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.


  • 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


  • 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

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