Middle EasternEmirati Chicken Madrooba (Beaten Rice and Chicken Porridge)
Chicken and rice simmered with dried lime and Gulf spices until the rice falls apart, then beaten into a smooth, thick porridge and finished with warm cardamom ghee and dark fried onion. A Ramadan favourite across the Emirates.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
30 minutesRinse the rice and soak it in cold water for 30 minutes.
Success cueGrains look white and opaque.
- 02
Base
9 minutesMedium heatHeat 30 ml of the oil in a large heavy pot and cook the 300 g of chopped onion for 8 minutes until soft and golden. Add the crushed garlic for 1 minute.
Success cueSoft golden onion.
- 03
Spices
3 minutesMedium heatAdd the chicken in large pieces with the turmeric, cumin, ground coriander, cinnamon, 1 g of the cardamom, the black pepper and the crushed dried lime shells, and stir for 3 minutes.
Success cueChicken coated in yellow spices.
- 04
Simmering
35 minutesGentle simmerPour in the water with the salt, bring to a boil, cover and simmer for 30 minutes until the chicken is very tender. Lift the chicken out and shred it.
Success cueChicken falls into shreds.
Watch outChicken must reach 74°C in the thickest part.
- 05
Rice
1 hourGentle simmerAdd the drained rice to the broth and simmer uncovered for 60 minutes, stirring often, until the grains break down completely.
Success cueA thick pot with no whole grains left.
Watch outStir to the bottom often; thick porridge catches easily.
- 06
Beating
25 minutesLow heatReturn the chicken and beat the pot hard with a wooden spoon or a whisk, then cook on low heat for 20 minutes more, beating every few minutes, until smooth and thick. Add a little hot water if it gets too stiff.
Success cueSmooth, glossy porridge that falls slowly from the spoon.
- 07
Onion
15 minutesMedium heatMeanwhile, fry the 150 g of sliced onion in the rest of the oil for 15 minutes until deep brown and crisp.
Success cueDark brown, crisp onion.
- 08
Serving
2 minutesLow heatWarm the ghee with the rest of the cardamom for 1 minute. Spoon the madrooba into bowls, pour the ghee over and top with the fried onion.
Success cueGolden ghee pooling on a pale porridge.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The beating is the dish: the name comes from the Arabic for beaten, and it is what turns rice and chicken into one smooth texture.
- • Keep the heat low once the rice goes in; madrooba needs time, not a strong flame.
- • Take the seeds out of the dried limes; they make the porridge bitter.
Common mistakes
- • Cooking on high heat, so the porridge burns on the bottom.
- • Stopping before the grains break down, which leaves a lumpy rice stew.
- • Leaving the dried lime seeds in.
Substitutions
- • Instead of chicken breast: the same weight of boneless chicken thighs
- • Instead of basmati rice: short-grain or Egyptian rice, which breaks down faster
- • Instead of dried lime (loomi): the juice of 1 lemon stirred in at the end
Serving ideasServe hot in deep bowls with a squeeze of lemon and green chilies on the side.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 500
- Protein
- 27.3g
- Carbs
- 49.4g
- Fat
- 20.7g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What does madrooba mean?
It means beaten. The rice and meat cook until soft and are then beaten in the pot until no grains or fibres stand out.
Is there a fish version?
Yes. Madrooba is also made with salted fish (maleh) in the Emirates; it is soaked first to remove most of the salt and the dish gets far less added salt.
Can I make it ahead for iftar?
Yes. It thickens as it cools, so reheat it on low with a ladle of hot water, beat it smooth again and add the ghee and onion just before serving.
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