Makbous Recipe: A Traditional Rice Dish with Spiced Chicken

Makbous recipe is a traditional Middle Eastern recipe for a dish that combines the warmth of home-cooked meals with the vibrant culture of the Middle East. This delightful recipe combines tender chicken, fragrant rice, and a medley of spices such as ginger, turmeric, and cardamom, making it a feast for the eyes and the palate.

To prepare Makbous, you will need ingredients like onions, chicken, cloves, a cinnamon stick, turmeric, cardamom, coriander powder, black pepper, a dry lemon, and ghee, along with tomatoes, basmati rice, chicken stock, bay leaves, and raisins. Each ingredient plays a key role in layering flavors, resulting in a comforting and exotic dish.

If you’re looking to impress your family or guests with an authentic and satisfying meal, Makbous is the perfect choice.

History of Makbous

Makbous has deep roots in the Arabian Peninsula, particularly in regions like Oman, Saudi Arabia, and the Gulf states. This dish is often enjoyed during special occasions and gatherings, making it a staple in many households.

Traditionally, makbous consists of rice, meat, and a blend of spices. The dish reflects the influence of Bedouin cooking, emphasizing the use of local ingredients and bold flavors.

Historically, it was a way to celebrate events, showcasing hospitality and community spirit. Families would come together to prepare this dish, reinforcing social bonds.

Over time, makbous has evolved with regional variations. Different countries have adapted the recipe, adding their unique twists. Some might include vegetables or different types of meat, showcasing local tastes.

Each ingredient plays a crucial role in creating the rich, aromatic flavors of makbous. Its history is not just about food; it represents culture, tradition, and togetherness.

Ingredients

• 3 finely chopped onions
• 2 chicken breasts, cut into pieces
• 4 cloves
• 1 tsp of chopped ginger
• 1 cinnamon stick
• 1 tsp of turmeric powder
• 5 whole cardamoms
• 1 tsp of coriander powder
• 6 coriander seeds
• 5 black peppercorns
• 1 dry lemon
• Salt to taste
• 1 chopped chili, to taste
• chili powder, to taste
• Chopped garlic, to taste

For cooking, I use:

• 250 g basmati rice
• 250 g of ghee
• 1 tomato slice
• 300 ml chicken stock
• 10 g raisins
• 3 bay leaves

How to make the makbous recipe?

Serving Suggestions

• Toppings: A sprinkle of toasted nuts, such as almonds or pine nuts, adds texture. I also enjoy a dollop of yogurt on the side for creaminess.
• Beverages: Pair makbous with refreshing drinks like mint lemonade or a lightly spiced Arabic tea. These beverages enhance the meal without overpowering it.
• Presentation: I love using large platters for family-style dining. Arrange the makbous in the center and surround it with garnishes like lemon wedges and fresh herbs.
• Leftovers: If I have leftovers, they make for a great next-day meal. I reheat it and add a side of veggies or a fried egg for a quick lunch.

Common Pairings and Side Dishes

• Salads: A fresh salad pairs wonderfully. I often opt for a simple cucumber and tomato salad dressed with lemon and olive oil.
• Yogurt: Serving a side of plain yogurt or tzatziki adds creaminess and balances the spices in the makbous.
• Hummus: This chickpea dip complements the dish nicely. I love to spread some on my plate for extra flavor.
• Vegetable Dishes: Roasted or sautéed vegetables, like zucchini or carrots, add a healthy touch.

Traditional Sides

I also like to have these traditional sides with makbous:

Side Dish	Description
Fattoush	A refreshing salad with crispy bread.
Mujadara	Lentils and rice topped with onions.
Tabbouleh	A herby salad made with bulgur.

 

Storing and Reheating Leftovers

Storing Leftovers:

1. Allow the dish to cool down to room temperature.
2. Transfer it to an airtight container.
3. Store in the refrigerator for up to 3 days.

For longer storage, I recommend freezing the leftovers. They will stay good for about one to two months. Just make sure to use freezer-safe containers or bags.

Reheating Leftovers:
When reheating, I prefer to use the oven or stove for best results.

• Oven: Preheat to 350°F (175°C). Cover the dish with foil to retain moisture.
• Stovetop: Heat on low, adding a splash of water or broth if needed.

Microwave: Although it’s quick, I find it can dry out the food. If using, cover the container and heat in short intervals, stirring in between.

Common Mistakes to Avoid:

• Rinsing the Rice: Not rinsing the basmati rice thoroughly can result in sticky, clumpy rice. Rinse until the water runs clear.
• Overcooking the Chicken: Overcooking the chicken will make it dry. Sauté until browned, and it will finish cooking while the rice simmers.
• Burning the Spices: Spices can burn easily. Sauté them briefly to release their aromas, but don’t let them blacken.
• Insufficient Liquid: Not using enough chicken stock can lead to undercooked rice. Ensure you use the correct ratio.
• Lifting the Lid: Avoid lifting the lid during the simmering process, as this releases steam and affects the cooking time.
• Skipping the Dry Lemon: The dry lemon is a key ingredient that provides a unique tangy flavor. Do not omit it.
• Using the wrong kind of rice: Using short-grain rice, or other rice types that are not basmati will drastically change the texture of the dish.

Conclusion

I love making the makbous recipe, as it combines a lovely mix of flavors and textures. The combination of spices and ingredients creates a comforting dish that always satisfies.

When preparing makbous, I appreciate the following:

• Versatility: This dish can adapt to various proteins, from chicken to lamb.
• Simplicity: The preparation is straightforward, even for beginners.
• Gathering: It’s perfect for sharing with family and friends, making meals special.

With any recipe, I encourage experimenting to find the right balance that suits your taste. Enjoy the cooking process and make it your own!

Did you know? A wonderful salad to pair with makbous is fattoush salad!
Get its recipe now (by clicking the image below):