Emirati Chicken and Rice Machboos or Fogga
Experience the rich, aromatic flavors of the Middle East with Emirati Chicken and Rice Machboos, also known as Fogga—a beloved dish that celebrates the region's culinary heritage. This recipe combines tender, spiced chicken and fluffy basmati rice, infused with a symphony of warm spices like cardamom, cinnamon, and turmeric, alongside the tangy essence of dried limes. Slow-simmered to perfection, this comforting one-pot wonder is layered with fragrant onions, garlic, and tomatoes, creating a deeply flavorful base. Topped with fresh coriander for a burst of freshness, this hearty dish is perfect for gatherings or a cozy family meal. Serve it with cooling yogurt or a crisp salad for a traditional Emirati feast that captures the essence of Gulf cuisine.
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Ingredients
- 1.5 kg Chicken (whole, cut into pieces or bone-in pieces)
- 2 cups Basmati rice
- 2 medium Onion (finely chopped)
- 2 large Tomato (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 Green chilies (slit lengthwise)
- 2 tablespoons Tomato paste
- 2 Dried limes (loomis)
- 1 Cinnamon stick
- 2 Bay leaves
- 5 Cardamom pods
- 4 Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Salt
- 4 tablespoons Vegetable oil or ghee
- 0.5 cup Fresh coriander leaves (for garnish)
- 5 cups Water or chicken stock
Directions
Step 1
Thoroughly rinse the basmati rice in cold water until the water runs clear. Soak the rice for 30 minutes, then drain and set aside.
Step 2
Heat the vegetable oil or ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
Step 3
Add the minced garlic, grated ginger, and slit green chilies to the pot. Stir and cook for 1-2 minutes until fragrant.
Step 4
Add the chopped tomatoes and tomato paste. Stir well and cook until the mixture becomes a thick paste.
Step 5
Stir in the cinnamon stick, bay leaves, cardamom pods, cloves, cumin seeds, and the dried limes. Sauté for another minute to release their aromas.
Step 6
Add the chicken pieces to the pot and cook until they are lightly browned on the outside.
Step 7
Sprinkle in the ground turmeric, ground coriander, ground cumin, ground cardamom, ground black pepper, and salt. Mix well to coat the chicken with the spices.
Step 8
Pour in the water or chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the chicken is cooked through.
Step 9
Remove the chicken pieces from the pot and set them aside. Taste the broth and adjust the seasoning if necessary.
Step 10
Add the drained basmati rice to the pot, ensuring it is evenly spread. Nestle the chicken pieces back into the pot on top of the rice.
Step 11
Cover the pot tightly and cook on low heat for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
Step 12
Turn off the heat and let the pot rest, covered, for 10 minutes. This allows the flavors to meld together beautifully.
Step 13
Fluff the rice gently with a fork, being careful not to break the rice grains. Transfer the Machboos to a serving platter.
Step 14
Garnish with fresh coriander leaves and serve hot. Enjoy this aromatic Emirati Chicken and Rice Machboos with yogurt or salad on the side.
Nutrition Facts
| Serving size | (3586.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4487.8 |
| Total Fat 285.6g | 0% |
| Saturated Fat 71.7g | 0% |
| Cholesterol 1200mg | 0% |
| Sodium 5862.7mg | 0% |
| Total Carbohydrate 168.4g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 20.0g | |
| Protein 294.4g | 0% |
| Vitamin D 75IU | 0% |
| Calcium 535.4mg | 0% |
| Iron 32.1mg | 0% |
| Potassium 4568.0mg | 0% |
Source of Calories