Chicken Machboos is a traditional Bahraini recipe for the national dish of chicken that's boiled and roasted and served on a bed of spiced rice made with the chicken coking liquid. The full recipe is presented here and I hope you enjoy this classic Bahraini version of: Chicken Machboos.
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Ingredients:
For the chicken:
1 whole chicken (about 1kg) jointed into serving pieces
1 tsp Bezar spice blend, (or Baharat spice blend)
½ tsp turmeric powder
¼ tsp cumin powder
¼ tsp cardamom powder
½ tsp cinnamon powder
For Chicken Machboos:
1 tbsp ghee
3 cloves
1 medium-sized red onion
2 to 5 green chillies
1 loomi, dried black lime
2 tsp ginger-garlic paste
1 large tomato, coarsely chopped
salt, to taste
500ml hot water
fresh coriander leaves
juice of half a lime
200g basmati rice
butter, to fry the cooked chicken
Method:
Combine the chicken with all the spice powders (bezar, turmeric, cumin, cinnamon and cardamom) then set aside to marinate for 20 minutes.
Wash the rice under plenty of running water, then place in a bowl, cover with water and set aside to soak for 30 minuts.
Heat ghee in a deep wide pot on medium medium heat. Add the cloves, the finely diced onion, green chillies, dried lime and fry for a minute.
Stir in the ginger-garlic paste and fry for a minute. Add the marinated chicken along with the chopped tomato. Cook on high until all of the chicken pieces turn white. (about 5 minutes) Meanwhile brink a kettle of water to a boil.
Add 500ml hot water, season to taste with salt then bring to a boil. Cover and cook over medium heat until the chicken is cooked through (about 10 minutes).
Remove the cooked chicken pieces and set aside. Add a generous handful of chopped coriander leaves to the stock along with lime or lemon juice.
Drain the rice then stir into the liquid and season with salt to taste. Bring the mixture to a boil over high heat and cook until you can see the grains on the surface.
Reduce the heat to its lowest setting. Slide a heat diffuser or flat pan underneath, cover the pot with foil and then the lid. Let it cook for another 8 to 10 minutes, or until the rice is tender.
Switch off then heat, then uncover the pan and carefully stir the bottom rice to the top and cover again. Let it sit for another 5 to 8 minutes before you can serve.
Meanwhile, fry the cooked chicken on the stovetop or oven with some butter. To serve, transfer the rice to a warmed serving dish then nestle the chicken pieces in the rice.
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