Machboos Baharini - Chicken with Rice
This is a Rice and Chicken dish from Bahrain. This popular dish was taught to me by my ex-colleague from UNICEF days, Ashraful. He was posted in Middle East for quite a few years. He was a great foodie and a good cook himself. He always used to pick up good recipes from every food joint he visited and religiously mail them to me every week. Today, on the eve of Eid Celebration, I am posting this recipe, as a tribute to my friend. This dish is simple yet delicious. The ingredients are so easily available, that you could make this dish your Indian Kitchen's Eid Special.
Preparation time : 30 minutes
Cooking time : 1 hour 40 minutes
Grilling time : 10 - 12 minutes
Difficulty : Medium
Serves : 4
Method :1) Cut the chicken in half. Wash and clean well, drain and set aside. Heat the water and leave aside.
2) In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
3) Heat oil in a large cooking pan over medium flame, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each lime. (If you don't get Black limes, use regular Lime from Salt and Lime Pickle)
4) Add the chicken to the onion mixture and turn it over a few times in the pan.
5) Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
6) Add the garlic, chopped ginger, and tomato cubes to the pan and mix everything well, turning a number of times. Cover again for 3 minutes on medium heat.
7) Sprinkle with the rest of the salt and pour on it water while its still hot.
8) Cover the pan and let it cook for about 1 hour, or until the chicken is cooked.
9) Add the chopped coriander 5 minutes before you remove the chicken from the stock in the pan.
10) While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
11) Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown. This will take about 10 - 12 minutes in 200 degrees.
12) Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
13) Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and simmer for 30 minutes. Check in between, so that the rice does not burn. Sprinkle a little hot water from time to time, if required.
14) Once the rice is done,check the seasonings and adjust when necessary.
15) Serve the rice on a large serving plate and place the grilled chicken halves on the top. Serve some nice salad along with the dish.
Baharat Spice Mix:
- 4 tablespoons Ground Black Pepper
- 2 tablespoons Ground Coriander
- 2 tablespoons Ground Cinnamon
- 2 tablespoons Ground Cloves
- 3 tablespoons Ground Cumin
- 1 teaspoon Ground Cardamom
- 4 teaspoons Ground Nutmeg
- 4 tablespoons Paprika