Majboos

About This Recipe

Majboos, sometimes spelled Machboos, is a cornerstone of Gulf Arab cuisine that holds special pride in Oman. Long-grain rice is cooked in a richly spiced broth alongside slow-braised meat — traditionally chicken, lamb, or fish — with dried limes, rosewater, saffron, and a blend of baharat spices. The result is an aromatic, deeply flavoured one-pot dish that perfumes the entire home as it cooks. Served on large communal platters topped with caramelised onions and toasted nuts, it brings families together and graces every celebration table.

Ingredients

Serves 6

• 1 wholechicken, cut into pieces
• 3 cupsbasmati rice, rinsed and soaked
• 2 largeonions, thinly sliced
• 4 clovesgarlic, minced
• 2 mediumtomatoes, chopped
• 3 wholedried limes (loomi), pierced
• 2 tbspbaharat spice blend
• 1 tspground turmeric
• 1 tspground cumin
• 1 stickcinnamon
• 4 wholecardamom pods
• 1 pinchsaffron, steeped in 2 tbsp warm water
• 1 tbsprosewater
• 3 tbspghee or vegetable oil
• 4 cupschicken stock
• 2 tspsalt
• 50 graisins, for garnish
• 50 gtoasted almonds, for garnish

Instructions

1. 1

   Brown the chicken

   Heat ghee in a large pot over high heat. Brown chicken pieces on all sides until golden. Remove and set aside.

2. 2

   Build the base

   In the same pot, fry onions until deep golden. Add garlic, baharat, turmeric, cumin, cinnamon, and cardamom. Stir for 2 minutes until fragrant.

3. 3

   Simmer with chicken

   Return chicken to pot. Add tomatoes, dried limes, and stock. Season with salt. Bring to a boil, cover, and simmer 40 minutes until chicken is tender.

4. 4

   Cook the rice

   Remove chicken. Add drained rice to the spiced broth. Stir in saffron water and rosewater. Bring to a boil, reduce heat to very low, cover tightly, and cook 20 minutes.

5. 5

   Assemble and serve

   Fluff the rice and arrange on a large platter. Top with chicken pieces, raisins, and toasted almonds.

Variations

• •

  Fish Majboos: replace chicken with kingfish steaks for a coastal Omani variation.

• •

  Lamb Majboos: use bone-in lamb shoulder pieces for a richer, heartier version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store covered in the refrigerator for up to 3 days. Reheat with a sprinkle of water to restore moisture.

Frequently Asked Questions