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Step 1
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In a small bowl, mix the ibzar with 1 tablespoon of olive oil, lemon juice, ginger paste and garlic paste.
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Step 2
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Rub the meat with this mixture and marinate for 2 hours at least, before cooking.
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Step 3
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Place the meat in a steamer pot with 8 cups of water under it and cover it. Let it cook for 1 hour.
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Step 4
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Place the cooked meat in a baking tray, then brush with the rest of olive oil. Bake it in a preheated oven for 30 minutes until golden brown.
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Step 5
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Meanwhile, add the MAGGI® Chicken Bouillon cubes to the water under the steamer pot then bring it to boil.
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Step 6
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Add rice to the meat stock and cook until rice is tender and stock is absorbed.
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Step 7
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Wrap the meat with the margood bread and toast it again in the oven.
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Step 8
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Cook the onion in 1 tablespoon oil with raisins and almonds until golden brown.
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Step 9
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Serve the rice topped with the almond-raisin mixture and the margood meat.
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