Chicken and rice cooked together until the grains dissolve, then vigorously pounded into a smooth, creamy porridge. Seasoned with black lime and turmeric, it is velvety Omani comfort food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Boil chicken with onion, dried limes, and bzar until very tender. Remove chicken and shred finely.
-
2
Add rice to the broth with turmeric. Cook until the rice is overcooked and mushy.
-
3
Return shredded chicken to the pot. Pound vigorously with a wooden pestle until smooth and creamy.
-
4
Stir in ghee and season with salt.
-
5
Serve in a large bowl with a dusting of cinnamon and a drizzle of ghee on top.
Did You Know?
The name madrouba literally means "beaten" or "pounded," referring to the vigorous action needed to achieve its signature creamy texture.
Chef's Notes
Equipment Tips
- heavy pot
- wooden pestle or masher
- ladle
The Story Behind Madrouba
Madrouba is a beloved comfort dish across the Gulf, with each country having its own version. The Omani version emphasizes dried limes and bzar spicing. The technique of overcooking and then pounding rice with meat into a smooth porridge is an ancient Arabian method that transforms humble ingredients into a rich, satisfying meal.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!