Chicken Machboos
Chicken Machboos is a quintessential Emirati one-pot dish featuring fragrant basmati rice cooked with tender chicken pieces and a rich blend of aromatic spices. Key ingredients include dried lime (loomi), cardamom, cinnamon, and cloves, which impart a unique, warm flavor. Often considered a national dish, Machboos is a staple in Emirati households, perfect for family meals and celebrations.
🧂 Ingredients
- 1 kg Whole Chicken(cut into 8 pieces)
- 2 cups Basmati Rice(soaked for 30 minutes)
- 4 tbsp Vegetable Oil or Ghee
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(finely chopped)
- 1 tbsp Tomato Paste
- 2 pieces Dried Lime (Loomi)(pierced)
- 2 Cinnamon Sticks
- 5-6 Cardamom Pods
- 3-4 Cloves
- 1 Bay Leaf
- 1.5 tsp Baharat Spice Mix
- 1 tsp Turmeric Powder
- to taste Salt
- 3.5 cups Water or Chicken Broth(adjust as needed)
- 2 tbsp Fresh Coriander(chopped, for garnish)
- optional Toasted Almonds or Pine Nuts(for garnish)
👨🍳 Instructions
- 1
Heat oil or ghee in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until softened and lightly golden.
- 2
Add minced garlic, cinnamon sticks, cardamom pods, cloves, bay leaf, and pierced dried limes. Sauté for 1-2 minutes until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook for another 2-3 minutes until the tomatoes break down.
- 4
Add the Baharat spice mix, turmeric powder, and salt. Mix well.
- 5
Add the chicken pieces to the pot and sear them on all sides until lightly browned. Pour in 3.5 cups of water or chicken broth, ensuring the chicken is mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through.
- 6
Remove the cooked chicken pieces from the pot and set aside. Strain the cooking liquid into a separate bowl, discarding the whole spices and aromatics. Return the strained liquid to the pot.
- 7
Add the soaked and drained basmati rice to the pot with the strained liquid. Ensure the liquid covers the rice by about half an inch. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
While the rice is cooking, you can optionally pan-fry the cooked chicken pieces in a little oil or ghee until golden brown for extra flavor and texture. Alternatively, you can return the chicken to the pot for the last 5 minutes of rice cooking.
- 9
Once the rice is cooked, let it rest, covered, off the heat for 10 minutes. Fluff the rice gently with a fork. Serve the Machboos by layering the rice and chicken on a platter. Garnish with fresh coriander and toasted nuts if desired.
💡 Pro Tips
- ✓Soaking the rice helps it cook more evenly and absorb flavors better.
- ✓Piercing the dried limes allows their tangy flavor to infuse into the dish.
- ✓Adjust the amount of water for the rice based on the type of basmati rice used.
- ✓For a richer flavor, use chicken broth instead of water.
🔄 Variations
- Use lamb or shrimp instead of chicken.
- Add chopped bell peppers or peas along with the tomatoes.
- Serve with a side of plain yogurt or a simple salad.