Best 3 Traditional Bahraini Chicken Machboos Machbous Recipes

Traditional Bahraini Chicken Machboos Machbous is a delicious and flavorful dish that is popular in the Middle East. It is a hearty and satisfying meal that is perfect for special occasions or family gatherings. The dish is made with chicken, rice, vegetables, and spices, and it is typically served with a yogurt sauce.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS

Traditional Bahraini Chicken Machboos / Machbous image

Machboos is a dish of rice & meat, popular in many Gulf countries & across Saudi Arabia. Here is a version which is traditionally made in Bahrain. If you don't have any Buharat / Baharat spice mix, there are a few here on Zaar to choose from. If you don't want to use a whole chicken, your favourite pieces would be fine too!

Provided by Um Safia

Categories One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

4 1/2 cups water
650 g basmati rice
3 tomatoes, quartered
1 -1 1/2 kg chicken
3 onions, finely chopped
1/4 cup coriander leaves, chopped
1 green hot pepper, as desired
2 black dried limes
2 teaspoons baharat spice mix
1 1/2 teaspoons turmeric powder
1 teaspoon cumin powder
2 teaspoons cinnamon
1 teaspoon cardamom powder
2 garlic cloves
1 slice gingerroot, cut into small pieces
3 tablespoons butter
1/4 cup lemon juice
3 tablespoons rose water
3 tablespoons oil
3 teaspoons salt

Steps:

Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
Serve the rice on a large serving plate and place the grilled chicken halves on the top.

CHICKEN MACHBOOS (BAHRAINI SPICED CHICKEN AND RICE)

Chicken Machboos (Bahraini Spiced Chicken and Rice) image

A delicious and authentic Chicken Machboos, the national dish of Bahrain.

Provided by Kimberly Killebrew, www.daringgourmet.com

Time 1h55m

Yield 4

Number Of Ingredients 31

Ingredients

2 large onions, diced
3 tablespoons ghee or unsalted butter
1 tablespoon baharat (see recipe below)
1 teaspoon turmeric
2 tablespoons oil
A combination of chicken thighs, legs and breasts (about 3 pounds)
1 hot green chili pepper (e.g., jalapeno), seeded and diced
1 tablespoon fresh ginger, minced
5 large cloves or garlic, thinly sliced
2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
2-3 dried limes (loomi), several holes punched throughout each one
5 green cardamom pods
⅛ teaspoon ground cloves
1 stick cinnamon (about 2 inches long)
2½ teaspoons salt
2½ cups chicken stock
2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
3 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
Rosewater for sprinkling (optional, but recommended)
For the Homemade Baharat:
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 cinnamon stick (about 2 inches long)
1 teaspoon whole cloves
¼ teaspoon green cardamom seeds
1 tablespoon paprika powder
¼ teaspoon ground nutmeg
For the Baharat:
Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.

Steps:

Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
Add the baharat and turmeric and cook for another minute.
Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
Serve with a green salad and yogurt raita.

EMIRATI CHICKEN AND RICE (MACHBOOS OR FOGGA)

Emirati Chicken and Rice (Machboos or Fogga) image

We really enjoy this, masha Allah (praise be to God). This is a traditional dish of the United Arab Emirates. It can be made with meat, fish and shrimp as well, cooking times adjusted. It says it is always served with radishes, freshly sliced onion, sliced limes and dates though I can't testify to the authenticity of that I added raisins to the dish and did not serve dates but with sliced limes and sometimes a radish salad and Recipe #387327. I modified this off of http://www.fahad.com/Dishes which is said to be originally from The Complete United Arab Emirates Cookbook by Celia Ann Brock- Al Ansari. I really did have to figure out the original recipe on my own though as it was poorly written.

Provided by UmmBinat

Categories < 60 Mins

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 18

Ingredients

half a bone in chicken, jointed in two (breast & wing, and thigh & leg)
1 tablespoon bahrat mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix, I do not suggest using allspice as a substitute as it will be rather bland)
sea salt
2 1/4 cups chicken stock (I use my own homemade)
1 cup chopped canned tomato
3 garlic cloves, minced
1 whole dried lime (periced a few times with a skewer. Called loomi & noomi Basra, please do not omit this!)
1 small cinnamon stick
2 tablespoons light olive oil
2 curry leaves
3 tablespoons butter, devided
2 tablespoons dark raisins
3 whole cardamom pods, bruised
1 cup white basmati rice
2 small onions, sliced
2 paper towels, cut in 2
1 lime, cut (for serving)
plain yogurt (for serving)

Steps:

If using the oven method heat to 350°F.
Rince chicken and remove skin.
Rub with sea salt and bahrat.
Gently fry in 1 1/2 tbs butter until browned on both sides.
Transfer to a pot, add light olive oil, stock, crushed garlic, loomi, cinnamon, cardamom, curry leaves and tomato. Cover and simmer for 30 minutes.
Meanwhile fry slices of onion in remaining butter until soft and browned, remove from heat and add dark raisins to onions.
Taste stock pot for salt.
Rice white Basmati rice until the water runs clear.
Remove chicken pieces from pot and add rice then set them on top of the rice with the onion/raisin mixture.
Bring to a boil and then cover pot and reduce heat to low for 15 minutes.
Once the liquid has been absorbed, arrange the 4 sheets of paper towel around the pot's rim and tightly cover. (This makes for fluffier rice). Also you may bake it in the oven until done from this point which I prefer as I find it cooks the rice more evenly in a greased pan.
Remove from heat and leave to steam, unopened, for 15-20 minutes.
Let stand for 10 minutes before serving. Serve hot on a platter with lime wedges or halves and plain yogurt.

Nutrition Facts : Calories 814.7, Fat 37.1, SaturatedFat 14.3, Cholesterol 53.9, Sodium 674.3, Carbohydrate 108.3, Fiber 7.6, Sugar 17.6, Protein 17

Tips:

For the best results, use high-quality, fresh ingredients.
If you don't have basmati rice, you can use another type of long-grain rice, such as jasmine rice or brown rice.
Be sure to rinse the rice well before cooking it, to remove any starch and impurities.
When cooking the rice, be sure to use a large pot and plenty of water, so that the rice has plenty of room to expand.
Do not stir the rice while it is cooking, as this can break the grains and make the rice mushy.
Once the rice is cooked, let it rest for a few minutes before fluffing it with a fork.
To make the chicken, you can use boneless, skinless chicken breasts or thighs.
Be sure to season the chicken well with salt, pepper, and other spices before cooking it.
You can cook the chicken in a variety of ways, such as baking, frying, or stewing.
Once the chicken is cooked, shred it or cut it into small pieces.
To make the sauce, you can use a variety of ingredients, such as tomatoes, onions, garlic, and spices.
Be sure to simmer the sauce for a while, to allow the flavors to develop.
Once the sauce is ready, add the chicken and rice to it and stir to combine.
Serve the machboos hot, garnished with fresh herbs and vegetables.

Conclusion:

Machboos is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. If you are looking for a new and exciting way to enjoy chicken and rice, then I highly recommend trying machboos.