Entree: Qatar – مدروبة ➤ Madrouba (Savory Qatari spiced rice and chicken porridge mashed to a creamy consistency)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 38 min

Total 53 min

Ingredients

- 3 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (185 g) basmati rice, rinsed until water runs clear
- 4 cups (960 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 2 tbsp (30 g) unsalted butter or ghee
- 1 medium onion, about 6 oz (170 g), finely chopped
- 4 cloves garlic (about 12 g), minced
- 4 green cardamom pods, crushed
- A pinch (about 0.1 g) saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1/2 tsp (2.5 g) ground white or black pepper, or to taste
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice, plus wedges to serve
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Optional: 1/4 tsp (0.5 g) cayenne or red pepper flakes for heat

Instructions

1. In a large heavy pot, melt 1 tbsp (15 g) butter or ghee over medium heat. Add the chopped onion and crushed cardamom pods and sauté 6–8 minutes until the onion is soft and beginning to color.
2. Add the minced garlic and sauté 30–45 seconds until fragrant. Add the bone-in chicken thighs, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1.25 g) pepper and brown the chicken lightly on both sides, about 3 minutes per side.
3. Add the rinsed basmati rice and stir to coat for 1 minute. Pour in the chicken stock, bring to a gentle boil, then reduce heat to low, cover, and simmer 20–25 minutes until the rice and chicken are very tender and the liquid is mostly absorbed.
4. Remove the chicken thighs to a plate, discard bones, and shred the meat. Stir shredded chicken back into the pot along with the milk, soaked saffron with its milk, remaining 1 tbsp (15 g) butter or ghee, and lemon juice.
5. Increase heat to medium-low and cook, uncovered, stirring frequently and mashing the rice and chicken against the pot with the back of a spoon or a potato masher until the mixture reaches a smooth, porridge-like consistency, about 6–8 minutes. Add additional milk or stock 1/4 cup (60 ml) at a time if it becomes too thick.
6. Taste and adjust seasoning with remaining salt and pepper and optional cayenne. Serve hot garnished with chopped cilantro and lemon wedges for squeezing.