Chicken machboos also known as kabsa in some regions, is a popular Middle Eastern chicken and rice dish flavoured with smokey, earthy spices and a tartness from dried black lemons.
Chicken machboos (or majboos) is an absolutely delicious comforting chicken and rice dish popular throughout the Arabian Gulf.
Machboos differs from biryani in that the chicken or meat is not first marinated in a yogurt mixture, plus the dish is prepared with a slightly different combination of spices.
Also, unlike biryani, majboos is not known as a spicy dish but you can certainly adjust the level of heat by adding the optional green chillies (see recipe card).
Machboos can also be prepared with red meat or seafood and you can do the same by switching out chicken for your choice of protein (remember to adjust cooking times accordingly – seafood cooks quickly while red meat takes longer), then continue to follow the recipe below.
The chicken is first browned before adding to a pan containing a smokey, tangy tomato based sauce.
The sauce is made with a blend of Middle Eastern spices and loomi, or dried black limes which come from Oman, giving the dish its characteristic tartness.
You should be able to find a bag of dried black limes at your local Middle Eastern or Indian grocery shop.
We like to season the washed rice by stirring in a little baharat spice mix before half-cooking as the spices add extra flavour to the dish.
The half-cooked rice is stirred into the pan, then covered and everything slowly cooks together till the rice is tender.
Serve the machboos with a cooling side of raita or cacik.
If you love the rich flavours of this dish why not try our recipe for zigni which can also be made with chicken, beef, lamb and goat meat.
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Ingredients
These are the ingredients you will need:
- chicken pieces – we recommend keeping the skin on while roasting or grilling for succulent chicken. You can always remove the skin after roasting if you wish.
- onions, garlic and ginger
- green chillies – if you like it spicy (optional).
- tomatoes – canned or chopped fresh tomatoes.
- baharat spices, turmeric
- dried black limes – for tartness, slice in half for maximum flavour. Find it in your local Middle Eastern grocery shop.
- water, salt
- rice – long grain rice such as basmati.
See recipe card for quantities.
Instructions
Step-by-step instructions for making machboos:
Roast whole spices on a low heat.
Then mix with other ground spices to make the baharat spice mix.
Rub chicken pieces with chicken seasoning spices and a little salt.
Arrange in an oven proof dish and roast till the skin is golden. The chicken does not need to be cooked through at this stage.
Brown the onions in ghee then add ginger, garlic, green chillies, salt and some of the baharat spices.
Add tomatoes, water and blend.
Add the dried lime halves and arrange the chicken over the top. Cover and cook on low heat.
The chicken should have a sauce at this stage.
Tip: slice the dried limes in half for maximum flavour.
Season the rice with baharat spice, add water and boil for only 5 minutes.
Mix the half cooked rice into the chicken and sauce, cover and simmer on low heat till the rice is tender.
Serve majboos warm with a side of raita or cooling cucumber yogurt.
Helpful tips
Here are our tips for best results every time:
- leave the skin on the chicken so it remains succulent when roasted. You can always remove it after roasting if you wish.
- rub baharat spice and salt under the skin for flavour
- (optional) cover and chill for 30 minutes to 12 hours. Remove from the fridge 30 minutes before cooking.
- roast or grill the chicken till the skin is golden – it doesn’t need to be fully cooked through as it will continue cooking in the pot.
- wash the rice, then drain and season with spices to give a delicious flavour to the rice.
- half cooking the rice before adding it to the chicken ensures that the grains become tender and do not remain crunchy.
- we use a cast iron dutch oven to make the machboos but a large heavy bottomed saucepan, for good heat distribution, with a lid would also work.
- you can roughly chop the onions, garlic, ginger and green chillies as they will be blended later for the sauce.
- add the baharat spices, tomatoes and salt then blend to make a smooth sauce before adding chicken and halved dried limes.
- you may like to add some vegetables such as chopped carrots and/or potatoes when adding the chicken.
- garnish and serve warm with a side of raita or cacik.
Storing leftovers
Store leftover majboos in a closed container in the fridge for up to 3 days, or freeze for up to a month and thaw in the fridge overnight.
Reheat in a saucepan on low heat with a tiny amount of water so the majboos doesn’t dry out. As with all chicken dishes, once reheated do not reheat again.
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Recipe
Chicken Machboos (Gulf Spiced Rice With Meat)
Ingredients
Baharat spice mix
- coriander seeds 1 tablespoon
- cumin seeds 1 tablespoon
- black peppercorns 1 tablespoon
- paprika 1 tablespoon
- ground cinnamon 1 teaspoon
- ground nutmeg ½ teaspoon
- cloves 5 whole
- green cardamoms 2 pods
- salt ½ teaspoon
Season the chicken
- chicken - (2 baby chickens cut into 4 pieces), skin on 8 pieces
- ground cumin 1 teaspoon
- ground coriander 1 teaspoon
- paprika 1 teaspoon
- salt 1 teaspoon
Make the machboos
- ghee - or olive oil 2 tablespoon
- onions - diced small 2 large
- garlic - roughly chopped 1 tablespoon
- ginger - grated 1 tablespoon
- green chillies - chopped (optional) 2
- turmeric ½ teaspoon
- tomatoes - 15 oz. or fresh chopped tomatoes 400 g
- dried black limes - washed and sliced in half 2
- baharat spice mix 3 tablespoon
- salt 1 teaspoon
Half cook the rice
- baharat spice mix 2 tablespoon
- basmati rice - 800 g, washed and drained 4 cups
- water - 500 ml, freshly boiled 2 cups
Garnish (optional)
- fresh parsley - chopped 2 tablespoon
- lemon juice 2 tablespoon
- pomegranate seeds 2 tablespoon
Instructions
Baharat spice mix
- In a small saucepan on medium heat, dry roast 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 5 whole cloves and 2 pods green cardamoms for 2 minutes till fragrant.
- Combine in a small bowl with 1 tablespoon paprika, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg and ½ teaspoon turmeric then set aside.
Season the chicken
- Mix together ½ teaspoon salt 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika and 1 teaspoon salt and rub over 8 pieces chicken (under the skin) then set aside
- Cover and chill for 30 minutes to 12 hours (optional but the longer the better). Remove from the fridge so the chicken is not cold before cooking.
Half cook the rice
- Mix 2 tablespoon baharat spice mix with the washed rice and set aside for 15 minutes.
- Half cook the seasoned 4 cups basmati rice in a covered medium saucepan4 cups basmati rice with 2 cups water for 5 minutes then set aside.
Make the Machboos
- Arrange the chicken in an oven proof baking dish and roast at 230℃/450℉ for 25 minutes till skin turns golden (it doesn't need to be properly cooked though at this stage).
- In a large dutch oven or heavy bottom saucepan on medium heat, melt 2 tablespoon ghee, add chopped 2 large onions, cover and cook for 10 minutes, stirring occasionally till softened and brown.
- Stir in 1 tablespoon garlic, 1 tablespoon ginger, 2 green chillies, 1 teaspoon salt and 3 tablespoon baharat spice mix. Saute for 1 minute then add 400 g tomatoes, cover and cook for 5 minutes.
- Use a stick blender to blend to a smooth sauce. Add the halved 2 dried black limes then arrange browned chicken pieces over the top, cover and cook for 10 minutes.
- Stir in the half cooked rice, replace the cover and cook for another 20 minutes. Garnish with 2 tablespoon fresh parsley 2 tablespoon lemon juice and 2 tablespoon pomegranate seeds then serve warm with a side serving of raita.
Notes
Helpful tips
- leave the skin on the chicken so it remains succulent when roasted. You can always remove it after roasting if you wish. If you are using chicken without skin, take care not to overcook or it’ll become dry.
- rub baharat spice and salt under the skin for flavour
- roast or grill the chicken till the skin is golden – it doesn’t need to be fully cooked through as it will continue cooking in the pot.
- we use a cast iron dutch oven to make the machboos but you can use a large heavy bottomed saucepan for good heat distribution with a lid.
- you can roughly chop the onions, garlic, ginger and green chillies as they will be blended later for the sauce.
- use a stick blender to make a smooth sauce for best flavour.
- you may like to add some vegetables such as chopped carrots and/or potatoes when adding the chicken.
- season the rice with baharat spices for tasty rice.
- half cook the rice to ensure it becomes tender throughout and some grains do not remain crunchy.
- serve warm with a side of raita or cacik.
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Nancy Y Treaster says
This was delicious! I had to triple the water however and on the chicken rub instructions salt is listed twice and in the ingredients sections both salt and cumin are one tsp but something is 1/2 in the rub instructions. I went with one tsp on each and it was not too salty. The turmeric is also listed in the ingredients but not in the instructions so I added it with the other spices into the tomato sauce.
Nicole Shroff says
Hi Nancy I’m so pleased you like it! There seems to have been a small glitch in the recipe card but its fixed now, thanks for letting me know. I split the Baharat spice mix instructions in two to make it clearer, that is where turmeric is added.