Mahmous Gutaifi – 110-Minute Recipe
A fragrant, caramelized chicken and basmati rice dish bursting with aromatic spices and a hint of citrus. The slow‑cooked chicken melds with bay leaves, cardamom, and cinnamon, while the rice absorbs the savory broth for a comforting, family‑style meal. Perfect for a hearty dinner that showcases classic Arabic flavors.
Recipe by chefjjskitchen· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 5 onion
- 4 tbsp oil
- 2 chicken
- 2 cup basmati rice
- 3 garlic
- 1 lime
- 3 bay leaf
- 4 cardamom pod
- 4 clove
- 2 cinnamon stick
- 4 lime
- 1 chili pepper
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tsp garlic powder
- 1 tsp coriander powder
- 1/2 tsp lime powder
- 1/2 tsp turmeric
- to taste salt
Instructions
- 1Finely chop the onions and add them to a pot with the oil; fry over high heat for 10–15 minutes, stirring continuously.
- 2When the onions begin to brown, lower the heat to the lowest setting and continue stirring until they turn a deep, dark brown, indicating caramelization.
- 3Add the chicken pieces to the pot, stir briefly, then add all aromatics (bay leaves, cardamom pods, cloves, cinnamon sticks) and the ground spices (black pepper, paprika, cinnamon powder, cardamom powder, garlic powder, coriander powder, lime powder, turmeric).
- 4Pour in 5 cups of water, bring to a boil, cover, and simmer over medium heat for about 30 minutes until the chicken is cooked through.
- 5Transfer the chicken to a baking tray and place it in a preheated oven (392°F / 400°F) for a few minutes until the skin becomes crispy.
- 6Drain the soaked basmati rice and add it to the pot with the chicken broth; season with salt and ensure the liquid level is about a fingertip above the rice, adding more water if needed.
- 7Scatter a few whole chili peppers on top of the rice for heat, if desired.
- 8Bring the mixture to a boil again and cook for about 10 minutes, or until the water has reduced significantly.
- 9Cover the pot, reduce the heat to the lowest setting, and simmer for 20 minutes; then turn off the heat and let it sit, still covered, for an additional 20 minutes.
- 10Transfer the cooked rice to a serving platter, top with the roasted garlic heads and the crispy chicken, and serve with lime slices and tahini sauce.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Continuous stirring for onions
Stir the onions constantly while frying over high heat.
Low heat caramelization
After the onions begin to brown, lower the heat to the lowest setting and keep stirring until they turn deep, dark brown.
Check rice liquid level
Add the drained rice to the broth and season, making sure the liquid sits about a fingertip above the rice before cooking.
Rest covered off heat
After the final simmer, turn off the heat and let the pot sit, still covered, for an additional 20 minutes.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mahmous Gutaifi?
- About 1 hour 50 minutes in total: 20 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Mahmous Gutaifi recipe make?
- This recipe makes 5 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mahmous Gutaifi recipe come from?
- It was shared by chefjjskitchen on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.