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Majboos: Fragrant Spiced Rice with Meat or Seafood

majboos-recipe-buster (1)

Majboos is a spiced rice dish cooked with chicken, lamb, goat, fish, or seafood. Long-grain rice is simmered in a flavorful broth infused with Omani spices. These spices include cardamom, cloves, cinnamon, dry lime, bay leaves, and turmeric. Onions, garlic, tomatoes, and sometimes raisins or nuts add depth and subtle sweetness.

The dish is typically served on a large platter, with the meat placed on top of the rice. This makes it ideal for sharing.

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Cook Time 75 mins
Rest Time 10 mins
Total Time 1 hr 25 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 10
Best Season: Suitable throughout the year
Description

Majboos is a spiced rice dish cooked with chicken, lamb, goat, fish, or seafood.

Background and Origin

Majboos reflects Oman’s long history as a maritime trading power. For centuries, Omani sailors traded with India, Persia, East Africa, and the wider Arabian Peninsula, bringing back spices that became central to local cooking. 

The use of rice and aromatic spices points to Indian and Persian influence, while the preparation style aligns with Gulf traditions of communal meals and slow cooking. Over time, Oman developed its own version of Majboos, distinguished by the use of dry lemons and carefully layered spices, giving it a uniquely warm, citrusy aroma.

In Omani culture, Majboos is strongly associated with hospitality and celebration. It’s commonly prepared for weddings, religious festivals, family gatherings, and to welcome guests. Serving Majboos is a sign of respect and generosity.

Today, Omani Majboos remains a beloved national dish—a flavorful reminder of Oman’s trading heritage, cultural openness, and deep-rooted tradition of sharing food.

Ingredients
  • 1.5 kg Chicken
  • 1/2 cup Ghee
  • 4 Cinnamon sticks
  • 10 Cardamom
  • 5 pieces Dry lemon
  • 15 Cloves
  • 2 Onion chopped
  • 3 tomatoes, blended
  • 2 tbsp Ginger and garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 5 tsp Arabic masala
  • 1 tsp Black pepper
  • Salt to taste
  • 1 liter Hot water
  • 4.5 cups Basmati rice (soaked for 30 minutes)
  • 6 pieces Hot chilli
Instructions
  1. 1
    How to Prepare Omani Majboosmajboos-recipe-buster (1)
    1. Toast the cardamom, cloves, cinnamon, and dry lemons in the ghee on medium heat. Add the chopped onion and sauté until it’s golden brown. 
    2. Stir and add the chicken. Mix and sauté for 10 minutes. Scoop in the ginger and garlic paste and stir. Let it cook for 1 minute. Add the turmeric powder, cumin, Arabic masala, black pepper, and salt to taste. Stir for 1 minute, then add the blended tomatoes. Stir evenly and cook for 5 minutes.
    3. Add 1 to 2 liters of hot water, stir, cover the pot, and cook for 30 minutes.
    4. Drain the water from the soaked rice and add it to the pot. Add the hot chilies. Stir, cover the pot, and cook over medium heat for 15 minutes. Remove the lid after 15 minutes, or when the rice has absorbed the liquid. Line the pot with aluminum foil, then cover with the lid. Cook on low heat for another 15 minutes.
    5. Then remove the lid and take out the lemons and chilies. 
    6. Serve the majboos and garnish with the lemon and chilies.
    7. Enjoy!
    Video credit: Chef Kayum Kitchen–YouTube
Note

Tips for Preparing Omani Majboos

  • Use long-grain rice. Basmati rice is ideal for its fragrance and fluffy texture.
  • Toast whole spices first. Lightly frying cardamom, cloves, cinnamon, and bay leaves releases a deeper flavor.
  • Don’t skip dry lemon. These give Majboos its signature citrusy depth—pierce it before adding to the pot.
  • Build a strong broth. Simmer meat or fish well so the rice absorbs rich, layered flavor.
  • Balance spices, not heat. Majboos is aromatic rather than spicy—avoid overpowering chili.
  • Brown the onions well. Deeply caramelized onions add sweetness and color to the dish.
    Measure liquid carefully. Too much liquid makes mushy rice; too little leaves it undercooked.
  • Let it rest before serving. Resting allows flavors to settle and rice to firm up.

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Majboos is a celebration of Oman’s history, hospitality, and spice-rich heritage. With its fragrant aromas and communal style of serving, it continues to bring people together, honoring tradition while delighting the senses. 

Keywords: majboos
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