The national dish of Bahrain, this Chicken Machboos recipe is thoroughly authentic and thoroughly delicious! Seasoned rice and tender moist chicken come together in this satisfying meal that is an absolute feast for the taste buds!
Chicken Machboos, or Machboos ala Dajaj (“spiced chicken and rice”), is the national dish of Bahrain, a small island country in the Persian Gulf neighbored by Saudi Arabia and Iran.  Machboos is similar to Biryani (from the Indian subcontinent) and Kabsa (from Saudi Arabia), all with varying cooking methods, ingredients, degree of spiciness, and assembly.  But all three are essentially meat and rice dishes.
I developed this recipe by way of request from Jay and Kelly. Â They posted a challenge for me on The Daring Gourmet’s facebook fan page. Â Having toured the Middle East during their time in the Navy, they had come to love its variety of foods. Â They especially loved the Machboos from Bahrain. Â Disappointed in the recipes they’ve found and tried online, they challenged me to develop an authentic Bahraini Machboos. Â Jay and Kelly, while I can’t promise you that this tastes just like the particular Machboos you had in Bahrain, I can guarantee that it’s both authentic and delicious.
I even flew back to the Middle East to pick up the spices for this dish. Â Just kidding. Â But I was there a few years ago and could have spent HOURS in the spice stalls of the Arab markets. This vendor had a terrific selection.
And oh, how I miss that perfect sun-kissed skin! Â Mine, not the spice vendor’s. Â I don’t miss him – or his skin, rather. Â But he was a very nice man and he let me take his picture.
There are two ingredients in particular that set this dish apart from any Western chicken and rice dishes. Â Baharat and Loomi.
Baharat, Arabic for “spice”, is a popular spice blend found in Arab cuisine. Â Ingredients can vary, but it typically includes black pepper, paprika, cumin, coriander, cinnamon, cloves, cardamom and nutmeg. Â An intensely flavorful spice blend, Baharat can liven up any dish. Â It is commonly used as a rub for lamb, chicken, beef and fish and can be combined with olive oil and lemon juice for a delicious marinade. Â It is also used in soups and sauces.
Another Daring Gourmet recipe using this wonderful spice blend is Egyptian Koshari.
Loomi is another ingredient that is a must if you wish to achieve an authentic flavor in your Middle Eastern cooking.  Loomi are limes, often from Oman, that have been boiled and then left to dry in the sun.  Their color can range from tan to black.  The concentrated lime flavor is intensely tangy and earthy with an almost smoky quality.  Loomi are sold under a variety of names including black limes, black lemons (though not lemons at all), and of course dried limes.  They can be purchased either whole or in powdered form.  Whole is better as the powder oxidizes quickly and much of the flavor can be lost.  As with spices, it is better to keep them stored whole and then grind as needed.  Dried limes can be found in stores carrying Middle Eastern products or can be ordered online.  They are also delicious stuffed into the cavity of a chicken before roasting or added to boiling rice for added flavor.  You can purchase them online HERE.
Another ingredient that I have added to this dish and that is commonly found in Middle Eastern cuisine is rosewater.  I included it as an optional ingredient to be sprinkled over the finished dish just before eating, but I highly recommend it as it will add a whole exotic flavor dimension to the Machboos.  The sweet accents of the rosewater gracefully complement the earthy spices and tangy  limes.  You can find rose water online HERE.
Once you have gathered up the ingredients necessary for this dish, it is quite easy and straightforward to make. Â A one pot dish, you’ll have little cleanup to do and most of the time involved in making the process is simply cooking time. Â The end result is worth whatever effort you went through to get the needed ingredients. Â And it’s a great dish for the whole family. Â While packed with flavor, it’s not spicy-hot. Â Even our toddler ate two pieces of the chicken and then requested rice.
Chicken Machboos Recipe
Let’s get started!
Separate the whole spices and the powdered spices.
Dry roast the whole spices in a small pan over medium-high heat, tossing frequently to prevent scorching, until very fragrant, about 3-4 minutes.
Allow the spices to cool and then transfer them to a spice or coffee grinder along with the powdered spices and grind them to a fine powder.
Set the baharat aside.
Either cut up a whole chicken or use chicken pieces.
Heat some oil over medium-high heat in a large Dutch oven (I use and love Lodge) and fry the chicken on both sides until browned and crispy.
Set the chicken aside.
Add the ghee or butter to the oil already in the Dutch oven and saute the onions over medium heat until caramelized and beginning to brown.
Add the garlic, ginger and jalapeno to the onions and saute for another two minutes.
Add the baharat and turmeric and stir to combine.
Return the chicken to the Dutch oven.
Prepare the dried limes. It’s important to punch a few holes in the limes with a skewer, knife or the tines of fork before adding it to the dish, otherwise the juices won’t effectively penetrate the hardened skin.  The holes will allow the cooking juices to infuse with the flavorful interior of the limes.
Add the dried limes, tomatoes, cinnamon stick, cardamom, and ground cloves. Add the chicken stock.  Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for one hour.
After simmering for an hour, discard the cinnamon stick and dried limes. Â You can leave the cardamom pods in, but I prefer not to be surprised with a whole cardamom pod in my mouth.
Soak the basmati rice in water for at least 15 minutes.
Rinse and drain the rice. Â This process is said to create a fluffier rice texture for the finished dish, but it also lessens the cooking time of the rice and thus preserves its flavor which can diminish through longer cooking periods.
Add the rice and stir to combine. Â Return the mixture to a boil, reduce to low, cover and cook for another 15-20 minutes or until the rice is fully cooked.
Transfer the rice and chicken to a serving platter and serve immediately. Â You can leave the chicken mixed in with the rice or place the chicken on top of the rice. Â For an added authentic Middle Eastern touch, sprinkle some rosewater over the finished dish just before serving.
And there you have it – a lovely, authentic and delicious plate of Bahraini Chicken Machboos.
Enjoy!
Â
- 2 large onions, diced
- 3 tablespoons ghee or unsalted butter
- 1 tablespoon baharat (see recipe below)
- 1 teaspoon turmeric
- 2 tablespoons oil
- A combination of chicken thighs, legs and breasts (about 3 pounds)
- 1 hot green chili pepper (e.g., jalapeno), seeded and diced
- 1 tablespoon fresh ginger, minced
- 5 large cloves or garlic, thinly sliced
- 2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
- 2-3 dried limes (loomi), several holes punched throughout each one
- 5 green cardamom pods
- ⅛ teaspoon ground cloves
- 1 stick cinnamon (about 2 inches long)
- 2½ teaspoons salt
- 2½ cups chicken stock
- 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- Rosewater for sprinkling (optional, but recommended)
- For the Homemade Baharat:
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 2 teaspoons coriander seeds
- 1 cinnamon stick (about 2 inches long)
- 1 teaspoon whole cloves
- ¼ teaspoon green cardamom seeds
- 1 tablespoon paprika powder
- ¼ teaspoon ground nutmeg
- For the Baharat:
- Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.
- Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
- Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
- Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
- Add the baharat and turmeric and cook for another minute.
- Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
- Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
- Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
- Serve with a green salad and yogurt raita.
Â
Mona says
OMG!! I’m sitting down right now to this kingly feast and let me tell you it satisfies the senses on all five levels: sweet, spicy, umami, crunchy…wait that’s not one of the five tongue tastes but who cares! I followed the instructions except that I sprinkled the chicken thighs and drumsticks with bharat spice mix before frying. I also added chickpeas and carrot matchstix along with the rice and cilantro. I followed the hashwa instructions as suggested by one reviewer, and i would never make this without it, this garnish is an absolute must! Finally I served it with a raita made with dried mint, fresh garlic and cilantro mixed into Greek yogurt. very pleased indeed with the results.Thank you for a Delicious and authentic recipe. Will be checking in with you again for more soon. Now back to my Machboos!!
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Mona, I’m so glad you liked it! Yes, please come back again and again :)
Cooper D. says
I must say Kimberly. This is authentic and absolutely amazing. The instructions are super and loved the photos.
I am Bahraini and I would like to add that Machboos can come in two varieties. I don’t know if any of the comments up above mentioned this, but there is a Red Machboos, which is the one you did and its the most common. Need to say that my mom adds tomato sauce to bring up the red color in the rice. The second Machboos is the yellow one. It has different Beharat, commonly called “Bezar” and has no tomato in it, with an extra pinch of Cumin and some Yelyalan “Coriander”. Mom uses the yellow Machboos for mutton not for Chicken. Its usually hot and very spicy. I believe due to the absence of Tomatoes.
And one more thing, the name Machboos comes from “Kabsa” which means to flip. as the flipping of the rice when it cooks and bringing up the meat on top. It has nothing to do with kisses LOL, that guy must be joking. He made it as “Much” and “Boos” where Boos means to kiss in Arabic and much is, well, its much!!
Again, well done and I’ll be happy to bring up more authentic Bahrain recipes if you are interested. Just limme know.
CD
Kimberly @ The Daring Gourmet says
Thanks so much, Cooper, I appreciate that! Thanks also for the info on the two variations and the meaning of the name :) What are some of your other favorite Bahraini dishes?
Cooper D. says
Hi Kimberly, There is another dish with rice called “Fee Ga’ateh” I tried to find an English instructions but couldn’t find so far. Check this link and translate the page using google http://tabakhbahraini.blogspot.com/2012/06/blog-post_9912.html
He just chose to scramble it and serve. Others does not.
Other dishes are sweets like “Legemat” its a deep fried sweets with honey or Dates molasses. Here is a link https://www.youtube.com/watch?v=-WfspXMxezU.
And “Um Ali” a famous sweet that you must make. I am sure you will like it. Here is the link http://allrecipes.com/recipe/19898/om-ali/
And “Aseeda” is a nice warm dish that contains eggs eaten in winter. Here is a link to how it looks, cant find English instructions. https://mulpix.com/post/1174495603876063426.html
Oh God I became hungry now. Going to eat
CD
Kimberly @ The Daring Gourmet says
Whoa, you’ve made me hungry too, Cooper! :) These all sound terrific, thanks for sharing!
Julie in Asheville says
Tonight, 11/27/16, watched Andrew Zimmern on his BF: Delicious Destinations – Dubai, and the last segment was of a man making this wonderful dish. As an aside, he said Machboos means many kisses!
Kimberly @ The Daring Gourmet says
Thanks for sharing, Julie! I had no idea that’s what the name means – love it!
Anna says
I just tried this recipe and am really impressed by the outcome! It’s such a great blend and layering of spices and the bit of heat that comes through.
Also tried your recipe for koshari, which we also really enjoyed :)
Kimberly @ The Daring Gourmet says
That’s awesome, Anna, thanks so much!
Thankam says
Hi,I happen to have powdered black lemon. How much should i use for the recipe?
Kimberly @ The Daring Gourmet says
Hi Thankam, I haven’t tried it with powdered lemon but start with less, taste it at the end, and then if you like you can always add more and let it simmer for a few more minutes.
Thankam says
Thank you!!
prem kumar says
nice and different food, good to learn .
Kimberly @ The Daring Gourmet says
Thanks, Prem, the flavors are really wonderful in this.
Valerie Bryan says
Hi Kimberly, how long do you brown the chicken in the first step? Thanks very much.
Kimberly @ The Daring Gourmet says
Hi Valerie, there’s no set time. Simply fry it on all sides until the skin is a nice, rich brown. Happy cooking!
jennifer says
delish again, Kimberly! Took me longer to dry out the rice but was tasty. It’s less complicated than making biryani :)
THANK YOU
Kimberly @ The Daring Gourmet says
Hi Jennifer! Awesome, so glad you enjoyed it. Yes, it is less complicated than biryani :) So good to hear from you – Happy New Year’s!
Anonymous says
Why would you want to fish out the whole spices? An unexpected bite into a cardamom pod or clove is a burst of loveliness.
Kimberly @ The Daring Gourmet says
It’s personal preference, of course. Cardamom is an especially overpoweringly pungent spice with a tough outer pod – I prefer to remove it.
Anonymous says
I would love to make this but am having a lot of trouble getting dried lime, other than waiting for them to come in mail order would there be anything that I can subsitute them with, I can’t wait I must make this asap :)
Kimberly @ The Daring Gourmet says
No, I’m afraid there just isn’t a substitute for the dried limes, they are very unique.
Anonymous says
Thanks Anyway, I’ll just have to wait….but I’m sure it will be worth it ;)
Anonymous says
How many tbs. bahrat do you actually put into the dish? I bought my baharat already ground. Thanks. :)
Kimberly @ The Daring Gourmet says
I use one full tablespoon of baharat. Happy cooking!
Anonymous says
Hey Kimberly, I tried this recipe and turned out to be a great hit! Thanks so much!
But the only trouble was the quantity of water. The initial water dried up but left the rice uncooked. I had to add 1-2 cups of water until the rice was completely done.
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you enjoyed it, thank you! Re: the water – Having to add an additional 1-2 cups of water is strange. Did you soak the rice for at least 15 minutes before adding it to the pot? And did you leave the pot tightly covered during cooking so no steam escaped?
Hamad says
The process of of cooking is beautiful and one of a kind
Kimberly @ The Daring Gourmet says
It really is, Hamad, and the end result is a beautifully delicious and wonderfully fragrant dish.
Fluff says
Simple and delicious. I love to learn about new spice blends and this is certainly new to me.
I work with spices often and I use a tea infuser for the cardamom and other pods and shards that can be nasty when you bite into them. That way, the flavor of the spices infuse into the stew, broth etc and you can take them out in one fell swoop ;)
Kimberly @ The Daring Gourmet says
Thanks, Fluff! I’ll sometimes use a tea infuser as well. I LOVE spices of all kinds, too, so fun to experiment with!
James KLY says
Spectacular. My friends here in Sydney loved it.
Kimberly @ The Daring Gourmet says
Wonderful! Thanks so much for the feedback, James!