AuthorksalmanChicken machboos is one of the most famous and richest dishes in the Arabian Gulf. Each region differs in the way it is prepared and its name also differs, but the basic ingredients remain the same.
Soak saffron with warm rose water and set aside.
Wash the rice well with water. Add a tablespoon of white vinegar and a little salt. Put aside at least 60 minutes.
In a cooking pot, add onion, two cloves of garlic, the whole spices (cardamom, cloves, cinnamon, and black lemon), ground spices (turmeric, curry, Arabic spice mix), chicken, and pepper. Cover with water, add 1 teaspoon salt and cook until chicken is tender.
Drain the broth to make rice, remove the chicken and set aside.
Place the chicken in a tray. In a dish mix some ground spices with some of the soaked saffron, and with a little of tomato paste mixed with little water, rub the chicken inside and outside and bake in the oven until golden brown.
For filling: soak the raisins with warm water, and wash the chickpeas.
Put the onions in a saucepan over medium heat, leave it until golden in color. add butter, some ground spices, chickpeas, raisins, green pepper and red pepper. Cover and put it on low heat for about 5 minutes.
Put a saucepan on high heat and add a little ghee, add the rice and cover it with water. Before it is cooked add the saffron and the filling (note: keep some filling to garnish the dish). Cover it with aluminum foil and put on low heat for 20 minutes.
لإransfer the rice to a serving dish, place the chicken on top and garnish with the rest of the filling.
Ingredients
Directions
Soak saffron with warm rose water and set aside.
Wash the rice well with water. Add a tablespoon of white vinegar and a little salt. Put aside at least 60 minutes.
In a cooking pot, add onion, two cloves of garlic, the whole spices (cardamom, cloves, cinnamon, and black lemon), ground spices (turmeric, curry, Arabic spice mix), chicken, and pepper. Cover with water, add 1 teaspoon salt and cook until chicken is tender.
Drain the broth to make rice, remove the chicken and set aside.
Place the chicken in a tray. In a dish mix some ground spices with some of the soaked saffron, and with a little of tomato paste mixed with little water, rub the chicken inside and outside and bake in the oven until golden brown.
For filling: soak the raisins with warm water, and wash the chickpeas.
Put the onions in a saucepan over medium heat, leave it until golden in color. add butter, some ground spices, chickpeas, raisins, green pepper and red pepper. Cover and put it on low heat for about 5 minutes.
Put a saucepan on high heat and add a little ghee, add the rice and cover it with water. Before it is cooked add the saffron and the filling (note: keep some filling to garnish the dish). Cover it with aluminum foil and put on low heat for 20 minutes.
لإransfer the rice to a serving dish, place the chicken on top and garnish with the rest of the filling.