Name: Ruz Al Bukhari with Salata Hara.... (Arabic Pilaf) recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 5
Ingredients: Basmati rice or any good variety available 4 cups; Chicken 1 kg cut into 2 halves.; Butter or oil 3 tbsp + 2 tbsp; Grated carrots 2; Golden raisins 1/4 th cup; Onion finely chopped 2; Tomato puree 4 tbsp; Salt 2 tbsp; Turmeric 1 tsp; Dried lime 2; Chicken stock 6 cups; BAHARAT SPICE.....consists of; Cinnamon sticks 4; Cardamom pods 6; Blackpepper corns 8; Paprika 1 1/2 tbsp; roasted cumin powder 1 tbsp; Nutmeg 1/2 tsp; FOR SALATA HARA...We need; Tomato one large; Green chilli 1; Garlic clove 1; Salt to taste; Chopped parsley or cilantro a fistful; FOR THE CHICKEN MARINADE... We need; Blackpepper powder 1/2 tsp; Vinegar 1 tsp; Paprika 1 tsp; Salt 1 tsp; oil 2 tbsp

ABOUT Ruz Al Bukhari with Salata Hara.... (Arabic Pilaf) RECIPE

A stunning Arabic rice dish that is full of aromatic flavours and spices. Ruz means rice and cooking this rice in chicken stock with baharat spice blend and then serving it with a perfectly grilled chicken with a smoky flavour infused in it gives this dish a superb taste that lingers on. Serve it hot alongside a fresh tomato sauce called salata hara.

Ingredients Serving: 5

Basmati rice or any good variety available 4 cups
Chicken 1 kg cut into 2 halves.
Butter or oil 3 tbsp + 2 tbsp
Grated carrots 2
Golden raisins 1/4 th cup
Onion finely chopped 2
Tomato puree 4 tbsp
Salt 2 tbsp
Turmeric 1 tsp
Dried lime 2
Chicken stock 6 cups
BAHARAT SPICE.....consists of
Cinnamon sticks 4
Cardamom pods 6
Blackpepper corns 8
Paprika 1 1/2 tbsp
roasted cumin powder 1 tbsp
Nutmeg 1/2 tsp
FOR SALATA HARA...We need
Tomato one large
Green chilli 1
Garlic clove 1
Salt to taste
Chopped parsley or cilantro a fistful
FOR THE CHICKEN MARINADE... We need
Blackpepper powder 1/2 tsp
Vinegar 1 tsp
Paprika 1 tsp
Salt 1 tsp
oil 2 tbsp

Instructions

First of all soak rice in water.
Chicken should be with skin for good results and marinate it with the ingredients listed under it and keep it on the counter for an hour.
In a cooking pot, heat butter.
Add garlic mince and ginger mince both.
Next add the chopped onions.
Saute all of these until onions get done.
Also add the grated carrots.
Now add the tomato puree to it.
Saute all that by stirring it occasionally and keeping the flame on low.
Grind the baharat mix into a fine powder and tie them up in a muslin cloth and secure it firmly with a thread.
Reserve about a tablespoon of the baharat mix for later use.
Now add the dried limes and the chicken halves along with the spice potli.
In this way the flavours get infused into the chicken.
Cover and let it simmer on low flame for 15 minutes flat.
After that remove the chicken halves and set aside.
Now to the pot, add 6 cups of chicken stock.
Bring it to a rolling boil and add the soaked rice to it.
Mix well and cover.
Let it simmer until done nearly for about 25 minutes.
Now coming to the chicken, apply a mix of butter and baharat mix to it and roast it in the oven until done.
Keep it on the middle rack and cover with an aluminium foil to lock the flavours and bake on 180° for 20 minutes.
Fry the raisins in a tablespoon of butter and mix.
Serve it hot with rice on the plate and topped with chicken and fried raisins.
Salata hara is a quick sauce that is served with this rice.
Just blend all the ingredients listed under it and use it. That's all.
It tastes too yum and makes any party come alive.

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Aug-21-2017

Yasmeen Ahmed Aug-21-2017

Ooooohhh , this looks so TEMPTING !!! :heart::heart::heart::heart::heart::heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart::kissing_heart: