Madrouba

Traditional Emirati Madrouba recipe featuring chicken and short-grain rice simmered and beaten together into a smooth, savory spiced porridge.

Level Medium Prep 25 min Cook 120 min Servings 6 Score 4.9/10

Ready in

145 min

Makes 6 servings

Prep 25m

Cook 120m

Level Medium

About this recipe

Traditional Emirati Madrouba recipe featuring chicken and short-grain rice simmered and beaten together into a smooth, savory spiced porridge.

A rich, comforting traditional Emirati dish made from well-cooked chicken and rice beaten into a smooth porridge.

In a large heavy-bottomed pot, heat 1 tablespoon of ghee and sear the chicken pieces until lightly browned. Add water, pierced dried black lemons, and bring to a boil. Simmer until the chicken is fully cooked.
30 min
Remove the chicken from the pot, strip the meat completely off the bones, discard the bones, and set the shredded chicken meat aside. Strain the chicken broth and keep it hot.
In a clean large pot, heat the remaining ghee and sauté the chopped onions until golden brown. Add the minced garlic and grated ginger, cooking until fragrant.
Stir in the tomato paste, pureed tomatoes, cumin, coriander, turmeric, Bezar spice mix, salt, and pepper. Cook for a few minutes until the oil separates slightly.
Add the soaked short-grain rice and the shredded chicken back into the pot with the spiced tomato base. Pour in the hot chicken broth. Cover and simmer on low heat, stirring frequently so the rice breaks down completely.
60 min
Using a wooden spoon or a heavy whisk, vigorously beat the mixture (hence 'Madrouba') until it forms a smooth, creamy, porridge-like consistency. Serve hot drizzled with extra melted ghee.
15 min

Calories 520

Protein 34g

Carbs 48g

Fat 20g

Fiber 4g

Sugar 5g

Sodium 650mg

Serving Size 1 portion

Prep 25 min

Cook 120 min

Total 145 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exceptionally comforting, traditional Emirati classic with a velvety texture and deep spices.

A rich, comforting traditional Emirati dish made from well-cooked chicken and rice beaten into a smooth porridge.

Summary

Traditional Emirati Madrouba recipe featuring chicken and short-grain rice simmered and beaten together into a smooth, savory spiced porridge.

Keep the heat low and stir frequently during the final simmer to avoid burning the bottom of the pot
Use short-grain or Egyptian rice for the creamiest texture
Drizzle extra melted ghee and a pinch of Bezar spice on top just before serving