Quirky Foodster
  1. Back

Machboos Dajaj (Emirati Spiced Chicken And Rice)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

6
Servings

Ingredients

  • Whole chicken, cut into 8 pieces, or 1 kg (2.2 lb) chicken pieces — 1
  • Vegetable oil — 3 tbsp
  • Large onions, sliced — 2
  • Garlic cloves, minced — 3
  • Emirati baharat spice blend (or a mix of cumin, coriander, cinnamon, cardamom, and black pepper) — 2 tbsp
  • Ground turmeric — 1 tsp
  • Dried black limes (loomi), pierced — 3
  • Canned or fresh chopped tomatoes — 400 g (14 oz)
  • Basmati rice, rinsed and soaked for 20 minutes — 500 g (2.5 cups)
  • Water or stock — 900 ml (3.75 cups)
  • Salt, — to taste
  • Raisins (optional) — 2 tbsp
  • Toasted almonds or cashews, for garnish — 2 tbsp

Method

  1. Heat the oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
  2. In the same pot, add the onions and cook until deeply golden, about 10 minutes.
  3. Add the garlic, baharat spice blend, and turmeric, cooking for 1 minute until fragrant.
  4. Return the chicken to the pot along with the pierced dried limes and tomatoes. Stir well and cook for 5 minutes.
  5. Pour in the water or stock, season with salt, and bring to a simmer. Cover and cook for 25–30 minutes until the chicken is nearly cooked through.
  6. Remove the chicken and set aside, keeping warm. Drain the soaked rice and add it to the pot, stirring into the remaining liquid.
  7. Bring to a boil, then reduce heat to low, cover tightly, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.
  8. Return the chicken to the pot, nestling it into the rice, and warm through for a few minutes.
  9. Fluff the rice gently, transfer to a serving platter with the chicken on top, and garnish with raisins and toasted nuts.

Introduction: Machboos dajaj is a fragrant one-pot dish of basmati rice cooked with chicken and a distinctive blend of Emirati baharat spices, dried lime (loomi), and caramelized onions.

Cultural Background: Machboos dajaj is a fragrant one-pot dish of basmati rice cooked with chicken and a distinctive blend of Emirati baharat spices, dried lime (loomi), and caramelized onions. As one of the most widely eaten lunches across the UAE, machboos reflects the country's rich spice trading history and remains a comforting, everyday centerpiece of Emirati family meals.

Tips: Piercing the dried limes before adding them releases their distinctive tangy flavor into the dish. Browning the onions until deeply golden adds significant depth of flavor to the rice. Let the rice rest, covered, for 5–10 minutes after cooking for the fluffiest texture.

Variations: Use lamb or fish instead of chicken for other traditional machboos variations. Add a handful of green peas for extra color and texture. Vegetarian version: replace the chicken with chickpeas and extra vegetables, using vegetable stock.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, for 8–10 minutes, or microwave in short bursts until heated through.

FAQs:

Q: What are dried black limes (loomi) and can I substitute them?

A: Loomi are dried limes that add a distinctive tangy, slightly smoky flavor; if unavailable, a squeeze of fresh lime juice added near the end of cooking is a reasonable substitute, though the flavor will differ.

Q: What is baharat spice blend?

A: Baharat is a warming spice blend common across the Gulf and Middle East, typically including cumin, coriander, cinnamon, cardamom, and black pepper; it can be found pre-mixed or made at home.

Q: Can I make machboos with lamb instead of chicken?

A: Yes, lamb is a very traditional and popular variation; simply adjust the cooking time to ensure the lamb becomes tender before adding the rice.

© Arscale 2026 · Privacy Policy