The Arab cuisine is one of the richest and most versatile international cuisines, and many of its recipes have been mixed and intersected with other kitchens, including Indian cuisine. And although various international dishes have entered the Gulf culture, Majboos has not lost its place there, as it is still one of the most famous meals in the Gulf countries, especially Saudi Arabia and Kuwait.

Chicken Majboos (Machboos) consists of long-grain rice cooked with lamb or chicken and put with it ghee, nuts, raisins, onions, tomatoes, spices, cardamom, and garlic, while the kabsa is decorated with peeled almonds, raisins, and fried pine nuts. Majboos refers in the Arabian Gulf to the method of pressing rice and cooking it with meat broth.

The method of its preparation is based on placing the ingredients “on top of each other”, pointing to the simplicity of its ingredients, which were limited to what was available at the time in the Bedouin family’s house of vegetables from the family’s small field or what was brought from the coast, where the woman put some vegetables such as tomatoes, peppers, and spices in The same pot, which was sometimes used for more than one house due to the scarcity of household necessities and the scarcity of capabilities. And Chicken Majboos (Machboos) from Arab dishes that combine with the Indian flavor of rice, and it is one of the traditional Gulf foods, especially Kuwaiti and Emirati cuisine.

Chicken Majboos

This dish, which is also known as Machboos is made with Indian spices and basmati rice, which cannot be substituted with anything else in preparing Majboos, and Majboos can be prepared with chicken or meat, and it is known that the chicken Majboos dish is one of the main dishes that can be served on lunch on the regular days, and at breakfast in the blessed month of Ramadan.
Print Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Main Dish
Cuisine Emarati (UAE) Recipes
Servings 4 people

Ingredients
  

  • 3 Cups of abrorio rice
  • 4 Tablespoons of olive oil
  • 2 Bay Leaves
  • 10 grains of cardamom
  • 1 Cinnamon stick
  • 1 grain of loomi
  • 2 Pounds od skinned and chopped chicken meat or chicken thighs
  • 2 Grains of onions; medium, finely chopped
  • 4 Halved garlic cloves
  • 3 Green peppers
  • 1 Cup of finely chopped parsely
  • 1 Cup of finely chopped coriander
  • 2 Medium finely chopped potatoes
  • 1 Teaspoon of ground cinnamon
  • 1 Teaspoon of turmeric
  • 1 Teaspoon of mixed spices
  • 1 Teaspoon of ground black pepper
  • 1 Teaspoon of ground cardamom
  • 1 Teaspoon of sweet paprika
  • 1/2 Teaspoon of crushed chili
  • 1/2 Teaspoon of ground lemon
  • 3 Tablespoons of tomato paste
  • 3 grains of tomatoes, finely chopped
  • 1 Head of unpeeled garlic
  • 1 1/2 Tablespoons of salt
  • 3 Tablespoons of butter

Instructions
 

  • Wash the rice and soak it in water for 15 minutes.
  • Heat the oil in a large saucepan, add the spices, stir a little, then put the chicken, onion, garlic, and pepper,
  • Cover with the lid on and let simmer for about 5 minutes, then stir a little to a golden color.
  • Add the coriander, parsley, and green pepper, add all the ground spices; then add in the tomatoes and the paste and stir very well
  • Add in the potatoes; then cover the pot and let wilt the tomatoes a little.
  • Soak the chicken into water; then put the lid on and let simmer until the chicken becomes tender; then add in the salt and the garlic head
  • Add the rice, put on a high heat to boil, then reduce the heat. Put a piece of aluminum foil on top of the lid to make sure that the steam is trapped, and leave it to fully simmer.
  • Spread the ghee or the butter on the surface of the Majboos,
  • Transfer the majboos to a serving dish and sprinkle some coriander parsley.
  • Serve and enjoy your dish!
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