The only thing I like better than talking about food is cooking it.
Basmati rice1 kg
Cashew nuts20 g
Chicken thigh (with skin)72 gm x 6 pcs. 432 g
Coriander (chopped)for garnish
Emirati ghee20 g
Garlic (chopped)100 g
Ibzar spice24 g
Onion (chopped)400 g
Potato (fried cubes)500 g
Saffron (diluted)10 ml
Tomato paste80 g
Turmeric powder16 g
Bzar rice preparation
Wash the rice (1 kg) and soak for one hour.
Heat the pan with oil then sauté the onion (200 g) and garlic (50 g).
Mix in the remaining spices (12 gm ibzar spice, 8 g turmeric powder, 10 g Emirati ghee and 10 g salt), then add tomato paste (40 g).
Pour in the water (1.5 l) and bring the dish to a boil.
Strain the rice and add to the boiling dish, cooking until the water has reduced.
Add the diluted saffron (10 ml), and keep the dish covered for 10 to 15 min over a very low heat.
Bzar chicken preparation
Mix all the chicken marinade ingredients (720 g chicken thigh with skin, 200 g onion chopped, 50 g garlic chopped, 12 g ibzar spice, 8 g turmeric powder, 40 g tomato paste, 10 g Emirati ghee and 10 g salt) together. Cover and place in the fridge for 2 hours.