Chicken Madhrooba

Emirati chicken madhrooba, a comforting savoury porridge of chicken, rice and warm spices cooked until soft and creamy.

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Madhrooba gets its name from the beating or mashing that gives the finished dish its smooth, comforting texture. The rice is cooked very soft with chicken before being stirred vigorously until almost porridge-like.

Ingredients

• 1 kg bone-in chicken pieces
• 300 g basmati rice (rinsed well)
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 15 g fresh ginger (grated)
• 2 tomatoes (finely chopped)
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp ground cinnamon
• 4 green cardamom pods (lightly crushed)
• 1 dried lime loomi (pierced)
• 2 tbsp ghee (plus a little for serving)
• 1.6 litres hot water or chicken stock (approximately)
• 1.5 tsp salt (or to taste)
• 0.5 tsp black pepper
• 2 tbsp fresh coriander (chopped, optional)

Step-by-step method

1. Heat 1 tablespoon ghee in a heavy pot over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and ginger and stir for 30 seconds.
2. Add the tomatoes, turmeric, cumin, coriander and cinnamon and cook for 4–5 minutes until the tomatoes soften into a thick base.
3. Add the chicken, cardamom and pierced dried lime. Pour in enough hot water or stock to cover well, bring to a boil, then lower the heat and simmer for 30–35 minutes until the chicken is tender.
4. Lift the chicken onto a plate. When cool enough to handle, remove and discard the bones and skin and shred the meat finely.
5. Return the shredded chicken to the pot and add the rinsed rice. Top up with hot water if needed so the mixture is loose and soupy, then simmer over low heat for 25–30 minutes, stirring often.
6. When the rice is very soft and beginning to break down, remove the dried lime and cardamom pods if visible. Use a sturdy wooden spoon or potato masher to beat the mixture vigorously for 3–5 minutes until thick and creamy.
7. Stir in the remaining tablespoon of ghee and season with salt and black pepper. Add a splash of hot water if the madhrooba becomes too stiff; it should fall slowly from the spoon.
8. Spoon into warm bowls, drizzle with a little extra ghee if desired and finish with coriander. Serve hot.