A Celebrated Bahraini Rice Dish with Warm Spices and a Delicate Tang
Bahraini Chicken Machboos brings together tender chicken, fragrant rice and a carefully balanced blend of warm spices. The addition of dried black lime gives the dish a distinctive citrusy sharpness, while onions, garlic and tomatoes create a rich and savory base that carries through every grain of rice.
The chicken is gently simmered in the seasoned stock before the rice is cooked in the same flavorful broth, allowing the flavors to develop naturally. Sweet raisins and toasted almonds add contrasting notes and textures, while fresh coriander gives the finished dish a bright, aromatic touch.
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
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 set aside.
Brown the chicken: Heat the ghee in a large heavy-bottomed pot. Add the chicken pieces and brown them well on all sides.
Cook the vegetables: Add the chopped onions, garlic and tomatoes. 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 to coat the chicken and vegetables.
Simmer the chicken: Pour in the chicken stock, cover the pot and simmer for about 25 minutes until the chicken becomes tender and the broth is richly flavored.
Reserve the broth: Remove the chicken pieces from the pot and keep the broth aside in the same cooking vessel.
Cook the rice: Add the drained rice to the flavorful broth. Cover and cook over low heat until the rice is tender and has absorbed the seasoned stock.
Add the raisins: During the final 5 minutes of cooking, add the raisins to the rice so they become soft and slightly plump.
Roast the chicken: Transfer the cooked chicken pieces to a roasting pan and roast until golden on the outside.
Finish the dish: Spread the cooked rice onto a large serving platter. Arrange the roasted chicken over the rice and garnish with toasted almonds and fresh coriander.
Serve
Serve Bahraini Chicken Machboos warm with daqqus, cucumber yogurt, Arabic salad and warm flatbread. The cool yogurt and fresh salad provide a refreshing contrast to the warm spices, while daqqus adds a lively, tangy finish to the meal.