh. Stir to combine.

8. Cut the chicken into bite-sized pieces and add them to the pot. Cook until the chicken is no longer pink.

9. Add enough water to cover the chicken and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the chicken is cooked through.

10. Once the chicken is cooked, add the soaked and drained groats or rice to the pot. Stir well to combine.

11. Cover the pot again and cook over low heat for about 30-40 minutes, or until the groats or rice are tender and cooked through, stirring occasionally. If necessary, add more water during cooking to prevent sticking or drying out.

12. While the dish is cooking, heat the remaining tablespoon of oil in a skillet over medium heat. Slice the remaining onion thinly and fry until golden brown and crispy. Remove the fried onions from the skillet and set them aside on a paper towel to drain excess oil.

13. Once the groats or rice are cooked and the mixture is thickened, mash and stir the mixture with a wooden spoon until it becomes smooth and porridge-like.

14. Serve the Omani madrouba hot, garnished with the crispy fried onions on top. Enjoy with bread on the side. Adjust salt to your liking before serving.