Madrouba

Cook the Chicken

In a large pot, heat 1 tablespoon of ghee or butter over medium heat.

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the chicken pieces to the pot and cook until browned on all sides.

Add the Spices and Tomatoes

Stir in the ground turmeric, ground cumin, ground coriander, ground cardamom, ground cinnamon, ground black pepper, ground cloves, and ground nutmeg.

Cook for 1-2 minutes until the spices are fragrant.

Add the chopped tomatoes and cook for about 5 minutes, or until the tomatoes are soft.

Cook the Rice

Add the soaked and drained rice to the pot and stir to combine.

Pour in the chicken broth or water, ensuring the rice and chicken are covered.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for about 1 hour, or until the rice is very soft and the mixture has a porridge-like consistency. Stir occasionally to prevent sticking.

Add the Yogurt and Final Seasoning

Stir in the yogurt and continue to cook for another 10-15 minutes, stirring frequently, until the yogurt is fully incorporated and the madrouba is creamy.

Add salt to taste.

Finish and Serve

Stir in the remaining ghee or butter until melted and well combined.

Transfer the madrouba to a serving dish.

Garnish with fresh cilantro or parsley if desired.