Madrouba — Print Recipe — The Culinary Codex

A thick, creamy porridge of rice and chicken beaten together until silky smooth, seasoned with turmeric and black pepper, and finished with a generous knob of butter — pure Qatari comfort food.

Ingredients

1 cup short-grain rice
400g chicken thighs, bone-in
1 onion, quartered
1 tsp turmeric
1/2 tsp black pepper
1 tsp salt
6 cups water
3 tbsp butter
Fresh parsley for garnish

Instructions

1 Place chicken, onion, turmeric, salt, and water in a large pot. Bring to a boil, then simmer for 40 minutes until chicken falls off the bone.
2 Remove chicken, shred the meat finely, and discard bones and onion. Return shredded chicken to the pot.
3 Add washed rice to the broth and cook on medium-low heat for 30 minutes, stirring frequently to prevent sticking.
4 When the rice is completely soft and the mixture thickens, beat vigorously with a wooden spoon for 10 minutes until smooth and porridge-like.
5 Stir in butter until melted and incorporated. Ladle into bowls and garnish with cracked black pepper and parsley.

Did You Know?

The name madrouba means "beaten" — referring to the vigorous pounding that transforms rice and chicken into a seamless, velvety porridge.