Machboos DajajEmirati Spiced Chicken and Rice
Emirati chicken machboos with basmati rice, tomato, dried lime, baharat, turmeric, and saffron.
Prep
25m
Cook
1h 10m
Serves
4
Regional versions
Compare how this dish changes by country.
- United Arab Emirates
- Bahrain
- Kuwait
- Oman
- Saudi Arabia
- Yemen
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 400gBasmati Rice (rinsed)
Chicken
- 800gChicken Thigh (bone-in)
- 150gOnion (finely chopped)
- 20gGarlic (crushed)
- 200gTomato (finely chopped)
- 30gTomato Paste
- 40gGhee
- 8gBaharat
- 4gTurmeric Powder
- 2gBlack Pepper
- 10gSalt
- 2pcsDried Lime (pierced)
- 2pcsBay Leaf
- 900mlChicken Stock
Rice
- 1gSaffron Threads
- 100mlWater (warm)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the saffron threads in the warm water and set aside.
- 02
Heat the ghee in a heavy pot and cook the onion until deeply golden.
- 03
Add the garlic, tomato, and tomato paste and cook until thick.
- 04
Stir in the baharat, turmeric powder, black pepper, and salt.
- 05
Add the chicken thigh, chicken stock, dried limes, and bay leaves. Simmer, covered, until the chicken reaches 74°C (165°F) and is tender.
- 06
Lift out the chicken thigh and discard the bay leaves.
- 07
Add the basmati rice to the broth, spread it evenly, and return the chicken thigh on top.
- 08
Drizzle over the saffron threads and soaking water, cover tightly, and cook over low heat until the rice is tender and the liquid is absorbed.
- 09
Rest off the heat, fluff the rice gently, and serve.
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