Chicken Machboos (Gulf Spiced Rice With Meat)

Machboos chicken and rice in an oval platter.

Chicken Machboos (Gulf Spiced Rice With Meat)

Chicken machboos also known as kabsa, is a popular Middle Eastern chicken and rice dish flavoured with smokey, earthy spices and a tartness from dried black lemons.

Course Mains

Cuisine Middle Eastern

Keyword bahraini national dish, kabsa, machboos, majboos, middle eaastern rice and chicken

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 436kcal

Author Nicole Shroff

Ingredients

Baharat spice mix

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon black peppercorns
1 tablespoon paprika
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
5 whole cloves
2 pods green cardamoms
½ teaspoon salt

Season the chicken

8 pieces chicken (2 baby chickens cut into 4 pieces), skin on
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt

Make the machboos

2 tablespoon ghee or olive oil
2 large onions diced small
1 tablespoon garlic roughly chopped
1 tablespoon ginger grated
2 green chillies chopped (optional)
½ teaspoon turmeric
400 g tomatoes 15 oz. or fresh chopped tomatoes
2 dried black limes washed and sliced in half
3 tablespoon baharat spice mix
1 teaspoon salt

Half cook the rice

2 tablespoon baharat spice mix
4 cups basmati rice 800 g, washed and drained
2 cups water 500 ml, freshly boiled

Garnish (optional)

2 tablespoon fresh parsley chopped
2 tablespoon lemon juice
2 tablespoon pomegranate seeds

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.

Storing leftovers - store leftover majboos in a sealed container in the fridge for up to 3 days or freeze for up to a month then thaw in the fridge overnight. Reheat on low heat with a tiny amount of water so the rice doesn't dry out. Once reheated do not reheat again.

Nutrition