Bahraini Chicken Machboos
An Arabic meat and rice dish cooked in a spiced broth with tomatoes and topped with roasted chicken and nuts.
Servings: 3 people
Calories: 632.25kcal
Ingredients
For the chicken
- 3 chicken whole legs or one 700gms chicken
- 1 teaspoon Bezar spice mix or Baharat spice mix
- ½ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon cardamom powder
- ½ teaspoon cinnamon powder
For Chicken Machboos
- 1 tablespoon ghee
- 3 cloves
- 1 medium-sized red onion
- 2 to 5 green chillies
- 1 loomi dried black lime
- 2 teaspoons ginger garlic paste
- 1 large tomato chopped roughly
- salt to taste
- 2 cups hot water
- fresh coriander leaves
- juice of half a lime
- 1 cup basmati rice
- butter to roast the cooked chicken
Instructions
- Marinate the chicken with all the spice powders (bezar, turmeric, cumin, cinnamon and cardamom) and let it rest for 15 to 20 minutes.3 chicken whole legs, 1 teaspoon Bezar spice mix, ½ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon cardamom powder, ½ teaspoon cinnamon powder
- Wash and soak the rice for 30 minutes or as per packet instruction.1 cup basmati rice
- Heat ghee in a deep wide pot on medium flame.1 tablespoon ghee
- Add the cloves, the finely diced onion, green chillies, dried lime and saute for a minute.3 cloves, 1 medium-sized red onion, 2 to 5 green chillies, 1 loomi
- Add the ginger-garlic paste and saute for a minute.2 teaspoons ginger garlic paste
- Add the marinated chicken along with the chopped tomato. Cook on high until all of the chicken pieces turn white. (~5mins) Meanwhile, prepare hot water.1 large tomato
- Add the hot water and salt to taste. Bring this to a boil.2 cups hot water, salt to taste
- Cover and cook on medium flame until the chicken is cooked through. (~10mins)
- Remove the cooked chicken pieces and keep them aside.
- Add a fistful of chopped coriander leaves and lime or lemon juice.fresh coriander leaves, juice of half a lime
- Stir in the soaked rice and salt to taste. Bring this to boil on a high flame until you can see the grains on the surface.1 cup basmati rice
- Reduce the flame to the lowest. Slide a heat diffuser or flat pan underneath, cover the pot with foil and then the lid. Let it cook for another 8 to 10 minutes.
- Switch off and open to carefully stir the bottom rice to the top and cover again. Let it sit for another 5 to 8 minutes before you can serve.
- Meanwhile, roast the cooked chicken on the stovetop or oven with some butter. You may place back the roasted chicken on top of the rice and serve or transfer the rice to a platter and place the roasted chicken over it.butter
- Serve with salad and laban or yoghurt (some pappadams won't hurt :-))
Notes
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Nutrition
Calories: 632.25kcal | Carbohydrates: 52.4g | Protein: 33.95g | Fat: 30.96g
