Chicken Bukhari Rice | Arabic Bukhari Rice with Homemade Bukhari Masala

Chicken Bukhari rice is a flavourful and aromatic rice dish which is popular in the Middle Eastern countries and Saudi Arab particularly. Though this recipe is known to be originated from Afghan. In this recipe, there is a special bukhari masala preparation that is the only spice mix added to flavour the rice. Carrot along with chicken is cooked and the chicken is then removed to grill in another pan. Ideally chicken with skin is used so as to give the rice a more richer taste. However, I have used chicken without skin. Also, it is better to use chicken that are largely cut but here I have used chicken for biriyani cut. Chick peas and potato can also be added to the rice. There ois no use of turmeric powder and so the colour of the rice is a light red due to the tomatoes and tomato ketchup. Except for the grilling process, this rice preparation is very simple and any person can make this rice quickly. Enjoy !!
  

Preparation time ~ 20 minutes

Cooking time ~ 35 -40 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

basmati rice 2.5 cups aka 500 gms
*chicken 500g
olive oiil 2 tbsp
onion 1 sliced
water 3.5 cups
green chilli 2
carrot 3 julienned

garlic paste 1 tap crushed

tomato pureed / or tomato paste 1 tbsp

tomato ketchup 2 tbsp
clove 2,cardamom 2,jerakam 1 tspcinnamon 1 ,dry lemon 1, bay leaf 5

Salt to taste 

for bukhari masala
whole peppercorns 1 tsp
cardamom pods 4
cumin seeds 1/2 tsp
cloves  4

cinnamon 3 small pieces

for garnish

ghee 1 tbsp
raisin 3 tbsp
blanched, sliced almonds 3 tbsp 

for grill

oil 2 tbsp

WATCH ON YOUTUBE-

 

 Method

• Wash and soak the basmati in  enough water. Wash the chicken and drain water,keep aside
• Heat  a non stick pan with olive oil,add whole garam masala. Add the sliced onion,saute. Then add green chili, julienned carrots. Saute the chicken and fry for 15 minutes.Add in the tomato puree, tomato ketchup, bukhari masala, dry lemon(I used lemon juice) and cook for 15 minutes. The chicken will leave out water so I haven't added any water. The chicken is cooked nice and tender. Remove the chicken on a plate and keep aside.
• Add water to the masala and bring to a boil. Now, add the soaked rice in and cook covered on medium flame. It may take 10 minutes to cook the rice. Switch off flame and fluff wih a fork.
• Heat a pan  and add oil for grill. Add the cooked and removed chicken, fry until crisp on all sides by turning. Remove on a plate and keep.
• In another pan, add ghee. Fry the sliced almonds followed by raisins. Garnish over the cooked rice or use in the serving plate after serving cooked rice and chicken.
• In a plate, place the cooked rice,add the grilled chicke and finally garnish with fried raisins and almonds.

NOTES

* Chicken is usually bought with skin for this recipe. But I used chicken without skin.

* You can add 1/2 cup cubed potatoes and 1/2 cup boiled chickpeas too in the rice. In that case, you can reduce the carrots. OR just make a vegetarian version using the chickpeas, potato and carrots.

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