👨‍🍳 作り方

1. 1

   Heat 3 tbsp of oil in a large pan over medium-low heat. Add the chopped onion and sauté for 5 minutes until lightly browned. Add garlic, cinnamon sticks, cardamom pods, green chilies (if using), and dried limes. Stir and fry for 2-4 minutes. Stir in the tomato purée.

2. 2

   Add the chicken pieces to the pan and sear for 6-10 minutes on each side. Add the chopped tomatoes and pepper. Pour in 1 liter of water and season with salt. Increase heat to medium-high, cover, and simmer for 20 minutes until the chicken is cooked through.

3. 3

   Add the washed basmati rice and the remaining 3 tbsp of oil to the pan. Stir to combine. Reduce the heat to the lowest setting. Wrap the pan lid with a clean tea towel to create a tight seal, and place it on top of the pan to help generate steam. Cook for 20 minutes until the rice is fluffy and cooked.

4. 4

   While the rice cooks, toast the blanched almonds in a dry frying pan over medium heat until golden brown.

5. 5

   Fluff the rice with a fork. Serve the machboos hot, garnished with toasted almonds, fresh coriander, and pomegranate seeds if desired.

   💡 プロのコツ: The tea towel around the lid helps create steam for extra fluffy rice.