This Flavorful “Beaten Rice” Dish From Oman Is Impossible to Resist
By Carolyn Knox -
Omani Maroubra is a unique dish from Oman. Madrouba literally means beaten rice. In fact, the rice is mashed after it has been cooked for a very long time. The dish is made with chicken and various types of spices that are common in Middle Eastern cuisine. When you finish it with the cardamom flavored ghee and fried onions, it will give a wonderful scent to the entire kitchen. The dried limes are important ingredients.
2 cups long-grain white rice
4 dried limes
3 medium red onions minced
¼ cup ghee and ¼ cup for garnish
4 cloves garlic minced
4 plum tomatoes cored and minced
1 ¼ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
⅛ teaspoon ground cardamom and ½ teaspoon for garnish
⅛ teaspoon ground cloves
⅛ teaspoon cayenne
Pinch of nutmeg
1 ¼ pound boneless skinless chicken (breasts or thighs), cut into 3-inch pieces
2 tablespoons kosher salt
½ cup vegetable oil
2 small red onions in halves and sliced thinly
Preparing the “Beaten Rice” From Oman
The rice should be placed in a bowl, and water should be added to it.
The rice is then rinsed by stirring it around in the water and drain
This is repeated until the water becomes clear.
The rice is then covered with clean water and soaked for at least 30 minutes.
When the rice is ready to use, it should be drained.
The flesh of the dried limes is then removed.
This should yield about 4 teaspoons of flesh.
The minced onions for the rice dish from Oman are sautéd in ¼ cup ghee in a large Dutch oven on medium-high heat until brown, 10 to 15 minutes.
The garlic and tomatoes are added, cooked for a few minutes, then the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ⅛ teaspoon cardamom, cloves, cayenne, nutmeg, and chicken are added.
The mix should be well-stirred.
8 cups of water and salt are added, the heat is increased to high, and the mix is boiled until the chicken is cooked through – for about 10 minutes.
The rice is then added to the pot and brought back to a boil.
The heat is lowered and the dish from Oman is then cooked covered for 1 ½ to 2 hours until the rice is mushy and begins to break down. It should be stirred frequently to prevent sticking, and water should be added if necessary.
The Fried Onions
The oil is heated in a medium skillet or saucepan over medium to medium-high heat. Then, the thinly sliced onions are fried until deep golden brown, five to eight minutes.
The onions are removed using a slotted spoon and transferred to a paper towel to drain any excess oil.
When the rice for this dish from Oman is cooked through and mushy and the chicken has broken down into shreds, the mixture is whipped and mashed with a wooden spoon until it becomes smooth and porridge-like.
The remaining ¼ cup ghee is melted in a small skillet over medium-low heat.
The remaining ½ teaspoon cardamom is stirred and allowed to infuse until fragrant, about two minutes, then it is removed from the heat.