Photograph of the finished Madrouba

Middle East · Cháo gà lúa mì đánh nhuyễn Madrouba

Madrouba

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.5 lb
  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 1.1 lb
  • Photograph of Basmati rice Basmati rice 8.5 oz
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Onion Onion 2.4
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak the broken wheat for 8 hours, then drain.
  2. 2 Sauté the onions with turmeric, then add the chopped chicken pieces and fry for 8 minutes, then sprinkle with baharat.
  3. 3 Pour in water, then add the perforated dried lemon and cinnamon, and cook for 40 minutes.
  4. 4 Remove the chicken from the pot, debone it, then add the wheat and rice and cook for 50 minutes.
  5. 5 Whisk vigorously in the pot with a wooden spoon for 10 minutes until the mixture becomes thick and smooth; that's the word madrouba.
  6. 6 Place the shredded chicken back in the pan, drizzle melted butter over it, and serve hot.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace steps 3 and 4: cook under high pressure for 35 minutes, then release the pressure naturally, and then mash until smooth.

Start cooking