Chicken Madrouba Qatari Cuisine

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic, grated ginger, and chopped green chili; cook for 1-2 minutes until fragrant.

Add chicken pieces and brown on all sides, about 5-8 minutes.

Sprinkle in cumin, coriander, turmeric, cardamom, cinnamon, and bay leaves; stir to coat the chicken.

Pour in chicken broth and bring to a boil.

Reduce heat to low, cover, and simmer for 25-30 minutes until chicken is cooked through.

Remove chicken, shred it, and set aside.

Add rice to the pot and stir well; return the shredded chicken to the pot.

Season with salt and black pepper; cover and cook for 15-20 minutes until rice is tender.

Remove from heat and let sit, covered, for 5 minutes.

Fluff the rice with a fork and stir in lemon juice and chopped cilantro.

Serve warm, garnished with additional cilantro if desired.