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Recipes

Emirati Madrooba: A Comforting Chicken and Rice Porridge

This hearty dish is a beloved staple in Emirati cuisine, especially cherished for iftar during Ramadan, offering warmth and deep sustenance.

4 servings (default)United Arab Emirates

Ingredients

Servings
4
  • For the Chicken
  • 1 chicken (approx. 1.5 kg, cut into pieces) whole chicken
  • 6 cups water
  • 1 large, quartered large onion
  • 2 leaves bay leaves
  • 1 stick cinnamon stick
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • For the Rice
  • 1 ½ cups, rinsed basmati rice
  • 4 cups hot chicken stock
  • 2 tablespoons ghee or butter
  • 2 limes, pierced dried black limes (loomi)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt
  • For Garnish
  • 2 tablespoons ghee
  • 1 sliced (for caramelizing) onion
  • 2 tablespoons, chopped fresh cilantro
  • 1 teaspoon ground cinnamon

Method

  1. 1

    Prepare the Chicken Broth

    45 min

    In a large pot, combine the chicken pieces, water, quartered onion, bay leaves, cinnamon stick, a teaspoon of salt, and half a teaspoon of black pepper. Bring the mixture to a rolling boil over medium-high heat. Skim off any foam that rises to the surface. Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the chicken is wonderfully tender and easily falls off the bone.

  2. 2

    Shred the Chicken and Strain the Stock

    Carefully remove the cooked chicken from the pot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a separate bowl, ensuring you have about 4 cups of clear stock. Discard the cooking aromatics. Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat finely into small, delicate pieces.

  3. 3

    Cook the Spiced Rice Base

    15 min

    In the same (or a clean) large pot, melt two tablespoons of ghee or butter over medium heat. Add the rinsed basmati rice and stir for a minute to coat the grains. Pour in the 4 cups of hot chicken stock, then add the pierced dried black limes, ground cumin, ground turmeric, and the remaining teaspoon of salt. Bring the mixture to a boil, then immediately reduce the heat to its lowest setting. Cover the pot and let the rice simmer for 15 minutes, allowing it to absorb most of the liquid.

  4. 4

    Mash into Madrooba Perfection

    25 min

    Gently stir the shredded chicken into the cooked rice. Continue to cook the mixture on very low heat, stirring frequently and using a sturdy spoon or a potato masher to break down and blend the rice and chicken together. This process, which can take 20-30 minutes, is crucial for achieving the madrooba's signature smooth, homogenous, and creamy porridge-like texture. Keep mashing until you have a thick, unified consistency.

  5. 5

    Prepare the Garnish and Serve

    While the madrooba is finishing, heat the remaining two tablespoons of ghee in a small frying pan. Add the sliced onion and sauté it over medium heat until it turns beautifully golden brown and caramelized. To serve, transfer the hot madrooba to a large serving dish. Garnish generously with the caramelized onions, fresh chopped cilantro, and a sprinkle of ground cinnamon. Serve immediately, perhaps alongside fresh Emirati bread or your favorite pickles.