Madrouba

Method

1. Rinse the rice in cold water 3 or 4 times until the water runs almost clear, then cover with fresh water and soak for 30 minutes. Meanwhile cut the chicken into 4 cm pieces, finely chop the onion and garlic and dice the tomato. Pierce each dried lime twice with a knife tip so the broth can flow inside, and lightly crush the cardamom pods.

   Add in this stepShort-grain rice (or Calrose) 120 g

2. Melt most of the ghee in a 20 cm heavy pot over medium heat and add the onion. Cook for 6 min, stirring now and then, until soft and light golden at the edges.

   Add in this stepGhee 15 gOnion 1

   medium heat

3. Add the garlic and chicken, then sprinkle over the baharat, turmeric, cumin and cardamom. Cook on medium-high heat for 5 min, stirring, until the chicken is no longer pink on the outside and the spices smell toasty; don't let them scorch.

   Add in this stepGarlic cloves 2Boneless chicken thighs 300 gBaharat (Gulf mixed spice) 1 tspGround turmeric ½ tspGround cumin ½ tspGreen cardamom pods 3

   medium-high heat

4. Add the tomato, dried limes, water and salt. Bring to a boil on high heat, skim off any grey foam, then turn down to medium-low heat, cover with the lid slightly ajar and simmer for 22 min, until the chicken is very tender.

   Add in this stepTomato 1Dried limes (loomi) 1Water 1,200 mlSalt 1 tsp

   high heat→medium-low heat

5. Lift out the chicken and the dried limes. Drain the rice and stir it into the simmering broth. Cook on medium-low heat for 28 min, stirring every few minutes and scraping the bottom, until the grains swell and burst and the pot looks like thick porridge. Meanwhile shred the chicken with two forks.

   medium-low heat

6. Return the chicken to the pot. Keep it on low heat and beat hard with a wooden spoon or whisk for 6 min, until the rice and chicken melt into a smooth, sticky porridge. If it gets too stiff to stir, add a splash of hot water. Taste and add a little more salt if needed.

   low heat

7. Spoon into warm bowls, make a small well in the middle of each and pour in the remaining ghee. Serve hot.

   Add in this stepGhee 10 g