Machbous Ala Djaj Bahrain
Experience the rich and aromatic flavors of Bahrain with Machbous Ala Djaj, a traditional spiced chicken and rice dish that’s a staple of Middle Eastern cuisine. This hearty recipe showcases tender, succulent chicken simmered with a fragrant blend of spices, including turmeric, cumin, cardamom, and the tangy zest of black limes (loomi), which infuse the dish with a uniquely earthy depth. Paired with fluffy basmati rice cooked in a spiced broth, this one-pot masterpiece is both comforting and impressive, perfect for celebrations or family dinners. Garnished with fresh coriander and served with zesty lemon slices, Machbous Ala Djaj captures the essence of Bahraini hospitality in every bite. Perfect for bringing exotic, authentic flavors to your table, this dish is a must-try for any food enthusiast.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 3 cups Basmati rice
- 2 large, finely chopped Onion
- 6 cloves, minced Garlic
- 3 medium, finely chopped Tomatoes
- 2 tablespoons Tomato paste
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 3 whole Black lime (loomi)
- 2 teaspoons Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cardamom
- 1 teaspoon Cayenne pepper
- 2 teaspoons (adjust to taste) Salt
- 6 cups Water
- 4 tablespoons Vegetable oil
- 0.5 cup, chopped (for garnish) Fresh coriander leaves
- 4 slices (for serving) Lemon slices
Instructions
Begin by thoroughly washing the chicken. Cut it into serving-sized pieces and set aside.
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain and set aside.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add the minced garlic and stir for 1-2 minutes until aromatic.
Stir in the chopped tomatoes and cook until softened, about 5 minutes. Add the tomato paste and mix well.
Combine the cinnamon stick, bay leaves, black limes, ground turmeric, cumin, coriander, cardamom, cayenne pepper, and salt. Stir the spices into the pot and cook for another 2 minutes.
Add the chicken pieces to the pot and turn them to coat in the spice mixture. Cook for 5-7 minutes, allowing the chicken to lightly brown.
Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and let the chicken simmer for 40-45 minutes, or until tender.
Once the chicken is cooked, carefully remove the pieces and set them aside. Strain the broth to remove the black limes and spices, then measure 5 cups of the broth and return it to the pot.
Add the drained basmati rice to the pot with the broth. Stir gently, cover, and cook over low heat for 20-25 minutes, or until the rice is tender and fully absorbed the broth.
While the rice cooks, optionally broil or pan-fry the chicken pieces for a few minutes for a golden, crispy exterior.
Once the rice is ready, fluff it gently with a fork and transfer it to a serving platter. Arrange the chicken pieces on top of the rice.
Garnish with chopped fresh coriander leaves and serve with lemon slices on the side.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5004 mg | 218% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 35.8 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3494 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
