Machboos (Omani chicken one-pot rice)

Jul 17 2024

Recreate the warming, spiced Omani rice and chicken dish that is cooked in one pot to cut down on cooking time and maximise flavour

Ingredients

6
tbsp vegetable oil
1
onion , chopped
3
garlic cloves , or 1 tbsp garlic paste
2
cinnamon sticks
8
cardamom pods
3
tsp baharat spice mix
2
green chillies , halved or roughly chopped (optional)
2
dried limes
2
tbsp tomato purée
1
-1.5kg whole chicken , cut into 8 pieces, skin left on or removed according to your preference
3
tomatoes , finely chopped
½
red or green pepper , chopped
600
g basmati rice
50
g blanched almonds (optional)
10
g coriander , finely chopped
½
pomegranate , seeds only (optional)

Step 1
Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.
Step 2
Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.
Step 3
Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.
Step 4
Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.
Step 5
Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.