Omani Madrouba

Name: Omani Madrouba
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Oman
Ingredients: 2 cups Long-grain white rice; 1.25 lbs Boneless, skinless chicken thighs or breasts (cut into 3-inch pieces); 0.5 cup Ghee (divided, plus more for garnish); 3 medium Red onions (finely chopped, plus 2 small red onions thinly sliced for garnish); 4 cloves Garlic cloves (minced); 4 medium Plum tomatoes (cored and finely chopped); 4 whole Dried Persian limes (loomi); 1.25 tsp Ground turmeric; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.75 tsp Ground cardamom (plus 0.5 tsp for garnish); 0.5 tsp Ground ginger; 0.25 tsp Ground black pepper; 0.25 tsp Ground cinnamon; 0.125 tsp Ground cloves; 0.125 tsp Cayenne pepper; 1 pinch Nutmeg; 2 tbsp Kosher salt; 0.5 cup Vegetable oil

Madrouba, meaning 'beaten' in Arabic, is a comforting Omani porridge made from long-grain rice and chicken, slow-cooked until tender and then mashed to a creamy consistency. It's flavored with a blend of aromatic spices and often finished with a drizzle of cardamom-infused ghee and fried onions.

준비 시간30 minutes

조리 시간2 hours

총 시간2 hours 30 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Rinse the rice under cold water until the water runs clear. Place in a bowl, cover with water, and soak for 30 minutes. Drain well.
💡 전문가 팁: Soaking helps the rice break down more easily during the long cooking process.
2
Prepare the dried limes: Halve each lime and remove the flesh, discarding the seeds and rinds. Chop the flesh coarsely.
💡 전문가 팁: Dried limes add a unique tangy and slightly bitter flavor.
3
In a large saucepan or Dutch oven, heat 1/4 cup of ghee over medium-high heat. Add the chopped onions and cook until caramelized, about 12-15 minutes.
4
Add the minced garlic and chopped tomatoes to the pot and cook for 2 minutes, stirring constantly.
5
Add the chopped dried lime flesh, chicken pieces, salt, turmeric, cumin, coriander, 1/8 tsp cardamom, ginger, black pepper, cinnamon, cloves, cayenne, and nutmeg. Stir to combine and coat the chicken evenly.
💡 전문가 팁: Ensure all spices are well distributed for even flavor.
6
Pour in 8 cups of water and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.
7
Stir the drained rice into the pot. Bring back to a boil, then reduce heat to low, cover, and cook for 1.5 to 2 hours, stirring frequently to prevent sticking. Add more water if needed, until the rice is very mushy and breaking down.
💡 전문가 팁: The long simmering time is crucial for achieving the porridge-like consistency.
8
While the madrouba is simmering, prepare the fried onions: Heat the vegetable oil in a medium skillet over medium-high heat. Add the thinly sliced onions and fry until deep golden brown, about 8 minutes. Drain on paper towels.
9
Once the rice and chicken have broken down, mash the mixture with a sturdy wooden spoon or potato masher until smooth and porridge-like.
💡 전문가 팁: You can also use an immersion blender for a smoother consistency.
10
For the garnish, melt the remaining 1/4 cup ghee in a small skillet over low heat. Stir in the remaining 1/2 tsp cardamom and let it infuse for 2 minutes until fragrant. Remove from heat.
11
To serve, ladle the madrouba into bowls. Drizzle with the cardamom-infused ghee and top with the fried onions.
💡 전문가 팁: Serve hot for the best texture and flavor.

요리 기록 추적

💡 전문가 팁

✓Dried limes (loomi) are essential for the authentic flavor of Madrouba.
✓Stirring frequently during the long cooking process prevents the rice from sticking to the bottom of the pot.
✓The final texture should be thick and creamy, like a rich porridge.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a vegetarian version, omit the chicken and use vegetable broth instead of water. Add more vegetables like carrots or peas.
Some recipes include milk or yogurt towards the end of cooking for added creaminess.