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        Calories
        274.5
        Fat
        9.2g
        Protein
        16.5g
        Carbs
        30.2g
        Sugars
        2.3g
        • Calories
          274.5
        • Fat
          9.2g
        • Protein
          16.5g
        • Carbs
          30.2g
        • Sugars
          2.3g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          274.5
        • Fat
          9.2g
        • Protein
          16.5g
        • Carbs
          30.2g
        • Sugars
          2.3g

        Arabic

        Chicken machboos

        About

        A tasty Emirati biryani made with Indian basmati rice and a whole medley of Indian spices and fragrant Spanish saffron

        Ingredients

        Order Ingredients

        Method

        1. For the spice mix, set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat. Transfer to a spice and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder
        2. Heat the oil on a medium heat and fry the chicken pieces on both sides until the skin is brown. Transfer the chicken into a bowl and set aside.
        3. Add the butter, reduce the heat to medium, and fry the onions until starting to brown. Add the ginger, garlic and green chili pepper and sauté. Next add the biriyani masala and turmeric
        4. Return the chicken pieces to the pan along with the tomatoes, potatoes cut into wedges, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer.
        5. Add the coriander leaves, saffron, parsley, drained rice and stir. Return it to boil, reduce the heat, cover and simmer until the rice is has absorbed the liquid.
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