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Madrooba recipe card

Madrooba (Chicken Madrouba)

Madrouba (otherwise spelled madhruba ormadhuriba) is a comforting, slow-cooked rice porridge with chicken, vegetables,and spices all pureed to a gentle thickness.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 540 kcal

Ingredients
  

For the Chicken Stock:

  • 1 pcs whole chicken (cut into pieces)
  • 1 pcs large onion (chopped to quarters)
  • 2 cloves garlic
  • 1 tsp turmeric powder
  • 2 loomi (dry limes), pierced
  • 2 bay leaves
  • 1 tsp cumin seeds
  • Salt to taste
  • Water (to cover chicken)

To prepare the Madrooba:

  • 1½ cups rinsed & soaked for 20 minutes white rice
  • 1 large onion (finely chopped)
  • 1 inch fresh ginger (grated)
  • 2 tomatoes (chopped)
  • 4 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp turmeric, ground
  • ½ tsp chili powder (optional)
  • 1 tsp cinnamon, ground
  • 1 tsp black pepper
  • Salt to taste
  • 4 cups chicken stock (above)
  • 2 tbsp tbp ghee or butter

Instructions
 

1. Prepare the Chicken Stock:

  • Put chicken pieces, onion, garlic, loomi, bay leaves, turmeric, cumin seeds, and salt in a large pan.
  • Add water, cover, and boil.
  • Reduce heat and simmer for 40 minutes. Skim the foam.
  • Drain the cooked chicken, pull out the meat, and reserve the stock.

2. Prepare Madrooba Base:

  • Melt ghee or butter in a big pot.
  • Sauté onions until they become golden brown.
  • Start the sauté ginger, garlic, and tomatoes. Sauté till the tomatoes become pulpy.
  • Finally, sauté the tomato paste and spices. Sauté till the spices emit an aroma.

3. Mix and Boil:

  • Fold in shredded chicken and combine with spiced mixture.
  • Combine soaked rice and about 4 cups of reserved liquid.
  • Stir constantly to avoid sticking

4. Mash & Cook:

  • Gentle simmer on low heat, constantly stirring.
  • Mash with potato masher or wooden spoon when cooked.
  • Add broth if needed. The porridge must be thick, smooth, and porridge-like towards the end.

5. Garnish & Serve:

  • Sprinkle with more ghee
  • Garnish with fried onions or chopped coriander (optional)
  • Serve hot with lemon squeeze or pickles

Notes

Tips

  • For richer taste: Add a pinch of cloves or cardamom while seasoning the stock.
  • Texture adjustment: Thin out or thicken the mash as desired — smooth or lightly lumpy.
  • Vegetarian version: Substitute chicken with vegetable stock and chickpeas.