Arabian Majboos – Hot & Spicy

rating
84 votes, 4.81 / 5.00 (95%)

Ingredients

Basmati rice : 1 Kg
Big sized chicken pieces with skin : 1½ Kg
Finely sliced Onion : 2 medium sized
Tomatoes : 2, sliced into half
Carrot : 1 chopped
Ginger : ½ inch
Garlic : 6 cloves
Cardamom : 4
Cloves : 4
Cinnamon : 1 piece
Lemon juice : ¼ cup
Salt : As needed
Oil : As needed
Turmeric powder : ½tsp (optional)
Water : 6 cups
Coriander leaves for garnish
Boiled Eggs : 3
Don't know about an ingredient? Check our food dictionary!

Chicken Majboos is an Arabian rice dish similar to Kerala Biriyani. Some people also call it as Arabic chicken Biriyani. This is a popular dish in northern Kerala. I learned this recipe from my sister in Dubai. She used to prepare it at home occasionally and we all love it. I am sure you will enjoy this Arabic Cuisine and  will make spicy Chicken Majboos.

Don’t forget to share your photos and comments with us.

Arabian Majboos preparation

  1. Wash the chicken pieces and the rice thoroughly and separately under running water and keep it aside.
  2. Mix the ground spices garlic, ginger, cardamom, cloves, cinnamon, lemon juice, turmeric powder (optional), salt and 2 tablespoon oil in a bowl.
  3. Apply ½ of this mix thoroughly over the chicken inside out and marinate it for one hour.
  4. In a large pan, heat ½ cup of oil, add the onions and saute it till they become translucent.
  5. Add the remaining ground spices, chicken pieces, carrots, tomatoes, salt and saute for about five minutes over low heat.
  6. Add water to the mix and let it boil.
  7. When the pieces get cooked, take out the chicken pieces along with tomatoes and keep it aside. Do not drain away the remaining water (Chicken broth).
  8. Filter the chicken broth and measure it. For 1 Cup of rice you need 1½ cup of broth. You can add more water if needed.
  9. Boil the chicken broth solution. Add the washed rice when it starts boiling.
  10. Reduce the heat, cover the broth and cook it for about 25 – 30 minutes (until the rice get cooked). Need not stir in between.
  11. When the cooking is over, uncover the dish and evenly stir it to let the cooked ingredients mix well.
  12. Meanwhile you can lightly fry / grill the chicken pieces.
  13. To serve, spread a rice layer and put chicken, tomato and boiled eggs on top. Cover with the rest of the rice.
  14. Garnish it with saute onion and coriander leaves. Serve warm.

This entry was written on July 11th, 2016 by in Arabic and tagged with , , , , , , , , . Last revised on July 22nd, 2016.

Tried & Tasted by

Cini P Moideen

  • June 16, 2016 at 2:56 pm

    I live in Kuwait and have been here 45 years Usually we eat majboos with dakoos a spicy tomato sauce and fatoosh sailaf and mabooch which is a chilli paste

  • January 25, 2016 at 9:57 am

    Nothing is added for spicy?

    • February 22, 2016 at 7:02 pm

      So many spices and masalas we have added Thouhi. Please let me know why you are confused.

  • November 29, 2015 at 6:18 pm

    Tried it myself. Superb

  • July 30, 2015 at 5:23 am

    Looks like a nice recipe to try.

  • December 21, 2014 at 6:22 am

    This is not an arabian majboos.

  • October 23, 2014 at 4:14 pm

    Basmati Rice 1 kg?

  • July 5, 2014 at 12:53 am

    Very nice

  • July 3, 2014 at 4:16 am

    Hi Cini,
    Please check my version of chicken Majboos here.
    http://www.deepsrecipes.com/2012/02/chicken-majboos-recipe.html

    • October 4, 2014 at 5:26 pm

      Hi Deeps Recipes : thanks for stopping by and sharing the link. The preparation looks delicious.
      Stay connected.

  • June 8, 2014 at 9:35 am

    good

  • March 12, 2014 at 12:37 pm

    swt gd rice..

  • December 22, 2013 at 4:25 pm

    Super

  • August 21, 2013 at 4:11 pm

    How long do I boil the chicken for approximately? Do I let it gently boil (low heat) covered?

    • August 22, 2013 at 10:20 am

      Usually for around 30-45 minutes. You can take out and taste a small chicken piece in between to check whether its cooked properly.

  • August 18, 2013 at 1:11 pm

    I tried it today and the rice when boiled it smelled offensive.. to avoid this smell what I do??

    • August 18, 2013 at 3:56 pm

      @Suneer: since I am getting equivocal responses on the recipe, I am not sure whats going wrong with some preparations. It can be due to the difference in spices, the preparation method, the ingredients etc. I am sorry, that I dont have a definite solution to your problem. 🙁

  • August 5, 2013 at 11:45 am

    i have some thing called majboos masala what is it for?:

    • August 5, 2013 at 3:07 pm

      @Aysha : I haven’t heard about it before. Check the ingredients of it and if its similar to Arabic masala you can use it for preparation.

  • July 30, 2013 at 6:19 pm

    i love it. thank you ………..

  • July 28, 2013 at 1:03 pm

    Yummy dish… Thanks for the recipe. It came out very well.
    @Farza & @Cini : I added a small pinch of turmeric powder, almonds, and nuts in addition to the instruction. No additional spices, but it tasted fine.

  • July 26, 2013 at 11:21 am

    i tried it….it aint spicy…. also not yellowish in colour….

    • July 26, 2013 at 2:23 pm

      @Farza: sorry to hear that it didn’t turned out as you expected. But usually we get the yellow tinge without adding any turmeric powder or food color.
      But it is up to your personal judgement to use the flavors as per your needs. You can add more spices (like pepper, corriander etc) to tune with your taste buds. I just updated the post with turmeric powder as optional.

  • July 23, 2013 at 9:24 pm

    Haai…
    without using turmeric powder how can the rice turn yellowish in your photo???

    also nothing is der in the ingredient to make it spicy…. is der any method to make it spicy????

    • July 24, 2013 at 12:13 am

      @Farza: the color will be provided by the ground paste itself. No need of adding any turmeric powder or food color.

  • July 16, 2013 at 3:54 pm

    now am going to make majboos……thx for recipeee……

    • July 16, 2013 at 5:03 pm

      @Aysha: dont forget to share the outcome with me. all d best 🙂

  • July 4, 2013 at 1:51 pm

    How should we cook the chicken pieces either we have to bakerhem for steam like kabsa???

    • July 4, 2013 at 6:05 pm

      @Tamanna: Sorry, I missed line 4, just revised the post. You have to cook the marinated chicken pieces in a vessel.

  • May 4, 2013 at 12:11 pm

    Simply superb!!

    I tried it and yesterday and it was superb. Thanks for the recipe.

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