Machboos (Kabsa Chicken and Rice)

Machboos, also known as kabsa, is a flavorful Middle Eastern dish. It often carries fond memories of family gatherings and festive occasions. The aroma of spices filling the kitchen always signaled a special meal was on its way. This dish, with its tender chicken and spiced rice, holds a cherished place for many Middle Easterners across the globe.

Over the years, I’ve come to appreciate the rich complexity of flavors that Machboos offers. I originally tried this dish in Dubai and instantly fell in love with its rich flavors. Each bite tells a story of tradition and warmth, making it a favorite in many households. Dubai has some amazing Arabic cuisine with restaurants offering dishes like machboos, mandi, and other similar authentic Arab dishes. I’m excited to share this recipe with you, hoping it brings the same joy to your table as it has to mine. Other similar recipes you might want to check out include Middle Eastern chicken and rice, zereshk polo morgh (Persian barberry rice with chicken, Hashweh, and Halal Cart chicken and rice.

Recipe Highlights

Cultural Influence: Middle Eastern cuisine

Flavor Profile: A harmonious blend of spices, including cinnamon, cardamom, and dried limes, resulting in a savory, warm, and aromatic blend of flavors

Cooking Techniques: Simmering chicken in a spiced broth, broiling the chicken, then using that flavorful broth to cook the basmati rice, ensuring depth in every bite.

Skill Level: Suitable for beginner home cooks, this recipe provides step-by-step instructions to guide you through the process.

What is Machboos?

Machboos, also known as Kabsa, is a traditional Middle Eastern dish featuring spiced rice and meat, commonly chicken or lamb. It’s popular for its aromatic spices and the unique addition of dried limes, which impart a distinct tangy flavor. The dish is a testament to the rich culinary heritage of the Arab cuisine.

History and Origins

Originating from the Arabian Peninsula, machboos has been a culinary staple for centuries. This particular version is closest in flavors to the Oman or Bahrain kabsa recipes. Each country in the region has its own variation, reflecting local tastes and ingredients. The use of spices like cinnamon, cardamom, and dried limes showcases the historical spice trade’s influence on Middle Eastern cuisine.

Ingredients

Whole spices:

• Cinnamon sticks: Provide warmth and depth to the dish.

• Dry limes: Introduce a tangy and slightly bitter flavor, enhancing the overall taste.

• Bay leaves: Add subtle earthy notes.

• Cardamom pods: Contribute a sweet and spicy aroma.

• Peppercorns: Offer a mild heat and complexity.

Kabsa:

• Neutral-flavored oil (such as canola or avocado oil): Used for sautéing without overpowering the spices.

• Tomato paste: Adds richness and a slight sweetness.

• Chicken legs (skin off): Provide tender meat that absorbs the spices well.

• Onion and garlic: Enhance the flavor of the stock and chicken.

• Basmati rice: Known for its long grains and fragrant aroma, perfect for absorbing the spiced broth.

• Ground cinnamon, cardamom, allspice, turmeric: These ground spices further elevate the flavor profile.

Garnish:

• Raisins: Introduce a sweet contrast.

• Slivered almonds: Add a crunchy texture.

How to Make Machboos (Kabsa Chicken and Rice)

Step 1: Prepare the Spice Mix

In a large pot over medium heat, heat 2 tablespoons of oil. Then add the cinnamon sticks, dry limes, bay leaves, cardamom pods, and peppercorns. Now, sauté for about 2 minutes until the spices release their aroma. Stir in the salt and tomato paste, cooking for an additional 2 minutes.

Step 2: Add Chicken

Now, add the chicken quarters to the pot. There is no need to stir or mix since they’ll be cooking in the broth.

Step 3: Add Aromatics and Simmer

Add in the onions and garlic cloves, pour in the water, stirring to dissolve the tomato paste thoroughly.

Bring the mixture to a simmer, cover, and cook for 45 minutes, or until the chicken is fully cooked.

Step 4: Broil the Chicken

Once cooked, remove the chicken pieces and place them on a baking sheet lined with aluminum foil. Set aside for broiling later.

Step 5: Strain the Broth

Place a colander over a large bowl and pour the broth through it to separate the solids from the liquid. Reserve the strained broth for cooking the rice.

Step 6: Prepare and Cook the Rice

Clean the pot and Place it on medium heat and add the remaining 2 tablespoons of oil. Next, add the basmati rice, stirring for about a minute.

Sprinkle in the ground cinnamon, cardamom, allspice, and turmeric and cook for another minute to release the spices’ aromas. Pour in the reserved broth back into the pot with the rice, make sure the broth is covering the rice by 1 – 1 1/2 inches.
Bring to a simmer, cover and cook for 25 to 30 minutes until the broth is completely absorbed.

Step 7: Final Touches

First, turn off the heat and let the rice sit for 10 to 15 minutes. Meanwhile, broil the chicken in the oven for 5-7 minutes or until crispy and golden. Alternatively, you can do this in the air fryer.

Next, heat the olive oil in a small pan, toast the almonds for a minute so they’re golden, then add the raisins and sauté for another minute.

Finally, fluff the rice with a fork, transfer it to a serving plate, top with the chicken, and garnish with the almonds and raisins. Serve and enjoy.

Mandi vs Machboos: What’s the Difference?

At first glance, mandi and machboos might seem like siblings in the world of Middle Eastern rice dishes. They both feature spiced rice and tender meat, but their cooking techniques, flavors, and origins set them apart. Let’s break it down!

1. Cooking Method: Slow-roasting vs. Poaching

The biggest difference between mandi and machboos is how the meat is cooked:

• Mandi: Traditionally, mandi is cooked in a tandoor-style underground oven, where the meat (usually lamb or chicken) is slow-roasted, allowing the juices to drip into the rice below. This gives the dish a smoky, fall-off-the-bone tenderness.
• Machboos: Instead of roasting, machboos involves poaching the chicken in a rich, spiced broth, infusing it with deep flavors before crisping it up under the broiler.

2. Flavor Profile: Subtle vs. Bold Spices

While both dishes are packed with spices, machboos tends to have a more layered and bold spice profile, thanks to the combination of whole and ground spices:

• Mandi: Relies on a simpler, smoky spice blend called Hawaij, which includes black pepper, cumin, cardamom, and turmeric. The focus is more on the natural flavor of the meat rather than heavily spiced rice.
• Machboos: Uses amore aromatic and complex spice mix, including cinnamon, cardamom, dried limes, bay leaves, and peppercorns, creating a deeper, more fragrant taste.

3. Texture: Light vs. Rich Rice

• Mandi’s rice is lighter and fluffier, as it’s cooked by absorbing the meat’s natural juices.
• Machboos rice is richer and more flavorful, since it’s cooked in a broth that has been infused with onions, garlic, tomato paste, and whole spices.

4. Origins: Yemen vs. the Arabian Gulf

• Mandi originates from Yemen, where it has been a beloved dish for centuries. It later spread across the Arabian Peninsula, particularly to Saudi Arabia.
• Machboos is more popular in the Arab countries, including Bahrain, Kuwait, and Qatar, where it has regional variations based on local tastes.

5. The Final Touch: Garnishes & Serving Style

• Mandi is often served as-is, with a side of spicy tomato salsa (sahawiq) and yogurt-based sauces.
• Machboos is more decorative, typically topped with crispy almonds and sweet raisins for extra texture and contrast.

Which One Should You Try?

If you love smoky, simple flavors and tender, slow-cooked meat, mandi is your dish. But if you prefer deep, aromatic spices with a rich and flavorful rice base, machboos will be your new favorite! Either way, both dishes offer a taste of Arabian culinary history that’s absolutely worth trying.

Serving Suggestions

Machboos is best enjoyed with a variety of complementary sides that enhance its flavors. Here are some great options:

Salads

• Cucumber yogurt salad (Salatat Khyar): A refreshing and cooling side that balances the richness of the dish.
• Mediterranean Cucumber Salad: A light and flavorful option.
• Fattoush: A tangy Levantine salad with crispy pita chips and sumac dressing.
• Tabbouleh: A fresh and herby parsley and bulgur salad with lemon dressing.

Breads

• Fresh flatbread: Perfect for scooping up the flavorful rice and chicken.
• Pita bread: Soft and fluffy, great for pairing with yogurt-based dips.
• Markook bread: A thin, almost crepe-like bread that complements the spices in Machboos.

Other Sides

• Pickled vegetables: Our favorites are pickled cucumbers, pickled cabbage, and turnips. They add a tangy contrast to the dish’s warm spices.
• Hummus or baba ganoush: Creamy dips that pair well with the rice and chicken.
• Laban or Ayran (Middle Eastern buttermilk drink): A slightly salty and cooling drink that complements the bold spices in Machboos.

Variations and Regional Differences

Bahraini Machboos: Often includes rose water and saffron for added fragrance.

Saudi Kabsa: Sometimes made with lamb and features more tomatoes in the broth.

Kuwaiti Machboos: Uses dried shrimp for a unique umami depth.

Lamb or beef: Some variations use lamb or beef instead of chicken for a richer flavor.

Vegetarian version: Substitute chicken with chickpeas and vegetable broth.

Spice variations: Some regions add cloves, saffron, or nutmeg for extra depth.

Nut choices: Instead of almonds, you can use pine nuts, pistachios, or cashews.

How to Store Machboos

Refrigerating

• Storage Time: Machboos can be stored in the refrigerator for up to 4 days.
• How to Store:
  • Allow the dish to cool completely before storing.
  • Place the rice and chicken in separate airtight containers to maintain texture.
  • If stored together, the rice may become soggy from the chicken’s moisture.

Freezing

If you want to keep machboos for longer, freezing is a great option.

• Storage Time: Machboos can be frozen for up to 2 months.
• How to Freeze:
  • Spread the rice in a thin layer on a baking sheet to cool completely before transferring it to freezer-safe bags or containers.
  • Wrap the chicken pieces individually in plastic wrap, then place them in a freezer bag.
  • Label the containers with the date for easy tracking.
  • Thaw in the fridge overnight before reheating.

Reheating Machboos

Stovetop (Best for Rice and Chicken)

1. Heat a small amount of oil or butter in a pan over medium heat.
2. Add the rice and sprinkle in a few tablespoons of water or broth.
3. Cover and let it steam for a few minutes, stirring occasionally until heated through.
4. For the chicken, heat it in a covered pan or briefly broil it in the oven for a crispy texture.

Oven (Best for Large Portions)

1. Preheat the oven to 350°F (175°C).
2. Spread the rice in an oven-safe dish, cover with foil, and bake for about 15 minutes.
3. Reheat the chicken separately in the oven to keep it crispy.

Microwave (For Quick Reheating)

1. Place the rice in a microwave-safe bowl and add a splash of water.
2. Cover with a damp paper towel and heat in 30-second intervals, stirring in between.
3. Microwave the chicken separately and crisp it under the broiler if needed.

Frequently Asked Questions