A Fragrant and Comforting Emirati Rice Classic
Emirati Chicken Machboos is a deeply aromatic rice dish where tender chicken is cooked with warm spices, tomatoes, onions and dried black lime. The black lime adds a distinctive tangy depth to the dish, balancing the richness of the chicken and giving the rice its characteristic Middle Eastern flavor.
The rice is cooked in the flavorful chicken broth so that every grain absorbs the spices and savory juices. Raisins add a gentle touch of sweetness, while toasted almonds and fresh coriander provide a pleasant contrast in texture and freshness, making the dish both hearty and beautifully balanced.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 whole chicken (1.2–1.5 kg), cut into pieces
3 tbsp ghee
2 onions, chopped
4 garlic cloves, minced
2 tomatoes, chopped
2 tsp baharat
1 tsp cumin
1 tsp coriander
½ tsp turmeric
½ tsp cinnamon
2 dried black limes
Salt and black pepper, to taste
5½ cups chicken stock
¼ cup raisins
¼ cup almonds
Fresh coriander, for garnish
Method
Prepare the rice: Wash the rice gently and soak it for 30 minutes. Drain thoroughly and keep it aside.
Brown the chicken: Heat the ghee in a large heavy-bottomed pot. Add the chicken pieces and brown them well on all sides. This helps develop a rich base of flavor.
Cook the aromatics: Add the chopped onions, garlic and tomatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the onions soften and the tomatoes begin to break down.
Add the spices: Add baharat, cumin, coriander, turmeric, cinnamon, salt and black pepper. Add the dried black limes and stir well so the chicken and vegetables become coated with the spices.
Simmer the chicken: Pour in the chicken stock, cover the pot and simmer for about 25 minutes, or until the chicken is tender and fully cooked.
Reserve the broth: Carefully remove the cooked chicken pieces from the pot and reserve the flavorful broth. This broth will be used to cook the rice.
Cook the rice: Add the soaked and drained rice to the reserved broth. Cover and cook over low heat until the rice is tender and has absorbed the aromatic stock.
Add the raisins: During the final 5 minutes of cooking, add the raisins to the rice so they soften slightly and bring a gentle sweetness to the dish.
Roast the chicken: Transfer the chicken pieces to a roasting pan or oven and roast until the outside becomes lightly golden and slightly crisp.
Assemble and garnish: Spread the fragrant rice onto a serving platter and arrange the roasted chicken over it. Garnish generously with toasted almonds and fresh coriander.
Serve
Serve the Emirati Chicken Machboos warm with daqqus, cucumber yogurt, fattoush and warm Arabic bread. The fresh salad and cooling yogurt complement the warmly spiced rice, while daqqus adds a bright and slightly spicy contrast to the rich chicken and aromatic broth.