A Fragrant and Flavorful Omani Favorite
Omani Chicken Majboos is a richly aromatic rice dish that brings together tender chicken, fragrant spices and beautifully seasoned rice. The combination of baharat, cumin, coriander, turmeric and cinnamon creates a warm and inviting flavour, while dried black limes add a distinctive depth and subtle tang to the dish.
The chicken is gently cooked with onions, garlic, tomatoes and spices, allowing the cooking stock to develop a deep savoury character. The rice is then cooked in this flavourful broth, absorbing the spices and chicken flavours as it becomes tender and fragrant. Finished with sweet raisins, toasted almonds and fresh coriander, this dish offers a satisfying balance of savoury, aromatic and slightly sweet flavours.
Ingredients
750 g basmati rice (4 cups), washed and soaked for 30 minutes
1 whole chicken (1.2–1.5 kg), cut into pieces
3 tablespoons oil
2 medium onions, finely chopped
4 garlic cloves, finely chopped
2 tomatoes, chopped
2 teaspoons baharat
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon turmeric
½ teaspoon cinnamon
2 dried black limes
Salt, to taste
Black pepper, to taste
5½ cups chicken stock
¼ cup raisins
¼ cup almonds
Fresh coriander, for garnish
Method
Wash the basmati rice gently until the water becomes reasonably clear. Soak the rice for 30 minutes, then drain thoroughly and set it aside.
Heat the oil in a large cooking pot and carefully brown the chicken pieces, allowing them to develop a light golden colour and a rich savoury flavour.
Add the chopped onions, garlic and tomatoes to the pot. Cook for around 5 minutes, stirring occasionally, until the onions and tomatoes soften and begin to form a flavourful base around the chicken.
Add the baharat, cumin, coriander, turmeric and cinnamon. Season with salt and black pepper, then add the dried black limes. Stir everything together so the chicken becomes well coated with the aromatic spice mixture.
Pour in the chicken stock and bring the mixture to a gentle simmer. Cover and cook for approximately 25 minutes, allowing the chicken to become tender and the stock to absorb the flavours of the spices, vegetables and dried black limes.
Carefully remove the cooked chicken from the pot and reserve 5½ cups of the flavourful broth. Keep the chicken aside while preparing the rice.
Add the drained rice to the reserved chicken broth. Cover the pot and cook the rice over low heat until tender and fragrant. During the final 5 minutes of cooking, add the raisins so they soften and gently release their natural sweetness into the rice.
Once the rice is cooked, roast the chicken pieces until they become golden and lightly browned on the outside. This adds a pleasant roasted finish to the tender chicken.
Gently fluff the cooked rice and transfer it to a serving platter. Arrange the golden chicken over the rice and finish with toasted almonds and freshly chopped coriander.
Serve
Serve Omani Chicken Majboos with daqqus, cucumber yogurt, Arabic salad and fresh lemon wedges. The refreshing accompaniments provide a bright contrast to the warmly spiced rice and tender chicken, while lemon adds a fresh touch to every serving.
For a beautiful family-style presentation, spread the fragrant rice across a large serving platter and arrange the golden chicken pieces over the top. Finish with toasted almonds and fresh coriander, and serve the daqqus, yogurt, salad and lemon wedges alongside.