Chicken Machboos
This spiced rice and chicken dish is a popular one-pot meal across Gulf countries
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 1h : 30m |
| SERVES | 6 |
1kg chicken on the bone
600gm Basmati Rice
100gm tomato, sliced
60gm red onion, sliced
4 tsp garlic, chopped
2 tsp coriander chopped
80ml local ghee
A pinch local spices (bzar)
3 dried lemons (lumi), whole
2g cinnamon stick
0.5gm bay leaves
0.5gm whole cloves
2 tsp ginger mashed
1.5l water
1 tbsp each salt and pepper
1 tbsp cardamom whole
1 tbsp black pepper corn
1. Heat the ghee in a deep pot and add the ground spices, add the onion, garlic and saute until you get golden colour.
2. Add the tomato and chicken then cook it for 25 minutes, add the ginger, local spices and 1 liter of water.
3. Mix it nicely then let it cook for 60 minutes, add the coriander, rice and salt and pepper, let it boil until the rice absorbs all the water.
4. Then cover it and leave it for 15 minutes on a low fire. Garnish with fresh coriander.