Omani Madrouba (Beaten Rice)

Step 1

Place the rice in a bowl and fill with water.

Step 2

Rinse the rice by stirring it around in the water and drain

Step 3

Repeat a few more times, until the water becomes clear.

Step 4

Cover the rice with clean water and soak at least 30 minutes.

Step 5

Drain when ready to use.

Step 6

Remove the flesh of the dried limes by cracking the lime inn half with a nut cracker or blunt instrument. Then pull out the thin, papery membrane, and discard the seeds and dried outer rind.

Step 7

This should yield about 4 teaspoons of black flesh.

Step 8

Sauté the minced onions in ¼ cup ghee in a large Dutch oven on medium-high heat until brown, 10 to 15 minutes.

Step 9

Add the garlic and tomatoes, cook a few minutes, then add the dried lime, turmeric, cumin, coriander, ginger, cinnamon, black pepper, ⅛ teaspoon cardamom, cloves, cayenne, nutmeg, and chicken.

Step 10

Stir to mix well.

Step 11

Add 8 cups water and the salt, increase the heat to high, and boil until the chicken is cooked through, about 10 minutes.

Step 12

Add the rice to the pot and bring back to a boil.

Step 13

Decrease the heat to low and cook, covered, 1 ½ to 2 hours, until the rice is mushy and begins to break down. Be sure to stir frequently to prevent sticking, adding additional water if necessary.

Step 14

Meanwhile, make the fried onions.

Step 15

Heat the oil in a medium skillet or saucepan over medium to medium-high heat and fry the thinly sliced onions, until deep golden brown, 5 to 8 minutes.

Step 16

Remove the onions using a slotted spoon and transfer to a paper towel to drain any excess oil.

Step 17

When the rice is cooked through and mushy and the chicken has broken down into shreds, whip and mash the mixture with a wooden spoon until it becomes smooth and like porridge.

Step 18

Melt the remaining ¼ cup ghee in a small skillet over medium-low heat.

Step 19

Stir in the remaining ½ teaspoon cardamom, and let infuse until fragrant, about 2 minutes, then remove from the heat.

Step 20

Garnish with the cardamom, ghee, and fried onions.

Step 21

Serve with bread