Saudi
Ruz Bukhari
A Saudi-style Bukhari rice with tender chicken, cumin-scented broth, sweet carrots, and plump raisins. The rice is cooked in the chicken stock so each grain carries the warm spices.
Watch it madeYes I Can Cook · 5:45
Ingredients
- Basmati rice1 cup
- Chicken leg quarters or bone-in thighs500g
- Ghee or neutral oil3 tbsp
- Yellow onion, finely chopped1 medium
- Carrot, julienned or coarsely grated1 large
- Golden raisins3 tbsp
- Tomato paste1 tbsp
- Garlic, minced2 cloves
- Ground cumin1 tsp
- Ground coriander1/2 tsp
- Ground black pepper1/2 tsp
- Ground cinnamon1/4 tsp
- Cardamom pods3
- Cloves2
- Bay leaf1
- Dried black lime, pierced1 small
- Salt1 1/2 tsp, or to taste
- Hot water2 1/4 cups
- Toasted almonds2 tbsp
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
- Heat the ghee or oil in a heavy pot over medium heat, add the raisins, stir until they puff, then remove them with a slotted spoon.
- Add half of the carrot to the same fat, sauté until lightly softened and glossy, then remove it and set it aside with the raisins for garnish.
- Add the chicken pieces to the pot and brown them on both sides for 6 to 8 minutes.
- Add the onion and cook until softened and golden at the edges.
- Stir in the garlic, tomato paste, cumin, coriander, black pepper, cinnamon, cardamom, cloves, bay leaf, dried black lime, and salt for 1 minute.
- Add the remaining carrot and the hot water, scrape the bottom of the pot, then bring to a boil.
- Cover and simmer over medium-low heat for 25 to 30 minutes, until the chicken is cooked through and the broth is well flavored.
- Remove the chicken to a tray and keep it warm, then measure the broth and add a little hot water if needed to make about 1 1/2 cups liquid in the pot.
- Add the drained rice to the simmering broth, level it gently, and cook uncovered until the liquid drops just below the surface of the rice.
- Reduce the heat to very low, cover tightly, and steam the rice for 15 minutes.
- Return the chicken on top of the rice, cover again, and rest off the heat for 10 minutes.
- Fluff the rice gently, arrange it on a serving platter with the chicken, and top with the reserved carrots, raisins, and toasted almonds.
Common questions
Can I substitute chicken breast or boneless thighs in Ruz Bukhari?
Yes, but bone-in thighs or leg quarters give the best flavor and stay juicy. If using boneless thighs, reduce simmering time to about 15 to 18 minutes. Chicken breast works, but can dry out quickly and tastes less rich.
How long does Ruz Bukhari take from start to finish?
Plan on about 55 to 70 minutes total. Rice soaking takes 20 minutes, browning and sautéing about 15 minutes, and simmering the chicken 25 to 30 minutes. Final rice steaming usually adds another 15 to 20 minutes.
What are the most common mistakes when making this rice and chicken dish?
The biggest mistakes are skipping the rice soak, not browning the chicken well, and adding too much water. Also avoid overcooking the rice; it should steam covered on low heat, not boil hard, or it will turn mushy.
How should I store and reheat leftover Ruz Bukhari?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently with a splash of water in a covered pan over low heat or in the microwave. Freeze for up to 2 months, though rice texture softens.
What should I serve with Ruz Bukhari?
Serve it as a main dish with the reserved raisins and carrots on top. A fresh salad, cucumber yogurt, or simple tomato-cucumber relish works well. Lemon wedges and extra toasted nuts are also common finishing touches if you want more richness.