Machboos Diyay (Bahraini Spiced Chicken and Rice)
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Vegetable oil or ghee — 2 tbsp
- Onions, finely sliced — 2
- Garlic cloves, minced — 4
- Bahraini baharat (mixed spice) — 2 tbsp
- Ground turmeric — 1 tsp
- Dried black limes (loomi), pierced — 3
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Water or chicken stock — 500 ml (2 cups)
- Basmati rice, rinsed and soaked 20 minutes — 400 g (2 cups)
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Salt, or to taste — 2 tsp
- Black pepper — 1/2 tsp
- Raisins and 2 tbsp fried almonds, for garnish — 2 tbsp
Method
- Heat the oil in a large pot and brown the chicken pieces on all sides, then remove and set aside.
- In the same pot, saute the onions until golden, then add garlic, baharat and turmeric, stirring for 1 minute until fragrant.
- Add the tomatoes, tomato paste and dried limes, cooking for 3-4 minutes until the tomatoes soften.
- Return the chicken to the pot, pour in the water or stock, season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through.
- Lift out the chicken and set aside; measure the remaining cooking liquid and top up to 600 ml (2 1/2 cups) if needed.
- Stir the drained rice into the liquid, bring back to a boil, then reduce heat to very low, cover tightly and cook for 15-18 minutes until the rice is tender.
- Drizzle the saffron water over the rice, place the chicken on top, cover again and rest for 5 minutes off the heat.
- Serve the rice on a large platter topped with the chicken, raisins and fried almonds.
Introduction: Machboos is widely considered Bahrain’s national dish, a fragrant one-pot rice dish built on a blend of dried lime, baharat spice and slow-cooked meat.
Cultural Background: Machboos is widely considered Bahrain’s national dish, a fragrant one-pot rice dish built on a blend of dried lime, baharat spice and slow-cooked meat. The chicken version is an everyday family lunch, served on a large communal platter and eaten together, reflecting the Gulf tradition of shared, generous meals.
Tips: – Piercing the dried limes lets their tangy flavour infuse fully into the rice. – Rinsing and soaking the rice removes excess starch, keeping the grains separate and fluffy.
Variations: – Machboos can be made with lamb, fish or shrimp instead of chicken. – Some cooks add a pinch of ground dried lime powder for a sharper citrus note.
Vegetarian/Vegan: A vegetarian version can be made replacing chicken with chickpeas and root vegetables.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or microwave covered for 2-3 minutes.
Nutrition: Per serving (approx.): 520 kcal, 34 g protein, 58 g carbohydrates, 16 g fat, 2 g fibre.
FAQs:
Q: What is baharat?
A: Baharat is a Gulf spice blend typically containing black pepper, cumin, coriander, cinnamon, cloves and cardamom; it is widely available in Middle Eastern grocers.
Q: Can I use fresh limes instead of dried limes?
A: Dried black limes (loomi) have a distinct smoky-tart flavour that fresh limes cannot fully replicate, but a squeeze of fresh lime plus a pinch of extra spice can substitute in a pinch.
- Chicken pieces, bone-in — 1 kg (2.2 lb)
- Vegetable oil or ghee — 2 tbsp
- Onions, finely sliced — 2
- Garlic cloves, minced — 4
- Bahraini baharat (mixed spice) — 2 tbsp
- Ground turmeric — 1 tsp
- Dried black limes (loomi), pierced — 3
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Water or chicken stock — 500 ml (2 cups)
- Basmati rice, rinsed and soaked 20 minutes — 400 g (2 cups)
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Salt, or to taste — 2 tsp
- Black pepper — 1/2 tsp
- Raisins and 2 tbsp fried almonds, for garnish — 2 tbsp
Please log in to leave a comment.