Entree: Oman – مجبوس ➤ Majbūs (Spiced rice with meat)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Additional 40 min

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.36 kg)
- 3 tbsp (45 ml) vegetable oil
- 4 tbsp (56 g) ghee or unsalted butter
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 4 garlic cloves, minced
- 2 tomatoes, chopped, about 10 oz (280 g)
- 2 tbsp (33 g) tomato paste
- 1 tbsp (15 ml) lemon juice
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 6 cups (1.4 L) chicken stock or water
- 3 whole dried limes (loomi), pricked
- 1 cinnamon stick
- 6 green cardamom pods, lightly crushed
- 6 whole cloves
- 2 bay leaves
- 1 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground black pepper
- 1½ tsp (9 g) salt, adjust to taste
- 1 tsp (2 g) ground cumin
- 1½ tsp (3 g) baharat or Arabic seven-spice blend
- A pinch (about 1/16 tsp, 0.1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water or milk
- 1/4 cup (45 g) raisins (optional)
- 1/2 cup (60 g) slivered almonds or pine nuts, toasted
- 1 cup (150 g) fried crispy onions (or make from extra sliced onions)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken pieces dry and rub with 1/2 tsp (3 g) salt, 1/2 tsp (1 g) pepper, and 1/2 tsp (1 g) turmeric. Set aside 20–30 minutes.
2. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
3. Reduce heat to medium, add 2 tbsp (28 g) ghee to the pot, then add the sliced onions. Cook, stirring occasionally, until deeply golden and caramelized, about 12–15 minutes. Remove half of the onions for garnish.
4. Add the remaining ghee, minced garlic and chopped tomatoes to the pot with the onions. Cook 3–4 minutes, then stir in the tomato paste and cook another 2 minutes.
5. Return the browned chicken to the pot. Add the chicken stock (or water), pricked loomi, cinnamon stick, cardamom, cloves, bay leaves, remaining salt, turmeric, cumin, baharat, and pepper. Bring to a simmer, cover, and cook gently until the chicken is tender, about 30–35 minutes (longer if using older bird).
6. While the chicken cooks, soak and rinse the basmati rice until clear; drain. When chicken is tender, carefully lift out the chicken pieces and set aside. Strain the cooking liquid into a measuring cup, pressing solids to extract liquid; you should have about 5–6 cups (1.2–1.4 L). Adjust seasoning of the broth.
7. Return strained broth to the pot, bring to a simmer. Add the drained rice, raisins (if using), and the saffron with soaking liquid. Stir once gently, then nestle the chicken pieces on top of the rice.
8. Cover tightly, reduce heat to low, and cook undisturbed until rice is tender and liquid absorbed, about 18–22 minutes. Turn off heat and let rest 10 minutes.
9. Fluff rice gently with a fork, remove and discard loomi, cinnamon, cardamom pods, cloves, and bay leaves. Transfer to a large serving platter, arrange chicken on top or throughout.
10. Sprinkle with toasted almonds/pine nuts, reserved fried onions, and chopped cilantro. Serve hot with lemon wedges on the side.