Bukhari Rice

If you know me at all, you would know the rice isn’t my thing. I can go with no rice for weeks, it wouldn’t bother me; however, this dish has a soft spot in my heart. This Bukhari Rice (known in Arabic as Ruz al Bukhari) is a Saudi Arabian specialty, but this recipe has been retrofitted by mom to have a more LEVANTI flavor.

Ingredients

• 3 Cups of Rice
• 2 Onions Sautéed
• 4 – 5 Whole Garlic Cloves
• 1 Chicken Cut into 8 Pieces Fried (Or more, poultry portion is optional)
• 6 – 8 Carrots cut into thin slices
• 1 TSP Cumin
• 1 TSP Ginger
• 1 TSP Curry
• 3 Red Peppers Deseeded
• 1 TSP Ground Coriander
• Ground Cardamom

Directions

• Fry chicken for 3 minutes per side and set aside
• Sautee Onions until tender and yellow then add garlic gloves and cook thoroughly until aromatic
• Add the carrots to the mixture and let cook
• Add Cumin and Peppers and cook, then add coriander and cardamom followed by ginger and curry.
• Finally, top with chicken pieces and add 4 Cups of warm water
• Let the chicken and the mixture cook over medium low heat, you don’t want it to bubble and splatter. This should last for around 30 minutes
• Finally, add the 3 cups of rice until fully cooked

Serve and Enjoy