Chef Veli Murat Tuntas, Assistant Chef de Cuisine at The Ritz-Carlton, Doha shares a popular Ramadan recipe you can try at home.
Born in Istanbul, he pursued his culinary career while still in the midst of his college years. Due to his passion for professional cooking he joined the Culinary Arts Academy of Istanbul (MSA) where he completed his degree in City & Guilds London Professional Culinary Arts, along with his Food & Beverage management programmes.
A highlight of his career includes his internship at an award-winning restaurant in Istanbul – the Okulun Mutfagi. After his internship, he joined the flagship restaurant as a Sous Chef.
He then ventured to the Middle East which brought him to Dubai, where he gained experience in Asian Cuisine for a few years, then joined The Ritz-Carlton, Doha as the Assistant Chef de Cuisine in the award-winning all-day dining Lagoon Restaurant.
- 400g chicken cubes
- 20g chopped onions
- 20g chopped tomatoes
- 3g chopped coriander, to garnish
- 10g chopped ginger
- 650ml clear chicken stock or water
- 10g chopped garlic
- 400g basmati rice
- 30ml ghee
- 3 bay leaves
- 1g saffron
- 5g salt
- 5g Qatari spices
- 5g whole red chilli
- Marinate the chicken in chopped garlic, chopped ginger and Qatari spices for 30 minutes
- Sauté chopped garlic, onions and ginger in a pan with corn oil. Add tomatoes, dry lime, chilli, chicken, saffron, bay leaves, ghee and Qatari spices
- Sauté all together for 5 minutes before adding clear chicken stock or water
- Season with salt to taste
- Add rice into this mixture over a low fire and let simmer for 20-25 minutes until the rice is cooked
Tip: Serve with chopped coriander
Qatari Spices: Black pepper, coriander seeds, cinnamon sticks, cloves, dry ginger, cardamom, dried red chilli and turmeric powder.
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