Lusail Machboos

For Lusail, the drink pairing lands crisp and cooling beside the rice: mint lemonade keeps the table bright, and machboos still has the weight and warmth you want for a late-season night race.

Quick Look

• Race: Qatar Grand Prix
• Prep time: 20 minutes
• Cook time: 1 hour
• Serves: 6

Ingredients

• 2 tablespoons oil or ghee
• 1 whole chicken, cut into pieces, or 2 pounds bone-in chicken
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 2 cups basmati rice
• 3 cups chicken stock
• 1 tomato, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. Heat the oil or ghee in a heavy pot and brown the chicken lightly.
2. Add the onion and cook until softened.
3. Stir in the garlic, ginger, coriander, cumin, turmeric, cinnamon, and cardamom.
4. Add the tomato, salt, and pepper and cook for 2 minutes.
5. Stir in the rice and coat it in the spices.
6. Pour in the stock, bring to a simmer, cover, and cook on low for 20 minutes.
7. Turn off the heat and let it rest for 10 minutes before fluffing.

Drink Pairing

• Wine: Sparkling white grape juice.
• Local pairing: Mint lemonade.

Notes

• A spoon of yogurt on the side works well.
• Keep the seasoning warm and aromatic rather than aggressively hot.