Machboos

Machboos (Gulf Spiced Chicken and Rice)

The everyday celebration rice of the Emirates: basmati layered over chicken that has been simmered with baharat, dried loomi (loom) and aromatics, then finished with crisp fried onions and toasted nuts.

Prep

20 min

Cook

70 min

Total

90 min

Serves

4 to 6

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2¾ lb) whole chicken, cut into pieces (bone-in), skin on for flavor; or use 4 leg quarters
• •2 tbsp baharat spice blend, see note below for homemade
• •3 whole dried limes (loomi), pierced with a skewer; or 2 tbsp loomi powder + 1 tbsp lemon juice
• •1 large yellow onion, sliced thin (divided), half for the broth, half for garnish
• •4 cloves garlic, crushed
• •1 tbsp fresh ginger, grated
• •1 medium tomato, finely chopped
• •450 g (1 lb) basmati rice, rinsed until water runs clear, then soaked 20 minutes
• •60 ml (¼ cup) neutral oil or ghee
• •1 stick cinnamon
• •4 whole green cardamom pods
• •3 whole cloves
• •1 tsp black peppercorns
• •1 tsp ground turmeric
• •2 tsp salt, plus more to taste
• •750 ml (3 cups) hot water or light chicken stock, more if needed
• •60 g (½ cup) raw almonds or cashews, for garnish
• •30 g (¼ cup) raisins (optional), traditional garnish
• •15 g (¼ cup) fresh cilantro and/or parsley, chopped, for serving

Steps

1. 1 Marinate the chicken: toss the pieces with 1 tbsp baharat, ½ tsp turmeric, 1 tsp salt, and half the crushed garlic. Let sit while you prep the rice, 20 to 30 minutes.
2. 2 Make the broth: in a large heavy pot, heat half the oil over medium. Add the cinnamon stick, cardamom, cloves, and peppercorns and bloom for 30 seconds. Add half the sliced onion and cook until soft and golden, 5 to 6 minutes. Stir in the remaining garlic, the ginger, and chopped tomato; cook until the tomato breaks down, about 3 minutes.
3. 3 Sear the chicken: push the aromatics to the side and lay the chicken pieces in the pot. Brown on both sides, about 4 minutes per side. Add the remaining 1 tbsp baharat, the remaining ½ tsp turmeric, the pierced dried limes, and the hot stock. Cover and simmer gently for 30 minutes, until the chicken is cooked through (internal temperature 75°C / 165°F on an instant-read thermometer at the thickest part, not touching bone). Lift the chicken out and set aside, leaving the flavorful broth in the pot.
4. 4 Par-cook the rice: drain the soaked rice and add it to the hot broth. Season with the remaining salt. Bring to a brisk boil for 2 to 3 minutes, then reduce heat to the lowest setting, cover tightly, and steam for 12 to 15 minutes, until the rice has absorbed most of the liquid but is still slightly firm.
5. 5 While the rice steams, prepare the garnish: in a small skillet over medium heat, warm the remaining oil. Fry the reserved sliced onion in batches until deep golden and crisp, 6 to 8 minutes per batch; drain on paper. In the same pan, toast the nuts until golden, then the raisins (if using) until they plump, about 30 seconds.
6. 6 Dhakn (the finishing pour, optional but traditional): once the rice has steamed, carefully pour 2 to 3 tbsp of hot oil or ghee over the surface, re-cover, and steam 5 more minutes off the heat.
7. 7 To serve: fluff the rice gently and mound on a large platter. Arrange the chicken pieces on top, scatter the fried onions, toasted nuts, raisins, and fresh herbs. Serve hot, with extra loomi on the side for those who want more tang.
8. 8 Homemade baharat (makes about 3 tbsp): combine 1 tbsp black pepper, 2 tsp cumin, 2 tsp coriander, 1 tsp cinnamon, 1 tsp cloves, 1 tsp nutmeg, and 1 tsp smoked paprika. Grind to a coarse powder.