UAEEmirati Chicken Machboos
Presented by
Basheer Mohammad Salem Abu Abdo
Worldchefs Certified Executive Chef · Cloud Kitchen Specialist
Master Member · United Arab Emirates
- Yield
- 4–6 servings
- Preparation
- 30 minutes, plus at least 1 hour marinating
- Cooking
- 60–75 minutes
- Difficulty
- Medium
Chicken Machboos is one of the most distinctive and beloved dishes of traditional Emirati cuisine and, more broadly, of the Arabian Gulf. Deeply connected with hospitality, family, and celebration, it brings together fragrant basmati rice, tender chicken, dried lime, and a rich blend of aromatic spices.
The cuisine of the United Arab Emirates has been shaped over centuries by trade, travel, and cultural exchange. The ports of the Arabian Gulf were important points along historic spice routes, bringing cardamom, cinnamon, cloves, cumin, saffron, and many other aromatic ingredients into the region. Over time, these flavors became deeply integrated into the local culinary identity.
Machboos beautifully reflects this heritage. The chicken is slowly cooked with spices, tomato, stock, and dried black lime — known locally as loomi — while the basmati rice is later cooked in the same aromatic liquid, allowing it to absorb the full depth and character of the dish.
Traditionally served on a large communal platter, Machboos holds an important place at family gatherings, Ramadan tables, Eid celebrations, and other special occasions. More than simply a meal, it represents the generous spirit of Emirati hospitality and the cultural importance of sharing food around one table.
Special Acknowledgement: this recipe has been kindly submitted to the Official Culinary Library of Tastynation Global by Chef Basheer Mohammad Salem Abu Abdo, Regional Executive Chef and United Arab Emirates Representative, with the aim of preserving, showcasing, and sharing the rich gastronomic heritage of the United Arab Emirates with an international audience.
Ingredients
For the chicken and rice
- 750 g whole chicken, cut into serving pieces
- 375 g basmati rice
- 500 ml chicken stock
- 20 g fresh coriander
- 1 whole dried black lime (loomi)
- 12 g ghee
- 12 ml corn oil
- 10 g Arabic spice mix
- A pinch of yellow food colouring, optional
For the chicken marinade
- 20 ml fresh lemon juice
- 10 g fresh ginger, finely minced
- 10 g fresh garlic, finely minced
- 5 g tandoori masala
- 2.5 g salt
- 15 ml corn oil
- 4 g Arabic spice mix
- 1 g turmeric powder
- 1 g coriander powder
- A pinch of yellow food colouring, optional
Arabic spice mix (larger batch)
- 100 g coriander seeds
- 50 g cumin seeds
- 40 g cinnamon sticks
- 10 g green cardamom
- 15 g black cardamom
- 10 g cloves
- 15 g black peppercorns
- 5 g nutmeg
- 5 g mace
- 25 g turmeric powder
- 30 g dried red chillies
Machboos masala
- 75 g tomato, diced
- 100 g red onion, thinly sliced
- 25 g ginger and garlic paste
- 15 g Arabic spice mix
- 2 g turmeric powder
- 1 whole dried black lime
- 2 g dried black lime powder
- 5 g whole garam masala
- 5 g fresh coriander
- 45 ml sunflower oil
- 25 g tomato paste
- 25 g ghee
- 500 ml chicken stock
- 1 g saffron essence
- 2 g salt
Preparation
- 1
Prepare the spice mix: lightly toast the whole spices in a dry pan over gentle heat until fragrant, allow them to cool completely, then grind together with the remaining ingredients into a fine aromatic powder. Store in an airtight container away from heat and direct light.
- 2
Clean the chicken thoroughly, rinse well, and pat dry.
- 3
Combine all the marinade ingredients in a bowl, add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 1 hour, allowing the spices and aromatics to penetrate the meat.
- 4
Heat the ghee and oil in a deep cooking pot. Add the sliced onion and sauté gently until lightly golden.
- 5
Add the diced tomato, tomato paste, ginger and garlic paste, Arabic spice mix, turmeric, dried black lime, and the remaining Machboos masala ingredients. Cook gently until the ingredients soften and the spices release their full aroma.
- 6
Add the marinated chicken pieces and cook for approximately 5–7 minutes, turning them carefully so they are evenly coated with the aromatic masala.
- 7
Pour in the chicken stock and bring to a gentle simmer. Cook until the chicken becomes tender and has absorbed the distinctive aromas of the spices and loomi.
- 8
Carefully remove the cooked chicken from the pot and keep it warm. Add the thoroughly washed and drained basmati rice to the aromatic cooking liquid.
- 9
Cook gently until the rice is tender and has absorbed the cooking liquid. The grains should remain light, fluffy, and separate rather than becoming overly soft or sticky.
- 10
Return the chicken pieces to the pot, arranging them over the rice. Cover and allow the Machboos to steam over very low heat for approximately 10 minutes, then remove from the heat and allow it to rest before serving.
Plating
Transfer the aromatic basmati rice to a large serving platter and arrange the chicken pieces over the top. Finish, according to the chef's serving style, with fried onions, toasted cashews, raisins, yellow lentils, and fresh coriander. Serve hot at the centre of the table to preserve the communal character of Emirati hospitality, accompanied by Emirati salad, cucumber yogurt, fresh lemon wedges, and traditional date pickle.
Serving suggestion — The basmati rice should never be overcooked; each grain must remain distinct while absorbing the rich aromas of the cooking liquid. Rest the Machboos for about 10 minutes before serving. Loomi — dried black lime — is essential to the authentic character of the dish, and no single spice should dominate the layered, harmonious aroma.
One World • One Kitchen • One Family