Mitchboos, as I call it, is actually the boiling of rice in stock. It can be made from chicken, lamb, fish or shrimp. Mitchboos is delicious using any of the mentioned meats. The recipe is quite simple and uses ingredients that are readily available here in the UAE or can easily be found at your local Indian grocery store.
1 chicken (750grams to 1kg) cut up into 8 pieces or 1 kg of lamb stew meat with bone
2 cups of chopped onions
3 cloves, or more, of grated garlic
1 inch cube of grated ginger
2 cups of chopped tomatoes
½ cup of chopped cilantro (kuzbara)
1 green bell pepper, chopped
1 teaspoon of Madras curry powder (I use the Ship brand)
1 teaspoon cumin powder
1 teaspoon tumeric powder
1 teaspoon of dried black lemon powder
½ teaspoon cardamom powder
½ teaspoon cinnamon powder
¼ teaspoon red Kashmiri chili powder
2 Maggi chicken stock cubes
1 teaspoon of salt, optional
1 green chili pepper
1 whole dried lemon ball
3 cups of water
2 cups of Basmati rice (gently rinsed three times and left to soak for at least 30 minutes)
In a large pot, sauté the onions and the chicken (or lamb) until nicely browned. Avoid burning the onions.
Add the garlic, ginger, tomatoes, cilantro, and bell pepper. Mix the ingredients well and sauté for about one minute.
Now add the spices and stir very well. Turn the heat to low and cover with lid. Leave it to cook for about 10 minutes.
Now add the green chili, the whole dried lemon, and the water. Let this stew gently boil for 45 minutes if you are using chicken (or 1hr 45 minutes if you are using lamb). You will want the meat you are using to be thoroughly cooked and tender.
Now you will need a colander and another pot because you will strain the stew. Put the meat mixture back into your cooking pot. Add the rice. Do not stir!
Measure the stock and it should be 3 cups of stock, if not, add more water and stir. Now add this to the pot with the meat and rice. Gently stir because you do not want to break up the rice kernels.
Bring the mitchboos to a boil and then turn the fire to lowest setting (I call it turning the fire to low-low). Simmer on this very low fire for 17 minutes. Turn off the fire and remove the lid so that the steam will escape and will the mitchboos will not turn soggy.
Gently remove the mitchboos onto a large platter. Gently break up the rice so it will not look packed together on your serving plate.
Serve with pickled onions, a plate of fresh greens (locally called roowaid, jarjeel).