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Bahraini Machboos (Chicken and Spiced Rice)

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Bahraini chicken machboos with spiced rice, raisins, and caramelized onions on a traditional platter.
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Machboos is a beloved Gulf rice dish built around warmly spiced chicken, fragrant basmati rice, raisins, and browned onions.

This home-style Bahraini version roasts the chicken for color, then cooks the seasoned rice in the same aromatic spirit for a generous family platter.

Rinse the rice until the water runs mostly clear and let it rest covered after cooking so the grains finish fluffy.

Serving Suggestions

Serve the chicken over the rice with a simple tomato-and-chili sauce, fresh herbs, and lemon wedges.

A spoonful of Bahraini machboos rice and chicken served from a ceramic bowl.

Recipe Notes

Refrigerate leftovers for up to 3 days. Reheat the rice covered with a splash of stock and warm the chicken until steaming.

Bahraini chicken machboos with spiced rice, raisins, and caramelized onions on a traditional platter.

Bahraini Machboos (Chicken and Spiced Rice)

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Tender spiced chicken served over fragrant Bahraini rice with raisins and caramelized onions.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bahraini
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and spice paste
  • 2 lb bone-in chicken thighs and drumsticks skin on
  • 1 tbsp lemon juice fresh
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper ground
  • 1 tsp ground turmeric divided
  • 1/2 tsp ground cinnamon divided
Spiced rice
  • 2 tbsp neutral oil divided
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 medium tomato finely chopped
  • 2 cups basmati rice rinsed and drained
  • 3 cups chicken stock gluten-free if needed
  • 1 stick cinnamon
  • 4 pods cardamom lightly crushed
  • 4 whole cloves
  • 2 whole dried limes pierced once
  • 1/2 cup raisins
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large Dutch oven
  • Roasting pan
  • Fine-mesh sieve
  • Chef’s knife
  • Measuring spoons

Method
 

Season and roast the chicken:
  1. Heat the oven to 425°F / 220°C. Toss the chicken with the lemon juice, half the salt, pepper, turmeric, and cinnamon.
  2. Arrange the chicken on a roasting pan and roast for 35 to 40 minutes, until browned and cooked through. Rest loosely covered while the rice cooks.
Build the rice base:
  1. Heat 1 tablespoon of the oil in a large Dutch oven over medium heat. Cook the onion for 8 to 10 minutes until deeply golden. Stir in the garlic and tomato and cook for 2 minutes.
  2. Add the remaining oil, rinsed rice, stock, cinnamon stick, cardamom, cloves, dried limes, remaining salt, turmeric, and cinnamon. Bring to a boil.
Cook and serve:
  1. Cover the pot, reduce the heat to low, and cook for 18 minutes without lifting the lid. Scatter the raisins over the rice, cover again, and rest for 10 minutes.
  2. Fluff the rice gently with a fork, fold in the cilantro, and arrange the roasted chicken on top. Serve hot.

Nutrition

Calories: 610kcalCarbohydrates: 67gProtein: 35gFat: 23gSaturated Fat: 5gCholesterol: 120mgSodium: 780mgFiber: 4gSugar: 12g

Notes

  • Piercing the dried limes lets their citrus aroma season the stock without overpowering the rice.
  • Keep the lid closed during the covered cooking time so the rice steams evenly.

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