Friday, September 16, 2011

Bukhari Rice

Bukhari Rice

1 big onion chopped
¾ cup ghee or oil
1 tsp cumin seeds
5 Cardamom Pods
5 Whole black peppercorns
3 Pieces cinnamon bark
1 chicken,, washed and disjointed
2 cups chopped tomatoes
3 cups carrots, cut into strips
¼ cup roughly ground coriander seeds
1 Tbsp pounded fresh ginger
1 tsp crushed garlic
2 ground or chopped green chillies
4 ½ tsp salt
3 ½ cups basmati rice, washed
1 cup cooked chick peas
¼ cup ghee
3 Tbsp pine kernels
2 Tbsp chopped Almonds
2 Tbsp sultanas

Place onions, ghee, cumin, cardamom, pepper and cinnamon in a pot and braise until onions turn light brown.
Add the meat and ¼ cup water. Cook over medium heat and braise for a few minutes.
Add the tomatoes, carrots, coriander, ginger, garlic, and chillies, then cook for 5-7 minutes, or until a thick gravy forms.
Pour over the boiling water, add salt and bring to a rapid boil.
Add the rice and stir well. Close tightly with lid and cook over medium heat until water burns out, about 5-10 minutes. Reduce heat and steam until cooked.

Add the chickpeas to the rice and toss well.

Place the ghee, pine kernels and almonds in a pan. Fry over heat until almonds have browned lightly. Add the raisins and stir until puffed up, then pour over the rice and stir lightly.

Serve with spiced yoghurt

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