Recipe

Chicken Machboos Recipe

Add Step-by-Step Photos	Alizzz / All my dishes 7 months, 1 week ago Its the top of the bahraini meals the people her eat it on the eids and evrey friday ( its not very Spicy) Prep:35m Cook:60m Servings:5	Alizzz
	dijaj machboos chicken with rice kabsa

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Ingredients

4 1/2 cups water

650g (3 cups) Basmati rice

3 tomatoes, quartered

1-1.5 kg chicken

3 onions, finely chopped

1/4 cup coriander leaves, chopped

1 green hot pepper, as desired

2 black dried limes

2 tsp. Buharat

1 1/2 tsp. turmeric powder

1 tsp. cumin powder

2 tsp. cinnamon powder

1 tsp. cardamom powder

1 clove of garlic

1 slice of ginger, cut into small pieces

3 Tbls. butter

1/4 cup lemon juice

3 Tbls. Rose water

3 Tbls. oil

3 tsp. salt

Directions

Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spices mixture on the chicken halves.

Heat oil in a large cooking pan, fry the onions till golden brown, then add to it the pepper and the black lime but make sure that you make a hole in the limes. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken gets coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.

Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice nicely and soak for 10 minutes in cold water, then drain.

Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven untill the chicken is golden brown. Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and almost done. Sprinkle on the rice with rose water and lemon juice, and place the butter pieces on the top. Cover the pan and cook on low heat for 30-40 minutes.

Serve the rice on a large serving plate and place the grilled chicken halves on the top

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Comments

sameera 7 months, 1 week ago said:
Whats buharat?
sameera

alizzz 7 months, 1 week ago said:
Well its a mixture of spices that includes - black pepper - red pepper - cumin - coriander - ginger - cardamom - cloves - nutmeg - cinamon.
all come in on powder mixture --- ready made and sold in big supermarkets

mumtazcatering 7 months, 1 week ago said:
Quite unusual!!!!!!!!!
mumtaz

sameera 7 months, 1 week ago said:
Is it something like garam masala?

alizzz 7 months, 1 week ago said:
Yea they are almost the same

ambus 7 months ago said:
Your recipe sounds so good.Thanks for posting such a wonderful recipe.

sunny 7 months ago said:
This looks wonderful, I love recipes like this. Thanks for the garam massala suggestion, I will use that.

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