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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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I'd gotten this recipe years back from a Gulf magazine, but kind of modified it. The authentic majbouz flavour requires something called loomi which is a sort of dried black lemon found in the Middle East instead of lemon juice, but the site doesnt recognize the ingredient, so not written under ingredients.But if you do manage to get it, DO use it(2tsp of powdered loomi in place of lemon juice) as its one of THE major ingredient. Serve it with lots of salads, different varities such as tabbouleh, fattoush, lettuce leaves. Ingredients:
2 lbs skinless chicken |
1 -1 1/2 lb long grain rice |
25 ml extra virgin olive oil |
1 cup onion, diced finely |
1 lb tomato |
1/4 cup parsley, chopped finely |
3 cardamoms |
2 cloves |
1 inch cinnamon stick |
1 bay leaf |
3 large garlic cloves, crushed finely |
1 tablespoon baharat |
1/4 cup lemon juice |
salt |
Directions:
1. Cut the chicken into large pieces, 8 would do fine.
2. Wash the rice until water runs clear, and soak for an hour or more.
3. Blanch the tomatoes, peel and chop coarsely.
4. Heat olive oil in a deep , thick bottomed vessel, add the onions and garlic.
5. Saute until light golden.
6. Add the chicken and saute, turning frequently so that it gets a nice colour.
7. Add baharat, loomi or lemon juice,whole spices and salt.(I add 1 tsp salt for every 200 grams of unsoaked rice), stir to coat well.
8. Add the tomatoes along with their juices-all of it and stir well.
9. Add 10-12 cups of water-just enough for the chicken to cook well and rice as well-but it shouldnt get all mushy and soggy. You could add lesser and then increase as needed for the rice to cook.
10. Bring to a boil on hi, then reduce to lo-med heat, cook uncovered until the chicken is well cooked.
11. Drain rice thoroughly, and stir into the chicken gently.
12. Reduce heat to lowest and let cook uncovered until rice is 85% cooked, stirring at intervals-very gently though.
13. Add the herbs, cover the vessel with aluminium foil and then with the lid and let cook for 8-10 minutes.
14. Turn off heat and let stand for 5 minutes.
15. Note: the quantity of water need to cook the rice and chicken might vary-so its kind of upto your judgement as such. I add 2 cups of water for every 200- grams of unsoaked rice plus 1 cup extra for the chicken and it turns out right all the time.
16. Note: For baharat, see Baharat Aka Middle East Mixed Spices - the Real Mix by alAmira.
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