Go Back
+ servings

Omani Madrouba (Beaten Rice)

Course Main Dish
Cuisine Omani
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 255kcal
Author International Cuisine


  • 2 cups long-grain white rice
  • 4 dried limes
  • 3 medium red onions minced
  • ¼ cup ghee plus ¼ cup for garnish
  • 4 cloves garlic minced
  • 4 plum tomatoes cored and minced
  • 1 ¼ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • teaspoon ground cardamom plus ½ teaspoon for garnish
  • teaspoon ground cloves
  • teaspoon cayenne
  • Pinch of nutmeg
  • 1 ¼ pounds boneless skinless chicken, such as breasts or thighs, cut into 3-inch pieces
  • 2 tablespoons kosher salt
  • ½ cup vegetable oil
  • 2 small red onions halved and thinly sliced


  • Place the rice in a bowl and fill with water.
  • Rinse the rice by stirring it around in the water and drain
  • Repeat a few more times, until the water becomes clear.
  • Cover the rice with clean water and soak at least 30 minutes.
  • Drain when ready to use.
  • 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.
  • This should yield about 4 teaspoons of black flesh.
  • Sauté the minced onions in ¼ cup ghee in a large Dutch oven on medium-high heat until brown, 10 to 15 minutes.
  • 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.
  • Stir to mix well.
  • Add 8 cups water and the salt, increase the heat to high, and boil until the chicken is cooked through, about 10 minutes.
  • Add the rice to the pot and bring back to a boil.
  • 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.
  • Meanwhile, make the fried onions.
  • 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.
  • Remove the onions using a slotted spoon and transfer to a paper towel to drain any excess oil.
  • 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.
  • Melt the remaining ¼ cup ghee in a small skillet over medium-low heat.
  • Stir in the remaining ½ teaspoon cardamom, and let infuse until fragrant, about 2 minutes, then remove from the heat.
  • Garnish with the cardamom, ghee, and fried onions.
  • Serve with bread


Calories: 255kcal | Carbohydrates: 19g | Protein: 2g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 14mg | Sodium: 1749mg | Potassium: 198mg | Fiber: 1g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 9.8mg | Calcium: 28mg | Iron: 0.5mg