“Majboos,” also known as “Makbous” or “Kabsa,” is a popular Middle Eastern dish, particularly in the United Arab Emirates, including Dubai. It’s a flavorful rice dish that often includes meat (chicken, lamb, or beef) and a variety of spices. Here’s a general recipe for making Majboos:


For the Rice:

  • 2 cups basmati rice
  • 500g meat (chicken, lamb, or beef), cut into pieces
  • 2 large onions, thinly sliced
  • 4-5 tomatoes, chopped
  • 4-5 cloves of garlic, minced
  • 1 tablespoon ginger paste
  • 2-3 dried limes (loomi)
  • 2-3 bay leaves
  • 4-5 cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • Salt, to taste
  • 4-5 cups chicken or beef broth
  • 1/4 cup vegetable oil

For the Garnish:

  • Fried onions
  • Chopped fresh coriander or parsley
  • Sliced almonds or pine nuts (optional)


  1. Wash the rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
  2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become golden brown.
  3. Add the minced garlic, ginger paste, and meat pieces. Cook until the meat is browned on all sides.
  4. Add the chopped tomatoes and cook until they soften and release their juices.
  5. Add the dried limes, bay leaves, cardamom pods, cloves, and cinnamon stick. Stir in the ground cumin, ground coriander, ground turmeric, ground black pepper, and salt. Mix well to coat the meat and spices.
  6. Pour in the chicken or beef broth and bring the mixture to a simmer. Cover the pot and let the meat cook until it’s tender and fully cooked.
  7. Remove the meat pieces from the pot and set them aside.
  8. Preheat the oven to 350°F (175°C).
  9. In the same pot, layer the soaked and drained rice over the flavorful broth. Place the cooked meat pieces on top of the rice.
  10. Cover the pot tightly with aluminum foil and then with the lid. This will help seal in the steam.
  11. Place the pot in the preheated oven and let the rice steam and cook for about 20-25 minutes, or until the rice is fully cooked and fluffy.
  12. Once the rice is cooked, remove the pot from the oven and let it sit, covered, for about 10 minutes. This helps the flavors meld together and the excess moisture to be absorbed.
  13. To serve, fluff the rice with a fork, removing the dried limes and whole spices if desired. Transfer the rice to a serving platter and arrange the meat on top.
  14. Garnish with fried onions, chopped fresh coriander or parsley, and sliced almonds or pine nuts if using.
  15. Serve the Majboos hot and enjoy!

Remember, this recipe can be customized based on personal preferences, and ingredient quantities can be adjusted accordingly.

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