Machboos Recipe
Arabian Gulf · Main course · 80 min total
A fragrant, spiced rice and meat dish from the Arabian Gulf, featuring tender lamb or chicken cooked with aromatic basmati rice and a blend of traditional spices.
20
min prep
min prep
60
min cook
min cook
6
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 500g lamb shoulder or chicken thighs, cut into pieces
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 3 tablespoons vegetable oil or ghee
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger paste
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1 teaspoon black lime powder (loomi) or 2 dried limes
- 1 cinnamon stick
- 4 whole cloves
- 4 cups hot water or chicken broth
- Salt to taste
- Fresh cilantro and sliced lemon for garnish
Instructions
- 1. In a large pot, heat oil over medium-high heat. Brown the meat on all sides, then remove and set aside.
- 2. In the same pot, sauté onions until golden. Add garlic and ginger, cook for 1 minute.
- 3. Add tomatoes and tomato paste, cook until tomatoes soften. Stir in turmeric, cumin, coriander, cardamom, black lime powder, cinnamon, and cloves. Cook for 2 minutes.
- 4. Return meat to the pot. Add water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until meat is tender.
- 5. Drain the soaked rice. Add rice to the pot, stir gently, and season with salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until rice is tender and liquid absorbed.
- 6. Remove from heat and let rest, covered, for 5 minutes. Fluff rice with a fork. Garnish with cilantro and lemon slices. Serve hot.
Tips
- For extra flavor, use a mix of lamb and chicken.
- If using dried limes, prick them before adding to the pot.
- Serve with a side of yogurt or salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
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