50 | Experience Emirati Cuisine Vegetable Margooga Ingredients Onion 100 gm Garlic cloves 10 gm Tomato 75 gm Tomato paste 10 gm Tomato sauce 125 gm Canned tomato 100 gm Curry Leaves 3 units Dried lemon 1 unit Emirati spices (bezzar) 1 gm Eggplant 300 gm Arabic bread 125 gm Chicken stock 125 ml Red chili 2 gm Green chili 2 gm Curry powder 2 gm Coriander 4 gm Potato 125 gm Carrots 50 gm Zucchini 50 gm Bell pepper 50 gm Basmati rice 100 gm Salt 3 gm Pepper 1 gm Instructions 1. Marinate the chicken with salt, pepper, and paprika. Soak the rice in water for 30 minutes. Melt half of the ghee and mix it with the saffron. 2. In a saucepan, heat half of the oil, add the chicken, and cook on both sides until golden. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, dried lemon, and curry leaves, and cook until soft. 4. Add the stock and bring it to a boil. Add the Emirati spices, curry powder, salt, and pepper. Add the chili and rice, and cook on medium-low heat until the stock is almost fully absorbed by the rice. 5. Add the melted saffron ghee and mix everything together. Sprinkle dill and coriander on top for garnish.
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