Best Machbous Ala Djaj Bahrain Recipes
MACHBOUS ALA DJAJ (BAHRAIN)
This recipe is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Machbous is a spiced rice dish, considered by many to be the national dish of Bahrain (a small island nation in the Persian Gulf). This version is made with chicken.
Provided by GiddyUpGo
Categories Whole Chicken
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the ghee or butter in a saucepan and frying the onions until they are transparent and beginning to turn brown. Add the baharat and turmeric and stir for another two minutes or so.
- Add the chicken pieces to the pot and turn to coat. Cook over a medium heat until the pieces are lightly browned on all sides.
- Add the tomatoes, cloves, lemon rind, cinnamon, cardamom pods and salt. Stir to get everything well incorporated, then add the water. Bring to a boil, then reduce heat and cover. Simmer for about 45 minutes.
- Wash the rice in cold water and drain. Add the rice, cilantro and parsley and bring back to a simmer.
- Keep cooking for another 35 to 40 minutes, until chicken is tender and almost all of the liquid has been absorbed. Remove from the heat and let rest for 10 minutes.
TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS
Machboos is a dish of rice & meat, popular in many Gulf countries & across Saudi Arabia. Here is a version which is traditionally made in Bahrain. If you don't have any Buharat / Baharat spice mix, there are a few here on Zaar to choose from. If you don't want to use a whole chicken, your favourite pieces would be fine too!
Provided by Um Safia
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Cut the chicken in half. Heat the water and leave aside. 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.
- Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
- Add the chicken to the onion mixture and turn it over a few times in the pan. 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.
- Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
- Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
- 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.
- 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.
- Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
- Serve the rice on a large serving plate and place the grilled chicken halves on the top.
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