His wonderful Arabian Gulf dish borrows from the culinary traditions of the Indian subcontinent to create a blend of flavors uniquely Middle Eastern. Seasoned morsels of chicken are braised in a rich broth of tomatoes, onions and fragrant spices until very tender. The broth is then used to cook the rice and cauliflower. The dish is garnished with fried raisins and pine nuts and served with a side of garlic cucumber yogurt sauce.
