Bukhari rice with Salata Hara

To begin with, who all are aware of Bukhari Rice? I was completely ignorant of this dish until 4-5 years back. Since then whenever I wanted to cook chicken and rice, other than biryani my mind automatically diverts to making Bukhari rice.

It is so intensely flavorful and aromatic that the whole house smells like you are at some Arabic eatery. Ingredients are very mainstream. Nothing new. But one extra step would be that of grating the carrots. The orange color gives it that oomph factor when it comes to visual attraction.

So it is a win-win whenever I cook this rice for it is delicious, heartful and visually appealing, which means the kids are going to love it. 

Especially for parties, this makes a great potluck dish. Everyone is going to be bananas over this dish, I bet. When I first made this rice, I wasn't so sure if it would be a hit, as I didn't feel anything new about the ingredients but everyone loved it and was fighting for more to my delight.

When you go through the recipe, you can see that its the basic ingredients any Indian household pantry would have other than the Arabic spices/mixed spices/baharat. It's all the same. Every household might not have this one ingredient, for that you may substitute with garam masala, not the same but will give almost the same taste. Along with the garam masala add in paprika if you have some. I would suggest to buy the Arabic spices itself if you can get hold of it.

Also, you might wonder just to make this dish how you would be able to finish 1 packet of the mixed spices. That's when these 'Bayara' counters in Carrefour etc comes to the rescue. Just tell them the amount you might require, and voila you have your tension-free spice! 😎 *just kidding * 😁

This rice originates from The Kingdom of Saudi Arabia, (that's what Google says, also heard it has origins from Persia). 

Bukhari rice is prepared by in the chicken broth itself, somewhat like mandi, majboos, etc. That's what makes the rice so flavorful. But don't get me wrong, this might not be an authentic recipe to making Bukhari rice but I have done my own justice to it by adding flavors to the chicken smear for 'that' final touch.  I have always felt adding your own touch to a dish in a way always adds a personalized flavor.

Ingredients :

For the marination:

• 1 kg whole chicken (preferably with skin)
• 1 tsp gg paste
• Salt
• 1 tsp chings Szechuan chutney

For the masala:

• 2 onions chopped coarsely
• 3 cardamom, 3 cloves, 1-2 cinnamon sticks, 3-4 dry bay leaves
• 2 tsp gg paste
• 3-4 green chillies slit, or ground
• 2 tsp Arabic spice
• 1 tsp pepper powder
• 1 big tomato chopped
• Salt
• 1 dry lemon
• 2 carrots grated
• Coriander leaves
• 2 cup/glass basmati rice
• 3 cups of water
• 2 tbsp tomato paste

For basting the chicken:

• 3 tbsp Sriracha sauce
• Salt
• 1/4tsp pepper powder
• 2 tbsp soy sauce

Instructions :

1. Smear and apply the marinade on the chicken well for at least ½ an hour.
   
2. Now to cook the masala mixture, take a large pot or casserole that is big enough to cook rice in. Add in some ghee, and sauté the onions and whole spices. And add gg paste and green chilies.
   
   
   
   
   
   
   
   
   
   
3. Next, add the Arabic spice and pepper powder. Once the spices are Sautéed well add a big chopped tomato and salt.
   
   
   
   
   
   
   
4. Place the lid and let it cook for a couple of minutes on low.
5. Meanwhile, grate the carrots.
   
6. Next, add in the chicken and coat the chicken in the mixture and pour 1 glass of water.
   
   
   
   
7. Cook covered for 15 - 20 minutes each side. (Since they are big cuts, you don't want raw chicken)
8. Once done, remove the pieces of chicken. And check the water if more is required (see notes). Next add the grated carrots, extra water, and coriander leaves.
9. Next, add a couple of tbsp of tomato paste and add the rice, close lid till the rice gets done (check tips for cooking Basmati Rice).
   
10. Now baste the chicken with the mixture (given in the ingredients list) and grill the chicken on a grill pan or a frying pan while the rice gets cooked. (check notes) 
    
    
    
    
    
    
    
    
    
    
11. After about 20-25 minutes your rice will be ready. 
    
    
    
    
    
    
    
    
    
    
    
12. Serve the rice on a platter.
13. Once the chicken is grilled, place the chicken on the rice platter.
14. Meanwhile, you may also make Salata Hara (the tomato chutney that is an accompaniment with mandi). Check notes.
15. And you are done! Perfectly done flavorful Arabic Bukhari rice is ready. Garnish with grated Carrot and Coriander leaves. Enjoy! 😋
    
    
    
    
    
    
    

Notes :

• I added Chings Szechuan chutney to the chicken marinade along with gg paste and salt. You may substitute with chili flakes instead of Szechuan sauce/ chutney. You also may totally omit it if you don't have these in your pantry.
• If you are a beginner at cooking you might want to measure the water left in the pot so that you may add extra water as required for cooking the rice.
• Using chicken with skin helps attain tender chicken.
• Fry the chicken just for a bit until the coating gets just done, do not over fry, you don't want your chicken to be hard and chewy, the cooking process of the chicken is already done previously.

Tips on Cooking Basmati Rice:

• For 1 cup of rice use 1½ cups of water. 
• Do not keep checking on the rice, at least for about 20-25 or until the water has drained up on med-low flame, it will do its work on its own.
• Once done, do not use a spoon or ladle to mix, instead use a fork to fluff up the rice, you don't want to break the rice.
• But for bigger quantities, you may use a ladle but with utmost care.
• The recipe I make for Salata hara is the easiest and the best. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram, etc so that I can see when you make it. ♡♡♡♡