SAEDNEWS: Chicken Majboos is a popular Arabic and international dish with many different variations. In this article, we will introduce you to one of the easiest ways to prepare this delicious and flavorful meal.
According to Saednews, Arabic Majboos, also known as Majboos Dajaj, Machboos, or Makbous Dajaj, is a flavorful and aromatic chicken-and-rice dish popular throughout Arab cuisine. It is somewhat similar to Iranian chicken pilaf, but the distinctive blend of spices gives it its own unique flavor.
There are many different versions of Majboos, with recipes varying from country to country. This chicken version is one of the most popular preparations.
Ingredient | Amount |
|---|---|
Chicken | 1 medium whole chicken |
Onion | 1 large |
Tomatoes | 5 medium |
Rice | 4–5 cups |
Cloves | 6 |
Cardamom pods | 6 |
Cinnamon sticks | 3 small pieces |
Coriander seeds | 1 dessert spoon |
Ground cumin | 1 teaspoon |
Turmeric | 1 dessert spoon |
Black pepper | ½ dessert spoon |
Rice/pilaf spice | 1 dessert spoon |
Salt | As needed |
Oil | As needed |
Prepare the onion: Peel the onion and finely dice it.
Sauté the onion: Place a suitable pot over medium heat and add some oil. Once hot, add the chopped onion and sauté until soft and translucent.
Cook the chicken with spices: Add the chicken pieces to the onion. Sprinkle with some of the Majboos spice mixture, including coriander seeds, ground cumin, turmeric, and black pepper. Sauté well until the chicken changes color.
Add water: Pour in enough boiling water to provide the cooking liquid for the rice later. The water should leave approximately one finger's width of space below the top of the pot.
Cook the chicken: Cover the pot and simmer over low heat for about 45 minutes to 1 hour, or until the chicken is fully cooked.
Prepare the tomatoes: Meanwhile, wash the tomatoes and finely grate them until they become a smooth purée.
Strain the chicken broth: Once the chicken is cooked, remove the pieces from the pot. Strain the cooking liquid and transfer it to the pot you will use to cook the rice.
Add the tomatoes and spices: Add the grated tomato purée to the chicken broth and place the pot over medium-low heat. Once it begins to boil, add the remaining spices, including coriander seeds, cumin, fennel, cardamom, red pepper, and cloves.
Add the rice: Wash the rice and drain it well. Add it to the seasoned chicken broth and cook for approximately 7 minutes.
Check the rice: Test a grain of rice between your fingers. When the outside is soft but the center is still slightly firm, drain the rice.
Layer the rice and chicken: Add a little oil to the bottom of a clean pot. Add a layer of rice, then place several pieces of chicken on top. Cover with another layer of rice and continue alternating until all the ingredients are used. The final layer should be rice.
Steam the Majboos: Cover the pot and cook over medium-low heat until steam develops inside. Then reduce the heat to low and allow the rice to steam until completely cooked and fluffy.
You can also prepare the dish with a whole chicken. Place the chicken in a baking tray and brush both the inside and outside with saffron. Roast it in a preheated oven at 180°C (350°F) for approximately 40 minutes, or until cooked through and nicely browned.
For an extra flavorful garnish, soak some raisins briefly in water and drain them well. Sauté them in a little oil over low heat for about 1 minute, then remove them from the pan.
Add barberries to the same pan and sauté for approximately 30 seconds.
Transfer the cooked Majboos rice to a large serving platter and arrange the chicken pieces on top. Garnish with raisins, barberries, and fried onions before serving.
