Arabic Chicken Majboose

by Sapna Anu BGeorge
Chicken Majboose is an Arabian rice dish similar to Kerala Biriyani.
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Votes: 1
Rating: 3
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Cuisine Mediterranean
Prep Time 1 hours
Servings
people
Ingredients
  • Basmati rice : 1 Kg -
  • Chicken pieces with skin : 1½ Kg( cut vertically half) -
  • Onion : 2 -
  • Tomatoes : 2 cut into half -
  • Ginger : ½ inch -
  • Garlic : 6 cloves -
  • Cardamom : 6 -
  • Cloves : 6 -
  • Rose petals,Dry - 2 TBSP
  • Cinnamon : 1 piece -
  • Lemon juice : ¼ cup -
  • Salt to taste -
  • Ghee : 1/2 cup -
  • Turmeric powder : ½TSP -
  • Water : 6 cups -
  • Coriander/Puthina leaves for garnish -
  • Boiled Eggs : 3 -
  • Arabic Meat masala - 1 TBSP
Cuisine Mediterranean
Prep Time 1 hours
Servings
people
Ingredients
  • Basmati rice : 1 Kg -
  • Chicken pieces with skin : 1½ Kg( cut vertically half) -
  • Onion : 2 -
  • Tomatoes : 2 cut into half -
  • Ginger : ½ inch -
  • Garlic : 6 cloves -
  • Cardamom : 6 -
  • Cloves : 6 -
  • Rose petals,Dry - 2 TBSP
  • Cinnamon : 1 piece -
  • Lemon juice : ¼ cup -
  • Salt to taste -
  • Ghee : 1/2 cup -
  • Turmeric powder : ½TSP -
  • Water : 6 cups -
  • Coriander/Puthina leaves for garnish -
  • Boiled Eggs : 3 -
  • Arabic Meat masala - 1 TBSP
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. 1)Wash the chicken pieces and marinate with grinded masala .garlic, ginger, cardamom, cloves, cinnamon, lemon juice,turmeric powder,salt and Arabic masala, with 2 tablespoon oil. Marinate overnight or for 6 hours. 2)Fry the chicken both sides , Arabs prefer to grill the chicken pieces and keep aside. 3)In a large pan, heat + cup of oil, add the onions and sautT it till they turn brown. Add the rest of ground spices, tomatoes, salt and sautT for about five minutes over low heat. Add the tomatoes' cut into 2 and once its cooked, remove and keep aside. Add the fried chicken and cook till the gravy thickens . Remove the chicken piece out of gravy and keep aside. 4)Preferably make a chicken broth and boil the rice in that water, added with rose petals , turmeric powder and fresh pieces of spices. For 1 1/2 cup , take broth water double of rice quantity. Reduce the heat, cover the broth and cook it for about 25 minutes and please note , Arabs do not stir the rice while cooking. Check the rice , water should be totally reduced, once rice is cooked. 5)To serve, spread a rice layer and put chicken, tomato and boiled eggs on top. Sprinkle with Arabic spices and rose petals. Garnish it with puthina leaves and rose petals.
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