Omani Madrouba
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.
๐ง 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
๐จโ๐ณ Instructions
- 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.
๐ก Tip: 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.
๐ก Tip: 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.
๐ก Tip: 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.
๐ก Tip: 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.
๐ก Tip: 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.
๐ก Tip: Serve hot for the best texture and flavor.
๐ก Pro Tips
- โDried limes (loomi) are essential for the authentic flavor of Madrouba.
- โStirring frequently during the long cooking process prevents the rice from sticking to the bottom of the pot.
- โThe final texture should be thick and creamy, like a rich porridge.
โจ Twist Ideas
Inspiration for your own version of this recipe
- 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.