Entree: Bahrain – Central Culinary Region – مجبوس دجاج ➤ Majboos Dajaj (Spiced Gulf-style rice cooked with braised chicken, dried lime, and warming aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 2 cups (360 g) long-grain basmati rice, rinsed until water runs clear
- 4 tbsp (60 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, grated or finely chopped
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) chicken stock (use low-sodium if possible)
- 2 whole dried limes (loomi), pierced a few times
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground cardamom
- 1/4 tsp (1 g) ground cloves
- 1/2 tsp (2.5 g) turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- A generous pinch saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1/2 cup (75 g) golden raisins (optional)
- 1/3 cup (40 g) toasted slivered almonds or pine nuts
- Fresh cilantro or parsley for garnish

Instructions

1. Season chicken pieces with 1 tsp (5 g) salt and 1/4 tsp (1 g) pepper. In a large heavy pot, heat 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) oil over medium-high heat. Brown chicken in batches, about 4–5 minutes per side, then remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 ml) ghee to the pot. Sauté sliced onions over medium heat until deep golden and caramelized, about 15–20 minutes. Remove half the onions for garnish.
3. To the pot with remaining onions, add garlic and cook 1 minute. Stir in grated tomatoes and tomato paste and cook 3–4 minutes until the tomato reduces slightly.
4. Add cumin, coriander, cinnamon, cardamom, cloves, turmeric, and remaining salt and pepper. Cook spices 1–2 minutes until fragrant.
5. Return browned chicken to the pot, pour in chicken stock, add pierced dried limes, and bring to a gentle simmer. Cover and braise for 25–30 minutes until chicken is tender and flavors meld.
6. While chicken braises, soak rinsed basmati rice in cold water for 20 minutes, then drain.
7. Remove chicken pieces from the pot and strain braising liquid into a measuring cup. Add additional stock or water to reach 4 cups (960 ml) of liquid total if needed. Return the liquid to the pot and bring to a simmer.
8. Add drained rice to the simmering seasoned broth, stir gently, then reduce heat to low. Sprinkle saffron with its soaking water over the rice. Cover tightly and cook on very low heat for 15–18 minutes until rice is tender and liquid absorbed.
9. While rice finishes, gently heat 1 tbsp (15 ml) ghee in a small pan and fry raisins until plump (optional). Warm toasted nuts if desired.
10. To serve, mound rice on a large platter, arrange braised chicken pieces on top, sprinkle with reserved caramelized onions, toasted nuts, and raisins, and garnish with chopped cilantro or parsley. Serve with a side of plain yogurt or a cucumber salad if desired.