Machboos Recipe with Spices and Yogurt

Machboos is a traditional Arabian rice dish, similar to biryani, known for its fragrant spices and rich flavors. This recipe includes a yogurt marinade that adds an extra layer of tenderness and taste to the dish.

Ingredients:

• For the Marinade:
  • 1 cup plain yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 lbs (about 1 kg) chicken pieces (with bone-in for more flavor)
• For the Rice:
  • 2 cups basmati rice
  • 4 cups chicken broth or water
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground cardamom
  • 1 tablespoon paprika
  • 2 dried black limes (loomi), pierced with a fork
  • 1/4 cup raisins (optional)
  • 1/4 cup slivered almonds (optional)
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the yogurt, olive oil, lemon juice, minced garlic, and all the ground spices for the marinade.
   • Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Rice:
   • Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. Cook the Chicken:
   • In a large pot or Dutch oven, heat a little oil over medium-high heat. Remove the chicken from the marinade and brown the pieces on all sides. Set the chicken aside.
4. Sauté the Vegetables:
   • In the same pot, add the chopped onions and sauté until golden brown. Add the minced garlic and cook for another minute.
   • Stir in the chopped tomatoes, bell pepper, and tomato paste. Cook until the tomatoes soften and the mixture is well combined.
5. Add the Spices:
   • Add the ground cumin, coriander, turmeric, cinnamon, cardamom, and paprika to the pot. Stir well to combine and cook for a couple of minutes until the spices are fragrant.
6. Cook the Rice:
   • Return the browned chicken to the pot. Add the drained rice, chicken broth (or water), pierced dried black limes, and raisins (if using).
   • Season with salt and pepper to taste. Stir gently to mix.
7. Simmer:
   • Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and the chicken is tender.
8. Toast the Almonds:
   • While the rice is cooking, toast the slivered almonds in a dry skillet over medium heat until golden brown. Set aside.
9. Serve:
   • Once the Machboos is ready, fluff the rice with a fork. Garnish with toasted almonds and fresh cilantro or parsley.
10. Enjoy:

• Serve the Machboos hot, accompanied by a fresh salad or yogurt sauce if desired.

Conclusion

Machboos is a flavorful and aromatic dish that brings the rich culinary traditions of the Arabian Peninsula to your kitchen. This recipe, with its blend of spices and yogurt marinade, ensures tender, juicy chicken and perfectly seasoned rice. Enjoy this delicious and comforting meal with family and friends.