Madrouba (Qatari Spiced Chicken and Rice Porridge)
Local name: مضروبة
In short: Chicken and rice cooked in a ginger and cardamom broth until soft, beaten into a creamy porridge and topped with ghee and fried onions. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Madrouba is a soft, savory rice and chicken porridge that Qatari families cook through Ramadan and cold weather. Chicken simmers with ginger, garlic, cardamom and dried lime, then rice is cooked in the broth until it collapses and is beaten smooth. The name means beaten, and the beating is what makes it creamy. It is finished with ghee and fried onions and served with lemon and a spoonful of daqoos.
Instructions
- Put the chicken, quartered onion, garlic, ginger, cinnamon, cardamom, cloves, turmeric, pepper, dried lime, salt and water in a large pot. Bring to a boil and skim off the foam. Cover and simmer for 30 minutes, until the chicken reaches 74°C (165°F).
- Lift out the chicken. Strain the broth into a bowl and discard the solids. Measure 1.5 litres (6 cups) of broth, topping up with water if needed.
- Shred the chicken, discarding the skin and bones.
- Return the measured broth to the pot, add the rice and bring to a boil. Simmer, partly covered, for 35 to 40 minutes, stirring often, until the rice has broken down and the mixture is thick.
- Stir in 2 tbsp of the ghee and the shredded chicken. Beat vigorously with a whisk or wooden spoon for 3 to 4 minutes until smooth, thick and creamy. Thin with hot water if you like it looser, and adjust the salt.
- Meanwhile, fry the sliced onions in the oil over medium heat for about 15 minutes, until deep golden.
- Serve in shallow bowls. Make a well in each, add a little of the remaining ghee and top with the fried onions. Offer lemon wedges and daqoos.
Tips
- Short-grain rice gives the creamiest porridge. If you only have basmati, cook it 10 minutes longer and beat it harder.
- A pressure cooker saves time. Cook the rice with 1.5 litres (6 cups) of broth for 12 minutes at high pressure, release the pressure naturally, then beat as in step 5.
Questions and answers
How is madrouba different from harees?
Madrouba is made with rice and has a softer, creamier texture, while harees uses wheat and is stretchier. Both are beaten after cooking.
Can I make madrouba with shrimp or fish?
Yes. Cook the rice in a shrimp or fish stock and stir in peeled shrimp for the last 3 minutes, or flake in cooked firm fish just before serving.
How do I store leftover madrouba?
Refrigerate it for up to 3 days. It thickens as it cools, so loosen it with hot water or broth when reheating.
How long does it take to make Madrouba (Qatari Spiced Chicken and Rice Porridge)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Madrouba (Qatari Spiced Chicken and Rice Porridge)?
About 480 kcal per serving, with 36 g of protein, 40 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 40 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
