Recipe by b"e;|oomingchocol@te
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.
Top Review by UmmBinat
4 1/2 stars. This is yummy just a bit plainer than I expected and I had added some butter for extra flavour. I did add two whole black loomi pierced with a knife (there is another kind which is white and is mostly used in Iran & Iraq) I didn't see the note to use it powdered or I would have done so. You can include it in the ingredients list with the English definition, "dried lime" (I have in many of my recipes) I do think it is essential for the traditional flavour and would recommend to try it as stated, powdered rather than whole either by purchasing it that way or by following recipe#419710. I used an Indian white Basmati rice that definitely doesn't need as long to soak, good quality canned tomatoes I chopped myself, flat leaf parsley, I liked that addition, recipe#79179, freshly squeezed lemon juice, sea salt to taste, plus the rest of the ingredients. Served with a fresh chopped salad with pomegranate molasses & Balkan (thick) yogurt to mix into the rice for DH who likes a sauce with rice dishes. Made for Welcome to Bahrain!
- 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 tomatoes
- 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
Directions See How It's Made
- Cut the chicken into large pieces, 8 would do fine.
- Wash the rice until water runs clear, and soak for an hour or more.
- Blanch the tomatoes, peel and chop coarsely.
- Heat olive oil in a deep , thick bottomed vessel, add the onions and garlic.
- Saute until light golden.
- Add the chicken and saute, turning frequently so that it gets a nice colour.
- 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.
- Add the tomatoes along with their juices-all of it and stir well.
- 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.
- Bring to a boil on hi, then reduce to lo-med heat, cook uncovered until the chicken is well cooked.
- Drain rice thoroughly, and stir into the chicken gently.
- Reduce heat to lowest and let cook uncovered until rice is 85% cooked, stirring at intervals-very gently though.
- Add the herbs, cover the vessel with aluminium foil and then with the lid and let cook for 8-10 minutes.
- Turn off heat and let stand for 5 minutes.
- 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.
- Note: For baharat, see recipe # 79179 by alAmira.