| 39 38 | Experience Emirati Cuisine Chicken Margooga Ingredients Onion 300 gm Garlic cloves 40 gm Tomato 300 gm Tomato paste 30 gm Tomato sauce 500 gm Canned tomato 400 gm Curry Leaves 6 gm Dried lemon 4 unit Emirati spices (bezaar) 5 gm Emirati spices (bezaar) 5 gm Chicken 1000 gm Margooga bread 500 gm Chicken stock 500 ml Red chili 6 gm Green chili 6 gm Curry powder 5 gm Coriander 6 gm Potato 250 gm Carrots 200 gm Marrow 150 gm Bell pepper 100 gm Basmati rice 200 gm Salt 10 gm Pepper 5 gm Instructions 1. Season the chicken with salt and pepper. Hydrate the rice in water for 30 minutes. 2. In a saucepan, heat half of the oil, add the chicken, and cook both sides until golden. Set aside. 3. In the same pan, add the remaining oil and fry the onions until golden. Add the garlic, tomato, tomato paste, tomato sauce, canned tomatoes, dried lemon, and curry leaves. Cook unti I soft. 4. Add the stock and bring to a boil. Then, add the Emirati spices, curry powder, salt, and pepper. 5. Add the carrots, potato, and bell pepper, and cook until tender. Add the marrow and cook for 5 minutes. Add the bread one piece at a time until the mixture is thick and saucy. 6. Boil the rice until soft, strain, and mix with the ghee. 7. Garnish with coriander and serve hot. Harees Ingredients Harees 1000 gm Beef pieces 1000 gm (with bones) Salt 10 gm Water 2000 ml Ghee 50 gm Instructions 1. Soak the harees overnight so that it becomes soft. 2. In a pot, add the meat, salt, and water, and bring to a boil. Cook until the meat is tender. Add the harees and cook over low heat for 10 minutes. 3. Cover the pot and transfer it to the oven at 160° C. Cook for 1 hour or until the meat falls off the bone. 4. Mix the harees with a wooden spoon, pressing to mash it, and remove the bones. 5. Serve in a bowl and pour hot ghee over it before serving.
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