Bukhari Rice with Chicken

 Bukhari rice is a popular rice recipe originated from Afghan. Most of the gulf rice recipes have a unique common taste due to the Arabic spice mix. They only use mildly spiced ingredients. Usually in Bukhari rice, the chicken (mutton or camel) is used to cook in grill, tandoor or BBQ and then added in to the rice recipe. But here is the homemade method for cooking chicken in pan itself and it comes out perfect and tastes great.
Ingredients:
  1. Chicken- 1 full(with skin)
  2. Basmati rice-1 ½  cup
  3. Oil- ¼ cup
  4. Onion-1
  5. Carrot-1
  6. Garlic cloves-4 big
  7. Green chilly-2 (optional)
  8. Pepper powder- ½ tsp
  9. Arabic spice masala powder-1tsp
  10. Cumin seeds- ¼ tsp
  11. Cinnamon- 1inch  stick
  12. Cardamom-4 nos
  13. Cloves- 4 nos
  14. Black pepper- ½ tsp
  15. Tomato-3 big
  16. Tomato paste-2tsp
  17. lemon juice-2tsp
  18. Salt-to taste
  19. Saffron color-a pinch (or use saffron itself)
Preparation:
  • Wash and soak the basmati rice in water for 30 minutes.
  • Cut the chicken in to two pieces only with it's skin (if you don’t want the skin, just avoid it.)
  • Chop onion, carrot and garlic cloves in to extra thin pieces.
  • Cut the tomatoes and put it on a blender; make a fine puree of it without adding any water. Keep it aside.
  • Heat a pan with oil.
  • Add whole spices (cumin, cardamom, cinnamon, cloves and black pepper).
  • Add chopped garlic and sauté for a minute.
  • Add chopped onion, slit green chilly and carrots.
  • Sauté until onion become transparent.
  • Add pepper powder, arabic spice masala, chicken pieces and enough salt for chicken.
  • Cover cook it 15 minutes on low flame until the one side of the chicken gets browned and cooked.
  • Turn in to the other side and cook for 5-7 minutes.
  • Add blended tomato puree with little salt.
  • Mix well; but don’t flip the chicken in to other side.
  • Open cooks it for about 10-15 minutes until the tomato puree gets thick and cooked (on low flame).
  • Add lemon juice and tomato paste in to it; mix well and switch off the flame.
  • At the time of cooking chicken prepare the rice in another pan.
  • Cook the drained rice in enough more water by adding salt.
  • Drain the rice when it is ¾ th cooked.
  • Take the two chicken pieces from the tomato gravy and keep aside.
  • Add the tomato gravy in to rice and gently give a nice mix without breaking the rice.
  • Above that sprinkle the saffron color (diluted with little water or milk).
  • Place the chicken pieces on top of it.
  • If you want to get the smoked taste for your rice and chicken, place a foil (make it in to a small cup shape) fill it with little butter and a hot bit of coal on the centre of the pan as shown in figure.
  • Quickly close the lid of the pan and put a heavy weight on top of it (or cover tightly without escaping the moisture.).
  • Put the flame on simmer mode for 10-15  minutes and open the lid after 5minutes.
  • Remove the foil and coal from it,
  • Give a nice toss for the rice again and serve hot.
Bukhari Rice with Chicken Bukhari Rice with Chicken Reviewed by Fejna Em on 19:39 Rating: 5
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