Machboos (Kabsa Chicken and Rice)

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Machboos, also known as Kabsa, is a flavorful Arabian rice dish made with spiced meat, basmati rice, tomatoes, and a fragrant blend of Middle Eastern spices. This one-pot meal is popular in the Gulf region and is often served with yogurt, nuts, and fresh herbs for a complete and aromatic dish.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Main Course

Cuisine: Arabian Gulf, middle eastern

Servings:

Author: Shadi HasanzadeNemati

Ingredients

Spice Mix

2 Cinnamon sticks
2 Dry limes
2 Bay leaves
4 Cardamom pods
6 Peppercorns

Machboos/Kabsa

4 tbsp Neutral flavored oil such as avocado oil
1½ tsp Salt
4 tbsp Tomato paste
6 Chicken quarters bone-in skin-off
2 large Onions halved
6 Garlic cloves
4½ cups Water
3 cups Basmati rice
½ tsp Cinnamon
½ tsp Cardamom
½ tsp Allspice
½ tsp Turmeric

Garnish

1 tbsp Olive oil
⅓ cup Raisins
⅓ cup Slivered almonds

US Customary - Metric

Instructions

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 and sauté for about 2 minutes until the spices release their aroma.
Stir in the salt and tomato paste, cooking for an additional 2 minutes. Then add the chicken legs.
Place the halved onions and whole garlic cloves into the pot. Next, 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.
Once cooked, remove the chicken pieces and place them on a baking sheet lined with aluminum foil. Set aside for broiling later.
Position 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. Return the clean and dry pot to 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. Then, pour the reserved broth back into the pot with the rice, making sure it covers the rice by 1 to 1 1/2 inch (not more) and bring to a simmer, cover, and let it cook for 25 to 30 minutes, or until the broth is fully absorbed.
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.
Heat olive oil in a small pan, toast the almonds for a minute, then toast the raisins for another minute.
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.

Video

Notes

Use high-quality basmati rice to ensure fluffy, separate grains.
Make sure the broth is seasoned well since it's going to flavor both the chicken and the rice.
Cook chicken in broth first for more enhanced flavor.
Broil the chicken for a crispier, golden finish. You can also air fry the chicken pieces for about 5 minutes.

Nutrition