Bukhari Rice with Salata Hara

Bukhari rice with Salata Hara

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.