If you’ve been searching for delicious, restaurant-worthy recipes to share with family and friends for Iftar, we’ve got you covered.
Throughout the Holy Month, the LIST Editors are teaming up with the Kingdom and UAE’s most celebrated chefs to unlock the secrets behind some of the signature dishes on their Iftar menus. Whether you are looking for a twist on a classic or a bold new centrepiece for your table, this series provides the step-by-step inspiration needed to turn your kitchen into a world-class dining destination.
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Located at the trendy J1 Beach in Jumeirah 1, INÁ is a high-energy dining concept that celebrates the primal art of open-fire cooking. The restaurant’s name, meaning "fire" or "flame" in Nigerian Yoruba, is reflected in its centrepiece: the largest open-flame grill in Dubai. At the helm is the acclaimed Chef Glen Ballis, the menu focuses on seasonal, ingredient-led dishes ranging from wood-fired Basque cheesecake and grilled Medjool dates to premium Wagyu and fresh seafood carved table side.
Duck Leg Biryani
Slow-cooked duck leg layered through fragrant basmati, warmed with cardamom and star anise, finished with cooling raita.
At its heart of this family-friendly dish is the succulent duck, slow-cooked until it reaches melt-in-the-mouth tenderness, steeped in a rich, aromatic gravy of caramelised onions and vine-ripened tomatoes. The rice is infused with a bouquet of whole spice, and the experience is brought to life through the traditional "dum" cooking method, which allows the steam to meld the flavours of the duck with the floral notes of fresh mint and coriander.
Ingredients
Duck & Marinade
- 1kg of duck (on the bone, cleaned)
- 250g of thick plain yoghurt
- 30g of ginger-garlic paste
- 6-8g of red chilli powder
- 5g of garam masala
- 3g of turmeric powder
- 15g of lemon juice
- 12g of salt
Rice
- 600g of basmati rice
- 2g of bay leaves
- 5g of cinnamon
- 4g of green cardamom
- 3g of cloves
- 10g of salt
Biryani Base
- 250g of tomatoes, chopped
- 400g of thinly sliced onions
- 10g of green chillies, slit
- 30g of fresh corriander
- 30g of fresh mint leaves
- 10g of biryani masala
- 80g of ghee or vegetable oil
Method
1. Marination
Combine duck with yogurt, ginger–garlic paste, chilli powder, turmeric, garam masala, lemon juice, and salt. Mix thoroughly, cover, and marinate for 3–4 hours (overnight preferred).
2. Cooking the Duck
Heat ghee/oil in a heavy pot. Fry onions on medium heat until deep golden brown.
Add green chillies and tomatoes; cook until tomatoes soften and oil separates.
Add marinated duck and biryani masala.
Cover and cook on low heat for 45–60 minutes, stirring occasionally, until the duck is tender and the gravy is thick and aromatic.
3. Preparing the Rice
Wash and soak rice for 30 minutes.
Boil ample water with whole spices and salt. Add rice and cook until 70% done. Drain immediately.
4. Layering & Dum Cooking
In a heavy-bottomed vessel, spread a layer of duck masala.
Top with a layer of rice, sprinkle mint and coriander. Repeat layers.
Drizzle saffron milk if using. Seal tightly and cook on very low heat for 20–25 minutes.
5. Resting & Serving
Switch off heat and rest for 10 minutes.
Gently fluff before serving.
INA, J1 Beach, Jumeirah 1, Dubai
@ina.dubai
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