Muffins recipes

National dish of Oman

flag of Oman

  • Independence: -
  • Capital: Muscat
  • Official language: Arabic
  • Population: 3 869 873
  • Area: 309 501 km2
  • International code: OM
  • Currency: Rial (OMR)
map of Oman



  • 3 cups Basmathi rice(soaked for at least 3 hrs)
  • 1 whole chicken with skin (1 kg)
  • 2 medium sized onions-sliced
  • 2 tablespoon black pepper seeds
  • 4 cardamom
  • 6-8 cloves
  • 2-3 cinnamon sticks(of 2" length)
  • 2-3 bay leaves
  • 1 dried black lemon
  • 2 pinches of saffron colour(optional)
  • 4 1/2 cups of water
  • salt to taste
Maqbous is national food (dish) of Oman


Wash the chicken properly and cut them into halves or quarter pieces without removing the skin.Allow it to drain. Heat 4 1/2 cups of water in a vessel and when it starts to boil add sliced onions,black pepper seeds and all the spices into it.Add the dried lemon piercing a hole in it using a knife. Add salt to taste. Finally add the drained chicken to it. Cower the vessel and allow to cook for at least one hour in medium to low heat until the chicken is tender and well cooked. Now, take the chicken out from the spicy broth and keep aside. Sieve the broth into another larger vessel kept on medium heat and put the cinnamon sticks back to the broth. Add the soaked and drained basmathi rice to the boiling broth and cook in low flame covering the vessel.Stir the rice occasionally taking care   not to break the rice. When the water starts to dry pour 2 to 3 tablespoons of oil over the rice and cover it up.When the rice is well cooked and all the water has dried up, carefully stir the rice once more and remove the vessel from heat. Transfer one fourth of the cooked rice to a bowl and add the saffron colour dissolved in one table spoon of water. Mix well with a spoon and keep aside. Cook the chana dal in a pressure cooker with a little water, a pinch of salt and a pinch of saffron colour until tender. keep it aside. Heat a frying pan and add a tablespoon of oil to it. Add the raisins and fry until they are brown and puffed up. Remove from the pan and add this to the coloured rice.Now add the cooked chana dal to the same pan and saute for a few seconds adding garam masala powder.Add this also to the colored rice mixture. Now grill the cooked chicken halves in the oven keeping it at the top rack,until the skin is brown and crispy. Or You can fry the chicken by adding some oil to a big pan and frying in medium flame.Make sure all the sides are evenly fried and crispy by turning it around.After taking the chicken out you can pour the remaining oil over the cooked rice so that it gets a nice flavour. Serve: Pour the cooked rice into a wide plate and keep the grilled chicken pieces on top of it.Garnish with the coloured rice mixture with raisins and chana dal. Serve hot with dakkoos and salad.


The Omani people are well known for their hospitality and offers of refreshment. To be invited into someone's home will mean coffee (kahwa), a strong, bitter drink flavoured with cardamom, and dates or halwa, a sticky sweet gelatinous substance which is made from brown sugar, eggs, honey and spices. It can be flavoured with many different ingredients, such as nuts, rosewater or even chocolate. Lokhemat is another accompaniment to coffee, which are balls of flour and yeast flavoured with cardamom and deep fried until golden then served with a sweet lime and cardamom syrup. The sweetness of this dish often counteracts the bitterness of the kahwa. More substantial meals often have rice as the main ingredient, together with cooked meats. The main daily meal is usually eaten at midday, while the evening meal is lighter. Maqbous is a rice dish, tinged yellow with saffron and cooked over a spicy red or white meat. Aursia is a festival meal, served during celebrations, which consists of mashed rice flavoured with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner.

© 2011-2015 Site Map Info