Entree: United Arab Emirates – Northern Culinary Region – مجبوس ➤ Majbūs (Fragrant Gulf-style spiced rice cooked with chicken and aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 cups (555 g) basmati rice
- 6 cups (1.4 L) chicken stock
- 2 tbsp (30 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced, about 16 oz (450 g) total
- 6 cloves (about 18 g) garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 2 tbsp (30 ml) tomato paste
- 2 dried limes (loomi)
- 1 tbsp (15 ml) baharat or Gulf spice blend
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cardamom (or 6 crushed green cardamom pods)
- 1/2 tsp (2 g) ground cloves
- 1 small cinnamon stick (or 1/2 tsp ground cinnamon)
- 2 bay leaves
- Salt to taste, about 1 1/2 tsp (9 g)
- Freshly ground black pepper, about 1/2 tsp (1 g)
- 1/2 cup (75 g) golden raisins (optional)
- 1/2 cup (60 g) slivered almonds or toasted pine nuts (optional)
- Fresh cilantro or parsley for garnish (no measurement)
- Oil for frying onions: 1/4 cup (60 ml)

Instructions

1. Rinse basmati rice under cold water until the water runs clear; soak in cold water for 30 minutes while you prepare the chicken.
2. In a large heavy pot, heat ghee and vegetable oil over medium-high heat. Season chicken pieces with salt and pepper and brown in batches until golden, about 6–8 minutes per batch; remove and set aside.
3. In the same pot, add sliced onions and 1/4 cup (60 ml) oil; cook over medium heat until deep golden and caramelized, about 12–15 minutes. Reserve one-third of the fried onions for garnish.
4. Add minced garlic to the pot and cook 1 minute, then stir in chopped tomatoes and tomato paste; cook until tomatoes soften, 4–5 minutes.
5. Return chicken to the pot. Add dried limes, baharat, turmeric, cardamom, cloves, cinnamon stick, bay leaves, and chicken stock. Bring to a boil, reduce heat, cover, and simmer until chicken is tender, about 30–40 minutes.
6. Remove chicken pieces and set aside. Taste and adjust seasoning of the broth; if using, remove dried limes and pierce them to release flavor back into the broth or leave whole for stronger flavor.
7. Measure broth volume; you want about 4 cups (950 ml) of strained broth for 3 cups rice. Strain solids if desired and return clear broth to the pot. Add drained rice to the simmering broth, stirring once. Place chicken pieces on top, cover tightly, and cook on low heat until rice is done and liquid absorbed, about 20–25 minutes.
8. Turn off heat and let rest, covered, 10 minutes. Fluff rice gently with a fork, transfer to a serving platter, arranging chicken on top. Garnish with reserved fried onions, toasted nuts, and raisins if using, and sprinkle with fresh cilantro or parsley. Serve hot.