Chicken Majboos/Machboos (One Pot Arabian-Style Spiced Chicken &Rice

Ingredients

• Ingredients
• For the Chicken Marinade
• 2.2 lb chicken, cut into pieces
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• Salt, to taste
• A small squeeze of fresh lemon juice
• ½ teaspoon garam masala, optional
• For the Rice
• 1.1 lb basmati rice, about 2½ cups
• 3 tablespoons oil
• 2 cinnamon sticks, about 1 inch each
• 3 cardamom pods
• 3 cloves
• 15 whole black peppercorns
• 1 onion, quartered or thickly sliced
• 8 green chilies, slit lengthwise
• Use 2–4 chilies for a milder version.
• 1-inch piece fresh ginger, crushed
• 7 garlic cloves, crushed
• 1 tomato, quartered
• 3 tablespoons coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon mandi masala
• ½ fresh lemon if dried lime is unavailable.
• Salt, to taste
• A few fresh mint leaves, chopped
• A small handful fresh cilantro, chopped
• For the Onion-Tomato Yogurt Salad
• Ingredients
• 1 cup plain yogurt
• ½ small red onion, finely chopped
• 1 small tomato, finely chopped
• 2 tablespoons fresh cilantro, chopped
• Salt, to taste

Method

1. 01

   Serves: 4–6

2. 02

   Prep Time: 20 minutes

3. 03

   Marination Time: 1½ hours

4. 04

   Cook Time: 35–45 minutes

5. 05

   Instructions

6. 06

   1. Marinate the Chicken

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   In a bowl, mix the chicken with turmeric, chili powder, salt, lemon juice, and garam masala if using. Coat well, cover, and let it marinate for about 1½ hours.

8. 08

   2. Prepare the Rice

9. 09

   Rinse the basmati rice several times until the water runs mostly clear. Soak the rice for 20–30 minutes, then drain before cooking.

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    3. Start the Masala Base

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    Heat the oil in a large heavy-bottomed pot or pressure cooker over medium heat. Add the cinnamon, cardamom, cloves, and whole black peppercorns. Let them sizzle for 30–45 seconds until fragrant.

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    4. Add the Aromatics

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    Add the onion, green chilies, crushed ginger, crushed garlic, and salt. Sauté for 3–5 minutes, until the onion starts to soften and the raw smell of the ginger and garlic reduces.

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    5. Add the Ground Spices

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    Add the turmeric powder, coriander powder, and mandi masala. Stir well for about 30 seconds so the spices bloom in the oil.

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    6. Cook the Chicken

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    Add the marinated chicken and tomato. Mix well. Cook uncovered for 8–10 minutes, stirring occasionally, until the chicken tightens up and the masala becomes thick. Let most of the moisture cook off before adding water.

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    7. Add Water and Season

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    Add the water according to your cooking method. Add the fresh lemon. Bring the water to a strong boil. Taste the broth at this stage — it should taste slightly saltier than normal, because the rice will absorb the seasoning.

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    8. Add the Rice

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    Once the water is boiling, add the drained rice. Stir gently once so the rice is evenly spread. Add the chopped cilantro and mint on top.

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    Cook for:

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    5-6 minutes on high heat

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    10–15 minutes on low heat, or until the water is absorbed and the rice is cooked

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    Turn off the heat and let it rest, covered, for 10 minutes. Then gently fluff the rice. Avoid overmixing, as the rice can break.

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    Chef Notes

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    Do not stir the rice too much once it starts cooking. This keeps the grains long and separate.

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    The dried lime gives the dish its signature Gulf-style aroma. If using fresh lemon, use only a small piece so the dish does not become too sour.

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    For a less spicy version, reduce the green chilies but keep them slit instead of chopped.

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    Chicken with bone gives better flavor, but boneless chicken can also be used.

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    Serve hot with onion-tomato yogurt salad on the side.

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    Onion-Tomato Yogurt Salad

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    Ingredients

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    1 cup plain yogurt

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    ½ small red onion, finely chopped

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    1 small tomato, finely chopped

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    2 tablespoons fresh cilantro, chopped

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    Salt, to taste

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    Instructions

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    Add the yogurt to a bowl and whisk until smooth.

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    Add the chopped onion, tomato, and cilantro.

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    Season with salt and mix well.

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    Chill for 10–15 minutes before serving, or serve immediately.

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    Serving Suggestion

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    Serve the Chicken Majboos hot with the onion-tomato yogurt salad, extra lemon wedges, and a simple cucumber-free salad if desired.