Entree: Bahrain – Central Culinary Region – مكبوس ➤ Machboos (Fragrant spiced rice cooked with meat and dried lime in a Gulf one-pot style)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2.5 lb (1.13 kg) bone-in chicken pieces (legs/thighs and breasts), skin removed or on per preference, about 6 pieces
- 2 cups (370 g) basmati rice, rinsed and soaked 20–30 minutes then drained
- 3 cups (720 ml) low-sodium chicken stock or water
- 2 large onions, thinly sliced (about 2 cups / 300 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or unsalted butter
- 3 garlic cloves, crushed
- 2 medium tomatoes, chopped (about 1 1/2 cups / 250 g)
- 2 dried limes (loomi), pierced with a fork (or 1 tbsp (10 g) dried lime powder)
- 1 cinnamon stick (about 2–3 in / 5–7 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (5 g) ground turmeric
- 1 1/2 tsp (7 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) ground nutmeg (optional)
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (30 g) fried crispy onions (optional, for garnish)

Instructions

1. Heat vegetable oil and 1 tbsp ghee in a large heavy-bottomed pot over medium-high heat. Season the chicken lightly with 1/2 tsp salt and brown the pieces on all sides, about 6–8 minutes. Remove chicken and set aside.
2. In the same pot add remaining ghee and sliced onions. Cook over medium heat, stirring, until deeply browned and caramelized (about 20–25 minutes); this step builds authentic machboos flavor. Remove half the onions and reserve for garnish.
3. Add crushed cardamom, cinnamon stick, cloves, turmeric, coriander, cumin, black pepper, nutmeg (if using) and garlic to the remaining onions in the pot. Fry briefly until fragrant, about 1 minute.
4. Return browned chicken to the pot, add chopped tomatoes and the pierced dried limes. Pour in enough chicken stock to barely cover the chicken (reserve any extra stock). Bring to a simmer, cover, and cook until chicken is almost tender, about 20–25 minutes.
5. Remove chicken pieces and set aside. Strain the cooking liquid into a measuring cup; you need about 3 cups (720 ml) of liquid for the rice. If short, add additional stock or water to reach 3 cups.
6. Return measured liquid to the pot, bring to a gentle boil, add drained rice, adjust salt to taste, then stir once. Nestle the chicken pieces on top of the rice, reduce heat to low, cover tightly and cook until rice is tender and liquid absorbed, about 18–20 minutes.
7. Turn off heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork, mixing in chopped cilantro and parsley.
8. Transfer to a serving platter, place chicken on top, and garnish with reserved caramelized onions and fried crispy onions if using. Serve hot.