Majboos

Instructions

1. 1 Season the chicken with salt, baharat, and turmeric. Heat two tablespoons of oil in a large pot over medium-high heat. Brown the chicken pieces on all sides for eight minutes until deeply golden. Remove and set aside.
2. 2 Add the remaining oil and fry the sliced onions for ten minutes until dark golden brown. Add the diced tomatoes and tomato paste, cooking for five minutes until the tomatoes break down. Add the cardamom, cinnamon, and pierced dried limes.
3. 3 Return the chicken to the pot, add the broth, and bring to a boil. Reduce heat and simmer covered for twenty-five minutes until the chicken is cooked through. Remove the chicken and keep warm. Taste the broth and adjust seasoning.
4. 4 Add the drained soaked rice to the flavoured broth, stir once, and bring to a boil. Reduce heat to the lowest setting, cover tightly, and cook for twenty minutes until the rice absorbs all the liquid and is perfectly tender.
5. 5 Place the chicken pieces on top of the rice, cover again, and let everything steam together for ten minutes on the lowest heat. This final steaming melds the flavours and infuses the rice with the aromatic chicken juices.
6. 6 Transfer to a large platter with rice mounded in the centre and chicken pieces arranged on top. Garnish with crispy fried onions, plumped raisins, and toasted almonds or pine nuts. Serve as the centerpiece of a Qatari family meal.