Qatari rice-based dish. Consists of marinated chicken cooked with mix spices (Qatari spice), black dry lemon and cinnamon sticks which is the flavor that gives Majboos its perfection.
1 kg Chicken – cut into 4 pieces
1 kg Basmati rice (1 kg rice: 1 ½ litre water)
2 Onions (finely chopped)
Fresh coriander leaves (finely chopped)
Fresh parsley leaves (finely chopped)
2 tomatoes (small cubes)
2 Green chilli (optional)
1 tbsp Ginger paste
1 tbsp Garlic paste
3 Black lime (dried lime)
6 Cardamom seeds
3 Cinnamon sticks
1 tbsp Coriander powder
1 tbsp Turmeric powder
2 tbsp mix spices (Baharat)
Salt – as needed
Water – 5 cups
Ghee – 1 tbsp
Mix of rose water & saffron – a pinch (optional)
Almonds – few
Raisins, Cashew nut – few
In a big pot heat the oil then add the black lime (dried lime), Cardamom seed and cinnamon sticks and sear until you smell the aroma of them. Then add onions and saute for a while until gets light golden. Add the ginger paste, garlic paste and green chilli. Saute till golden. Now add coriander powder, turmeric powder, and Baharat. Saute for 30 seconds. Add the tomato cubes, Fresh coriander, fresh parsley and salt as needed and Saute for 5 minutes (if the mixture is dry you can add little bit of water).
Add the chicken (cut into 4 pieces) to the mixture. Mix them well then cover the pot and cook for 5 minutes.
Add water (1kg rice - 1.5 litre water) and add more salt if needed, cover the pot and cook till chicken is 3/4th done (30-45 minutes), then move the chicken pieces to another plate.
Then in the same pot add the basmati rice to the remining chicken stock (make sure you adjust the salt before you add the rice, the chicken stock should be little salty as the rice will restore the flavour) and add more water if needed, water must cover the rice (almost 1 inch on top of the rice). Cover the pot and cook for 40 mins till rice is cooked ( before you add the rice keep the heat very high then add the rice, after adding the rice keep very high heat for the first 10 mins, then very low heat for the last 30 minutes).
Turn off the heat, open the cover then add some rose water, saffron and gee on top of the rice, cover the pot again and let it rest for 10 minutes.
While the rice is resting, take the cooked chicken add 1tsp Baharat powder, salt as needed rose water & pinch of saffron, mix them well. Add cooking oil to frying pan. Shallow fry both sides of the chicken or bake in an oven and until chicken turns to golden colour.
Put the rice in serving plate topped with the chicken and garnish with fried onions, nuts and raisins. Now it is ready to serve.
Put holes in the black lime (dry lime) in order to have the full flavour. If you don’t have dry lime, you can use fresh lime (1 fresh lime = 3 dry lime).
Crash the cardamom seeds using your fingertips, otherwise they will explode while frying in the oil .