Madrouba

🛒 Ingredients

• Chicken 100 g · 165 kcal
• Basmati Rice 165 g · 198 kcal
• Onion 40 g · 16 kcal
• Tomato 50 g · 9 kcal
• Garlic 3 g · 4 kcal
• Fresh Ginger 4 g · 3 kcal
• Vegetable Oil 7 g · 63 kcal
• Turmeric Powder 1 g · 0 kcal
• Cumin Powder 1 g · 0 kcal
• Coriander Powder 1 g · 0 kcal
• Black Pepper 1 g · 0 kcal
• Cardamom Pods 1 g · 0 kcal
• Dried Lime (Loomi) 1 g · 0 kcal
• Water 3 g · 0 kcal

👨‍🍳 Instructions

1. Wash chicken pieces thoroughly and set aside; wash Basmati rice multiple times until water runs clear, then soak for 20-30 minutes and drain.
2. In a large pot, heat vegetable oil over medium heat; sauté chopped onion until softened and lightly golden, about 5-7 minutes.
3. Add minced garlic and grated ginger, cooking for another minute until fragrant, then stir in the turmeric, cumin, coriander, and black pepper.
4. Add the chicken pieces to the pot, searing them for a few minutes on all sides until lightly browned.
5. Stir in the chopped tomatoes, cardamom pods, dried lime, and enough water to just cover the chicken; bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
6. Remove the chicken from the pot, shred the meat from the bones, and discard the bones; return the shredded chicken to the pot.
7. Add the drained Basmati rice to the pot with the chicken and remaining broth; add more water if needed to cover the rice by about 1 inch (2.5 cm).
8. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 30-40 minutes, or until the rice is very tender and has absorbed most of the liquid.
9. Once cooked, mash the chicken and rice vigorously with a wooden spoon or potato masher directly in the pot until it forms a thick, smooth, porridge-like consistency.
10. Season with salt to taste, stir well, and serve hot; garnish with fresh cilantro or a drizzle of ghee if desired.