📝 About This Recipe
Experience the crown jewel of Emirati cuisine with this aromatic and deeply flavorful one-pot rice masterpiece. Majboos combines succulent chicken with long-grain basmati rice, infused with the signature 'Bezar' spice blend, dried black limes (Loomi), and fragrant saffron. This festive dish is a celebration of heritage, offering a complex balance of earthy, citrusy, and warm notes that define the generous spirit of the Arabian Gulf.
🥗 Ingredients
The Chicken and Broth
- 1.2 kg Whole Chicken (cut into 4 or 8 pieces, skin on)
- 2 large Yellow Onions (finely diced)
- 5 pieces Garlic Cloves (minced into a paste)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 medium Tomatoes (diced)
- 3 pieces Dried Black Limes (Loomi) (pierced with a knife)
- 2-3 pieces Green Chilies (slit lengthwise)
Spices and Aromatics
- 2 tablespoons Bezar (Emirati Spice Mix) (or a mix of cumin, coriander, cinnamon, and turmeric)
- 1 piece Cinnamon Stick (whole)
- 5 pieces Cardamom Pods (lightly crushed)
- 4 pieces Whole Cloves
- 1 teaspoon Turmeric Powder
- 3 tablespoons Ghee (Clarified Butter) (or vegetable oil)
The Rice and Garnish
- 3 cups Basmati Rice (soaked for 30 minutes and drained)
- 1/2 teaspoon Saffron Threads (soaked in 2 tbsp rose water)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Toasted Pine Nuts or Almonds (for garnish)
👨🍳 Instructions
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1
Rinse the basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. Drain and set aside.
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2
In a large, heavy-bottomed pot, heat the ghee over medium-high heat. Add the diced onions and sauté until they turn a deep golden brown, which provides the base color for the rice.
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3
Stir in the minced garlic, grated ginger, and green chilies. Sauté for 2 minutes until fragrant.
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4
Add the whole spices (cinnamon stick, cardamom, cloves) and the Bezar spice mix. Stir for 1 minute to toast the spices and release their essential oils.
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5
Add the chicken pieces to the pot. Sear them on all sides for about 5-7 minutes until they are lightly browned and well-coated in the spice mixture.
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6
Stir in the diced tomatoes and the pierced dried black limes. Cook for 3-4 minutes until the tomatoes soften.
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7
Pour in 6 cups of boiling water. Season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the chicken is fully cooked and tender.
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8
Carefully remove the chicken pieces from the broth and place them on a baking tray. You can grill them in the oven for 5 minutes to get a crispy skin if desired.
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9
Measure the remaining broth in the pot. You need approximately 4.5 to 5 cups of liquid for 3 cups of rice. Add or remove liquid as necessary.
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10
Add the soaked and drained rice to the boiling broth along with half of the chopped cilantro. Stir gently once.
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11
Cook the rice on medium-high heat uncovered until the liquid level drops to the surface of the rice and small 'steam holes' appear.
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12
Drizzle the saffron and rose water infusion over the top of the rice. Place the chicken pieces back on top of the rice.
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13
Wrap the pot lid with a clean kitchen towel (to trap steam), cover tightly, and reduce heat to the lowest setting. Let it steam for 15-20 minutes.
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14
Turn off the heat and let the pot sit undisturbed for 10 minutes before fluffing the rice with a fork.
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15
Transfer the rice to a large serving platter, place the chicken on top, and garnish generously with the remaining cilantro and toasted nuts.
💡 Chef's Tips
Always pierce the dried black limes (Loomi) with a knife before adding them to the pot; this allows the tangy, citrusy juices to infuse the broth. For the most authentic flavor, try to find or make an Emirati 'Bezar' spice mix, which has a specific ratio of toasted spices unique to the UAE. Do not skip the rice soaking step; it ensures the grains cook evenly and become long and fluffy rather than mushy. If you prefer a deeper color, you can fry the onions until they are very dark (but not burnt) before adding the other ingredients. Use a heavy-bottomed pot (like a Dutch oven) to prevent the rice at the bottom from scorching during the steaming phase.
🍽️ Serving Suggestions
Serve with 'Dakous'—a spicy, zesty homemade Arabian tomato sauce. Pair with a side of fresh 'Achar' (pickled vegetables) to cut through the richness of the spices. A side of cool yogurt with cucumber and mint (Raita) provides a refreshing contrast to the warm spices. Serve with a fresh green salad consisting of arugula, tomato, and onion with a lemon-olive oil dressing. Finish the meal with a cup of hot Arabic coffee (Gahwa) and fresh dates.