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Omani Chicken Majboos (Spiced Rice with Chicken)

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Omani chicken majboos with tender chicken over spiced basmati rice, tomato, caramelized onion, and whole spices on a simple platter.
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Majboos is a beloved Omani rice dish in which chicken is seasoned with warm spices and cooked with tomato, onion, and fragrant basmati rice. The result is a complete, generous meal from one pot.

Brown the chicken first, build a savory tomato base, then cook the rice gently so the grains stay distinct and carry the spice mixture evenly.

Rinse the basmati rice until the water runs mostly clear, then let it drain well so the finished grains stay fluffy rather than sticky.

Serving Suggestions

Serve with a chopped tomato and cucumber salad, a spoonful of plain yogurt if desired, and lemon wedges.

A close serving view of Omani chicken majboos being spooned from a deep serving dish, showing separate rice grains, chicken, and tomato-onion garnish.

Recipe Notes

Refrigerate leftovers for up to 3 days. Reheat covered with a splash of water so the rice does not dry out.

Omani chicken majboos with tender chicken over spiced basmati rice, tomato, caramelized onion, and whole spices on a simple platter.

Omani Chicken Majboos (Spiced Rice with Chicken)

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Fragrant Omani spiced rice with tender chicken, tomato, caramelized onion, and warm whole spices.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Omani
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Rice
  • 2 lb bone-in chicken thighs skin removed
  • 2 tbsp neutral oil
  • 1 large yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 medium plum tomatoes diced
  • 2 tbsp tomato paste
  • 2 cups basmati rice rinsed and drained
  • 3 cups low-sodium chicken stock
  • 2 whole dried black limes pierced once
  • 2 whole green cardamom pods
  • 1 small cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 whole lemon cut into wedges

Equipment

  • Heavy pot with lid
  • Chef’s knife
  • Cutting board
  • Fine-mesh sieve

Method
 

Build the spiced chicken base:
  1. Pat the chicken dry and season with half the salt and all the black pepper. Heat the oil in a heavy pot over medium-high heat and brown the chicken on both sides, about 4 minutes per side. Transfer to a plate.
  2. Lower the heat to medium. Add the onion and cook for 6 to 8 minutes, until golden. Stir in the garlic, ginger, tomatoes, tomato paste, cumin, coriander, turmeric, cardamom, cinnamon, and remaining salt for 2 minutes.
  3. Return the chicken and its juices to the pot. Add the stock and black limes, cover, and simmer for 20 minutes.
Cook the rice:
  1. Lift the chicken onto a plate. Stir the rinsed rice into the pot and bring the liquid to a gentle boil. Return the chicken on top of the rice.
  2. Cover tightly, reduce the heat to low, and cook for 20 minutes. Turn off the heat and rest, covered, for 10 minutes.
  3. Fluff the rice with a fork, scatter over the cilantro, and serve with lemon wedges.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 39gFat: 23gSaturated Fat: 5gCholesterol: 145mgSodium: 900mgFiber: 4gSugar: 7g

Notes

  • Pierce the dried limes before cooking so their citrusy bitterness perfumes the broth.
  • Keep the lid closed during the rice rest; trapped steam finishes the grains evenly.

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