Emirati

Emirati Chicken Machboos

A fragrant Emirati rice dish where chicken is simmered with loomi, bezar, tomatoes, and whole spices, then the rice is cooked in the same spiced broth. Saffron rose water and a small raisin-onion garnish give it the warm aroma served in many Gulf homes.

Ingredients

• Bone-in chicken pieces500g
• Basmati rice1 cup
• Ghee or neutral oil2 tbsp
• Onion, thinly sliced1 large
• Garlic, minced3 cloves
• Fresh ginger, minced1 tbsp
• Tomato, finely chopped1 large
• Tomato paste1 tbsp
• Emirati bezar spice blend2 tsp
• Ground turmeric1/2 tsp
• Ground cardamom1/4 tsp
• Cinnamon stick1 small
• Green cardamom pods4
• Whole cloves3
• Bay leaf1
• Dried loomi, pierced1
• Green chili, slit1
• Salt1 1/4 tsp, plus to taste
• Black pepper1/2 tsp
• Hot water2 1/2 cups
• Saffron threads1 pinch
• Rose water1 tbsp
• Raisins2 tbsp
• Chopped fresh coriander2 tbsp

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain.
2. Soak the saffron in the rose water and set it aside.
3. Heat the ghee in a heavy pot over medium heat and fry the sliced onion until deep golden, removing 2 tablespoons for garnish.
4. Add the garlic and ginger to the pot and stir for 1 minute until fragrant.
5. Add the cinnamon, cardamom pods, cloves, bay leaf, pierced loomi, bezar, turmeric, ground cardamom, and black pepper, and stir briefly to bloom the spices.
6. Add the chopped tomato, tomato paste, green chili, and salt, then cook until the tomato softens into a thick masala.
7. Add the chicken pieces and turn them in the masala until well coated and lightly sealed.
8. Pour in the hot water, bring to a boil, then cover and simmer for 30 to 35 minutes until the chicken is tender.
9. Lift the chicken from the broth and place it on a tray; keep the broth in the pot and taste it, adjusting the salt so it is well seasoned.
10. Boil the broth until you have about 1 3/4 cups liquid, then add the drained rice and stir once.
11. Cook uncovered over medium heat until the liquid drops to the surface of the rice and small steam holes appear.
12. Place the chicken pieces on top of the rice, drizzle over the saffron rose water, cover tightly, and cook on the lowest heat for 20 minutes.
13. Meanwhile, briefly fry or warm the raisins with the reserved fried onion until the raisins plump.
14. Turn off the heat and let the machboos rest, covered, for 10 minutes before fluffing the rice gently.
15. Serve the rice on a platter with the chicken on top, scattered with the raisin-onion garnish and chopped coriander.

Common questions