Ruz Al Bukhari – Fragrant Rice and Roasted Chicken
- One whole chicken, skin removed (optional) and cut into 6-8 pieces (marinate overnight with ground, powdered spices)
- 3 red onions
- 1/2 cup olive oil
- 7-8 peeled garlic cloves (grated)
- 1/4 cup lemon juice or vinegar
- 1 cinnamon stick (powder is also okay to use)
- 2 dried bay leaves
- 3-4 cardamom pods
- 5-6 soaked raisins (optional)
- 4-5 cloves
- 2 carrots (shredded or thinly diced)
- 7-8 strands of saffron
- 1 cup fresh cilantro (washed and thinly chopped)
- Cardamom (ground)
- Ginger (grated)
- Salt (to taste)
- 3 cups basmati rice
- Salt (to taste)
- 2 teaspoons cumin seeds (optional)
- Chicken stock (prepared earlier)
- Step 1
In a large pot, add olive oil, a cinnamon stick, bay leaves, cardomom pods and cloves. Sauté for 1 minute on medium flame. Make sure there is no water in the pan when you add oil.
- Step 2
Add finely diced onions, garlic and ginger. Sauté till translucent and brown.
- Step 3
Add the marinated chicken and mix well.
- Step 4
Add 1 cup of hot water and let the chicken cook for at least 30 minutes, or as required.
- Step 5
In a different pan, sauté the carrots in 1 tbsp of oil until they soften. Then add these carrots to the chicken.
- Step 6
Carefully take out the whole spices from the stock with a strainer or spoon and save the remaining stock.
- Step 7
Now remove the chicken and add it to a pan with oil until crisp.
Add the rice to a pot along with the salt, cumin seeds and the stock. Add water, if needed. Cook the rice until soft and ready to eat.
Transfer the cooked rice to a large serving dish. Top it up with the remaining carrots and some soaked raisins. Place the chicken on top of it. Garnish with cilantro. Serve with yogurt and salad.