Fouga Deyay

Emirati chicken and rice cooked together with warm spices.

Ingredients

• 2 cups Basmati rice
• 1 kg Chicken
• 2 Onions
• 2 tbsp Baharat spice mix
• 1 tsp Turmeric
• 2 Dried lime (loomi)
• 3 tbsp Ghee
• 2 tsp Salt
• 4 cups Water
• ¼ cup Raisins

Method

1. Soak the rice — Rinse and soak the rice for 30 minutes, then drain.
2. Fry the onions — Cook the onions in ghee until golden brown.
3. Cook the chicken — Add the chicken, spices and salt, brown well, then add water and the dried limes and simmer 35 minutes.
4. Steam the rice — Add the rice, cover tightly and cook on low heat for 20 minutes.
5. Fouga Deyay is ready — Rest for 10 minutes, then fold through the raisins and serve.

More United Arab Emirates recipes

• Machboos
• Harees
• Luqaimat
• Balaleet
• Thereed
• Madrouba