Bukhari Rice and Chicken (Ruz Bukhari)
This Ruz Bukhari dish is popular in Saudi, with fragrant and flavorful rice, shredded carrots, raisins, and golden saffron chicken.
Ingredients
- 4 Skinless leg quarters or 1 whole chicken, cut into 4 pieces
- 1 cup sela basmati rice washed and soaked for 20 minutes
- 1 cup shredded carrots
- 1 large yellow onion finely chopped
- 5 garlic cloves minced
- 1 teaspoon ginger paste or 1/2 inch knob fresh ginger
- 1 dry lime or lemon
- 1 dry bayleaf
- 3 cloves
- 1 cinnamon stick
- 5 tablespoon s olive oil divided
- 1 teaspoon coriander powder
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- 1 tablespoon bullion powder
- 1 teaspoon turmeric
- 1½ teaspoon 7 spice
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- 2 cups chicken broth
- ½ teaspoon saffron threads
- ¼ cup hot water
Instructions
- Add 3 tablespoons of olive oil to a pot. Let it heat before adding in the finely chopped onion, garlic, and ginger. Sauté for 5-10 minutes, or until soft fragrant. Stir often so they don't burn.
- Add the chicken pieces and the whole spices and mix. Mix until the chicken becomes more white-ish. Now add the ground spices and mix again.
- Add hot water to cover the chicken.
- While waiting for the chicken to boil, add two tablespoons of oil to a separate pan and heat up. Add the shredded carrots and sauté until soft and fragrant. Remove half of the carrots and add them to the chicken broth. Cover, and cook on medium heat for about 30 minutes or until chicken is cooked.
- Strain the broth and remove the whole spices. Do NOT discard the carrots and onion mixture.
- To the same pot, add the carrots and onions, and add the soaked and washed rice. Add 2 cups of the strained broth, and adjust for salt. I needed about 1/2 teaspoon. Now let it come to a boil again before covering and letting it simmer on low for 15-20 minutes.
- Once the rice is cooking, add the saffron threads to 1/4 cup of hot water. Mix and let it sit for 5 minutes. Lightly brush the chicken with half of the saffron water mixture, and broil until golden or air fry.
- When the rice is fully cooked, drizzle the remaining saffron water ontop and fluff with a fork. Transfer to a platter, and top with the remaining sautéed carrots, and the broiled chicken.
Notes
- It is recommended to use long-grain basmati since it cooks up beautifully in the oven and is less likely to clump than shorter-grain rice.
- Add the right water ratio to the rice (2 cups of water to 1 cup of rice). Be careful not to add too much water, for the rice can end up mushy and sloppy.
- Serve with fresh salad, hot sauce, or yogurt.
Tried this recipe?Let us know how it was!