Qabooli (Omani Chicken Rice with Raisins and Nuts)
Local name: قبولي
In short: Chicken simmered with caramelized onions and whole spices, then rice cooked in the broth with raisins, carrots and toasted almonds. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 670 kcal
Qabooli is a celebration rice in Oman, cooked for Eid, weddings and big family lunches. Chicken or lamb is simmered with caramelized onions and whole spices, and the rice finishes in the broth with sweet raisins, carrots and toasted nuts. The result is fragrant and golden, with a mix of savory and sweet in each forkful. It is traditionally served on one large platter and eaten by hand.
Instructions
- Melt the 2 tbsp ghee in a large heavy pot over medium-low heat. Cook the onions for 25 minutes, stirring often, until deep golden brown. Set about a third aside for the top.
- Add the garlic, ginger, cumin, coriander, turmeric and pepper to the pot and stir for 1 minute. Add the chicken and turn it in the spices for 3 minutes.
- Add the cinnamon, cardamom, cloves, bay leaves, 1 tsp salt and the water. Bring to a boil, cover and simmer for 25 minutes, until the chicken reaches 74°C (165°F). Lift the chicken out and keep it warm.
- Measure 700 ml (3 cups) of broth into the pot, topping up with water if needed. Heat the oil in a small pan and cook the carrots for 4 minutes, then add the raisins for 1 minute. In a dry pan, toast the almonds until golden.
- Stir the drained rice and the 1 1/2 tsp salt into the broth and bring to a boil. Cover and cook on the lowest heat for 12 minutes, then scatter the carrots and raisins over the top, cover again and cook 5 minutes more.
- Drizzle the saffron water and melted ghee over the rice. Rest, covered, off the heat for 10 minutes. Meanwhile, crisp the chicken skin under a hot broiler for 3 to 4 minutes.
- Fluff the rice gently and spread it on a platter. Set the chicken on top and finish with the reserved onions and the toasted almonds.
Tips
- Be patient with the onions. Slow cooking until deep brown turns them sweet and gives the rice its color. If they start to catch, add a splash of water.
- Lamb works in place of chicken. Use 1.2 kg (2.6 lb) bone-in lamb shoulder and simmer it for about 1 hour 30 minutes before cooking the rice.
Questions and answers
What is the difference between qabooli and machboos?
Qabooli is sweeter and richer, with caramelized onions, raisins, carrots and nuts. Machboos is more savory and sour, flavored with tomato and dried lime.
Can I make qabooli ahead of time?
Yes. Cook the chicken and rice a day ahead and store them separately. Reheat them covered in a 160°C (325°F) oven for 25 minutes with a splash of water.
Can I leave out the raisins and nuts?
You can, but they are part of the dish. Without them, cook a little extra onion to keep some sweetness in the rice.
How long does it take to make Qabooli (Omani Chicken Rice with Raisins and Nuts)?
About 1 h 50 min in total: 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Qabooli (Omani Chicken Rice with Raisins and Nuts)?
About 670 kcal per serving, with 39 g of protein, 70 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 70 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
