Skip to main content

Arabian Bukhari Rice




Arabian Bukhari Rice

Arabian Bukhari rice is  aromatic and delicious chicken and rice. This is a one pot meal and a sure winner. It is different from the elaborate chicken biryani,but equally tasty and great for weekend lunch .Try this,you will surely love it

Ingredients
1)For the rice
Basmathi rice- 3 cups
Onion-2 medium
Tomato puree- 1 cup
Chopped carrot- 1 cup
Dry lemon/black-2 (optional)
whole spices-Cinnamon- 2 piece,Cloves- 4,Green cardomon-2,Bay leaves-2
Salt to taste
Oil

2)For the chicken masala
Chicken - 1 kg
Garlic- 5-6
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Masala powder-Cinnamon- 1 piece, Cardamon-2, black cardamom- 2,clove- 2-3
nutmeg- a small piece, Dry ginger 1/2 inch piece, galanga powder- 1/8 tsp

3)For Garnish
Thinly sliced onion- 1
Pine nuts-2 tsp
Raisins- 10-12





Make a fine powder of all the masala listed in group (2) under chicken masala. Mix in chilly powder, turmeric powder and pepper powder. Reserve 1/2 tsp of this masala and with the rest of the spice powder marinate the chicken. Keep it aside for 2 hours or refrigerate overnight.

Heat oil in a pan and add the whole spices listed in group (1). When spices get roasted add chopped onion and garlic and saute till translucent.Add the marinated chicken and fry in medium flame for four to five minutes or till it is slightly brown in the outside. Add tomato puree and half cup of water, cover and cook till chicken in tender and cooked. Remove the chicken from the gravy and place it on a baking dish (do not discard the liquid). Sprinkle the rest of the powdered masala that you reserved and place in the oven to roast for 8-10 minutes at 450 degree F.

 For 3 cups of rice you will need six cups of liquid. So first measure the remaining chicken broth and then add enough water to cook the rice.When the stock comes to a boil add chopped carrots, salt to taste , dry lemon and soaked rice. Cover and cook till water evaporates. Remove the lid and place the roast chicken on top. Garnish with fried onions ,toasted nuts and raisins.Cover tightly with a heavy lid and steam in a very low flame for about 5-6 minutes. Serve warm.



Try this,
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

10 Quick and Easy Kerala Snacks/ Tea time snacks

Do you often look for snack ideas? I like to try new snack recipes. Freshly homemade, tea time snacks appeals to all ages. There are comfort and joy in munching a delicious sweet or savory deep-fried snack with hot piping tea. Some recipes make you nostalgic, and we keep coming back to it time and again. Kerala has an exhaustive list of traditional tea-time snacks. You never get tired of eating them! So here is a list of family favorites. Today I am sharing a collection of 10 easy to make snacks that you can make under 20 minutes . Do you have any favorite snack that is simple and easy to make? Please share your ideas, leave me a comment below Want to try more Kerala snacks, check my post 12 Best Traditional Kerala Snacks - Tea Time Snacks  Pazham Pori- Crispy Fried Sweet Plantain Pazham pori is a quick and easy tea time snack. It is made with ripe sweet plantains dipped in a batter and then deep-fried in coconut oil to crispy golden. Ingredients Ripe plantains - 3 medium Maida-...
2 comments
Read more

Pineapple Halwa- Kerala Sweet

Pineapple Halwa   Today's recipe is a rustic confectionery, a chewy dessert treat that everyone loves. But this halwa is unique. There is something very appealing and delightful about fruit halwa. I am not talking about dry fruit halwa, but the ones made with fruit purees, like pineapple, tender coconut, jack fruit, plantain, passion fruit, etc. They are decadent and delicious and are perfect for any occasion. This pineapple halwa recipe was adapted, from the Kozhikodan style fruit halwa recipe. I love traveling and exploring local food habits and regional variations. The SM street in Kozhikode, also known as Mittayi Theruvu, is a treasure trove for all foodies, with a sweet tooth. You can find innumerable varieties of halwa in various hues and flavors. If you love the pleasant smell of pineapples, here is a mouthwatering dessert. It is so tasty and addictive, buttery with a chewy gel-like texture that you can never stop eating. You can use pureed pineapple or pineapple juice...
39 comments
Read more

Mathanga/Pumpkin Thoran

Mathanga/Pumpkin Thoran Pumpkin stir fried with a spicy coconut mixture  is a delicious side dish for rice. Pumpkin is a very versatile vegetable. It has a special place in Kerala cooking  and we have lots of recipes with it. Every part is used,the flesh,outer skin,leaves and flowers .Thoran with mathanga/pumpkin is very quick and the only thing that you should be careful is that it should be soft but not overcooked. It is a comfort food and you will love it. Ingredients Pumpkin chopped into small cubes-3 cups Grated coconut- 3/4 cup Pearl onions- 5-6 Cumin seeds- 1/2 tsp Garlic pods- 2 Chilly flakes- 3/4 tsp Turmeric powder- a pinch Mustard seeds- 1/2 tsp Urad Dal- 1 tsp Curry leaves- a few Coconut oil- 1 tbs salt to taste Cut pumpkin into small size cubes and keep aside. Blend coconut, a pinch of turmeric,cumin and garlic into a course mixture. Heat oil in a pan and add mustard seeds and when they splutter add a pinch of cumin seeds,urad dal and saute t...
42 comments
Read more