Mangu

al-machboos

Next Dish: Janssons Frestelse

Al Machboos is a traditional dish from the United Arab Emirates, also popular in other Persian Gulf countries. It is a flavorful rice dish typically prepared with basmati rice, meat, vegetables, and a unique blend of spices. The meat used can vary and includes chicken, goat, beef, shrimp, or fish. The dish is slow-cooked to allow the flavors to fully develop, resulting in a rich and aromatic meal.

basmati rice

water

garlic

baharat spice mix

salt

vegetable oil

carrot

chicken

chopped tomatoes

cilantro

coriander

dried limes

dried mint

dried pepper

fresh parsley

green bell pepper

ground turmeric

onion

Recipe

Ingredients:

  • 2 cups Basmati rice

  • 1 kg chicken, cut into pieces

  • 4 cups water

  • 2 chopped onions

  • 2 chopped tomatoes

  • 2 cloves garlic, minced

  • 2 chopped carrots

  • 1 chopped green bell pepper

  • 1/2 cup of chopped fresh cilantro

  • 1/2 cup of chopped fresh parsley

  • 1/4 cup of chopped fresh mint

  • 1 tablespoon turmeric

  • 1 tablespoon Baharat spice mix

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 1 tablespoon coriander

  • 2 dried limes

  • 1/4 cup vegetable oil


Instructions:

  1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set it aside.

  2. In the same pot, add the chopped onions and garlic. Sauté until they become soft and golden.

  3. Add the chopped tomatoes, carrots, and green bell pepper to the pot. Stir well and cook for a few minutes.

  4. Return the chicken to the pot. Add the turmeric, Baharat spice mix, salt, pepper, and coriander. Mix well until all the chicken pieces are coated with the spices.

  5. Pierce the dried limes with a knife and add them to the pot. Add the water and bring the mixture to a boil.

  6. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

  7. Rinse the Basmati rice under cold water until the water runs clear. Add the rice to the pot. Stir well and make sure all the rice is submerged in the water.

  8. Cover the pot and let it cook on low heat for about 20 minutes, or until the rice is cooked and has absorbed all the water.

  9. Add the chopped fresh cilantro, parsley, and mint to the pot. Stir gently to mix the herbs with the rice and chicken.

  10. Cover the pot again and let it cook for another 10 minutes. Serve the Al Machboos hot.