Majboos Dumplings
Introduction to Majboos Dumplings
Majboos, also known as Kabsa, is a popular spiced rice dish in the Middle East, particularly in Gulf countries. It is akin to a festive dish, served in grand occasions. Taking inspiration from this classic dish, Majboos Dumplings offer a unique twist, capturing the essence of traditional flavors in delightful bites.
Majboos historically traces its roots back to the Arabian Peninsula, with variations in different regions incorporating local spices and ingredients. Its name varies - Kabsa in Saudi Arabia, Makbous in Oman, and Machboos in Bahrain.
Ingredients
- Chicken (boneless, diced) - 500g
- Rice (basmati) - 300g
- Onion - 1, large, finely chopped
- Tomato - 2, chopped
- Garlic - 4 cloves, minced
- Ginger - 1 inch, grated
- Ghee - 3 tablespoons
- Butter - 2 tablespoons
- Mixed spices (cinnamon, cardamom, cloves, black lime powder) - 2 tablespoons
- Saffron strands - a pinch
- Salt - to taste
- Black Pepper - 1 teaspoon
- Parsley - a handful, finely chopped
- All-purpose flour - 200g
- Water - as needed
Preparation
Creating the Spice Mix
The core of Majboos flavor lies in its unique spice blend. Combine cinnamon, cardamom, cloves, and black lime powder. Grind them to a fine powder. This blend will infuse the chicken and rice with an aromatic richness.
Preparing the Filling
In a skillet, melt ghee and lightly sauté the onion until golden. Add garlic and ginger, stirring until fragrant. Incorporate the diced chicken, stir-fry until it's seared on all sides.
Add chopped tomato and the prepared spices. Stir well. Lower the heat, cover, and let it simmer until the chicken is fully cooked and tender.
Mix in parsley, and seasoning with salt and black pepper. Let it cool before using as the filling for the dumplings.
Preparing the Rice
In a pot, fry rice in butter until slightly translucent. Add water, a pinch of saffron, and salt. Bring to a boil, then reduce the heat and cover. Cook until the rice is fluffy and separate.
Making the Dumplings
However:
- Sift the flour into a bowl and gradually add water to form a dough. Knead well until smooth.
- Roll out the dough and cut into small circles.
- Place a spoonful of the chicken filling in the center of each circle. Carefully fold the edges and seal them to form a dumpling.
- Steam these dumplings.
Cooking Process
Once the dumplings are prepared, these can either be re-steamed before serving or cooked further until crispy in a shallow fry method in ghee.
While frying, ensure each side gets an even golden texture, turning down the heat to balance the surface crispiness with internal steaming of the chicken filling.
The key is patience—over-frying can make them too crunchy. Use a cooking timer to ensure perfection.
Serving Suggestions
Majboos Dumplings are best enjoyed hot. Serve them on a bed of fragrant rice, garnished with freshly chopped parsley and a wedge of lemon for tanginess.
These can be paired with a side of yogurt mint sauce for a refreshing contrast, enriching the spicy undertones of the dumplings.