Emirati Machboos

Fragrant Emirati chicken machboos with basmati rice, dried lime and Gulf spices cooked in a rich chicken broth.

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Machboos is a celebratory Gulf rice dish where the rice absorbs the flavour of the seasoned cooking broth. The important technique is to cook the rice gently after the chicken is tender so every grain stays separate.

Ingredients

• 1.4 kg whole chicken (cut into 8 pieces)
• 500 g basmati rice (rinsed until water runs clear and soaked 20 minutes)
• 2 onions (thinly sliced)
• 3 tomatoes (finely chopped)
• 5 garlic cloves (crushed)
• 20 g fresh ginger (grated)
• 2 dried limes loomi (pierced)
• 1 cinnamon stick
• 6 green cardamom pods (lightly crushed)
• 5 cloves
• 8 black peppercorns
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 2 tsp baharat or Gulf spice blend
• 1.5 tbsp tomato paste
• 3 tbsp neutral oil or ghee
• 1.5 litres hot water (approximately)
• 2 tsp salt (or to taste)
• 3 tbsp fresh coriander (chopped)
• toasted almonds or raisins (optional garnish)

Step-by-step method

1. Heat the oil or ghee in a large heavy pot over medium heat. Add the sliced onions and cook for 10–12 minutes until golden. Remove about one third for garnish and leave the rest in the pot.
2. Add the garlic, ginger, cinnamon, cardamom, cloves and peppercorns and stir for 30 seconds. Add the tomatoes and tomato paste and cook for 5–6 minutes until thick.
3. Stir in the cumin, coriander, turmeric and baharat, then add the chicken pieces and turn them well in the spice mixture for 4–5 minutes.
4. Add the pierced dried limes and about 1.5 litres hot water. Bring to a boil, skim away any foam, reduce the heat and simmer partly covered for 30–35 minutes until the chicken is tender.
5. Lift the chicken pieces onto a tray. Measure the cooking liquid: you need about 750–800 ml for 500 g soaked basmati rice. Add hot water if short, or boil the broth briefly if there is too much.
6. Drain the soaked rice well and add it to the simmering broth. Taste the broth for salt now; it should be slightly more seasoned than you want the finished rice because the rice will absorb it.
7. Bring back to a boil for 2 minutes, then reduce to the lowest heat, cover tightly and cook for 15 minutes. Turn off the heat and leave covered for another 10 minutes without lifting the lid.
8. While the rice rests, brown the cooked chicken under a hot grill for 5–8 minutes if you want crisp edges. Fluff the rice gently with a fork and serve topped with the chicken, reserved onions, coriander and optional almonds or raisins.