Ruz Bukhari Rice Recipe by Cooking with Benazir

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein and is gluten-free, while long-grain rice is more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are less expensive than breasts.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar crunch and flavor, while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Roast the spices (coriander seeds, cumin seeds, black pepper, dry red chillies, bay leaves, cloves, green cardamom, cinnamon sticks) in a pan for 2 minutes on low flame and make a fine powder.

Make a puree of 2 medium sized tomatoes in a mixer.

Peel and cut 1 medium sized carrot into julienne.

Soak 2 tbsp black raisins in water for 30 to 60 minutes.

Heat 3 to 4 tbsp olive oil in a pan, add 1 big piece of cinnamon, 2 green cardamom, 2 cloves, and 1 black cardamom.

Add 1 big sized onion and sauté on low flame.

Add 1 tsp ginger garlic paste and sauté on low flame.

Add the tomato puree and 1 tsp tomato paste (or ketchup) to the pan.

Add the roasted Bukhari masala and 1 tsp salt, mix well, and cook until the oil separates.

Cook on high flame until it boils, then lower the flame and cook for 5 to 6 minutes.

In a separate pan, heat 1 tbsp ghee, add chopped carrot, black raisins, and some almonds, and sauté on low flame for 3 to 4 minutes.

Add water (or chicken stock) to the tomato and masala mixture, using 250 gms of rice (a little more than 1 cup) and 2 cups of water.

Add 1 green chilli and 1 chicken stock cube (or skip it if not using).

Once the water starts boiling, add the soaked basmati rice (250 gms).

Stir once after adding the rice and cook on high flame for 3 to 4 minutes.

Reduce the flame after water has evaporated and add the fried carrots, raisins, and almonds along with the ghee.

Mix gently and keep on dum for 5 to 6 minutes on low flame.

Let the rice rest covered for some time before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens