Machboos Dajaj

Background

Machboos Dajaj is a cherished Gulf Arab one pot feast built on fragrant grains of basmati rice and tender pieces of chicken, lifted by the tangy, citrus smoke of black lime and the floral warmth of saffron. Across the Gulf, families gather over this hearty staple, layering spices such as baharat, turmeric, cinnamon stick, cardamom, and cloves with slow cooked aromatics. The name Machboos hints at the method: rice is cooked in a seasoned broth until it absorbs concentrated flavor from the meat, spices, and aromatics, often including onion, tomato, garlic, and ginger. A gentle finish with ghee and a squeeze of lemon plus herbs like cilantro complete the experience.

Ingredients

• 1.5 kg bone in chicken, cut into serving pieces
• 3 cups basmati rice, well rinsed
• 3 large onion, thinly sliced
• 2 medium tomato, diced
• 6 cloves garlic, minced
• 2 tbsp grated ginger
• 2 tbsp baharat
• 1 tsp turmeric
• 1 cinnamon stick
• 6 pods cardamom, lightly crushed
• 6 whole cloves
• 2 bay leaf
• 2 whole dried black lime, pierced
• 1 large pinch saffron threads
• 2 tbsp ghee
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 seeded and chopped green chili (optional)
• 2 tsp salt, plus to taste
• 1 tsp freshly ground black pepper
• 1 lemon, cut into wedges
• 4 cups hot chicken stock
• 1 to 2 cups hot water, as needed
• Handful chopped cilantro for garnish
• 2 tbsp raisins, for garnish
• 2 tbsp toasted slivered almonds, for garnish

Preparation

1. Rinse the basmati rice until the water runs mostly clear, then soak it in plenty of cool water for at least 30 minutes. Drain just before cooking.
2. Bloom the saffron by crushing it between your fingers and soaking it in 3 tablespoons warm water while you prep. This will color and perfume the finished basmati rice.
3. Make a quick marinade: In a bowl, combine the chicken with half the baharat, the turmeric, half the black pepper, 1 teaspoon salt, half the minced garlic, half the grated ginger, a spoon of tomato paste, and 1 tablespoon vegetable oil. Coat well and set aside for at least 20 minutes while you start the pot.
4. Prep aromatics: Slice the onion, dice the tomato, and chop the green chili if using. Pierce the black lime a few times so its flavor releases into the broth.

Cooking process

1. Heat a wide heavy pot over medium heat. Add 1 tablespoon ghee and 1 tablespoon vegetable oil. Add the marinated chicken in a single layer and sear until lightly browned on both sides, about 6 to 8 minutes. Transfer the chicken to a plate.
2. In the same pot, add the remaining ghee and vegetable oil. Add the sliced onion with a pinch of salt and cook, stirring, until deeply golden, about 10 to 12 minutes.
3. Stir in the remaining garlic and ginger for 30 seconds. Add the remaining baharat, the cinnamon stick, cardamom, cloves, and bay leaf; toast until fragrant, about 1 minute.
4. Add the tomato paste and cook it to darken slightly, about 1 minute, then add the diced tomato and the chopped green chili. Season with a little more salt and the remaining black pepper. Cook until the tomato softens, about 3 to 4 minutes.
5. Return the browned chicken to the pot. Pour in the hot chicken stock and enough hot water to just cover the chicken. Add the pierced black lime and the turmeric. Bring to a gentle boil, then reduce heat and simmer, covered, until the chicken is nearly cooked through and the broth tastes rich, about 20 to 25 minutes.
6. Lift the chicken pieces out to a plate. Measure the liquid in the pot; you want about 4.5 to 5 cups combined broth for the basmati rice. Adjust with a splash of hot water if needed, and taste for salt.
7. Stir in the drained basmati rice and the bloomed saffron with its soaking water. Bring back to a lively simmer, then reduce heat to low, cover tightly, and cook until the grains are mostly tender and the liquid is absorbed, about 12 minutes.
8. Nestle the chicken on top of the basmati rice. Cover and steam on very low heat until the chicken is fully cooked and the basmati rice is fluffy, about 10 to 15 minutes.
9. Turn off the heat and let the pot rest, covered, for 10 minutes. Then gently fluff the basmati rice, removing the whole spices like the cinnamon stick, cardamom, cloves, and bay leaf, plus the black lime.

How to serve and enjoy

Spoon the basmati rice onto a platter and arrange the chicken pieces on top for a classic presentation. Scatter chopped cilantro, a few raisins, and toasted slivered almonds for color and texture. Offer wedges of lemon so guests can brighten their plates to taste. If you like a richer finish, melt a teaspoon of ghee over the hot platter just before serving.

Tips and notes

• Rice texture: Soaking the basmati rice and steaming it gently at the end creates long, separate grains.
• Spice balance: Adjust baharat and turmeric to your preference, but keep the signature tang of black lime.
• Heat level: Use or skip the green chili depending on your desired warmth.
• Broth depth: For the most flavor, use hot chicken stock, seasoning with salt and black pepper to taste.
• Garnish swap: Try fried onion crisps or extra cilantro alongside the raisins and slivered almonds.

Storage

Cool leftovers quickly, then refrigerate in a shallow container. Reheat gently with a spoon of hot chicken stock or a splash of water to refresh the basmati rice. Finish with a touch of warm ghee and a squeeze of lemon to revive the spices.