Machboos

مكبوس · Makbūs

Ingredients14

• chicken pieces1.2 kg
• basmati rice400 g
• onion2
• tomato2
• garlic4 cloves
• dried lime2
• baharat spice mix2 tbsp
• ground turmeric1 tsp
• cinnamon stick1
• cardamom pods4
• cloves4
• ghee3 tbsp
• salt1.5 tsp
• water750 ml

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes and drain.
2. Pierce the dried limes and set them aside. Slice the onions, chop the tomatoes, and crush the garlic.
3. Heat the ghee in a heavy pot, brown the chicken on all sides, then remove it.
4. Fry the onion until golden, add the garlic, cinnamon, cardamom, and cloves, then stir in the tomatoes, baharat, turmeric, and salt.
5. Return the chicken and dried limes to the pot, pour in the water, and simmer covered for about 35 minutes until the chicken is nearly cooked.
6. Lift out the chicken. Measure the spiced broth and add water if needed so you have about 700 ml, then bring it to a boil.
7. Stir in the drained rice, return the chicken on top, cover tightly, and cook on low heat for 20 minutes until the rice is tender.
8. Rest covered for 10 minutes, then fluff the rice and serve the chicken over it.