Machboos — Qatari Spiced Rice with Chicken

Shopping list

• 1.2 kg whole chicken — cut into 8 pieces

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• 400 g basmati rice — rinsed and soaked 30 minutes, drained

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• 1 piece onion — finely chopped

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• 4 clove garlic — minced

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• 2 tbsp fresh ginger — grated

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• 2 piece tomatoes — diced

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• 2 tbsp tomato purée

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• 2 tbsp baharat spice blend

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• 1 tsp ground turmeric

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• 0.5 tsp ground cinnamon

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• 2 piece dried lime (loomi) — pierced with a knife

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• 4 piece cardamom pods — lightly crushed

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• 1 piece bay leaf

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• 4 tbsp vegetable oil

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• 700 ml chicken stock — hot

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• 1.5 tsp salt — or to taste

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• 3 tbsp fresh coriander — chopped, for garnish

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Step by step

1. 1

   Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and brown them in batches, about 4 minutes per side, until golden. Remove and set aside.

2. 2

   Reduce heat to medium. Add the remaining tablespoon of oil and sauté the chopped onion for 6– 7 minutes until softened and lightly golden.

3. 3

   Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.

4. 4

   Stir in the diced tomatoes, tomato purée, baharat, turmeric, and cinnamon. Cook for 3– 4 minutes, stirring, until the tomatoes begin to break down.

5. 5

   Return the chicken pieces to the pot. Add the dried limes, cardamom pods, and bay leaf. Pour in the hot chicken stock. Bring to a simmer, then cover and cook for 25 minutes until the chicken is cooked through.

6. 6

   Remove the chicken pieces with tongs and set aside, covered with foil to keep warm.

7. 7

   Add the drained basmati rice to the pot, stirring gently to coat in the spiced liquid. Ensure the rice is just covered by liquid; add a splash of water if needed. Bring to the boil.

8. 8

   Reduce heat to very low, cover tightly, and cook for 15 minutes without lifting the lid.

9. 9

   After 15 minutes, nestle the chicken pieces on top of the rice. Cover again and cook for a final 5 minutes. Remove from heat and let rest, covered, for 5 minutes.

10. 10

    Fluff the rice gently with a fork. Remove the dried limes and bay leaf. Serve the machboos on a large platter, chicken on top, garnished with fresh coriander.