Traditional Bahraini Chicken Machboos Machbous
Experience the vibrant flavors of the Middle East with Traditional Bahraini Chicken Machboos (Machbous), a beloved spiced rice dish that’s the epitome of Gulf cuisine. This hearty, aromatic one-pot meal combines tender, slow-simmered chicken with fragrant basmati rice, richly seasoned with warm spices like cinnamon, cardamom, and baharat, and elevated by the distinct tang of dried limes (loomi). Cooked to perfection in a flavorful chicken broth, the rice soaks up every bit of the savory goodness, creating a dish that’s both comforting and celebratory. Garnished with fresh cilantro and optionally grilled for a golden finish, this dish is perfect for family gatherings or special occasions. Pair it with a side of creamy yogurt or crisp salad for an authentic taste of Bahrain!
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Recipe Information
Ingredients
- 1 kilogram Chicken (whole, cut into pieces or 8 drumsticks)
- 2 cups Basmati rice
- 2 large Onions
- 6 Garlic cloves
- 2 medium Tomatoes
- 2 tablespoons Tomato paste
- 3 tablespoons Ghee or vegetable oil
- 1 Cinnamon stick
- 6 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 1 teaspoon Cumin powder
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Baharat spice mix (or Garam Masala)
- 2 Dried limes (loomi)
- 4 cups Chicken stock
- 2 tablespoons Cilantro (fresh, chopped)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 Green chilies (optional, for extra spice)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat ghee or vegetable oil in a large heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Stir for 1 minute until aromatic.
Add finely chopped onions to the pot and sauté until golden brown, about 10-12 minutes.
Add minced garlic and diced tomatoes. Cook for 5-7 minutes until the tomatoes soften and break down. Stir in tomato paste and cook for another 2 minutes.
Add the chicken pieces to the pot and brown on all sides. Sprinkle cumin powder, coriander powder, turmeric powder, baharat spice mix, salt, and black pepper over the chicken. Stir well to coat the chicken in the spices.
Pierce the dried limes (loomi) with a fork or knife to release their flavor and add them to the pot.
Pour in the chicken stock, making sure the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the chicken is tender and cooked through.
Carefully remove the chicken pieces from the pot and set them aside. Add the soaked rice to the pot and stir gently.
Increase the heat to high and bring the pot to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and cook the rice for 20-25 minutes until tender and fluffy, absorbing the flavorful broth.
While the rice is cooking, optionally broil or grill the chicken pieces for a few minutes to give them a golden, crispy exterior.
Once the rice is cooked, fluff it with a fork and discard the whole spices and dried limes. Serve the chicken over the rice.
Garnish with fresh chopped cilantro and optionally sliced green chilies for a touch of heat. Serve with a side of yogurt or a fresh salad for a complete meal.
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1073 mg | 358% | |
| Sodium | 6134 mg | 267% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 41.5 g | ||
| Protein | 349.3 g | 699% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 602 mg | 46% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 4816 mg | 102% | |
*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.
