Machboos is famous chicken rice made in the Middle Eastern. The first time I had it was in Bahrain. The rice is flavorful and the meat tender, fall off the bone good. My co sister, Amrita, had got me some baharat (Bahraini spice mix) on her last visit here which is crucial in the making of machboos. Now, normally making machboos is a lengthy process. And if you know me, I am all about simple, quick-cooking. I decided to try a simpler version of this delicacy in the instant pot and it turned out just as good.
What you will need:
| Ingredients | Quantity |
|---|---|
| Baharat | 4 tablespoons |
| Basmati Rice | 3 cups |
| Bay Leaves | 3 |
| Black Cardamom | 2 pods |
| Cardamom | 3 pods |
| Chicken | 3 pounds |
| Chicken Stock | 5 cups |
| Cinnamon | 1 stick |
| Fried Onion | 1 cup |
| Ghee | 3 tablespoons |
| Salt | 2 1/2 tablespoons |
| Star Anise | 1 |
| Tomato Paste | 2 teaspoons |
| Black Lemon Powder (optional) | 1 tablespoon |
Prep Time: 30 minutes
Cook Time: 15 minutes for chicken and then 15 minutes on rice setting in Instant Pot for the rice
Serving: 6
How to make it:
- Marinate the chicken with 1 1/2 tablespoon of salt and 2 tablespoons of baharat. Let it marinate for at least 20 minutes.
- Wash the rice and keep aside.
- Heat 1 tablespoon of ghee in the instant pot on saute mode at medium heat. Add the chicken pieces and let them get a good sear on all sides. Remove the seared chicken and set aside. Tip: Do not crowd the instant pot base. Do multiple rounds if needed. You can also do this on a frying pan to get a better sear.
- Add 2 more tablespoons of ghee to the pan. Add the bay leaves, cinnamon stick, cardamon, and star anise. Saute for a few seconds.
- Put the tomato paste in and the remainder of the baharat. Saute for 2 minutes.
- The washed rice goes in next. Saute gently for 30 seconds.
- Follow by adding the chicken stock and remainder of the salt. Mix well. Tip: Adjust the salt according to the saltiness of your chicken stock. I used homemade stock which consists of less salt than store-bought stock.
- Place the chicken on top of the rice. Do not mix it.
- Close the IP in a sealing position, and set on rice setting for 15 minutes.
- Let the pressure self release. Fluff the rice with a fork.
- While serving, place the rice on the bottom of the plate. Place the chicken on top. Top with fried onion.
- You can also sprinkle some black lemon powder on top (optional).
- Enjoy!
The recipe sounds amazing – just wanted to know if the chicken pieces were skinless and how big are they? We usually cut down our chicken to 8 pieces.
Hello SJ,
Yes, the chicken pieces I used were skinless. I used only leg pieces for this recipe. However, you can use any size/type of pieces. The beauty of cooking in the instant pot is that it cooks everything evenly without overcooking 🙂 Do let me know how it turns out! Happy cooking!!
This Nomadic Tadka post about Instant Pot Machboos is a fantastic resource for anyone interested in trying a flavorful Middle Eastern dish with minimal hassle. The use of an Instant Pot to simplify the traditionally slow-cooked recipe is a brilliant touch, making it accessible to modern home cooks. The post provides clear instructions and helpful tips, ensuring the authentic flavors are preserved even with the quicker cooking method. The photos complement the recipe beautifully, offering a tempting preview of the dish. Perfect for those craving an aromatic and hearty meal with a cultural twist.