Majboos

Majboos, also known as Kabsa or Makboos, is a classic mixed rice dish from Saudi Arabia. It is well-known in the Arab world, particularly in Gulf nations such as Oman.

The meal is made out of basmati rice, veggies, beef or chicken, and a variety of spices. It's sometimes accompanied by a green salad, traditional bread, and tomato sauce.

Ingredients:

• 1 whole chicken (about 3 lb / 1.5 kg), cut in pieces; 2 onions, thinly sliced; 5 cloves garlic; 4 green hot chili peppers, thinly sliced; 1 tablespoon black peppercorns; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 4 pods green cardamom; 6 whole cloves; 1 teaspoon turmeric; 1 bay leaf; 1 cinnamon stick; 1 dried lime; Salt

• For the chicken spices: 1 tablespoon turmeric; 1 tablespoon garam masala; Salt; Olive Oil

• For the garnish: 4 tablespoons pistachios; 4 tablespoons slivered almonds; 4 tablespoons golden raisins

Instructions:

• In a large bowl, add the rice. Rinse with water 2 to 3 times or until the water is clear. Cover with water and let stand for 30 minutes.

• In a Dutch oven on low to medium heat, add the cut pieces of chicken, season with salt, and cover with 4 cups (1 liter) of water.
• In a skillet on medium to high heat, add 2 tablespoons of olive oil, and add half of the sliced onions. Fry for 2 minutes while stirring.
• Add the garlic, green hot chili peppers, black peppercorns, cumin seeds, coriander seeds, cardamom pods, and cloves. Continue toasting for 2 minutes while stirring.
• Add the turmeric, bay leaf, cinnamon stick, and dried lime. Stir for 30 seconds.
• Add the spice and onion mixture to the Dutch oven with the chicken.
• Stir, and cook covered for 45 minutes.
• Take the pieces of chicken out of the Dutch oven and place them in a large bowl.
• Drain the rice, and add to the chicken broth. Cook the rice covered, on low heat, for about 20 minutes.
• In a small bowl, add the turmeric, garam masala, and 2 tablespoons of olive oil. Mix.
• Pour the spice paste over the chicken and coat each piece carefully.

Garnish

• In a skillet on medium to high heat with 2 tablespoons of olive oil, add the remaining onion. Cook while stirring for 6 minutes or until the onion turns slightly brown.
• Add the pistachios, the almonds, and the raisins and continue frying for 2 minutes.
• Transfer the mixture to a bowl.
• In the same skillet over high heat, add 1 tablespoon of olive oil, and add the marinated chicken pieces.
• Toast the chicken for 2 minutes on each side.