# Mahmoos Gutaifi

Mahmoos Gutaifi is a Saudi dish that features rice with caramelized onions.

- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 4 to 5 onions
- drizzle olive oil
- chicken
- bay leaves
- cardamom
- cloves
- 2 cinnamon sticks
- 2 a couple black lumis
- 3 garlic heads
- turmeric
- cinnamon
- cardamom
- black pepper
- sprinkle salt
- 5 cups water
- 2 cups long grain basmati rice
- slices lime
- tahini sauce

## Instructions

1. Finely dice four to five onions.
2. Add the onions to a pot with a drizzle of olive oil and fry them on high while stirring occasionally to completely remove the moisture from the onions and to get them as dark as possible without burning them.
3. Add the chicken to the pot and give it a quick sear, then add the aromatics: bay leaves, cardamom, cloves, two sticks of cinnamon, a couple of black lumis and three heads of garlic.
4. Add eight spices: turmeric, cinnamon, cardamom, black pepper, plus whichever of these spices you have available.
5. Add a good sprinkle of salt and five cups of water, then let the chicken fully cook on medium for about half an hour.
6. Place the chicken on a baking tray and broil it in the oven for a nice crispy finish.
7. Wash and soak two cups of long grain basmati rice for 30 minutes, then add it to the pot and make sure that the water level is just a fingertip above the rice.
8. Let it boil uncovered for about 10 minutes or till you see the water level has gone down, then cover and let it simmer on the lowest heat possible for 20 minutes.
9. Keep the pot shut for another 20 minutes after you take it off the heat.
10. Flip it on a serving plate and top it with the aromatics, the garlic heads and the chicken. Serve it with slices of lime and a simple tahini sauce.

## Equipment

- knife
- cutting board
- pot
- wooden spoon
- baking tray
- tongs
- serving plate

## Tips

- Finely dice the onions to cook them faster
- When the onions turn brown, drop the heat and don't stop stirring until they turn into a chocolatey dark brown
- After the rice is cooked, keep the pot shut for another 20 minutes after you take it off the heat so the rice will soak up all of that steam

## Source

- Original video: https://www.facebook.com/share/r/1JCEp7nR4z/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/054d0cd7-5052-4d6b-b131-1cdd9569d74b
- Extracted: 2025-06-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt