Entree: United Arab Emirates – Southern Culinary Region – مجبوس ➤ Majboos (Gulf spiced rice cooked with meat and dried-lime aromatics)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, about 3 lb (1.36 kg), cut into 8 pieces
- 3 cups (570 g) long-grain basmati rice, rinsed and soaked 20–30 minutes
- 5 cups (1.2 L) chicken stock
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 4 dried limes (loomi)
- 1 tbsp (15 g) baharat or machboos spice blend
- 2 tsp (4 g) ground coriander
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) turmeric
- 1 tsp (2 g) ground black pepper
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (2-inch / 5 cm)
- 4 whole cloves
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 cup (75 g) chopped fresh cilantro and parsley mix
- 1/2 cup (70 g) fried onions (for garnish)
- 1/4 cup (35 g) toasted almonds or pine nuts (optional, for garnish)

Instructions

1. Heat ghee and vegetable oil in a deep heavy pot over medium-high heat. Season chicken pieces with 1 tsp salt and brown in batches until golden on both sides; remove and set aside.
2. In the same pot add sliced onions and cook, stirring, until soft and lightly caramelized, about 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes, baharat (or machboos spice), ground coriander, cumin, turmeric, black pepper, cardamom, cinnamon stick, cloves, and the remaining 1/2 tsp salt. Cook until tomatoes break down, about 4–5 minutes.
4. Return browned chicken to the pot. Add dried limes (loomi) and pour in chicken stock. Bring to a gentle boil, reduce heat, cover, and simmer until chicken is cooked through and tender, about 25–30 minutes.
5. Remove chicken pieces and set aside. Taste the cooking liquid and adjust seasoning. If loomi are whole, pierce them to release flavor or remove if too intense.
6. Strain the cooking liquid through a fine-mesh sieve into the pot, discard solids, and return the liquid to a simmer. Measure liquid and add or reduce to total about 5 cups (1.2 L) for the rice stage if necessary.
7. Add the soaked and drained rice to the simmering broth, level the rice, and place the chicken pieces on top. Cover tightly and cook on low heat until rice is tender and liquid absorbed, about 18–22 minutes.
8. Turn off heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork, remove cinnamon stick and cardamom pods, and transfer to a serving platter. Garnish with chopped cilantro/parsley, fried onions, and toasted nuts. Serve warm.