One can never go wrong with Middle Eastern cuisine dish, my persona favourite…
Dont know what to have for lunch today???
This Bhukari rice is FULL of flavours!!!
Hope you are ready for this Bukhari Chicken and Rice, because when you have one small bite, you will be coming back for so many more. Yep, it is THAT good. Bukhari rice is extremely popular in Saudi for a reason. Due to it is popularity there, other Arab countries now make it plentifully.
The history of this Bukhari Rice with Chicken dish comes from the word “Bukhara” which is now a region in Uzbekistan that used to be a significant and well used point on the Silk Road. The Silk Road was crucial for a multitude of reasons, including trade, education, religion, and culture.
What is more, since the Bukhara area was part of the Persian Empire, which includes parts of Afghanistan and Pakistan.
How did it get to Saudi? Much like Saudis national dish, Kabsa/Kepsa, it is due to migration. Often people attribute kabsa/kepsa to its similarity in Biryani, which makes plenty of sense since there was a lot of migration from the southeast Asia regions.
In this one-pot rice dish, you pile the ingredients on top of one another. Using the broth from the poached chicken, you flavor the rice, and then bake it until golden. The result is a dish with a mouthwatering scent and a sweet, aromatic flavor. Serve when its hot for ultimate deliciousness.
Your next dinner needs to be this deliciously authentic Bukhari Rice and Chicken (Ruz Bukhari). It is the perfect kind of dish to wow family and any guests as it is packed with flavor. It is topped with delicious, golden, saffron flavored chicken. You will end up impressing yourself with how good Bukhari Rice and Chicken tastes.
This delicious rice has fragrant and sweet carrots mixed in, along with sautéed and fragrant onions, garlic, ginger and spices. The hints of saffron in the rice and chicken make for a perfectly delicious wholesome dinner. You can serve it with yogurt, cucumber yogurt salad, or a chopped salad. Top the rice with black raisins for ultimate flavor.
The fragnant Aroma of the spices, meat and vegetables blend perfectly with the fluffy texture of the rice, creating a fantastic explosion of flavours in every bite. This dish can be enjoyed on its own or can be served as a dish to complement any meal.
This Bukhari Rice recipe is honestly one of the best dishes you will ever have, and one of the best Bukhari recipes you will ever try. It is packed with flavor, and it is easy to make once you follow the Bukhari rice and chicken recipe below.
Ingredients for Ruz Bhukhari Rice
Steps for Ruz Bhukhari Rice
Ruz Bhukhari Rice
Ingredients
2 teaspoon Coriander Seeds
1 teaspoon of Cumin Seeds
1/4th teaspoon whole Black Pepper
2 Dry Red Chillies
1 Bay Leaf
4 Cloves
4 Green Cardamoms
2 small pieces of Cinnamon Stick
2 medium size Tomatoes blended into puree
1 medium size Carrot julienne cut
2 tablespoon Black Raisins
3-4 tablespoons of Olive Oil
1 big Cinnamon Stick
2 Green Cardamoms
2 Cloves
1 Black Cardamom
1 big size Onion sliced
1 teaspoon Ginger-Garlic paste
1 teaspoon Tomato Ketchup
1/2 teaspoon Salt
1 tablespoon Clarified Butter
Carrot
Black Raisins
Almonds
2 Cups of Water
1 Green Chilli
1 Chicken stock cube
250 gram Basmati Rice
4 Garlic Cloves
2 medium size Tomatoes
2 Green Chillies
Fresh Coriander Leaves
Less than half a teaspoon Salt
1 tablespoon Lemon Juice
Steps
Firstly, you must prepare Bukhari masala so for that take 1 tsp coriander seeds, 2 tsp cumin seeds, 1/4th tsp whole black pepper, 2 dried red chilli, one bay leaf, 4 green cardamoms, 2 cinnamon sticks, dry roast all the spices on a low flame for 2 minutes and then when cool down grind them into a fine powder.
Take 2 medium size tomatoes, wash them, grind them into a paste and make tomato puree.
Take one medium size carrot, peel it and julienne cut into thin long stripes.
Take 2 tbsp black raisins which should be soaked in water for 30 minutes.
Heat 3-4 tbsp olive oil in a wok, usually this dish is cooked in olive oil, you can use any oil you prefer.
Add one big stick cinnamon, 2 Green cardamoms, 2 cloves, one black cardamom, then add one big size sliced onion, fry onion till golden brown, add 1 tsp ginger garlic paste.
Now on low flame fry the ginger garlic paste with the onions for 2 minutes, then add tomato puree, 1 tsp tomato ketchup and powdered Bukhari masala.
Mix it and cook on high flame till it comes to a boil, then cover and cook for 5-6 minutes till the tomatoes are cooked and oil separates.
By the time the tomatoes are being cooked, heat 1 tbsp clarified butter in a pan and add the julienne carrots to it, soaked black raisins and some almonds for a crunch it is optional and sauté all this on low flame for 3-4 minutes, remove some carrots, raisins and almonds for garnishing and let the remaining be in the pan.
Now check the tomatoes if done and oil separates, add 2 cups of hot water, add one green chilli and one chicken cube.
Mix it and let it boil, then add 250 grams of basmati rice soaked in water for 15 minutes, give it a mix and cook on high flame for 3-4 minutes.
Then check the rice, there will be little water left in the rice, then add the roasted carrot, raisins and almonds from the pan and mix it with light hands.
Cover and cook it on low flame for 7-8 minutes till the rice is nicely cooked and fluffy.
This Ruz Bukhari Rice is mainly served with this chutney.
Now for the preparation of chutney, in a chopper take 4 garlic cloves, 2 medium size tomatoes, 2 green chillies, some coriander leaves, 1/2 tsp salt, 1 tbsp lemon juice and make a rough paste of these ingredients and remove it in a bowl, do not make a fine paste.
Now remove the rice in a serving dish and garnish with roasted raisins, carrots, almonds and serve hot with this chutney, yoghurt salad and tandoori chicken.
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Tips *Since this recipe uses Basmati rice, be sure to use the correct ratio of water or broth to the rice. Each cup of soaked and washed basmati rice needs 2 cups of broth, whereas 2 cups of rice need 4 cups of broth, etc. *If you believe the rice is undercooked, add a few tablespoons of water at a time then let it steam on low heat. *You can cook the chicken with or without skin. Before steaming the rice, you can remove the skin. The skin contributes to the chicken pieces crispy exterior if you prefer to grill or bake them. I think Ruz Bukhari is best with skinless chicken. *You can serve it as it is with yogurt, a fresh salad, or a bowl of hot fresh tomato sauce (tomatoes and green chilies blended).
