Machboos recipe

Bahrain national rice dish, built on dried black limes and baharat, where the rice finishes cooking in the chicken broth it was simmered with.

2 hours and 10 minutesmedium12 ingredients

Ingredients

• 3 dried black lime
• 2 tbsp baharat
• 400 g basmati rice
• 1000 g chicken
• 2 onions
• 2 tomatoes
• 4 clove garlic
• 1 tsp turmeric
• 1 cinnamon stick
• 5 cardamom pods
• 1 tbsp rose water
• 3 tbsp vegetable oil

How to make Machboos

1. Soak 400 g of basmati rice in cold water for 30 minutes, then drain. Pierce 3 dried black limes (loomi) several times with a knife so their sour smoky flavour can escape into the broth.
2. Brown 1 kg of chicken pieces in 3 tablespoons of vegetable oil until the skin is coloured, 8 minutes, then lift them out.
3. Cook 2 chopped onions in the same pot for 8 minutes until deep golden, then add 4 minced garlic cloves for 1 minute.
4. Stir in 2 tablespoons of baharat and 1 teaspoon of turmeric for 30 seconds, then 2 grated tomatoes.
5. Return the chicken with the pierced limes, 1 cinnamon stick, 5 cardamom pods, 1 teaspoon of salt and 1 litre of water. Cover and simmer 45 minutes.
6. Lift the chicken out, measure the broth to about 700 ml, stir the drained rice into it, cover and cook on the lowest heat for 15 to 20 minutes without stirring.
7. Meanwhile grill the chicken pieces for 10 minutes until the skin crisps.
8. Sprinkle 1 tablespoon of rose water over the rice, rest covered for 10 minutes, then pile the chicken on top and serve.

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