Qatari Madrouba (mashed meat & rice porridge)

Recipe No.: G-47

Gulf120 minServes 6

Madrouba is a popular Qatari dish: chicken and rice cooked until they dissolve, then beaten with a wooden masher with yogurt, garlic, chili and herbs until cohesive. It is served in Ramadan and on cold days with ghee. In some Gulf homes it is made with fish or meat.

Ingredients for Qatari Madrouba

• For the madrouba
• 1chicken (1.4 kg), cut up
• 1½ cupsshort-grain rice (or Egyptian rice), washed and soaked 30 minutes
• 2onions, chopped, and 5 cloves garlic, crushed
• ¼ cupghee
• 1 tspturmeric, ½ tsp cardamom and 1 tsp black pepper
• 2dried black limes (loomi), pierced, and salt
• 2 litreswater
• For the finishing mix
• 1 cupplain yogurt and 3 cloves garlic, crushed
• 2hot green chilies, minced, 1 bunch coriander and ½ bunch dill, chopped
• ½Juice of lemon
• To serve
• 3 tbspmelted ghee

Method

1. Brown the onion in the ghee, add the chicken, garlic, spices and turmeric for 5 minutes.
2. Add the water, loomi and salt and simmer 30 minutes until the chicken is done.
3. Lift out the chicken, shred it off the bones and return the meat to the broth (about 6 cups).
4. Add the rice and cook on low 35 to 40 minutes, stirring, until it breaks down and thickens.
5. Mix the yogurt with garlic, chilies, coriander, dill and lemon, stir it in and beat with a wooden masher until smooth.
6. Spoon into a deep dish, make a well in the centre, pour in the melted ghee and serve hot.

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