Quirky Foodster

Lunches

Machboos Diyay (Bahraini Spiced Chicken and Rice)

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20 minutes
Prep
1 hour
Cook

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Ingredients

  • - 1 kg (2.2 lb) chicken pieces, bone-in
  • - 2 tbsp vegetable oil or ghee
  • - 2 onions, finely sliced
  • - 4 garlic cloves, minced
  • - 2 tbsp Bahraini baharat (mixed spice)
  • - 1 tsp ground turmeric
  • - 3 dried black limes (loomi), pierced
  • - 2 tomatoes, chopped
  • - 2 tbsp tomato paste
  • - 500 ml (2 cups) water or chicken stock
  • - 400 g (2 cups) basmati rice, rinsed and soaked 20 minutes
  • - 1/4 tsp saffron threads, soaked in 2 tbsp warm water
  • - 2 tsp salt, or to taste
  • - 1/2 tsp black pepper
  • - 2 tbsp raisins and 2 tbsp fried almonds, for garnish

Method

  1. Heat the oil in a large pot and brown the chicken pieces on all sides, then remove and set aside.
  2. In the same pot, saute the onions until golden, then add garlic, baharat and turmeric, stirring for 1 minute until fragrant.
  3. Add the tomatoes, tomato paste and dried limes, cooking for 3-4 minutes until the tomatoes soften.
  4. Return the chicken to the pot, pour in the water or stock, season with salt and pepper, and bring to a boil.
  5. Reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through.
  6. Lift out the chicken and set aside; measure the remaining cooking liquid and top up to 600 ml (2 1/2 cups) if needed.
  7. 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.
  8. Drizzle the saffron water over the rice, place the chicken on top, cover again and rest for 5 minutes off the heat.
  9. 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.
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