Ruz Al Bukhari (روز البخاري), is originated from Saudi Arabia. Rul Al Bukhari is one of the aromatic and delicious rice. Ruz Al Bukhari is also very popular in Afghanistan. It can be eaten as a lunch or dinner. The main ingredients are brown rice, chickpeas, carrot and dry fruits. Those were the golden days when I lived in Saudi Arabia, and often eaten Ruz Al Bukhari with Faham or Shawaya, I couldn't forget the yummy taste of this special rice. The special about this Ruz Al Bukhari is that, it's cooked in one pot with less ingredients, yet flavorful.
Prep Time: 15 mins
Cook Time: 1 hr
Cuisine: Arabian
Course: Lunch or dinner
Servings: 5
Author: Ayesha Md
Cook Time: 1 hr
Cuisine: Arabian
Course: Lunch or dinner
Servings: 5
Author: Ayesha Md
Ingredients:
1 kg brown rice
100 gm chickpeas
salt as per taste
4 tbsp oil
2 bay leaves
2 cinnamon sticks
4-6 green cardamoms
4-6 cloves
2 brown cardamoms
6-8 black peppercorns
2 star anise
2 dried black lime
1 tbsp green cardamom powder
6-8 green chilies (remove the stem)
1 tbsp lemon zest
4 carrot (grated)
1 tbsp cumin seeds
2 medium sized onions, thinly sliced
1 liter water soda
1 tsp baking
1/4 tsp of yellow food color (mix with 2 tbsp milk)
50 gm of raisins
2 tbsp ghee
100 gm chickpeas
salt as per taste
4 tbsp oil
2 bay leaves
2 cinnamon sticks
4-6 green cardamoms
4-6 cloves
2 brown cardamoms
6-8 black peppercorns
2 star anise
2 dried black lime
1 tbsp green cardamom powder
6-8 green chilies (remove the stem)
1 tbsp lemon zest
4 carrot (grated)
1 tbsp cumin seeds
2 medium sized onions, thinly sliced
1 liter water soda
1 tsp baking
1/4 tsp of yellow food color (mix with 2 tbsp milk)
50 gm of raisins
2 tbsp ghee
Methods of cooking:
1. Wash and soak brown rice for at least 2 hrs.
2. Wash chickpeas (kabuli chana) then, add salt, baking powder and water. and soak them overnight or at least 6-8 hrs.
3. Take a pressure cooker, add soaked chickpeas, salt, and water, bring to a boil and cover the lid of pressure cooker, and cook for 10-15 minutes or till chickpeas half tendered. Open the lid of the pressure cooker and drain the excess water and remove the chickpeas and set aside.
4. Take a large pressure cooker, heat oil, add bay leaves, cinnamon sticks, green cardamoms, cloves, brown cardamoms, black peppercorns, dried black lime, star anise and cumin seeds, cook for a minute and add onions, cook for another 5 minutes, then add water, salt, chickpeas, rice and green chilies, lemon zest, green cardamoms powder, bring to a boil.
5. Cover the lid of the pressure cooker, and cook for 5-10 minutes on low flame.
6. Open the lid of the pressure cooker and add grated carrot in one side and cover it with some cooked rice. Add yellow food color to the other side. Simmer it on very low flame for 10 minutes.
7. Take a pan, heat ghee, add raisin, cook till golden brown and add this over the top of the rice, as shown in the picture.
8. Yours Ruz Al Bukhari is ready. Serve hot with Faham, Shawaya or roasted meat, salad and chutney.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....
And I'll be back soon with an another exciting recipe....
2. Wash chickpeas (kabuli chana) then, add salt, baking powder and water. and soak them overnight or at least 6-8 hrs.
3. Take a pressure cooker, add soaked chickpeas, salt, and water, bring to a boil and cover the lid of pressure cooker, and cook for 10-15 minutes or till chickpeas half tendered. Open the lid of the pressure cooker and drain the excess water and remove the chickpeas and set aside.
4. Take a large pressure cooker, heat oil, add bay leaves, cinnamon sticks, green cardamoms, cloves, brown cardamoms, black peppercorns, dried black lime, star anise and cumin seeds, cook for a minute and add onions, cook for another 5 minutes, then add water, salt, chickpeas, rice and green chilies, lemon zest, green cardamoms powder, bring to a boil.
5. Cover the lid of the pressure cooker, and cook for 5-10 minutes on low flame.
6. Open the lid of the pressure cooker and add grated carrot in one side and cover it with some cooked rice. Add yellow food color to the other side. Simmer it on very low flame for 10 minutes.
7. Take a pan, heat ghee, add raisin, cook till golden brown and add this over the top of the rice, as shown in the picture.
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