Emirati Chicken and Rice (Machboos or Fogga)

Recipe by UmmBinat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • If using the oven method heat to 350°F.
  • Rince chicken and remove skin.
  • Rub with sea salt and bahrat.
  • Gently fry in 1 1/2 tbs butter until browned on both sides.
  • Transfer to a pot, add light olive oil, stock, crushed garlic, loomi, cinnamon, cardamom, curry leaves and tomato. Cover and simmer for 30 minutes.
  • Meanwhile fry slices of onion in remaining butter until soft and browned, remove from heat and add dark raisins to onions.
  • Taste stock pot for salt.
  • Rice white Basmati rice until the water runs clear.
  • Remove chicken pieces from pot and add rice then set them on top of the rice with the onion/raisin mixture.
  • Bring to a boil and then cover pot and reduce heat to low for 15 minutes.
  • Once the liquid has been absorbed, arrange the 4 sheets of paper towel around the pot's rim and tightly cover. (This makes for fluffier rice). Also you may bake it in the oven until done from this point which I prefer as I find it cooks the rice more evenly in a greased pan.
  • Remove from heat and leave to steam, unopened, for 15-20 minutes.
  • Let stand for 10 minutes before serving. Serve hot on a platter with lime wedges or halves and plain yogurt.
Advertisement