Kuwaiti Machboos
Basmati rice cooked in chicken stock deepened with dried black lime, dried shrimp, and a bezar spice blend — Kuwait's take on the Gulf's spiced-rice tradition, leaning more on loomi and dried seafood than Saudi kabsa's fresher, more tomato-forward style.
Meat
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups basmati rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 dried black lime (loomi), pierced
- 2 tbsp dried shrimp
- 1 tbsp bezar spice blend
- 1 tsp turmeric
- 3 cups chicken stock
- 3 tbsp oil or ghee
- Salt, to taste
- Fried onions and raisins, for garnish
Steps
- Heat the oil in a heavy pot and brown the chicken pieces, then remove and set aside.
- Saute the onion and garlic until golden, then stir in the bezar spice blend and turmeric.
- Add the dried limes and dried shrimp, then return the chicken to the pot along with the chicken stock.
- Cover and simmer for 30-35 minutes, until the chicken is tender.
- Remove the chicken and set aside. Add the rinsed rice to the pot, adjusting the liquid level as needed.
- Bring to a boil, then cover and cook on low heat for 18-20 minutes, until the rice is tender.
- Serve the rice topped with the chicken, garnished with fried onions and raisins.