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.
Video tutorial
More Fresh Recipes
Arabic Pasta with Yogurt Sauce
Cook the pastaBring a pot of salted water to a boil.Add pasta and cook until al dente.Drain and keep it warm.Prepare the yogurt sauceIn a bowl, mix:2 cups Baladna yoghurtCrushed garlicSalt & pepper(Optional) Add milk 1 tbsp at a time until the consistency is smooth and creamy.(Optional) For a richer taste, whisk in cooking cream.Important:Do NOT heat the yoghurt directly on the stove or it may curdle.The heat from the pasta will warm it naturally.Combine pasta & saucePlace hot pasta in a serving bowl.Pour the yoghurt mixture over it.Toss gently until well coated.Taste and adjust salt/garlic.Prepare topping (optional but highly recommended)Heat 2 tbsp olive oil or butter in a small pan.Add pine nuts and sauté until golden.Pour the hot butter + pine nuts over the pasta.Add chopped mint or parsley on top.Serving SuggestionsServe warm immediately.Add grilled chicken strips or sautéed vegetables for a fuller meal.Sprinkle paprika or sumac for extra flavour.
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.