Machboos (Omani chicken one-pot rice)

Ingredients

• 6 tbsp vegetable oil
• 1 onion, chopped
• 3 garlic cloves, or 1 tbsp garlic paste
• 2 cinnamon sticks
• 8 cardamom pods
• 3 tsp baharat spice mix
• 2 green chillies, halved or roughly chopped (optional)
• 2 dried limes
• 2 tbsp tomato purée
• 1-1.5kg whole chicken, cut into 8 pieces, skin left on or removed according to your preference
• 3 tomatoes, finely chopped
• ½ red or green pepper, chopped
• 600g basmati rice
• 50g blanched almonds (optional)
• 10g coriander, finely chopped
• ½ pomegranate, seeds only (optional)

Description

• STEP 1

  Heat 3 tbsp of the oil in a large pan over a low-medium heat and fry the onion for 5 mins until turning slightly brown at the edges. Add the garlic, spices, chillies (if using) and dried limes. Stir well and fry for 2-4 mins, then stir in the tomato purée.

• STEP 2

  Lay the chicken pieces in the pan and sear for 6-10 mins on each side, then add the tomatoes and pepper, followed by 1 litre of water. Season with a pinch of salt, then increase the heat to medium-high. Cover with a lid and leave to bubble for 20 mins until the chicken is cooked through.

• STEP 3

  Once the chicken is cooked, add the rice along with the remaining oil. Reduce the heat to the lowest setting, then securely wrap a clean tea towel around the pan lid and put it on top of the pan – this will help create more steam and make the rice extra fluffy. Leave to cook for 20 mins.

• STEP 4

  Meanwhile, toast the almonds in a dry frying pan over a medium heat for 5 mins until golden.

• STEP 5

  Once the rice is cooked, divide the machboos between four plates. Scatter over the toasted almonds and finish with a sprinkling of coriander and pomegranate seeds.