Madrouba

مضروبة · Maḍrūba

Ingredients12

• bone-in chicken pieces1 kg
• short-grain rice300 g
• onion1
• ghee3 tbsp
• garlic cloves3
• cinnamon stick1
• green cardamom pods4
• dried black lime1
• ground turmeric1 tsp
• ground cumin1 tsp
• salt1 tsp
• water1.5 L

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes and drain.
2. Heat the ghee in a heavy pot, add the sliced onion, and cook until soft and lightly golden.
3. Add the crushed garlic, cinnamon, cardamom, pierced black lime, turmeric, and cumin, and stir for 1 minute.
4. Add the chicken and salt, pour in the water, and simmer covered for about 40 minutes until the chicken is tender.
5. Remove the chicken, discard the bones and skin, and shred the meat. Strain and reserve the broth.
6. Return the shredded chicken and drained rice to the pot with enough broth to cover them well, and cook over low heat, stirring often, until the rice is very soft.
7. Pound or mash the mixture vigorously with a wooden spoon or masher, adding hot broth as needed, until it is smooth, creamy, and porridge-like.
8. Season to taste and serve hot.