Traditional Bukhari Rice Recipe
Bukhari rice is a flavorful and aromatic dish that originates from Middle Eastern cuisine. Known for its rich taste and vibrant colors, it is a favorite at gatherings and special occasions. This recipe will guide you through the traditional preparation of Bukhari rice using simple ingredients and techniques.
Ingredients
- 2 cups long-grain rice
- 4 cups water
- 1 lb chicken, cut into pieces
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 medium tomatoes, chopped
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh parsley or coriander for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onions are golden brown.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Stir in the chopped tomatoes and tomato paste. Cook this mixture for about 5 minutes, allowing the flavors to meld.
- Sprinkle in the cumin, coriander, turmeric, salt, and pepper. Mix well to coat the chicken evenly with the spices.
- Add the soaked and drained rice to the pot, followed by the water. Bring to a boil, then reduce to low heat. Cover the pot and let it simmer for 20-25 minutes, or until the rice is fully cooked and all the water is absorbed.
- Once cooked, remove the pot from the heat and let it sit covered for an additional 10 minutes. Fluff the rice with a fork before serving.
- Garnish with freshly chopped parsley or coriander and serve hot with your favorite side dishes.
