🍗 Ruz Bukhari with Chicken

Name: Ruz Bukhari with Chicken
Total time: 75 min
Yield: 4
Cuisine: Saudi Arabia · Hejaz
Ingredients: 400 g rice; 1 kg chicken pieces; 2 carrots, cut into thin strips; 2 tbsp tomato paste; 60 g raisins; 1 tsp ground cumin; 4 cardamom pods; 2 tbsp oil; 1 l water, salt

Origin: Saudi Arabia · Hejaz

679kcal

per serving · 350 g

194kcal

per 100 g

42 gProtein12 g / 100 g

21 gFat6 g / 100 g

80 gCarbs23 g / 100 g

Ruz Bukhari is a Saudi rice dish of long-grain rice cooked in a spiced chicken broth tinted with tomato paste, then topped with sweet carrot strips and plump raisins. Cumin and cardamom give it a warm aroma, and the chicken is roasted or browned until golden. The result is fluffy and gently sweet-savoury, served on a large shared platter.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Not keto23 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

ricechickencarrottomato pasteraisinscumincardamom

Recipe

4 servings75 min

Ingredients

400 g rice
1 kg chicken pieces
2 carrots, cut into thin strips
2 tbsp tomato paste
60 g raisins
1 tsp ground cumin
4 cardamom pods
2 tbsp oil
1 l water, salt

Method

Simmer the chicken in the water with salt, cumin and cardamom for 30 minutes; keep the broth.
Brown the chicken in a hot oven or pan until golden.
In a pot, fry the tomato paste in 1 tbsp oil, add 800 ml of the broth and bring to a boil.
Add the rinsed rice, cover and cook on low heat for 20 minutes until fluffy.
Sauté the carrots and raisins in the remaining oil until soft.
Serve the rice topped with carrots, raisins and chicken.

How to make it lighter

Remove the chicken skin before serving to cut fat.
Use fewer raisins or skip the sautéing and steam the carrots instead.
Keep the rice to one ladle and take an extra piece of chicken for protein.

History

As the name suggests, the dish is linked to Bukhara in Central Asia and is usually credited to Central Asian communities who settled in the Hejaz, especially around Mecca and Medina. It is related to the plov of Uzbekistan and is now a popular home and restaurant dish across Saudi Arabia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →