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Browned pieces of chicken parts over a bed of dark colored basmati rice garnished with fried onions, coriander leaves and almonds

Easy Chicken Machboos Recipe (Emirati Style)

Chicken machboos is a delicious and aromatic rice dish from the Arabian Gulf. Fluffy basmati rice is cooked in a rich broth with warm spices and topped with tender chicken, fried onions, fresh coriander leaves and roasted almonds.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 6 people

Ingredients
  

For the bzar spice blend:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp cloves
  • 1/2 cinnamon stick
  • 1/2 tsp green cardamom seeds
  • 1/2 tsp ground ginger
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder

For the chicken:

  • 1.2 kg mixed chicken parts bone in
  • 2 tbsp bzar mix
  • 1 tsp salt
  • 2 tbsp olive oil
  • 5 cloves of garlic minced

For the sauce:

  • 500 ml chicken stock
  • 3 large tomatoes peeled and diced
  • 1 loomi dried lemon
  • 1 cinnamon stick
  • 6 green cardamom pods bruised
  • 2 bay leaves
  • 1 tsp black pepeprcorns
  • 1 tsp salt

For the rice:

  • 2 cups basmati rice
  • a pinch of saffron threads
  • 2 large onions thinly sliced
  • 1 tbsp roasted almonds
  • 1/2 cups fresh coriander leaves

Instructions
 

  • Prepare marinade paste by mixing together 2 tbsp olive oil, 2 tbsp bzar spice mix, 1 tsp salt and minced garlic.
  • Brush the chicken parts with the marinade and refrigerate for half an hour to overnight.
  • Heat 2 tbsp olive oil in a large non-stick skillet and brown the chicken parts from both sides. Do it in batches to not overcrowd the pan.
  • Remove the chicken from the casserole and deglaze with chicken stock.
  • Add the tomatoes, dried lemon, cinnamon stick, bruised cardamom pods, bay leaves, black peppercorns and 1 tsp salt.
  • Simmer for 5-10 minutes.
  • Tuck in the pieces of chicken, cover and cook over lower heat for 45-60 minutes until tender.

Prepare the rice:

  • Soak saffron threads in 2 tbsp hot water.
  • Fry the onions in olive oil until caramelized.
  • Soak 2 cups of basmati rice for 15-20 minutes, rinse thoroughly and drain.
  • Remove the chicken from the braising liquid and strain the sauce. Taste and adjust for salt.
  • Add the rice to the sauce and simmer over low-medium heat, stirring occasionally to avoid burning.
  • Once the rice has absorbed all liquid, add the saffron and 1/2 cups boiling water.
  • Keep adding boiling water little by little until the rice reaches al dente texture.
  • Once cooked, fluff with a fork, stir in coriander leaves and garnish with fried onions and roasted almonds.
  • Place the chicken parts onto a roasting tray and put under broiler for 2-3 minutes to brown and crisp.
  • Arrange the chicken over a platter with rice and serve.

Notes

  • Make the spice mix by grinding whole spices or use equal proportions of powdered spice.
  • If you have baharat or garam masala at hand, you can use it as a base and add chili powder, ground turmeric and ginger.