Machboos (Omani and Bahraini Spiced Tomato Chicken and Rice)

Machboos is a one pot chicken and rice dish made in Bahrain and Oman. It is also known as Kabsa across the rest of the gulf countries. It is actually known as the national dish of Bahrain. Both words mean to compress/push, which to this dish could reflect the compressing of spices into a powder to make ‘Baharat’ (Middle Eastern spice blend).

From country to country the spices will differ and then again from each family depending on their background. The fundamental spice not to miss would be the dried limes. This dish is a great week day meal which won’t take you more than hour to bring together!

Cooking tips:

  • Dried limes make this dish, you can shop mine here if you are looking for some! Or you could use the juice of 1 lime if you’re unable to get some.

  • You can use fish for this recipe and marinade the fish in the spices and then roast or grill it separately. You could also use fillets and fry it with the spices and then leave in to cook with everything else.

  • Makes enough for 4-5 people.

  • Make sure to pierce. your limes with a knife so they have couple of slits in them to allow the flavour to seep out.

  • I prefer chicken skin off, but some prefer it on, do what you like!

Ingredients:

  • 1 Chicken (cut into 8 pieces, skin off)

  • 1 Medium White Onion

  • 2 Dried Limes

  • 2 Cinnamon Sticks

  • 8 Cardamom Pods

  • 3 Garlic Cloves or 1 TBSP Garlic Paste

  • 3 Cups of Basmati Rice

  • 4 Cups of Water (about 1 litre, use the same cup you use for rice)

  • 3 Tsp Baharat

  • 2 TBSP Tomato Puree

  • Salt

  • 3 Tomatoes (chopped small)

  • 1/2 a Bell Pepper (Green or Red)

  • 10g Coriander (Chopped finely)

  • 2 Green Chillies (optional)

  • 50g Blanched Almonds (optional)

  • 1/2 Fresh Pomegranate (optional)

  • Vegetable Oil

Method:

  1. Coat your saucepan with enough oil to cover the bottom.

  2. Add your onions and sauté for around 5 minutes to sweat the onions and let them turn slightly brown on their edges.

  3. Once they are ready add in your garlic, spices, and dried limes, stir well and fry for a following 2-4 mins, on a low to medium heat.

  4. Add in your tomato puree, stir through.

  5. Add in your chicken pieces and fry for 6-8 minutes to cook the out of the chicken slightly and take on the spices.

  6. Add the cut up tomatoes and bell pepper.

  7. Add in your water, along with some salt. Place on a medium to high heat, place a lid on top and leave to bubble away for 20 minutes, until your chicken is cooked through.

  8. Once cooked, add in your washed rice and reduce the temperature to the lowest setting, place a teacloth around your saucepan lid and place on top - this will help create more steam and make your rice extra fluffy. This will need about 20 minutes to cook.

  9. In the meantime toast your almonds in a pan till they are golden.

  10. Once your rice is cooked, you are ready to serve up with a sprinkle of almonds, coriander and poms!

  11. ENJOY!

Dina Macki3 Comments