Accessibility informationSkip to the main content

Emirates Food Channel

Chicken Bzar

Chef Saud Al Matrooshi
Executive Sous Chef
The only thing I like better than talking about food is cooking it.




  • 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.

  • 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.
  • Roast in preheated oven at 180°C for 12 minutes.