De-jaj Murrag / Chicken Saloona - A Chicken Stew - UAE

Dejaj Murrag is a Chicken Stew,  dish from UAE.  This is delicious stew the Bezar Spice Mix in this dish gives that aroma and flavor to it. When this was being prepared my daugther asked me Ma what is being prepared there is a awesome flavor in the house ! 

Have also used dried lemon which is called Loomi a must in most of UAE cooking.  Forgot to click a pic, but this is just simple, dried  a lemon, in the sun for 3 days, then just cut it into half, added this to the stew, this too gave a flavor to the stew.

Try this and you too will love it.  I have made this Bezar Spice Mix at home. Check here for the recipe.  

Serves 4
Ingredients
500 Grams Chicken - cut into 8 pieces
1 Medium Onion -  finely chopped
2 Tablespoons Olive Oil
1 Tablespoon Ginger Garlic Paste
1 Teaspoon Lemon Juice
1/2 Teaspoon Cardamom powder
2 Potatoes - cut into big cubes
1 Carrot - cut thickly
3 Tomatoes - blended
1.1/2 Tablespoons Bezar Spice Mix
2 Tablespoons  Coriander leaves - finely chopped
6-8 Cups Water
1/4 Teaspoon Cinnamon powder
1/4 Teaspoon Cardamom powder
1  Dried Lemon / Loomi - cut into halfSalt to taste

Method

In a large  pot heat oil, saute onion until, lightly golden. Add bezar  spice,  chicken,  saute till its turns pink to white . Now add ginger garlic paste, saute again till  chicken is lightly brown,  then add the salt, lemon juice, cardamon powder and half the quantity of tomato paste and fry again for 3 minutes.  Add the potatoes  and carrot, saute for a minute.  Add the remaining  tomato paste, salt,  loomi, 5 - 6 cups of  water, cook till chicken and potatoes are done  on low flame. Add chopped coriander and serve with bread.  Enjoy this delicious stew !!  

My Notes 

Stew looks watery when just made, as it cools a little it will thicken.  If you still feel its watery, just mash a piece of potato from the stew and mix it, it will thicken.

Labels : Chicken, UAE, Stew

Bezar Spice Mix / Bezar Masala - How to Make this Arabic Spice at Home

Bezar is a spice mixture mainly used in middle east countries this is a Traditional Arabic Spice blend. This a also know as Omani Spice mix used in Arabian cooking.Its can be used to make stews non veg and as well as veg, fish etc. This is like the garam masala that is used in India. Its very flavorful and aromatic, the spices are first roasted then pounded together. Once the bezar has been prepared, it can be kept in an airtight container and refrigerate, it will remain fresh for a year.

Ingredients
20 Grams Cumin seeds
20 Grams Dried Coriander seeds
5 Grams Black Peppercorns
20 Grams Fennel seeds
5 Nos Dry Red chillies
15 Grams Turmeric powder
5 Grams Cinnamon sticks 
Method 

Dry roast all ingredients (except turmeric ) one by one till they turn aromatic. Take care not to burn any of the spices or your will get smoky charred smell. 

Let everything cool down to room temperature and grind to a fine powder. Stored in an airtight container, the mix will keep for up to 12 months, I have refrigerated it to preserve the color and flavor of the spice mix.

Labels: Masala, Bezar, Spice Mix, Arabic, UAE