Madghout is originally an Arabic Gulf recipe; the main ingredients are rice, meat and vegetables. Our recipe is prepared according to Saudi style.
- Madghout means “pressure” in Arabic which refers to the method of cooking this dish.
- Though chicken can be used to prepare Madghout, lamb is the best choice for big gatherings.
- Madghout seems similar to Kabsa and other gulf region traditional dishes, yet its eccentric way of cooking gives it a total different taste.
- 3 Cups AbuKass rice
- 6 Cups water
- ¼ Cup carrots, grated
- 1 Green bell pepper, chopped
- 2 dry lemons
- 3 tbsp. mixed spices
- 3 tbsp. cooking oil
- 1 medium Coal
- Lamb meat as desired
- Salt & Pepper as desired
- Preheat oven for 200 C. Wash then soak rice in warm water for 20 minutes.
- In a medium baking tray combine lamb, salt, spices and one dry lemon, mix well then cover tray using aluminum foil.
- Cook in oven for nearly 45 minutes or until meat is well done. You can keep watching to add little warm water from time to time.
- In a cooking pot combine water with carrots, pepper and one dry lemon, bring to boil then add rice, salt and desired spices. Stir well and cook over low heat for 15 minutes.
- Make a hole in the middle of rice and place meat over rice. Put olive oil in a small plate then place plate in the hole, burn coal and place it inside the plate. Close cooker firmly to allow smoke to come out and hit rice & meat.
- After 10 minutes, take out olive oil plate and prepare to serve.
Serve in a large platter, pour rice then place meat and garnish with fried almonds or nuts. Serve hot.