Qatari Machboos is a traditional Qatari recipe for a the classic one-pot dish of rice and chicken cooked in a spiced chicken stock base and finished with rosewater. The full recipe is presented here and I hope you enjoy this classic Qatari version of: Qatari Machboos.
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Eating is a necessity, but cooking is an art. To help you master that art, I am unlocking the chamber of secrets for you. In this recipe, I have mentioned a step-by-step process for its preparation and ingredients you will will need over the counter.
Ingredients:
1 large onion, chopped
3 tbsp ghee
1 tbsp baharat spice blend
1 tsp turmeric
2 tsp vegetable oil
1kg marinated chicken quarters (I use a blend of bharat spice, oil and lemon juice)
1 hot green chilli, seeded and diced
1 tbsp fresh ginger, minced
5 large cloves of garlic, thinly sliced
3 tomatoes, diced
3 dried limes (loomi)
5 green cardamom pods
1/8 tsp ground cloves
2 1/2 tsps salt
1 stick cinnamon
635ml chicken stock
400g basmati rice, washed and drained
Rosewater for sprinkling
Method:
Combine the ginger, garlic and green chilli in one bowl. Mix the baharat and turmeric in another bowl. Combine the tomatoes, loomi, cardamom, cinnamon and cloves in another bowl.
Heat the oil in a large pan over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the pan.
Add the ghee, reduce the heat to medium and fry the onions until starting to brown (about 10-12 minutes).
Add in the ginger, garlic, and green chilli and fry for another 2 minutes. Scatter over the baharat and turmeric and cook for another minute.
Put the chicken pieces into the pan along with the tomatoes, dried limes, cardamom pods, cinnamon, and cloves. Add the chicken stock and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for one hour.
Add in the rice and stir to combine. Bring back to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid. Stir every 5 minutes to prevent the rice from sticking.
If rice is still not tender, add another 250ml of boiling water and cook longer.
Transfer the chicken and rice to a serving dish, and sprinkle it with 1-2 tablespoons of rosewater.
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