Saudi
Madhbi
Madhbi is a Saudi mountain-style chicken dish cooked over charcoal on heated stones, giving the meat a smoky crust and tender center. It is served over fragrant spiced rice scented with loomi, cardamom, and saffron.
Watch it madeSMT Travel and Food · 2:51
Ingredients
- Small whole chicken, butterflied1, about 900g
- Basmati rice1 cup
- Yellow onion, finely chopped1 small
- Tomato, finely chopped1 medium
- Garlic cloves, crushed3
- Lemon juice2 tbsp
- Ghee2 tbsp
- Neutral oil1 tbsp
- Saudi baharat1 1/2 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground turmeric1/2 tsp
- Paprika1/2 tsp
- Ground black pepper1/2 tsp
- Green cardamom pods4
- Cloves3
- Cinnamon stick1 small
- Dried loomi, pierced1
- Bay leaf1
- Saffron threads soaked in warm water1 pinch in 2 tbsp
- Hot water or light chicken stock1 1/2 cups
- Salt1 1/2 tsp, divided
- Clean flat food-safe stones8 to 10
- Charcoalas needed
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in fresh water for 20 minutes and drain.
- Mix the garlic, lemon juice, oil, 1 tablespoon ghee, baharat, cumin, coriander, turmeric, paprika, black pepper, and 1 teaspoon salt into a paste.
- Rub the spice paste all over the butterflied chicken, especially into the cuts near the thighs and breast, and let it sit while the fire is prepared.
- Light the charcoal and place the clean flat stones directly over the coals until they are very hot, about 25 to 30 minutes.
- Meanwhile, heat the remaining 1 tablespoon ghee in a pot and sauté the onion until soft and lightly golden.
- Add the tomato, cardamom, cloves, cinnamon stick, loomi, bay leaf, and remaining 1/2 teaspoon salt, then cook until the tomato softens.
- Add the drained rice and stir gently for 1 minute to coat the grains with the spices.
- Pour in the hot water or stock, bring to a boil, then cover and cook over low heat for 15 minutes.
- Spoon the saffron water over the rice, cover again, turn off the heat, and let the rice steam undisturbed for 10 minutes.
- Set the marinated chicken skin-side down on the hot stones and cook over the charcoal, turning occasionally, until deeply browned, smoky, and cooked through, about 30 to 35 minutes.
- Move the chicken to a cutting board and rest it for 5 minutes.
- Fluff the rice, spread it on a serving platter, place the carved Madhbi chicken on top, and serve hot.
Common questions
Can I substitute the small whole chicken with another cut or protein for Madhbi?
Yes. Bone-in chicken pieces work best if you can’t find a small whole chicken; reduce grilling time for thighs and quarters. Boneless chicken cooks faster and can dry out, so marinate longer and watch closely. Lamb or fish can work, but the rice seasoning should stay the same.
How long does Madhbi take from start to finish, including marinating and cooking?
Plan about 1 to 1.5 hours total. The chicken can marinate while you prepare the fire, which usually takes 25 to 30 minutes. The rice cooks in about 20 to 25 minutes, and the chicken may need 30 to 45 minutes depending on size and heat.
What are the most common mistakes when making Madhbi?
The biggest mistakes are under-seasoning the chicken, using weak charcoal heat, and overcooking the rice. Don’t skip soaking the rice, and don’t stir it too much after adding liquid. Also, make sure the stones are truly hot before cooking so the chicken gets smoky, even heat.
How should I store leftovers and reheat Madhbi without drying it out?
Cool the rice and chicken quickly, then store them separately in airtight containers in the fridge for up to 3 days. Reheat the rice with a splash of water covered, and reheat chicken gently in the oven or a covered pan so it stays moist.
What should I serve with Madhbi, and can I make it ahead for guests?
Serve Madhbi with yogurt or a simple salad, plus extra lemon wedges and chili sauce if you like heat. You can marinate the chicken and chop the aromatics a few hours ahead. Cook the rice fresh if possible, since it tastes best right after steaming.