Saturday, July 2, 2011

Bukhari rice (Arabic rice)

1.5 kg chicken (with bones) , season with salt

1 cup

raisins 1.5 cup

1 tbsp butter

1.5 tsp adrak lehsan coarsely chopped

haldi 1/4 tsp

garam masalam (WHOLE)

black pepper coarse

orange food coloring

1 tomato

1 onion

3.5 cups soaked and 1/2 cooked with chopped garlic in skin and ginger (a little).

Heat oil in a big pot, add chopped onion and fry until a bit golden. Add 1 tbsp adrak and 1 tbsp lehsan. Fry and add 1 big bay leaves, 1 big cinnamon, 1.5 tsp white zeera, long,7-8 black pepper,4 green alcochi 1 big elaichi, 1/4 tsp haldi pdr.

Add some more garlic ginger, chicken and tomatoes.Fry and add a little water, cover and cook.

Drain rice. Layer chicken with rice. Add food coloring. Add fried raisins and almonds.The chicken stock should have evaporated. Mix and serve.

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