Madrouba DajajCreamy Chicken and Rice Porridge
Madrouba is a thick chicken and rice porridge cooked with onion, garlic, ghee, and warm spices until the rice breaks down.
Prep
20m
Cook
1h 5m
Serves
4
Regional versions
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- United Arab Emirates
- Bahrain
- Oman
- Philippines
- Qatar
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Porridge
- 350gWhite Rice (rinsed)
- 700gChicken Thigh (bone-in)
- 120gOnion (finely chopped)
- 15gGarlic (crushed)
- 30gGhee
- 4gTurmeric Powder
- 4gCumin Powder
- 2gCardamom Powder
- 10gSalt
- 2gBlack Pepper
- 1.4lChicken Stock
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a large pot over medium heat. Add the onion and cook until soft.
- 02
Stir in the garlic, turmeric powder, cumin powder, cardamom powder, salt, and black pepper.
- 03
Add the chicken thigh and turn to coat well in the spiced mixture.
- 04
Pour in the chicken stock, cover, and simmer until the chicken thigh reaches 74°C (165°F) and is tender.
- 05
Remove the chicken thigh, strip the meat from the bones, and return the meat to the pot.
- 06
Add the white rice, cover, and cook on low heat until the grains are very soft.
- 07
Mash and stir the mixture until the white rice breaks down into a thick creamy porridge, then cook a few minutes longer until smooth and cohesive.
- 08
Serve hot.
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