Recipe and photo: Fatena Pole
Cook at home
The origin of the dish is disputed by the inhabitants of Yemen, Bahrain and Saudi Arabia. In large Emirate families, macbus is usually served on the floor and, sitting in a circle, eat by hand, using a thin Arabian cake. By the way, here it is often called the "machbus", in the Iranian manner.
Ingredients:
- 1.5 kg of chicken (2 small chicken)
- 2 tablespoons of dried spices (coriander, cumin, cinnamon, cardamom, black pepper, dried lime). As an analog, you can use the finished mixture (Chicken Masala powder)
- 2 cloves of garlic
- ¼ cup lemon juice
- ½ cup vegetable oil
- 2 onions
- 6 glasses of water
- 3 cups washed basmati rice
- 2 pinches of salt
- ½ tablespoon turmeric
- 3 hard boiled eggs
- ½ teaspoon saffron
- bunch of fresh coriander
Cooking method:
- Soak the washed rice in water for 30 minutes
- Rinse the chicken
- Mix dry spices (or mixture) with garlic, lemon juice and two tablespoons of vegetable oil
- Rub the resulting marinade into the chicken and leave to pickle
- Preheat the cauldron and fry the onion in it until golden brown
- Mix the fried onions with the rest of the dry spices (or mixture)
- Put the chicken in a cauldron with onions, lightly fry, then add water and leave to simmer over low heat for 45 minutes
- Drain the rice, put it in a cauldron, mix with chicken and spices and leave to simmer on very low heat for another half hour
- Sprinkle the resulting dish with saffron, add eggs and put in the oven for another 20 minutes.
We decorate the finished dish with coriander. Serve with a green salad of tomatoes, cucumbers, green onions, cilantro and parsley, seasoned with olive oil and juice of half a lemon. The dish also serves crushed garlic yogurt.
Enjoy your meal!