Chicken Machboos (Soy-Free)

Ingredients

• 1.5 lbs Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 1 large Onion
• 2 medium Tomato
• 4 cloves Garlic
• 1 inch Ginger
• 3 tablespoons Ghee (clarified butter)
• 2 tablespoons Machboos spice blend
• 2 Bay leaves
• 1 Cinnamon stick
• 4 Cardamom pods
• 4 Cloves
• 1 Dried lemon (loomi)
• 4 cups Water or chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold running water until the water runs clear, then soak it in a bowl of water for 30 minutes. While the rice soaks, prepare your aromatics: peel and finely chop the 1 large Onion. Peel and mince the 4 cloves of Garlic. Peel and mince the 1 inch of Ginger. Wash and dice the 2 medium Tomatoes into small pieces.
2. 2Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 3 tablespoons of Ghee and let it melt completely. Add the chopped 1 large Onion and cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and golden brown.
3. 3Add the minced 4 cloves of Garlic and minced 1 inch of Ginger to the pot. Cook for 1 minute, stirring constantly, until fragrant. Add the diced 2 medium Tomatoes and cook for another 3-5 minutes, stirring occasionally, until the tomatoes have softened.
4. 4Add the 1.5 lbs of Chicken pieces to the pot. Cook for 5-7 minutes, turning the pieces to brown them on all sides. This step helps to seal in the juices.
5. 5Stir in the 2 tablespoons of Machboos spice blend, 2 Bay leaves, 1 Cinnamon stick, 4 Cardamom pods, 4 Cloves, and 1 Dried lemon (loomi). Cook for 1-2 minutes, stirring constantly, until the spices are very fragrant.
6. 6Pour in the 4 cups of Water or chicken broth. Add the 1 teaspoon of Salt and 0.5 teaspoon of Black pepper. Bring the liquid to a rolling boil over high heat (400°F / 200°C), then immediately reduce the heat to low (200°F / 95°C), cover the pot tightly, and simmer for 20 minutes.
7. 7Carefully remove the 1.5 lbs of Chicken pieces from the pot and set them aside on a plate. Using a fine-mesh sieve, strain the cooking liquid into a separate bowl, discarding the solids (bay leaves, cinnamon stick, cardamom pods, cloves, and dried lemon).
8. 8Drain the soaked 2 cups of Basmati rice. Return the strained cooking liquid to the large pot and bring it back to a boil over high heat (400°F / 200°C). Add the drained 2 cups of Basmati rice and stir once. Reduce the heat to low (200°F / 95°C), cover the pot tightly, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid during this time.
9. 9Gently return the cooked 1.5 lbs of Chicken pieces to the pot with the rice. Cover the pot again and let it sit for 5 minutes over low heat (200°F / 95°C) to allow the chicken to heat through and the flavors to meld.

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