Recipe courtesy of Fatafeat
Bukhari Rice with Chicken
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 452
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 35
- Cholesterol
- 99
- Sodium
- 925
- Total: 1 hr 20 min
- Active: 25 min
Ingredients
1/4 cup vegetable oil
1 large onion, sliced
3 boneless, skinless chicken breasts, patted dry
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
3 cardamom pods
1/4 cup tomato paste
1 tomato, diced
3 cups water
3 carrots, cut into small julienne
Salt
1 1/2 cups basmati rice
Directions
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion slices and cook until soft and translucent, 3 to 4 minutes. Add the chicken breasts and cook on each side until lightly browned, about 3 minutes. Add the turmeric, cinnamon, coriander, cumin, black pepper and cardamom pods, mix together and cook on medium heat until the chicken is opaque all over, about 10 minutes. Add the tomato paste, diced tomato and 1 1/2 cups of the water and bring to a boil. Cover the pot, reduce the heat and cook until the tomatoes are softened and the chicken is cooked through, about 20 minutes.
- Add the carrots and some salt and cook for 5 minutes for the flavors to blend. Add the rice on top and the remaining 1 1/2 cups water and cook on low heat, covered, until the rice is tender, about 30 minutes. Let cool a bit, then flip the pot to serve.