Entree: Bahrain – Gulf – Maqbūs (Spiced rice with meat)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), about 6 pieces
- 3 cups (555 g) basmati rice, rinsed and soaked 30 minutes
- 6 cups (1.4 L) chicken stock or water
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, thinly sliced (about 300 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium tomatoes, chopped (about 300 g)
- 2 tbsp (30 g) baharat spice blend (or substitute: 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cardamom, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 tsp black pepper)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 3 dried limes (loomi), pierced with a fork
- 2 tbsp (30 g) tomato paste
- 1 cinnamon stick (about 3–4 g)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- Pinch of saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 1/4 cup (35 g) toasted slivered almonds or pistachios for garnish
- 1/4 cup (15 g) chopped fresh cilantro and parsley mix (for garnish)
- 2 tbsp (30 ml) lemon juice (to finish)

Instructions

1. Heat oil or ghee in a large heavy pot over medium heat. Add sliced onions and cook, stirring, until deep golden and caramelized, about 12–15 minutes. Reserve a tablespoon of the browned onions for garnish.
2. Add minced garlic and chopped tomatoes to the pot and cook 3–4 minutes until softened. Stir in baharat, turmeric, salt, and pepper and cook 1 minute to bloom the spices.
3. Add chicken pieces to the pot and brown lightly on all sides for 5–7 minutes. Stir in tomato paste, cinnamon stick, crushed cardamom pods, cloves, bay leaf, and pierced dried limes; cook 1–2 minutes.
4. Pour in the chicken stock (or water) to cover the chicken, bring to a simmer, reduce heat, cover, and poach gently until the chicken is cooked through, about 20–25 minutes.
5. Remove the chicken pieces and set aside. Strain the cooking liquid through a fine sieve into a measuring container, pressing solids to extract flavor; discard solids except for two whole limes and one cinnamon stick to return if desired. Adjust amount of liquid to yield about 5 cups (1.2 L) of flavorful broth; add water if necessary.
6. Return the strained broth to the pot. Bring to a simmer, add the soaked and drained basmati rice and the reserved browned onions. Stir once, then level the surface. Arrange the chicken pieces on top of the rice.
7. Cover the pot tightly and cook on medium-low until rice absorbs most liquid, about 12–15 minutes; then reduce heat to very low and steam (dum) for another 10–12 minutes until rice is tender and chicken fully cooked.
8. If using saffron, sprinkle saffron water over rice during the last 5 minutes of steaming. Gently fluff rice with a fork and transfer to a large serving platter, placing chicken atop the rice.
9. Sprinkle toasted nuts, chopped cilantro/parsley, and reserved caramelized onion over the machboos. Drizzle lemon juice over before serving and provide extra loomi or lemon on the side.