Chicken Machboos: Traditional Gulf Spiced Rice

Name: Chicken Machboos
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Emirati
Ingredients: 1 whole whole chicken, cut into pieces; 2 tbsp baharat spice blend; 1 tsp turmeric powder; 3 whole dried black limes (loomi); 2 whole large onion, finely diced; 4 cloves garlic cloves, minced; 3 medium tomatoes, diced; 3 tbsp vegetable oil; 1.5 tsp salt; 3 cups basmati rice, washed and soaked; chicken cooking broth; 1/4 tsp saffron threads; 1 tbsp rosewater; 1 large onion, thinly sliced and fried crispy; 1/4 cup toasted pine nuts or almonds; 2 tbsp golden raisins; fresh coriander

By Sarah Al-Fayed|Updated: September 15, 2024

A grand platter of traditional Chicken Machboos with golden spiced rice topped with roasted chicken and crispy fried onions

Prep 20 mins

Cook 50 mins

Total 1 hr 10 min

Servings 6

Difficulty Medium

Cuisine Emirati

The quintessential Gulf rice dish — tender chicken slow-cooked with aromatic loomi, baharat, and fragrant basmati rice.

Chicken Machboos

Scale:

Ingredients

For the Chicken

1 whole whole chicken, cut into pieces (about 1.5 kg)
2 tbsp baharat spice blend
1 tsp turmeric powder
3 whole dried black limes (loomi) (pierced)
2 whole large onion, finely diced
4 cloves garlic cloves, minced
3 medium tomatoes, diced
3 tbsp vegetable oil
1 1/2 tsp salt

For the Rice

3 cups basmati rice, washed and soaked
chicken cooking broth (reserved from cooking the chicken)
1/4 tsp saffron threads (soaked in 2 tbsp warm water)
1 tbsp rosewater (optional)

For Garnish

1 large onion, thinly sliced and fried crispy
1/4 cup toasted pine nuts or almonds
2 tbsp golden raisins
fresh coriander (for garnish)

Instructions

1
Season chicken pieces generously with baharat, turmeric, and salt. Set aside for 15 minutes.
2
Heat oil in a large heavy-bottomed pot. Brown the chicken on all sides, then remove and set aside.
3
In the same pot, cook onions until golden. Add garlic and cook for 1 minute. Add tomatoes and pierced loomi, cooking until tomatoes break down.
4
Return chicken to the pot. Add enough water to cover (about 4 cups). Bring to a boil, reduce heat, and simmer covered for 25 minutes until chicken is cooked through.
5
Remove chicken and strain the broth. Measure 5 cups of broth for the rice.
6
In the same pot, add drained rice and the measured broth. Add saffron water and rosewater. Bring to a boil, then reduce to lowest heat, cover tightly, and cook for 18-20 minutes.
7
Place chicken pieces on top of the rice for the last 5 minutes of cooking to warm through.
8
Serve on a large platter, rice first with chicken arranged on top, garnished with fried onions, nuts, raisins, and fresh coriander.

Tips

Piercing the loomi allows the flavor to infuse the broth — squeeze them gently before adding.
For the crispiest fried onions, slice very thin and fry slowly over medium heat.
The bottom layer of rice will develop a golden crust (hkaka) — this is prized and should be served.