Machboos
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The Tale of Machboos
Machboos, the Gulf's spiced rice-and-meat centerpiece, is closely related to South Asian biryani and East African pilau, a kinship built over centuries of Indian Ocean trade linking Arabia, India, and the Swahili Coast by dhow. It remains a defining Emirati dish for family gatherings.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 3 tomatoes, chopped
- 2 tbsp baharat spice mix
- 1 tsp turmeric
- 1/4 cup dried lime (loomi)
- 1/4 cup raisins
- 1/4 cup fried onions
- 3 tbsp ghee, salt to taste
Instructions
- 1Heat ghee in a large pot and sauté onions until golden.
- 2Add the chicken pieces and brown on all sides.
- 3Stir in baharat, turmeric and pierced dried limes, and cook for a couple of minutes until fragrant.
- 4Add the chopped tomatoes and enough water to partly cover the chicken, then simmer until the chicken is cooked through, about 25 minutes.
- 5Remove the chicken and set aside, keeping the flavorful broth in the pot.
- 6Wash the rice and add it to the pot with enough broth to cook it, seasoning with salt.
- 7Cover and cook on low heat until the rice is tender, about 20 minutes.
- 8Serve the rice on a platter topped with the chicken, fried onions and raisins.
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