Arabic Bukhari Chicken and Rice

Name: Arabic Bukhari Chicken and Rice
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Ingredients: 500g Long Grain Basmati Rice; 100g Raisins; 1 Chicken, cut in half; 4 tbsp Vegetable Oil, for frying; 300g Onion, chopped; 100g Carrots, chopped; 2 cups Tomato Puree; 40g Tomato Paste; 1 tbsp Salt; 1 tbsp Cumin; 4 cups Water, hot; 250g Carrots, chopped, for frying; 3 cups Water, for cooking rice; Some Hot Peppers, optional

Arabic Bukhari Chicken and Rice is a fragrant one-pot rice dish with tender spiced chicken, sweet raisins, and softly cooked carrots. The rice is first simmered in a tomato and cumin broth, then finished with fried carrots and raisins for a rich, layered flavor. It is a comforting, festive meal that looks beautiful when served family-style.

Arabic Bukhari Chicken and Rice is a fragrant one-pot rice dish with tender spiced chicken, sweet raisins, and softly cooked carro... Show more

By مطبخنا اليمني Our Yemeni Kitchen · Original recipe

Health Grade

B · Healthy

Time

1 hr20 min

Price

1,80 €

Calories

1117 kcal

one pot

gluten free

high protein

low fat

Method

Rinse and soak rice

Place the Long Grain Basmati Rice in a large bowl and rinse it under cold water, swishing with your hand and draining several times until the water runs mostly clear. Cover the rice with fresh water and let it soak for 30 minutes while you prepare the rest of the dish.

Soak the raisins

Put the Raisins in a small bowl, cover them with water, and leave them to soak for 10 minutes so they soften and plump slightly. They will be drained and fried later.

Prep the vegetables

Peel and finely chop the Onion. Peel and chop the first portion of Carrot (chopped) into small pieces for the sauce, then chop the second portion of Carrot (chopped, for frying) for the garnish. If using the Hot Pepper (optional), leave it whole for gentle heat or slit it lengthwise for a stronger kick.

Heat the pot

Set a large heavy pot with a lid over medium-high heat and pour in enough Vegetable Oil (for frying) to lightly coat the base. Let the oil get hot until it shimmers.

Brown the chicken

Pat the Chicken (cut in half) dry, then carefully place it in the hot oil. Sear the pieces on all sides until they are well browned and smell deeply savory, turning as needed for even color. Transfer the chicken to a plate; it does not need to be fully cooked yet.

Cook the onion base

Pour off excess oil if needed, leaving just a little in the pot. Add the chopped onion and cook, stirring often, until it softens and turns a deep golden color. Add the chopped sauce carrots and cook for 1 to 2 minutes, just until they begin to soften and smell sweet.

Simmer the chicken

Stir in the Tomato Puree, Tomato Paste, Salt, and Cumin, and cook briefly to coat the vegetables. Return the browned chicken to the pot, then pour in the Water (hot). Cover and simmer gently for 30 minutes, until the chicken is partially cooked and the broth tastes rich and seasoned.

Fry carrots and raisins

While the chicken simmers, heat a small pan over medium heat with a little oil from the pot or a fresh drizzle. Fry the garnish carrots until lightly browned around the edges. Drain the soaked raisins and add them to the pan, stirring briefly until they plump up. Remove this mixture from the heat and set it aside for later.

Add the rice

Lift the chicken out of the pot and set it aside again. Drain the soaked rice well, then add it to the pot along with the Water (for cooking rice). Stir very gently so you do not break the grains. Cook uncovered until the liquid reduces and sits just at the level of the rice.

Steam until tender

Place the chicken back on top of the rice. Scatter the fried carrots and raisins over the surface, and add the hot pepper if you want a little heat. Cover the pot tightly, reduce the heat to low, and let everything steam for 25 minutes until the rice is fully tender and the chicken is cooked through.

Assemble and serve

Transfer the rice to a serving platter, fluffing it lightly as you go. Arrange the chicken on top and spoon over the carrots, raisins, and hot pepper for garnish. Serve hot.