Chicken Machboos (Soy-Free)

Ingredients

• about 680 g Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 1 large Onion
• 2 medium Tomato
• 4 cloves Garlic
• 2.54 cm 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 2.54 cm of Ginger. Wash and dice the 2 medium Tomatoes into small pieces.
2. 2Place a large, heavy-bottomed pot over medium heat (176.7°C / 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 2.54 cm 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 about 680 g 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 (204.4°C / 200°C), then immediately reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and simmer for 20 minutes.
7. 7Carefully remove the about 680 g 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 (204.4°C / 200°C). Add the drained 2 cups of Basmati rice and stir once. Reduce the heat to low (93.33°C / 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 about 680 g of Chicken pieces to the pot with the rice. Cover the pot again and let it sit for 5 minutes over low heat (93.33°C / 95°C) to allow the chicken to heat through and the flavors to meld.

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