Best 2 Traditional Bahraini Chicken Machboos Machbous Recipes

Embark on a culinary journey to the heart of Bahrain and discover the traditional Machboos, a delectable dish deeply rooted in the nation's heritage. This flavorful rice-based dish is a symphony of aromatic spices, tender chicken, and the richness of succulent vegetables. Machboos, also known as Machbous, is a beloved centerpiece at festive gatherings, embodying the warmth and hospitality of Bahraini cuisine. This comprehensive guide presents three variations of Machboos, each offering unique culinary experiences. From the classic Chicken Machboos, bursting with bold flavors, to the vegetarian delight of Vegetable Machboos, and the seafood extravaganza of Fish Machboos, this collection caters to diverse preferences. Prepare to tantalize your taste buds and immerse yourself in the vibrant culinary culture of Bahrain with these authentic Machboos recipes.

Here are our top 2 tried and tested recipes!

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.

MACHBOOS OR FOOGA (TRADITIONAL UNITED ARAB EMIRATES DISH)

Machboos or Fooga (Traditional United Arab Emirates Dish) image

This dish is very similar to the "chicken, rice, and spices" recipe I have on recipezaar but the changes made/added to it make it an authentic dish that is served in the United Arab Emirates. My husband who is from there and also many other locals from there eat this with ketchup. I thought that seemed weird at first but but then again I love the Japanese fried rice with ketchup and egg called omu-rice that is comfort food for Japanese children so I tried it and it is really good!! the dried limes called "loomi" in this recipe can be found at most middle eastern stores. It is important in this recipe. This is usually cooked all in a large pot on a stovetop but basmati rice is not easy to cook just perfect like that. In the oven it is almost impossible to fail at this recipe :D --if you want to increase/decrease this dish the broth is always double the amount of rice you use. If increasing, let it bake in the oven just a tad bit longer.

Provided by .. Ameera ..

Categories Chicken

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 16

Ingredients

4 cups water
4 chicken bouillon cubes or 5 teaspoons chicken stock powder
2 tablespoons olive oil
8 -10 bone-in chicken pieces, skin removed (if it is the breast pieces, cut those in half since they are very large)
2 whole dried limes (loomi)
1/8 teaspoon saffron
1 large onion, chopped
1 large tomatoes, chopped
1 garlic clove, minced
1/2-3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4-1 teaspoon salt
2 cups basmati rice, rinsed and drained

Steps:

Preheat oven to 375°F and grease a 9x13 baking dish.
Bring water to boiling and add chicken bouillon cubes, lower heat and add dried limes and saffron and let simmer till bouillon is dissolved --keep it hot.
Sprinkle chicken with half the spices (except the garlic).
Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
In that same skillet sauté the onions for 2 minutes, add tomatoes, garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
Spread rice in the baking dish and place the chicken pieces over the rice.
Gently press the dried limes on the sides of the pot to distribute flavor in the broth and then poor on the rice and chicken (the whole thing including the dried limes) and cover tightly with foil.
Bake for 40-45 minutes--do not open the foil cover at all until the time is up.
If you want to eat this the authentic way, you can lay newspaper on the floor (for easy cleanup of spills), put all of this on a very large platter or on a couple large sheets of aluminum foil laid on the newspaper and everyone sits around and eats with their right hand!

Nutrition Facts : Calories 595.7, Fat 14, SaturatedFat 2.3, Cholesterol 0.7, Sodium 1595.3, Carbohydrate 106.1, Fiber 6.7, Sugar 5.8, Protein 12.2

Tips:

- Use high-quality, fresh ingredients for the best flavor. - If you don't have basmati rice, you can use another long-grain rice, such as jasmine rice or long grain white rice. - To make the chicken more flavorful, marinate it in the yogurt and spice mixture for at least 30 minutes before cooking. - If you don't have a pressure cooker, you can cook the rice and chicken in a large pot on the stovetop. Just be sure to adjust the cooking times accordingly. - Serve machboos with a variety of sides, such as tomato salad, cucumber salad, and yogurt sauce.

Conclusion:

Machboos is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its tender chicken, fluffy rice, and aromatic spices, machboos is sure to please everyone at the table. So next time you're looking for a new recipe to try, give machboos a try. You won't be disappointed!