Chicken Majboos

Core Ingredients

• Chicken breast, cut into large pieces, 2.5 kg (2,500 g)
• Basmati rice, washed and soaked 30 min, 4 cups (800 g)
• Onions, medium, finely chopped, 6 pcs (600 g)
• Garlic cloves, minced, 6 pcs (30 g)
• Tomatoes, ripe, chopped, 4 pcs (480 g)
• Tomato paste, 1 tbsp (15 g)
• Dried limes (loomi), 4 pcs (20 g)
• Cinnamon sticks, 2 pcs (5 g)
• Cardamom pods, 6 pcs (3 g)
• Whole cloves, 6 pcs (1.5 g)
• Bay leaves, 2 pcs (0.5 g)
• Turmeric powder, 2 tsp (6 g)
• Emirati Majboos Bzar, 4 tbsp (28 g)
• Black pepper, ground, 1 tsp (3 g)
• Salt, to taste (about 15 g)
• Green chillies, 2 pcs, optional (20 g)
• Fresh dill, chopped, 1 cup (40 g)
• Sabar Hindi (tamarind paste), 2 tbsp (40 g)
• Dahn Khaneen (Emirati clarified butter), 4 tbsp (60 g)
• Hot water, 6 to 7 cups (1,500 to 1,750 g)

Traditional Method Outline

1. Sauté the aromatics (8 to 10 min): Heat the Dahn Khaneen (60 g) in a large heavy pot over medium heat. Add the chopped onions and cook for 8 to 10 minutes until deep golden. Add the minced garlic and the whole spices, the cinnamon sticks, cardamom pods, cloves and bay leaves, and stir for 1 minute until fragrant.
2. Brown the chicken (6 to 8 min): Add the chicken breast pieces and sear on all sides for 6 to 8 minutes. Mix in the Majboos Bzar (28 g), turmeric (6 g), black pepper (3 g) and salt, coating the chicken evenly in the spices.
3. Build the sauce (10 min): Add the chopped tomatoes, tomato paste, green chillies, fresh dill and Sabar Hindi. Cook for 10 minutes over medium heat, stirring occasionally, until the tomatoes break down into a thick, aromatic base.
4. Create the broth (30 to 40 min): Pour in the hot water (1,500 to 1,750 g) to cover the chicken, add the pierced loomi and bring to a boil. Reduce the heat, cover and simmer for 30 to 40 minutes until the chicken is tender and the broth is rich. Chicken breast cooks faster than whole pieces, so check at 30 minutes.
5. Add the rice (12 to 15 min): Remove the chicken pieces and set aside. Add the soaked, drained basmati rice (800 g) to the broth. Cook uncovered over medium heat for 12 to 15 minutes until the liquid is mostly absorbed and small craters form on the surface.
6. Steam (25 min): Return the chicken on top of the rice, cover the pot tightly and steam on the lowest heat for 25 minutes. Do not lift the lid; the trapped steam finishes the rice and infuses it with the chicken.
7. Plate and serve: Mound the rice on a large platter with the chicken on top. Garnish with fresh dill or toasted nuts, and serve hot with daqoos (spiced tomato sauce) or cool yoghurt.