RICE AND GRAIN DISHES:
Bukhari Rice (Ruz Bukhari)
- 1 chicken (cut in serving pieces, or 1 lb. meat with bones)
- 1 chopped onion
- 1 chopped carrot
- 7 fresh tomatoes (puree in blender)
- salt and pepper to taste
- 1/2 teaspoon cumin seeds
- approximately 10-15 whole cardamom seeds and 10-15 cloves
(lightly chop with mortar)
- 1 stick cinnamon
- 2 cups of washed rice
Saute onions and carrot in oil. Add chicken or meat and all
spices and continue to cook (you might need to add a little water).
When chicken is halfway done, add the tomato puree. Continue
to cook over low heat until chicken is done. Be careful not to
overcook. Remove chicken from pot and set aside. Now add rice
to pot and cook on low until just barely cooked. You might need
to add 1/2 cup water for rice to be done. Be careful not to overcook
rice because you do not want mushy rice.
To serve, place rice on platter and add chicken on top.
Optional: garnish with fried almonds and raisins on top for
a most exquisite and delicious dish.
Recipe by Rukaya Bahamdun
Say Bismillah and eat!