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1
Brown the Chicken
12 Mins
Medium-high heat, ~190°C (375°F)
Heat the ghee in a wide, heavy pot over medium-high heat. Brown the chicken pieces in a single layer for 8 to 10 minutes, turning once, until golden on the outside. Lift out onto a plate.
Do not crowd the pot — brown in two batches if needed, so the chicken sears instead of steaming.
Done when: The chicken is golden on the outside; it is not cooked through yet, and that is fine.
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2
Build the Spiced Broth
10 Mins
Medium heat, ~175°C (350°F)
In the same pot, soften half the sliced onions for 5 minutes, then stir in the garlic, ginger, baharat, turmeric and cumin and cook for 1 minute until fragrant. Add the tomatoes and cook for 3 minutes until they break down, then pour in the water and add the pierced dried limes and the salt.
Frying the spices in the ghee for a full minute wakes up their flavour — raw spice tastes flat in the finished rice.
Done when: The broth smells warm and spiced, and the tomatoes have melted into the liquid.
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3
Braise the Chicken with Loomi
30 Mins
Gentle simmer, ~95°C (200°F)
Return the chicken to the pot, bring the broth to a gentle simmer, then cover and cook for 30 minutes until the chicken is tender and the juices run clear. Lift the chicken out and keep it warm; the meat must reach 74°C (165°F) at the thickest part.
Keep the simmer gentle — a hard boil toughens the chicken and clouds the broth.
Done when: The chicken is tender and pulls easily from the bone; a thermometer at the thickest part reads 74°C (165°F).
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4
Cook the Hashaw
15 Mins
Medium heat, ~175°C (350°F)
While the chicken braises, simmer the soaked split chickpeas in a small pan of water for 12 minutes until just tender, then drain. Fry the remaining onions in a little ghee until caramelised, then stir in the chickpeas and raisins and cook for 3 minutes more. This sweet-savoury hashaw is the classic Kuwaiti topping.
Do not overcook the chickpeas — they should hold their shape and give a little bite against the soft rice.
Done when: The chickpeas are tender but whole, and the onions are deep golden.
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5
Cook the Rice in the Broth
20 Mins
Low heat, ~120°C (250°F)
Strain the broth if you like, then measure it: you need about 600 ml for the rice. Bring it back to the boil, add the drained rice and the green chilli, drizzle over the bloomed saffron and rosewater, cover tightly and cook on low heat for 18 to 20 minutes. Rest for 5 minutes, then fluff gently with a fork.
Do not lift the lid while the rice cooks — the trapped steam is what finishes the grains evenly.
Done when: The rice is fluffy and separate, the liquid is absorbed, and the grains are golden with saffron.
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6
Make the Daqqus & Serve
10 Mins
Medium heat, ~175°C (350°F)
For the daqqus, warm the olive oil in a small pan, fry a little garlic and chilli for 1 minute, add the remaining chopped tomato and a pinch of salt, and simmer for 5 minutes into a loose, fresh sauce. Serve the rice on one wide platter, lay the chicken on top, scatter over the hashaw, almonds and coriander, and put the daqqus in a small bowl on the side.
Daqqus should be fresh and a little sharp, not a thick cooked sauce — it is there to cut the richness of the rice.
Done when: The daqqus is hot and spoonable; the platter is served hot, above 63°C (145°F).
auto_awesome Finishing Touches & Plating
Serve the machboos on one wide platter, chicken on top of the golden rice, scattered with the chickpea hashaw, almonds, raisins and coriander, with the daqqus on the side.
Kuwait
3h 20m
France
Vietnam