Bukhari Rice Arabian Chicken Rice Sanjeev Kapoor Khazana

An popular Middle Eastern aromatic and flavorful rice dish featuring colourful ingredients. It is a uncommon recipe that you must try.

BUKHARI RICE

Ingredients

1 cups Basmati rice, washed, soaked for 20 minutes, and drained
4-5 green cardamoms
5-6 cloves
10-12 black peppercorns
1 tsp cumin seeds
2 tbsps coriander seeds
5-6 dried red chillies
inch cinnamon stick
5-6 tbsps oil
1 medium carrot, peeled and thickly grated
2-3 tbsps black raisins
2 medium onions, sliced
1 cup fresh tomato puree
Salt to taste
tsp ginger powder
Readymade tandoori chicken leg for serving

Method

1. Dry roast green cardamoms, cloves, black peppercorns, cumin seeds, coriander seeds, dried red chillies, and cinnamon stick in a pan till fragrant. Switch the heat off and allow to cool slightly.
2. Transfer the roasted spices in a grinder jar and grind to a fine powder.
3. Heat 2-3 tbsps oil in a deep pan, add the carrots and black raisins and saut for 2-3 minutes. Transfer on a plate and set aside.
4. Heat remaining oil in the same pan, add onion and saut till translucent. Add tomato puree and salt and mix well. Cook till oil separates.
5. Add the ground spice mix, dried ginger powder and mix well.
6. Add the soaked Basmati rice and 3 cups water and mix till well combined. Cook till the mixture comes to a boil. Cover and cook on medium heat for 10-15 minutes. Switch the heat off and allow to rest for a few minutes.
7. Transfer into a large serving plate, garnish with the fried carrots and black raisins. Arrange tandoori chicken leg over it and serve hot.

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