Traditional Omani food Chicken Majboos in Muscat Oman

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

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chopped tomatoes and green chili, cooking until tomatoes soften, about 3-4 minutes.

Add chicken pieces, stirring to coat with the mixture, and cook until browned on all sides, about 5-7 minutes.

Sprinkle in cinnamon, cardamom, cloves, turmeric, cumin, coriander, salt, and black pepper, stirring well to combine.

Pour in chicken broth and bring to a boil, then reduce heat to low and cover, simmering for 20 minutes.

Remove chicken and set aside, then add rinsed basmati rice to the pot, stirring gently.

Place the chicken back on top of the rice, cover, and cook on low heat for 20-25 minutes until rice is tender.

In a separate pan, toast raisins and almonds until golden, about 3-4 minutes.

Fluff the rice with a fork and gently mix in toasted raisins and almonds.

Garnish with fresh cilantro before serving.

Serve warm with a side of yogurt or salad.

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