A Staple of Omani Households
Majboos (also spelled Machboos or Kabsa in other Gulf countries) is a fragrant rice dish that holds a special place in Omani cuisine. This one-pot meal features aromatic rice cooked with a blend of spices and tender meat, creating a dish that's both comforting and flavorful.
What makes Omani Majboos distinct is its unique blend of spices, which often includes the local Bzar mix, along with saffron that gives the rice its characteristic yellow hue. The dish showcases the perfect balance of flavors that Omani cuisine is known for, with influences from both Arabic and Indian culinary traditions.
Traditionally prepared for family gatherings and special occasions, Majboos has become an everyday staple in many Omani homes. The dish is versatile and can be made with various proteins, including chicken, lamb, fish, or shrimp, depending on preference and availability.
Preparation Time
30 minutes
Cooking Time
1 hour 30 minutes
Serves
6 people
Difficulty
Intermediate
Ingredients
For the Meat:
- 1 kg chicken pieces (bone-in) or lamb cuts (for authentic flavor)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2 tomatoes, diced
- 2 tablespoons tomato paste
- 1 green chili, sliced (optional, for heat)
- 3 tablespoons ghee or cooking oil
- Salt to taste
For the Spices:
- 2 tablespoons Bzar spice mix (Omani spice blend)
- OR the following spices if Bzar is unavailable:
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 4 cloves
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- Pinch of saffron threads, soaked in 2 tablespoons warm water
For the Rice:
- 3 cups basmati rice
- 4 cups chicken or meat broth (plus the cooking liquid from the meat)
- 1/2 teaspoon salt (or to taste)
For Garnish:
- Fresh coriander leaves, chopped
- Fried onions
- Lemon wedges for serving
Note:
If you cannot find Bzar spice mix, the combination of spices listed will provide a similar flavor profile. Authentic Omani Majboos would typically use Bzar, which is a blend of various spices including cardamom, cloves, cinnamon, black pepper, and other aromatics.
Instructions
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Prepare the meat
Clean the meat pieces and pat dry with paper towels. If using chicken, you can leave it whole or cut into serving pieces. For lamb, use cuts with some bone for more flavor.
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Start the base flavors
In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. This caramelization adds depth to the dish.
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Add aromatics
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant. Then add the whole spices (cinnamon stick, cardamom pods, cloves) and stir for 30 seconds to release their essential oils.
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Brown the meat
Add the meat pieces to the pot and brown on all sides, about 5-7 minutes. This step is crucial for developing flavor.
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Add spices and tomatoes
Add the ground spices (Bzar or the substitute spices), diced tomatoes, tomato paste, and green chili (if using). Stir well to coat the meat with the spice mixture.
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Cook the meat
Pour in enough water to cover the meat (about 4-5 cups). Bring to a boil, then reduce heat to low, cover the pot, and simmer until the meat is tender. This will take about 45 minutes for chicken or 1-1.5 hours for lamb. The meat should be tender but not falling apart.
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Prepare the cooking liquid
Once the meat is cooked, carefully remove it from the pot and set aside. Strain the cooking liquid and measure 4 cups of it. If you don't have enough, add chicken or meat broth to make up the difference.
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Prepare the rice
While the meat is cooking, wash the basmati rice in several changes of cold water until the water runs clear. Then soak the rice in cold water for 15 minutes. Drain well.
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Cook the rice
In the same pot you used for the meat (no need to clean it), add the soaked and drained rice. Pour in the 4 cups of reserved cooking liquid. Add salt to taste and the saffron-infused water. Stir gently to combine.
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Steam the rice
Bring the mixture to a boil, then reduce heat to the lowest setting. Cover the pot tightly (you can place a clean kitchen towel between the pot and the lid to seal in the steam) and cook for 15-20 minutes until the rice is tender and all the liquid has been absorbed.
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Rest and fluff
Turn off the heat and let the rice rest, covered, for 5-10 minutes. Then, gently fluff the rice with a fork to separate the grains.
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Serve
To serve, place the rice on a large serving platter. Arrange the meat pieces on top of the rice. Garnish with fresh chopped coriander and fried onions. Serve with lemon wedges on the side.
Tips for Perfect Majboos
- Rice selection: Always use high-quality basmati rice for authentic texture and aroma. The long, separate grains are essential for traditional Majboos.
- Soaking the rice: Don't skip this step. Soaking helps the rice cook evenly and results in perfect, fluffy grains.
- Meat options: While chicken and lamb are traditional, you can also make Majboos with fish (usually hamour in Oman) or shrimp. If using seafood, cook it separately and add it at the end, as it requires much less cooking time.
- Spice level: Adjust the heat according to your preference by increasing or decreasing the amount of green chili. You can also add a pinch of cayenne pepper for extra heat.
- Bzar spice mix: If you want to make your own Bzar, toast and grind equal parts of cardamom, cloves, cinnamon, black pepper, cumin, and coriander, with a smaller amount of nutmeg and dried ginger.
- Cooking vessel: A heavy-bottomed pot or Dutch oven works best for even heat distribution and to prevent the rice from burning.
Serving Suggestions
In Oman, Majboos is traditionally served with:
- Daqqus: A spicy tomato sauce made with tomatoes, garlic, chili peppers, and vinegar
- Yogurt: Plain or with cucumber and mint (similar to raita)
- Salad: A simple salad of cucumber, tomato, and onion dressed with lemon juice
- Lemon wedges: For squeezing over the rice just before eating
- Fresh herbs: Additional chopped coriander or parsley
Majboos is traditionally eaten communally, with family and guests gathered around a large platter. In Omani culture, it's customary to eat with the right hand, taking small portions from the section of the platter directly in front of you.
Regional Variations
While Majboos is enjoyed throughout the Arabian Gulf, each country has its own version with slight variations:
- Omani Majboos: Often includes dried limes (loomi) for a unique tangy flavor.
- Saudi Kabsa: Typically spicier and sometimes includes tomato sauce.
- Emirati Machboos: Often made with fish and includes dried lemon powder.
- Qatari Majboos: May include more turmeric, giving the rice a deeper yellow color.
- Bahraini Machboos: Often includes black lime and may be garnished with raisins.
Our recipe showcases the Omani style, which is characterized by its balanced spice profile and the use of aromatic Bzar spice blend.
Cultural Significance
Majboos is more than just a dish in Oman—it's a symbol of hospitality and generosity. When visiting an Omani home, you're likely to be greeted with a large platter of Majboos, prepared with care and served with pride. The dish embodies the communal nature of Omani dining, where sharing food strengthens bonds between family members and guests.
The preparation of Majboos also reflects Oman's historical position as a trading hub, with influences from Indian, Persian, and East African cuisines evident in its complex flavors and spice combinations. The use of aromatic rice, complex spice blends, and slow-cooking techniques demonstrates the culinary sophistication that has evolved in Oman over centuries.
We hope this recipe allows you to bring a taste of Omani hospitality to your table, sharing the rich culinary heritage of this beautiful country with friends and family.
