Go Back
–+ servings
chicken machboos recipe Bahraini rice biryani kabsa authentic traditional Bahrain national dish

Chicken Machboos (Bahraini Chicken and Rice)

By Kimberly Killebrew
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!