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Holidays & Special Occasions

Machboos Diyay lil Eid

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25 min
Prep
1 hr
Cook
8
Servings

Ingredients

  • 1.5 kg (3.3 lb) whole chicken, jointed into large pieces
  • 3 cups (600 g) basmati rice, rinsed and soaked 20 minutes
  • 2 onions, sliced
  • 3 tomatoes, chopped
  • 4 dried black limes (loomi), pierced
  • 3 tbsp Kuwaiti bezar spice blend
  • 1 tbsp tomato paste
  • 3 tbsp vegetable oil or ghee
  • 1/2 tsp saffron threads, soaked in 2 tbsp warm water
  • 6 cups (1.5 l) water or chicken stock
  • Salt to taste
  • 3 tbsp fried onions, raisins and almonds, for garnish

Method

  1. Heat the oil in a large pot and fry the onions until deep golden.
  2. Add the chicken pieces and brown lightly on all sides.
  3. Stir in the bezar spice and tomato paste, then add the tomatoes, dried limes and water.
  4. Bring to a boil, then cover and simmer for 35-40 minutes until the chicken is tender and fully cooked.
  5. Remove the chicken and set aside; strain and reserve the cooking liquid, measuring out 4 1/2 cups for the rice.
  6. Bring the reserved liquid to a boil, season with salt, stir in the saffron water, then add the soaked rice.
  7. Cover and cook on low heat for 18-20 minutes until tender.
  8. For a festive finish, briefly grill or pan-sear the cooked chicken pieces until golden before serving.
  9. Arrange the rice on a large platter, top with the chicken, and garnish generously with fried onions, raisins and almonds.

Introduction: This festive chicken version of machboos is a centrepiece dish for Eid al-Fitr and Eid al-Adha gatherings in Kuwait, where large communal platters of saffron rice and spiced chicken are prepared to feed extended family and guests.

Cultural Background: This festive chicken version of machboos is a centrepiece dish for Eid al-Fitr and Eid al-Adha gatherings in Kuwait, where large communal platters of saffron rice and spiced chicken are prepared to feed extended family and guests.

Tips: Searing the cooked chicken just before serving gives an attractive golden colour fitting for special occasions. Prepare the dish in stages the day before an event, finishing the rice and searing fresh on the day.

Variations: Whole roasted chicken can be used for a more dramatic presentation at large gatherings. Add whole cardamom pods and a cinnamon stick to the broth for extra festive aroma.

Storage: Refrigerate rice and chicken together in an airtight container for up to 3 days.

Reheating: Reheat covered in a low oven or microwave with a splash of water to keep the rice moist.

FAQs:

Q: Can I prepare this the day before a celebration?

A: Yes, cook the components ahead and reheat gently, finishing with a fresh sear on the chicken.

Q: What if I can't find dried limes?

A: A mix of extra lemon zest and juice added near the end of cooking approximates the tang.

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