👨‍🍳 作り方

1. 1

   Rinse the rice under cold water until the water runs clear. Soak the rice in clean water for 30 minutes, then drain.

   💡 プロのコツ: Soaking the rice helps it cook more evenly and absorb flavors.
2. 2

   In a large Dutch oven or pot, heat 2 tablespoons of ghee or oil over medium-high heat. Add the finely chopped onion and sauté until golden brown, about 10-15 minutes.

   ⏱️ 15 minutes
3. 3

   Add the minced garlic and minced tomatoes to the pot. Cook for a few minutes until the tomatoes soften.

   ⏱️ 5 minutes
4. 4

   Add the cracked dried limes, ground cardamom, cumin, coriander, turmeric, cinnamon, black pepper, chili powder, nutmeg, salt, and MAGGI® Chicken Bouillon cubes. Stir to combine.

   💡 プロのコツ: Toast the spices briefly to release their aroma.
5. 5

   Add the chicken pieces and stir to coat them with the spice mixture. Cook for about 5 minutes until the chicken is sealed.

   ⏱️ 5 minutes
6. 6

   Pour in 8 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes, or until the chicken is very tender.

   ⏱️ 45 minutes
7. 7

   Remove the chicken from the pot and shred it into fine pieces. Return the shredded chicken to the pot.

   💡 プロのコツ: Ensure all bones and skin are removed from the chicken.
8. 8

   Add the drained rice to the pot. Bring back to a boil, then reduce heat to low, cover, and simmer for about 60-75 minutes, or until the rice is very soft and mushy, and the mixture has a porridge-like consistency. Stir occasionally to prevent sticking.

   ⏱️ 75 minutes

   💡 プロのコツ: Add more water if the mixture becomes too thick.
9. 9

   While the porridge is cooking, heat the remaining 2 tablespoons of ghee in a small skillet over medium-low heat. Add the thinly sliced onion and fry until golden brown and crispy. Drain on paper towels.

   💡 プロのコツ: These crispy onions are for garnish.
10. 10

    Once the rice is cooked and has reached a porridge consistency, mash and whip the mixture with a sturdy wooden spoon until smooth. Adjust salt if needed.

    💡 プロのコツ: The goal is a smooth, creamy texture.
11. 11

    Serve the Madrouba hot, garnished with the crispy fried onions.