Ramadan

Chicken Majboos (Qatari Machboos)

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Products used in this recipe

Fresh Full Fat Yoghurt

Fresh Full Fat Yoghurt

Ingredients

For the chicken & broth

  • 1 whole chicken (cut into 4–6 pieces)

  • 2 large onions, finely chopped

  • 4 cloves garlic, minced

  • 2 tomatoes, chopped

  • 2–3 tbsp tomato paste

  • 2–3 tbsp oil or ghee

  • 1 cinnamon stick

  • 4–5 cardamom pods

  • 4–5 cloves

  • 1 dried black lime (loomi), pierced

  • 1 bay leaf

  • 1 small piece of ginger, grated

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp coriander powder

  • 1 tsp black pepper

  • 1–2 tsp Baharat (Arabic 7-spice / Majboos spice)

  • Salt to taste

  • 1 cube chicken stock (optional)

  • 4–5 cups hot water

For the rice

  • 2 cups basmati rice (washed & soaked for 20 minutes)

  • Saffron (optional, soaked in 2 tbsp warm Baladna Fresh Milk for color & aroma)

  • Salt as needed

Optional toppings

  • Fried onions

  • Toasted nuts (almonds or cashews)

  • Raisins

  • Chopped coriander

How it's made!
    • Sauté the aromatics
    • Heat ghee/oil in a large pot.
    • Add chopped onions and cook until golden.
    • Add garlic and ginger; sauté for 1 minute.
    • Add chicken & spices
    • Add chicken pieces and brown them on all sides.
    • Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, Baharat
    • Stir for 2 minutes until fragrant.
    • Add tomatoes & tomato paste
    • Stir in chopped tomatoes.
    • Add tomato paste.
    • Cook until tomatoes soften and the oil separates.
    • Build the broth
    • Add 4–5 cups hot water.
    • Season with salt (add stock cube if using).
    • Cover and simmer 25–30 minutes until chicken is cooked through.
    • Remove chicken and set aside.
    • Strain the broth (optional but recommended for a clean rice texture).
    • Prepare the rice
    • Add the washed, soaked rice into the broth.
    • Add saffron + warm milk mixture if using.
    • Cover and cook on low heat 18–20 minutes, until rice is fluffy.
    • Roast/grill the chicken (optional but traditional)
    • Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.
    • Assemble
    • Fluff the rice gently.
    • Place chicken pieces on top.
    • Garnish with fried onions, toasted nuts, and coriander.
    • Tips for Perfect Majboos
    • Black lime (loomi) gives authentic Qatari flavor. Do not skip!
    • Use long-grain basmati for fluffy, separate rice.
    • The tomato paste + spices + onion base is the heart of the dish.
    • Adding saffron soaked in Baladna Milk boosts aroma and color
    • Grilling the chicken enhances flavor and makes it restaurant-style.
Chicken Majboos (Qatari Machboos)

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