How to Make Traditional Bahraini Machboos at Home

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein and fiber.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is lower in calories and suitable for vegetarians.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is heart-healthy.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile and is more accessible.

In a large heavy pot, heat oil or ghee, add chopped onions and sauté until translucent.

Add minced garlic and ginger, sauté until fragrant, about 1 to 2 minutes.

Add meat pieces and brown on all sides.

Add turmeric, cumin, coriander, black pepper, cinnamon, cardamom, cloves, bay leaf, and pierced black limes, stir well.

Add tomato paste and chopped tomatoes, cook for about 5 to 7 minutes until tomatoes break down and mixture thickens.

Pour in enough water to cover the meat completely, season with salt, bring to a boil, then reduce heat and simmer until meat is tender.

Remove meat and set aside, strain the broth and reserve it for cooking the rice.

In another pot, heat oil or ghee, add sliced onions and sauté until golden, add turmeric and stir briefly.

Drain and add the soaked rice, stir gently for 2 minutes.

Add about 3.5 to 4 cups of the reserved meat broth and pierced black limes, season with salt if needed.

Bring to a boil, then lower heat, cover, and simmer for 15 to 20 minutes until the rice is fluffy and the liquid is absorbed.

Place cooked meat pieces on top of the rice, cover tightly and steam on very low heat for 10 to 15 minutes to let flavors blend.

Fluff rice gently and garnish with fried onions, raisins, nuts, and fresh coriander if desired.

Cooking Techniques

Equipment Needed

Spice Level: