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Chicken Machboos (Bahraini Chicken and Rice)

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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 recipe Bahraini rice biryani kabsa authentic traditional Bahrain national dish

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.  They posted a challenge for me on The Daring Gourmet’s facebook fan page.  Having toured the Middle East during their time in the Navy, they had come to love its variety of foods.  They especially loved the Machboos from Bahrain.  Disappointed in the recipes they’ve found and tried online, they challenged me to develop an authentic Bahraini Machboos.  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.  Just kidding.  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 I can remember all those incredible smells in his shop like it was yesterday.

The Daring Gourmet in Jerusalem

Chicken Machboos Key Ingredients

There are three ingredients in particular that set this dish apart from any Western chicken and rice dishes: Baharat, Loomi and Rose Water. Let’s take a closer look at them:

  • Baharat: Arabic for “spice”, is a popular spice blend found in Middle Eastern cuisine.  For example, it is a central ingredient in Egyptian Koshari.  Ingredients can vary, but it typically includes black pepper, paprika, cumin, coriander, cinnamon, cloves, cardamom and nutmeg.  An intensely flavorful spice blend, Baharat can liven up any dish.  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.  It is also used in soups and sauces.  As with all spice blends, homemade has far more flavor and so we’re making our own in this Chicken Machboos recipe.
  • Loomi: If you want to achieve an authentic flavor in your Middle Eastern cooking, loomi is another must-have ingredient.  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 find them in Middle Eastern grocery stores or buy them online.
  • Rose Water: Another key ingredient in Middle Eastern cuisine. 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 in Middle Eastern grocery stores or you can buy it online.
chicken machboos key ingredients

Once you have gathered up the ingredients necessary for this dish, it is quite easy and straightforward to make.  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.  The end result is worth whatever effort you went through to get the needed ingredients.  And it’s a great dish for the whole family.  While packed with flavor, it’s not spicy-hot.  Even our toddler ate two pieces of the chicken and then requested rice.

chicken machboos recipe Bahraini rice biryani kabsa authentic traditional Bahrain national dish

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 until ready to use.  Note: this can be made well in advance (it keeps for a few months).

whole and ground spices

Either cut up a whole chicken or use chicken pieces.

Heat some oil over medium-high heat in a large heavy pot or Dutch oven and fry the chicken on both sides until browned and crispy. Set the chicken aside.

frying the chicken pieces in Dutch oven

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.

cooking onions garlic and adding spices

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.  You can leave the cardamom pods in, but I prefer not to be surprised with a whole cardamom pod in my mouth.

adding the liquid and loomi

Soak the basmati rice in water for at least 15 minutes.

Rinse and drain the rice.  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.  Return the mixture to a boil, reduce to low, cover and cook for another 15-20 minutes or until the rice is fully cooked.

adding rice to the pot

Transfer the rice and chicken to a serving platter and serve immediately.  You can leave the chicken mixed in with the rice or place the chicken on top of the rice.  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!

chicken machboos recipe Bahraini rice biryani kabsa authentic traditional Bahrain national dish

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chicken machboos recipe Bahraini rice biryani kabsa authentic traditional Bahrain national dish

Chicken Machboos (Bahraini Chicken and Rice)

An incredibly delicious and authentic Chicken Machboos, the national dish of Bahrain.
4.96 from 45 votes
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6

Ingredients
 
 

  • 2 large onions diced
  • 3 tablespoons ghee or unsalted butter
  • 1 tablespoon baharat , see recipe below
  • 1 teaspoon turmeric
  • 2 tablespoons oil
  • 3 pounds combination of chicken thighs, legs and breasts
  • 1 hot green chili pepper , e.g., jalapeno, seeded and diced
  • 1 tablespoon fresh ginger , minced
  • 5 cloves garlic , thinly sliced
  • 2 large roma tomatoes , diced (or 1 (14 oz) can diced tomatoes, drained
  • 2-3 persian dried limes/loomi , several holes punched throughout each one
  • 5 green cardamom pods
  • 1/8 teaspoon ground cloves
  • 1 cinnamon stick about 2 inches long
  • 2 1/2 teaspoons salt
  • 2 1/2 cups chicken broth
  • 2 cups basmati rice , soaked for at least 15 minutes, then rinsed and drained
  • 3 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh parsley chopped
  • culinary grade rose water
  • For the Baharat:
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 cinnamon stick , about 2 inches long
  • 1 teaspoon whole cloves
  • 1/4 teaspoon cardamom seeds
  • 1 tablespoon paprika
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • To make the baharat: Place the 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 leftover baharat in an airtight jar.
  • Heat the oil in a large heavy pot or 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 pot.
    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.
    Serve with a green salad and yogurt raita (e.g. cucumber raita).

Nutrition

Calories: 675kcalCarbohydrates: 61gProtein: 29gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 139mgSodium: 1012mgPotassium: 654mgFiber: 4gSugar: 3gVitamin A: 1018IUVitamin C: 9mgCalcium: 95mgIron: 4mg
Course Main Course
Cuisine Bahrain, Middle Eastern
Tried this recipe?Let us know how it was!

Originally published on Daring Gourmet March 25, 2013

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.96 from 45 votes (15 ratings without comment)

146 Comments

  1. I want to try to cook this….but im so much feeling down…im scared …this is not my first time to cook but not the same in other countrt…

  2. Watched bizare foods in Dubai and this dish was featured. Had almost everything to make it so ran out and got the missing ingredients. It is amazing. One of the best things I have ever eaten and i made it which is even cooler. My incredibly picky 6 year old even gave it a thumbs up. Thank you for posting. Will be sharing this one.

    1. Fantastic, Ryan, I’m so happy to hear that, especially that your 6 year old loved it! Thanks so much for the feedback!

  3. Hi there!

    Planning on making this for iftar on tuesday for a group of us – at the risk of sounding silly, if I want to double the recipe would it be safe to assume I can just double up on all the ingredients?

    1. Hi Claudia, yes that’s right, simply double everything and cooking time remains the same.

  4. This was fantastic! The flavors were absolutely incredible and everyone raved about it, thank you!

  5. Hi Kimberley, thank you for this recipe. I made it yesterday and we enjoyed it very much! Like Sandy wrote in her comment, we also made it because of the Formula1 in Bahrein.
    Here in Holland it’s hard to get loomi, so I used lime zest instead. Probably it’s not the best substitute, but I had to use something :-).
    I really love the fact that you write the recipe down step by step with pictures. This gave me conformation along the way that I was on the right track :-).
    I saw a lot of other delicious recipes on your website and I am looking forward to make some soon.
    Enjoy your day and keep up the good (and delicious) work!

    Kind regards,
    Bessie

    1. Thank you, Bessie, I’m so glad you found this helpful and I hope you enjoy the other recipes you try! Best, Kimberly

  6. Hi. Thanks for the wonderful recipe. I am cooking it now for the second time. Even though I am new to cooking your excellent instructions helped m create a great dish for my friends who were moving to Bahrain. I tried to rate this 5 stars but it didn’t work. Sorry.

    How much oil do you fry the chicken in? Just a couple of tablespoons as indicated in the ingredients list?

    1. I’m so glad to hear that, Craig, thank you for your feedback! Yes, just a couple of tablespoons of oil, more if needed.

  7. Makes me proud as bahraini that you like our national dish machboos. Your reciepe is perfect.

    The same reciepe can be done with either fish or meat also. Next time try it with “Hamoor” a type of fish. It’s my favourite for ever.

    Tip: the darker the onion are cooked you get darker rice later.