Machboos is a Gulf rice dish closely associated with Bahraini home cooking, combining meat, rice, aromatic spices, tomato, and the tart depth of dried black lime.
The chicken first cooks in a seasoned tomato broth; the same broth then flavors the basmati rice before the chicken is browned for serving.
Pierce the dried limes only a few times so they perfume the pot without releasing too much bitter pith.
Serving Suggestions
Serve machboos on a broad platter with cucumber yogurt, chopped salad, or a simple bowl of plain laban.
Recipe Notes
Refrigerate leftovers for up to three days. Reheat covered with a spoonful of water so the rice stays tender.
Bahraini Chicken Machboos
A Bahraini one-pot rice dish with browned chicken, tomato, warm spices, almonds, and dried black lime.
Ingredients
Equipment
Method
Build the Broth:
- Heat 2 tablespoons oil in a heavy pot over medium heat. Brown the chicken in batches, then set it aside.
- Cook the onions for 8 minutes. Add garlic, ginger, tomatoes, baharat, turmeric, dried limes, cinnamon, cardamom, cloves, and 1 teaspoon salt; cook for 5 minutes.
- Return the chicken, add stock, cover, and simmer gently for 35 minutes until the chicken is cooked through. Transfer the chicken to a baking sheet and strain 4 cups of broth, reserving the onion-tomato mixture.
Cook the Rice:
- Return the reserved onion-tomato mixture and 4 cups broth to the pot. Stir in the rice and remaining salt, bring to a boil, then cover and cook over very low heat for 18 minutes.
- Remove the rice from the heat and rest, covered, for 10 minutes.
Brown and Serve:
- Brush the chicken with the remaining tablespoon oil and broil for 4 to 6 minutes until browned at the edges.
- Fluff the rice, arrange it on a platter, top with chicken, almonds, and coriander, and serve hot.
Nutrition
Notes
- Bahraini baharat commonly includes black pepper, coriander, cinnamon, cloves, cumin, cardamom, and nutmeg.
- Use an instant-read thermometer to confirm the chicken reaches 165 F (74 C).
