April 27, 2012

Bukhari Rice

Hi again, am back in my active cooking mode and am about to share a new recipe with you. Bukhari rice is a Saudi Arabian speciality but also cooked in the UAE, and Pakistan. But before I do so, you know what to do ---> read my welcome note.

There are several versions to the Bukhari rice, and as usual am going to give you the simpler one. But the spices are a must, because this is what makes Bukhari rice. The Bukhari spice mix can be found in any Middle Eastern or Indian shop, otherwise you will have to make your own and you shall not regret it. It keeps for 2 years in a tight jar.

Bukhari mix spices basically consists of the following : Fennel, cloves, cardamon, Anise, Cinnamon all grounded. If you are going to prepare your own, use equal parts of each spice and grind until powder like. Or you can buy the ground spices individually and mix them into equal parts (which is easier)

Ingredients for  Bukhari Rice.

for 2 persons you will need

- 1 and half standard cup of BASMATI rice (para boiled is FORBIDDEN)
- 1 full tbs of tomato paste
- 1 medium onion finely chopped
- about 2 flat tbs of sultanas (dried raisins) optional but necessary if you are to serve the rice with something spicy
- 1 and half cup of boiling water
- 1 tbs of vegetable oil
- 1 and half FLAT tsp of bukhari spice mix
- 1/2 cube of chicken stock if you are serving with chicken or beef stock if serving with meat or vegetable stock if you are a vegetarian but the cube stock does give it extra flavor.
- salt to taste ( I don't use salt as the chicken stock is quite salty as is)
- extra option --- some people add some cooked about 2 tbs (tinned, washed and drained) chickpeas, I don't. but you can if you want to.


- wash thoroughly the rice and let is soak for about 10 mn in cold water.
- in a  medium saucepan (rice needs to breathe) (preferably non stick), heat oil
- add chopped onions and stir fry them until tender and light brown
- add the Bukhari mix, the tomato paste, the sultanas and mix well, on a medium fire for a 2 minutes
- drain your rice and add to the paste mixing it well
- now pour the boiling water on top, give it one last mix, let it boil once and then leave it to simmer on a very low heat until all liquid is fully absorbed.

Serve with meat or chicken. Stay tuned as my next recipe will go perfectly well with the Bukhari Rice.

Enjoy !