Bahraini Chicken Machboos

Ingredients

• 3whole chicken legs (or 1 chicken weighing 700 g)
• 1 teaspoonbezar spice mix (or baharat spice mix)
• ½ teaspoonground turmeric
• ¼ teaspoonground cumin
• ¼ teaspoonground cardamom
• ½ teaspoonground cinnamon
• 1 tablespoonghee
• 3cloves
• 1 mediumred onion
• 2 to 5green chillies
• 1loomi (dried black lime)
• 2 teaspoonsginger-garlic paste
• 1 largetomato, roughly chopped
• to tastesalt
• 480 ml (2 cups)hot water
• a fistfulfresh coriander leaves, chopped
• juice of ½lime
• 190 g (1 cup)basmati rice
• somebutter, for roasting the cooked chicken

Instructions

1. 1

   Marinate chicken

   Coat the chicken with the bezar, turmeric, cumin, cinnamon and cardamom. Leave it to rest for 15 to 20 minutes.

2. 2

   Soak rice

   Wash the rice and soak it for 30 minutes, or for the time specified on the packet.

3. 3

   Heat the ghee

   Warm the ghee in a deep, wide pot over a medium heat.

4. 4

   Cook aromatics

   Add the cloves, finely diced onion, green chillies and dried lime. Sauté for 1 minute.

5. 5

   Add paste

   Stir in the ginger-garlic paste and sauté for 1 minute.

6. 6

   Brown chicken

   Add the marinated chicken and chopped tomato. Cook over a high heat for about 5 minutes, until all the chicken pieces turn white. Prepare the hot water while it cooks.

7. 7

   Add water

   Pour in the hot water, season with salt to taste and bring to the boil.

8. 8

   Cook chicken

   Cover the pot and cook over a medium heat for about 10 minutes, until the chicken is cooked through.

9. 9

   Remove chicken

   Lift the cooked chicken pieces out of the pot and set them aside.

10. 10

    Add herbs

    Stir in a fistful of chopped coriander leaves and the lime or lemon juice.

11. 11

    Boil rice

    Add the soaked rice and salt to taste. Bring it to the boil over a high heat, until you can see the grains on the surface.

12. 12

    Steam rice

    Turn the heat to its lowest setting. Slide a heat diffuser or flat pan underneath the pot, cover the pot with foil and then the lid, and cook for another 8 to 10 minutes.

13. 13

    Rest the rice

    Switch off the heat and carefully stir the rice from the bottom to the top. Cover again and leave it to sit for 5 to 8 minutes before serving.

14. 14

    Roast chicken

    Meanwhile, roast the cooked chicken on the hob or in the oven with some butter. Set it on top of the rice in the pot, or transfer the rice to a platter and arrange the chicken over it.

15. 15

    Serve the dish

    Serve with salad and laban or yoghurt. Pappadams are an optional accompaniment.

What is chicken machboos?

Machboos is a rice dish found across the Gulf, where meat is cooked with spiced broth and rice. This Bahraini-style version builds its flavour with bezar or baharat, dried lime, tomato and fresh coriander.

The chicken cooks in the broth first, so the rice can absorb its savoury, citrusy flavour. Roasting the chicken with butter at the end gives the finished dish a different texture from the tender rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 632 calories, 34g protein, 52g carbs, 31g fat.

The basmati rice supplies most of the carbohydrates, while chicken contributes much of the protein. Ghee and the butter used for roasting account for much of the fat. Pair a serving with plenty of salad for freshness and contrast.

Build the spice base

Spice mix: Bezar is a Bahraini blend; baharat is offered as an alternative. The added turmeric, cumin, cardamom and cinnamon round out the warm, aromatic profile.

Loomi: The dried black lime brings a distinctive sour, slightly earthy note. Keep it whole during cooking so it flavours the broth without overwhelming it.

Get the rice ready

Rinsing and soaking the basmati for 30 minutes helps it cook more evenly. Drain it before adding it to the pot so the broth-to-rice balance is not diluted.

Once the rice goes in, bring the pot to a boil until grains appear on the surface, then lower the heat and cover it. The diffuser or flat pan helps distribute the gentle heat beneath the pot.

Watch the chicken

The chicken first cooks with the tomato, then simmers covered in the hot, seasoned water for about 10 minutes. Check that it is cooked through before removing it; the time can vary with the size of the pieces.

Roast the cooked chicken with butter while the rice finishes. It should be nicely heated and browned on the outside without drying out.

Finish with care

After steaming, gently bring the rice from the bottom to the top so the grains and broth are evenly distributed. Cover it again for 5 to 8 minutes; this resting time lets the rice settle before serving.

Keep the lid on during the low-heat stage, as lifting it releases steam. If the rice still seems firm, give it a little more covered time rather than stirring repeatedly.

Serve it with

A crisp salad provides a fresh contrast to the rich, warmly spiced rice. Laban or yoghurt adds a cool, tangy accompaniment.

Serve the rice on a platter with the roasted chicken arranged on top, or bring the pot to the table. Pappadams can be added for crunch.

Recipe notes & tips

• Use the milder end of the chilli range if you prefer less heat.
• Soak the rice for the full 30 minutes, then drain it well before adding it to the broth.
• Keep the loomi whole so it flavours the broth without breaking into the rice.
• Use a diffuser or flat pan under the pot to help the rice cook gently.
• Rest the rice for the full 5 to 8 minutes before serving.
• Roast the chicken with just enough butter to coat it.

Variations

• Use baharat: Swap it for bezar if that is the spice mix you have.
• Adjust the chilli: Use 2 chillies for gentler heat or more for a hotter dish.
• Choose a whole chicken: Use one weighing 700 g instead of the chicken legs.
• Finish with lemon: Use lemon juice in place of the lime juice.
• Add pappadams: Serve them alongside for a crisp contrast.

Common mistakes to avoid

• Skipping the soak: The rice may cook less evenly; soak it for 30 minutes or follow the packet guidance.
• Adding undrained rice: Extra water can affect the broth balance; drain the soaked rice before using it.
• Lifting the lid: Steam escapes during the low-heat stage; keep the pot covered for 8 to 10 minutes.
• Stirring too much: The grains can break; stir carefully just once to bring the bottom rice to the top.
• Roasting for too long: The chicken can dry out; roast it only until heated and browned to your liking.

How to store

Cool leftovers promptly and store the chicken and rice in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water to the rice if it has dried out.

Frequently asked questions