Chicken Muchboos with traditional Emirati flavours
A delicious slightly spiced chicken and rice dish.
|1 kg||chicken — on the bone|
|600 g||basmati rice|
|100 g||fresh tomatoes — sliced|
|60 g||red onion — sliced|
|20 g||garlic cloves — chopped|
|10 g||fresh coriander — chopped|
|4 g||curry powder — a local blend or of your choice|
|0.5 g||bay leaf|
|10 g||ginger paste|
|15 g||salt and black pepper|
|1 g||whole cardamom|
Heat the ghee in deep pot and add the curry powder, add the onion, garlic and sauté until you get golden colour.
Add the tomato & chicken then cook it for 25 minutes, add the ginger, whole spices and 1 litre of water.
Mix well and then let it cook for 60 minutes, add the coriander, rice and salt and pepper, let it boil until the water goes under the rice.
Then cover it and leave it for 15 minutes on a low heat.
Garnish with fresh coriander.
Service Notes: serve hot with some raita sauce on the side.
Reprinted with permission from the hotel Jumeirah Zabeel Saray in Dubai.