How to make Machbous(with English subtitles)طريقة اعداد المجبوس

Uploaded by najatskitchen on 12.10.2009

Hi and welcome to my kitchen
Today, I will make Machbous
To serve 4-5 ,we will need the following ingredients :
1.5 kilos chicken or lamb meat
2 cups Basmati rice
For boiling the chicken: one small onion, cinnamon stick, 1 bay leaf, 5 cardamom pods, and 4 clove pods
½ teaspoon saffron
¼ cup split small chickpeas (channa dal)
¼ cup golden raisins
2 medium onions
Mixed spice, ground cardamom, cinnamon, turmeric, black pepper
Cover the split chickpeas with cold water and boil until done (about 30 minutes)
Cover the raisins with very hot water and keep aside
Add ¼ cup of boiling water to ½ teaspoon saffron and keep aside
In a pot and over high heat cover the chicken with cold water
After boiling, skim the foam as much as you can
Add the whole spices and small onion
Reduce the heat to medium and cook until chicken is well done
Season with salt and keep warm
Prepare the onion stuffing:
Finely chop the medium onions
Over medium heat, add the onions to a skillet and sprinkle with ¼ teaspoon of salt
Wait until the onion starts to caramelize
Add about 2 table spoons of the chicken broth and stir gently
Repeat this process until the onions are tender
Don’t over stir; we don’t want to mush the onions
Add the strained raisins and split dal
Add about 2-3 tablespoons corn oil
Season with ¼ tsp ground cardamom, 1/4 tsp turmeric, 1/4 tsp mixed spice
¼ tsp black pepper and salt to taste
Cook for 3 minutes and set aside to cool
Rinse the rice 3 – 4 times with fresh warm water and soak for 30 minutes
Prepare the Daqous sauce
In a food processor or a blender, add 2 medium chopped very ripe tomatoes
1 table spoon tomato paste, 3 garlic cloves, add 1 hot chili if desired
Season with salt and add 1/4 cup water and blend
Boil in a small saucepan over medium heat, reduce heat and simmer to thicken (30 minutes)
Over high heat, prepare the rice
Heat 2 tablespoons of corn oil
Add strained rice and mix to coat the grains with the oil
Add about 2 ¾ cups of boiling chicken broth
Boil until most of the liquid is absorbed
Add half of the saffron water and reduce heat to minimum, cook for 30 minutes
To brown the chicken:
Coat the chickens with the remaining saffron water
Season with mixed spice, cardamom and salt
Roast in a preheated 400 oven for 30 minutes, turning them after 15 minutes or so until golden brown
Sprinkle the onion stuffing over the rice and serve the chicken over all
Serve hot with Daqous and green salad on the side