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Madrouba
Chicken and Rice Porridge
Madrouba is a traditional Arabian Gulf dish, often described as a mashed rice and chicken porridge. It's known for its comforting texture and aromatic spices, making it a hearty and flavorful meal.
đ§ Ingredienser
- 750 g Boneless chicken breast
- 2 cups Long-grain basmati rice(washed and soaked for 30 minutes)
- 8 cups Water(plus more as needed)
- 4 tbsp Ghee or vegetable oil
- 2 medium Onions(1 finely chopped for sautéing, 1 thinly sliced for garnish)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(finely minced)
- 2 pieces Dried lime (loomi)(cracked open, seeds removed)
- 1 tsp Ground cardamom
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- 0.5 tsp Cinnamon powder
- 0.5 tsp Black pepper
- 0.25 tsp Chili powder(or to taste)
- 0.25 tsp Nutmeg
- 1 tsp Salt(or to taste)
- 2 cubes MAGGIÂź Chicken Bouillon
đšâđł Instruktioner
- 1
Rinse the rice under cold water until the water runs clear. Soak the rice in clean water for 30 minutes, then drain.
đĄ Proffstips: Soaking the rice helps it cook more evenly and absorb flavors. - 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.
â±ïž 15 minutes - 3
Add the minced garlic and minced tomatoes to the pot. Cook for a few minutes until the tomatoes soften.
â±ïž 5 minutes - 4
Add the cracked dried limes, ground cardamom, cumin, coriander, turmeric, cinnamon, black pepper, chili powder, nutmeg, salt, and MAGGIÂź Chicken Bouillon cubes. Stir to combine.
đĄ Proffstips: Toast the spices briefly to release their aroma. - 5
Add the chicken pieces and stir to coat them with the spice mixture. Cook for about 5 minutes until the chicken is sealed.
â±ïž 5 minutes - 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.
â±ïž 45 minutes - 7
Remove the chicken from the pot and shred it into fine pieces. Return the shredded chicken to the pot.
đĄ Proffstips: Ensure all bones and skin are removed from the chicken. - 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.
â±ïž 75 minutesđĄ Proffstips: Add more water if the mixture becomes too thick. - 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.
đĄ Proffstips: These crispy onions are for garnish. - 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.
đĄ Proffstips: The goal is a smooth, creamy texture. - 11
Serve the Madrouba hot, garnished with the crispy fried onions.
đĄ Proffstips
- âFor an even smoother consistency, you can use an immersion blender at the end.
- âAdjust the spices to your personal preference.
- âThis dish is often served on its own due to its rich flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes include a small amount of green chilies for a bit of heat.
- Some variations add a touch of lemon juice for brightness.