HOW TO PREPARE Al MACHBOOS.

Al Machboos, also known as Machbous or Kabsa, is a traditional dish from the Gulf region, particularly popular in countries like Kuwait, Bahrain, Qatar, and Saudi Arabia. It is a flavorful rice dish cooked with meat (usually chicken or lamb), a variety of spices, and sometimes dried fruits and nuts. Here is a step-by-step guide to preparing Al Machboos:

Ingredients:

For the Meat and Broth:

• 1 whole chicken or 1 kg lamb pieces
• 1 large onion, quartered
• 4 cloves garlic, whole
• 1 large tomato, quartered
• 1 cinnamon stick
• 4-5 cardamom pods
• 4-5 whole cloves
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste
• Water to cover

For the Rice:

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2-3 green chilies, slit (optional for heat)
• 1/4 cup tomato paste
• 1/4 cup vegetable oil or ghee
• 1/4 cup raisins (optional)
• 1/4 cup slivered almonds (optional)
• 1/4 cup chopped fresh coriander leaves
• Salt to taste

Spice Mix:

• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cloves

Instructions:

Preparing the Meat and Broth:

1. Cook the Meat: In a large pot, add the chicken or lamb pieces along with the quartered onion, whole garlic cloves, quartered tomato, cinnamon stick, cardamom pods, cloves, bay leaves, black peppercorns, and salt. Cover with water and bring to a boil. Reduce heat and let it simmer until the meat is tender (about 1 hour for chicken, 1.5-2 hours for lamb).
2. Strain the Broth: Remove the meat and set aside. Strain the broth and reserve it for cooking the rice.

Preparing the Rice:

3. Sauté the Onions: In a large pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the finely chopped onions and cook until golden brown.
4. Add Garlic and Tomatoes: Add the minced garlic and chopped tomatoes to the pot and cook until the tomatoes are soft.
5. Add Spices and Tomato Paste: Stir in the spice mix (turmeric, cumin, coriander, cinnamon, cardamom, black pepper, cloves) and the tomato paste. Cook for a few minutes until the spices are fragrant and the tomato paste is well incorporated.
6. Add the Rice and Broth: Drain the soaked rice and add it to the pot, stirring to coat the rice with the spice mixture. Add the reserved broth (use about 3 cups of broth for 2 cups of rice, adjust as needed). Add the green chilies, if using. Season with salt to taste.
7. Cook the Rice: Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

Final Steps:

8. Add the Meat: Gently fold the cooked chicken or lamb pieces into the rice. If desired, add raisins and slivered almonds at this stage.
9. Steam the Dish: Cover the pot and let it steam on low heat for an additional 10 minutes to allow the flavors to meld together.
10. Garnish and Serve: Garnish with chopped fresh coriander leaves before serving.

Enjoy your delicious and aromatic Al Machboos, a dish that brings the rich flavors of the Gulf to your table!