Kuwaiti Machboos is a fragrant rice dish made with tender chicken, lamb, or fish, flavored with a unique blend of Middle Eastern spices, dried limes (loomi), and sometimes saffron. This dish is a staple in Kuwaiti homes and served during family gatherings, holidays, and special occasions.
Ingredients for Kuwaiti Machboos
For the Meat
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1 whole chicken (cut into pieces) or 1 kg lamb/fish
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2 tbsp ghee or oil
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1 onion, finely chopped
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2–3 garlic cloves, minced
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1 tomato, chopped
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2 tbsp tomato paste
Kuwaiti Spice Mix
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1 tsp turmeric
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1 tsp cumin
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1 tsp coriander
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1 tsp paprika
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½ tsp cinnamon
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½ tsp cardamom
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½ tsp cloves
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1 tsp black pepper
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Salt to taste
Other Ingredients
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2–3 dried limes (loomi)
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2–3 bay leaves
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3 cups basmati rice (rinsed and soaked 20 minutes)
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4–5 cups water or broth
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Optional: ½ tsp saffron soaked in warm water
For Garnish
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Toasted almonds
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Fried raisins
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Fresh parsley
How to Make Kuwaiti Machboos (Step-by-Step)
1. Sauté Aromatics
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Heat ghee/oil in a large pot.
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Add onions and cook until golden.
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Add garlic and chopped tomato; sauté until soft.
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Stir in tomato paste.
2. Cook the Meat
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Add chicken/lamb/fish and brown lightly.
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Add the spice mix and stir well.
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Add dried limes and bay leaves.
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Pour water or broth to cover the meat.
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Simmer until meat is fully cooked:
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Chicken: 35–40 minutes
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Lamb: 1–1.5 hours
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Remove meat and set aside.
3. Cook the Rice
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Add soaked basmati rice to the broth.
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Place meat on top.
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Add saffron water if using.
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Cover and cook on low heat for 25–30 minutes, until rice is fluffy and liquid is absorbed.
4. Serve Kuwaiti Machboos
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Place rice on a large platter, arrange meat on top.
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Garnish with fried almonds, raisins, and parsley.
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Serve with yogurt, salad, or pickles.
Tips for Authentic Kuwaiti Flavor
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Dried limes (loomi) give the dish its signature Gulf aroma.
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Use ghee for richer flavor.
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Saffron enhances color and aroma but is optional.
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Adjust spices to taste — Kuwaiti Machboos is aromatic but not very spicy.