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5 from 3 votes
chicken majboos
Chicken Majboos
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Chicken majboos is a traditional spiced Arab rice dish that is similar to Indian biryani.

Course: Main Course
Cuisine: Middle Eastern, Omani
Servings: 4 people
Author: Vera Abitbol
  • 1 whole chicken (about 3 lb / 1.5 kg), cut in pieces
  • 2 onions , thinly sliced
  • 5 cloves garlic
  • 4 green hot chili peppers , thinly sliced
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 4 pods green cardamom
  • 6 whole cloves
  • 1 teaspoon turmeric
  • 1 bayleaf
  • 1 cinnamon stick
  • 1 dried lime
For the chicken spices
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • Salt
  • Olive Oil
For the rice
  • 2 cups basmati rice
For the garnish
  • 4 tablespoons pistachios
  • 4 tablespoons slivered almonds
  • 4 tablespoons golden raisins
  1. In a large bowl, add the rice. Rinse with water 2 to 3 times or until the water is clear. Cover with water and let stand for 30 minutes.
  2. In a Dutch oven on low to medium heat, add the cut pieces of chicken, and cover with 4 cups (1 liter) of water.
  3. In a skillet on medium to high heat, add 2 tablespoons of olive oil, and add half of the sliced onions. Fry for 2 minutes while stirring.
  4. Add the garlic, green hot chili peppers, black peppercorns, cumin seeds, coriander seeds, cardamom pods and cloves. Continue toasting for 2 minutes while stirring.
  5. Add the turmeric, bay leaf, cinnamon stick, and dried lime. Stir for 30 seconds.
  6. Add the spice and onion mixture to the Dutch oven with the chicken.
  7. Stir, and cook covered for 45 minutes.
  8. Take the pieces of chicken out of the Dutch oven and place in a large bowl.
  9. Drain the rice, and add to the chicken broth. Cook the rice covered, on low heat, for about 20 minutes.
  10. In a small bowl, add the turmeric, garam masala and 2 tablespoons of olive oil. Mix.
  11. Pour the spice paste over the chicken and coat each piece carefully.
  1. In a skillet on medium to high heat with 2 tablespoons of olive oil, add the remaining onion. Cook while stirring for 6 minutes or until the onion turns slightly brown.
  2. Add the pistachios, the almonds and the raisins and continue frying for 2 minutes.
  3. Transfer the mixture to a bowl.
  4. In the same skillet over high heat, add 1 tablespoon of olive oil, and add the marinated chicken pieces.
  5. Toast the chicken for 2 minutes on each side.
  1. When the rice has absorbed all the water, after about 20 minutes, take off the heat and transfer to a large serving dish.
  2. Top with the onion and dried fruits.
  3. Finally, add the chicken pieces on top.