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Majboos

Name: Majboos
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: omani
Ingredients: 1 whole chicken, cut into pieces; 3 cups basmati rice, rinsed and soaked; 2 large onions, thinly sliced; 4 cloves garlic, minced; 2 medium tomatoes, chopped; 3 whole dried limes (loomi), pierced; 2 tbsp baharat spice blend; 1 tsp ground turmeric; 1 tsp ground cumin; 1 stick cinnamon; 4 whole cardamom pods; 1 pinch saffron, steeped in 2 tbsp warm water; 1 tbsp rosewater; 3 tbsp ghee or vegetable oil; 4 cups chicken stock; 2 tsp salt; 50 g raisins, for garnish; 50 g toasted almonds, for garnish

Fragrant spiced rice layered with tender slow-cooked chicken or lamb — Oman's beloved everyday celebration dish.

Prep

20 min

Cook

90 min

Servings

Difficulty

Medium

★★★★★

4.8(1,243 ratings)

#rice#chicken#spiced#one-pot#omani#gulf#baharat

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

Pro Tips

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Piercing the dried limes allows their distinctive sour flavour to infuse the dish without becoming bitter.
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Soaking the rice for 30 minutes before cooking ensures separate, fluffy grains.
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For extra colour, brush the chicken with a little saffron and grill briefly before serving.

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.

Storage

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

History & Origin

Majboos shares its roots with the broader Gulf tradition of spiced rice dishes, likely influenced by trade routes connecting Oman with India, Persia, and East Africa. Omani merchants who dominated Indian Ocean trade for centuries brought spices home, transforming local cooking into one of the Arab world's most complex and aromatic cuisines.

Frequently Asked Questions

What is baharat?

Baharat is a Middle Eastern spice blend typically including black pepper, coriander, cumin, cinnamon, cloves, cardamom, and paprika. Pre-made blends are available at Middle Eastern stores.

Can I use long grain rice instead of basmati?

Basmati is traditional and gives the best texture, but long grain rice works as a substitute.

Nutrition Facts

Per serving (450g / 15.9 oz) · 6 servings total

Calories620kcal

Protein38g

Carbohydrates72g

Fat16g

Fiber3g

Protein38g

Carbs72g

Fat16g

Time Summary

Prep time20 min

Cook time90 min

Total time110 min

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About This Recipe

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

Brown the chicken

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

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.

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.

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.

Assemble and serve

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