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Bahraini Chicken Makhbous Style
A flavorful and aromatic rice dish where chicken is slow-cooked with a blend of spices, creating a rich broth that infuses the rice. This version focuses on the distinct Bahraini spice profile.
đ§ Ingredienser
- 1.5 kg Whole chicken(cut into 8 pieces)
- 3 cups Basmati rice
- 2 large Onions(finely chopped)
- 3 medium Tomatoes(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 4 tbsp Vegetable oil
- 2 tbsp Baharat spice mix
- 1 tsp Turmeric powder
- 1 Cinnamon stick
- 4 Cardamom pods
- 3 Cloves
- 2 Dried limes (loomi)
- 6 cups Water(approximately, for cooking chicken and rice)
- to taste Salt
- 1/4 cup Fresh coriander(chopped, for garnish)
- 1/4 cup Fried onions(for garnish)
đšâđł Instruktioner
- 1
Rinse the basmati rice and soak it in water for 30 minutes. Drain well before cooking.
đĄ Proffstips: Soaking helps the rice cook evenly and become fluffy. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until golden brown.
â±ïž 10-15 minutes - 3
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
â±ïž 1 minute - 4
Add the chicken pieces to the pot and sear them on all sides until lightly browned.
â±ïž 5-7 minutes - 5
Stir in the chopped tomatoes, Baharat spice mix, and turmeric powder. Cook for 5 minutes, stirring occasionally, until the tomatoes soften.
â±ïž 5 minutes - 6
Add the cinnamon stick, cardamom pods, cloves, and dried limes. Pour in about 4 cups of water, enough to cover the chicken. Season with salt.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is tender.
â±ïž 45-60 minutesđĄ Proffstips: The chicken should be cooked through and easily pierced with a fork. - 8
Remove the chicken pieces from the pot and set aside. Strain the cooking liquid into a separate pot, discarding the solids. You should have about 3 cups of flavorful broth.
- 9
Add the drained basmati rice to the strained broth. Ensure the liquid level is about 1.5 cm above the rice. Bring to a boil.
- 10
Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and cook for 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
â±ïž 15-20 minutesđĄ Proffstips: Do not lift the lid during this time. - 11
While the rice is cooking, you can lightly pan-fry or broil the cooked chicken pieces until golden brown for extra texture.
â±ïž 5-10 minutes - 12
Once the rice is cooked, fluff it gently with a fork. Arrange the chicken pieces on top of the rice.
đĄ Proffstips: Fluffing the rice helps to separate the grains. - 13
Garnish with fresh coriander and fried onions before serving.
đĄ Proffstips
- âThe quality of your Baharat spice mix significantly impacts the flavor.
- âEnsure the chicken is cooked through before proceeding to cook the rice.
- âAdjust the amount of spices to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a handful of raisins or chickpeas to the rice during the last 10 minutes of cooking.
- For a spicier version, add a finely chopped green chili to the onion mixture.