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Bokhari Rice with Chicken

Cultural Context

Bokhari Rice with Chicken has its roots in the culinary traditions of Sri Lanka, often served at festive occasions and family gatherings. This dish reflects the island's rich blend of spices and flavors, showcasing the influence of Middle Eastern cuisine. Today, it is a popular choice for both special celebrations and everyday meals, enjoyed for its aromatic fragrance and satisfying taste.

Sri LankanLKmain
60 min
medium
4 servings
Servings4
1 kg chicken with skin
2 tablespoons olive oil
1 tablespoon spice mix
1 tablespoon red pepper paste
1 tablespoon tomato paste
1 tablespoon lemon juice
2 tablespoons salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chicken spice
1 teaspoon paprika powder
1/8 teaspoon orange color
1/4 cup oil
1 large carrot
1/4 cup raisins
1 medium onion
3-4 garlic cloves
whole spices
turmeric
1 tomato
3 cups water
1.5 cups soaked rice
2 green chilies

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein and fiber, while long-grain rice is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a vegetarian option, while chicken thighs are generally more affordable than breasts.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a common substitute, and dried herbs can be more economical.

cinnamon stick

🥗Healthier: cinnamon powder

💰Cheaper: none

Cinnamon powder is easier to use and often more accessible.

1

Make deep cuts on 1 kg chicken with skin.

2

Add 2 tablespoons olive oil, 1 tablespoon spice mix, 1 tablespoon red pepper paste, 1 tablespoon tomato paste, 1 tablespoon lemon juice, 2 tablespoons salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chicken spice, 1 teaspoon paprika powder, and 1/8 teaspoon orange color to the chicken and mix well to marinate.

3

Cover and marinate the chicken for about 1 hour or overnight.

4

Bake the marinated chicken at 180 degrees Celsius for 1 hour.

5

After 1 hour, remove the foil and baste the chicken with the oil from the tray, then broil until it has a light charred golden color.

6

In a pan, heat 1/4 cup oil and add 1 large julienned carrot, frying for 1-2 minutes on medium flame.

7

Add 1/4 cup raisins and fry for a few seconds on medium flame, then remove and set aside.

8

In the same pan, fry 1 medium-sized onion and 3-4 garlic cloves until light golden on medium flame.

9

Add whole spices and turmeric, frying for a few seconds.

10

Add 1 blended tomato puree and cook for 2 minutes.

11

Add 3 cups water and bring to a boil on high flame.

12

Once boiling, add 1.5 cups soaked rice and 2 teaspoons salt, adjusting to taste.

13

Cook on medium-high flame until the water evaporates, leaving a little water.

14

Add the fried carrots and 2 green chilies, then simmer on low flame for about 10 minutes.

15

Once cooked, transfer the rice to a platter and place the grilled chicken on top.

Cooking Techniques

sautéingsteaming

Equipment Needed

ovenpan

Spice Level:

🌶️🌶️🌶️

Also Known As

Bukhari RiceBokhari Chicken Rice

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