Madrouba Qatari
Rice and chicken beaten together into a smooth porridge.
Ingredients
- 2 cups Short-grain rice
- 1 kg Chicken
- 1 Onion
- 1 cup Milk
- 4 Cardamom pods
- 1 Cinnamon stick
- 1 tbsp Baharat spice mix
- 5 tbsp Ghee
- 2 tsp Salt
- 7 cups Water
Method
- Cook the chicken — Simmer with onion, cardamom, cinnamon and baharat for 45 minutes, then bone it.
- Add the rice — Cook the rice in the broth until very soft, about 35 minutes.
- Beat it — Return the meat and beat hard with a wooden spoon until smooth — madrouba means beaten.
- Loosen — Add the milk gradually to a soft, spoonable texture.
- Madrouba is ready — Pour hot ghee over the surface and serve.