The spices being simmered are something that will warm your heart to smell in the house. It is the aroma that will make you stop in your tracks and get drawn into the kitchen. From Kuwait to Oman, that unmistakable scent of Machboos filling the air—spiced, hearty, and steeped in generations of tradition—turns any house into a home
It can be lunch with family on a Friday, or a celebratory event, but either way, Machboos is not merely an item on the menu; it is a family tradition handed down through generations with spices not used only to add flavour, but also love, stories and memories.
A bit of History on the Side
Machboos (or Majboos) is a common dish throughout the Gulf; in the UAE through to Saudi Arabia, Bahrain and Kuwait, yet each nation, indeed each family in some cases, has their own small variation. The Emirati version is unique because it uses loomi (dried black lime), which gives a distinct tang and depth that you won’t find in other rice dishes like biryani
It is thought that the dish is influenced by Persian and Indian cuisines, since there was a history of trade in the Arabian Gulf. Over the years, its evolution led to the spiced and soul-satisfying food that we have today, made out of long-grain rice, slow-cooked meat, and an intoxicating combination of traditional spices.
Ingredients
- 1 1⁄2 kg lamb or chicken (with bone) – for richer flavour. (Substitute: beef or even fish for a coastal twist)
- 2 cups basmati rice – rinsed and soaked for 30 minutes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, grated or blended
- 2 dried limes (loomi) – whole (Substitute: zest of one lime + 1 tsp black lime powder if unavailable)
- 1 tbsp tomato paste
- ¼ cup fresh coriander, chopped
- ¼ cup fresh parsley, chopped
- 4–5 cardamom pods
- 1 cinnamon stick
- 4–5 cloves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1½ tsp optional but recommended Baharat (Arabic spice blend)
- A couple of pinches of Salt & black pepper, to taste
- 3 tbsp oil or ghee
- 6–7 cups water (adjust based on rice absorption)
Step 1: Heat a large pot with the oil/ ghee. Throw in the diced onions and fry them low and slow until they turn a soft golden-brown—that’s when the sweetness kicks in
Add the meat Chunks and brown all sides. Here’s where the magic starts—this step builds the flavour base for everything that follows
Step 2: Toss in the minced garlic first, then throw in the whole spices—cardamom pods, a cinnamon stick, and a few cloves—letting them sizzle until fragrant. Next, sprinkle in ground turmeric, cumin, coriander and Baharat
Let them toast lightly for 1–2 minutes so that their aroma is released
Step 3: Add in the grated tomato and tomato paste
Cook until the mixture thickens and darkens slightly
Step 4: Incorporate some coriander and parsley fibres
Add the dried loomi whole (just put a small hole in each so that the flavour can
Step 5: Fill the water up to cover the meat
Salt and pepper. Boil, turn down and cover
Let it simmer until the meat is tender — about 1½ to 2 hours for lamb, less for chicken
Step 6: When the meat is cooked, take it out carefully and leave it
There might be bits of spices in the broth, so strain it otherwise
Step 7: Take broth measurements (you have to use approximately 4 cups of broth to 2 cups of rice). Boil it and add the soaked rice, stirring it once
Cook in a medium-high heat until the water is nearly absorbed
Step 8: Carefully arrange the meat slices again over the rice. Place a lid on the pot that fits well, or cover with foil
Cook it over low fire again until its rice is fluffy and evenly cooked, 20-25 minutes
Step 9: So that you can serve the meat pieces fried in a pan or on the griller to get a crispy top
Presentation Hints
- Serve the machboos directly out of the pan onto a large serving plate- it is to be shared!
- Crunch it up with a sprinkling of toasted nuts (such as almonds or pine nuts)
- Fried dakkous ( tomato garlic sauce) – or fresh salad – complements it well
- Garnish with lemon wedges to make each bite merry
Precautions
- The rice must not be prepared overly, but fluffy, not mushy
- Watch the salt — since the meat broth reduces, add salt in moderation
- Be gentle with loomi — too many or breaking them open can turn the dish bitter
Substitues
- Lamb/Chicken, Beef or goat or fish (to make it light)
- Loomi (dried lime) Zest of lime + black lime powder
- Any long-grain rice, Basmati rice
- Extra cinnamon mixed with Baharat Garam masala
- Ghee, Olive oil/butter
More About Machboos
Machboos is not simply a rice dish, and neither is it just a dish, but a celebration of unity, of age-old cooking and of a nation that believes in meaty meals and in the pouring of its heart out. It is the sort of dish that involves a bit of time; however, it provides a lot of soul
The next time you feel like you need something serious and fulfilling, go and eat one of these traditional dishes of Emirati dishes. And when the smell permeates everything, do not be surprised when all the people walk into the kitchen asking, “Is it ready?”
