Omani Chicken Majboos (Majbūs)
مجبوس MajbūsSay it: maj-BOO-s
Majboos is Oman's beloved spiced rice dish, often served at family lunches, Eid celebrations, and Friday gatherings. Chicken, lamb, or fish is simmered with onions, tomato, and warm spices, then layered with rice that absorbs the fragrant cooking liquid. The result is savory, gently tangy, and aromatic, with a soft, fluffy texture and tender meat. Dried lime adds a distinctive Omani note, while fried onions or fresh herbs finish the plate. It is comforting, generous, and central to Omani hospitality.
Omani Chicken Majboos (Majbūs)
مجبوس, Majbūs
Pronounced maj-BOO-s
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken and rice
Spices and seasoning
To finish
Method
Pat the chicken dry and season with 1 teaspoon of the salt and the black pepper. Heat the oil in a heavy pot over medium-high heat and brown the chicken, skin side down first, 5-6 minutes per side, until golden; transfer to a plate.
Add the onions to the pot and cook, stirring often, 6-8 minutes, until soft and lightly golden. Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon; cook 1 minute, until fragrant.
Add the tomatoes and tomato paste and cook 5-7 minutes, stirring, until thickened and the oil begins to separate. Return the chicken to the pot, add the dried lime, stock, and remaining 1/2 teaspoon salt, and bring to a gentle simmer.
Cover and simmer 25-30 minutes, turning the chicken once, until the chicken is cooked through and the juices run clear. If using boneless chicken thighs, simmer 15-20 minutes. Remove the chicken and keep warm; remove and discard the dried lime.
Measure the cooking liquid and add enough water to make 4 cups (960 ml) total; if there is more, boil it down to 4 cups. Stir in the rice and lime juice, if using, then bring to a boil.
Nestle the chicken on top of the rice, cover tightly, reduce the heat to low, and cook 18-20 minutes, without stirring, until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let stand, covered, 10 minutes. Fluff the rice gently with a fork, taste, and adjust the salt.
Transfer to a platter, top with the chicken, sprinkle with cilantro, and serve with lemon wedges.
Regional variant: Omani Fish Majboos (Majboos Samak)
For a coastal version, replace the chicken with 1 1/2 lb (700 g) firm white fish fillets, cut into large pieces. Simmer the fish gently in the tomato-spice base for 6-8 minutes, until just cooked, then lift it out carefully. Strain the cooking liquid, use it to cook the rice, and flake the fish over the top before serving.
Cook's notes
- Rinse the rice until the water runs clear to keep the grains separate.
- For deeper flavor, toss the chicken with 1 teaspoon of the spices and a pinch of salt 30 minutes before browning.
- If dried lime is unavailable, lime juice adds brightness, though it gives less of the traditional smoky tang.
Serve with
Tomato-onion salad and extra lime wedges.
Make ahead and storage
Best eaten fresh; refrigerate up to 2 days and reheat gently with a splash of water.
