Simple Boukhari rice

Boukhari Rice

This is an Arabic rice dish.  It can be made with chicken or lamb.  I used chicken because I don't eat red meat.  There are many versions of this.  I made a very simple one that was not as time consuming as some of the other Arabic rice dishes I have made.  It is simple but tasty.  I will try a more complex version later and see how it goes.  I adapted this recipe from www.arabic-food.blogspot.com.  When I made this dish, I just used what I had.  Normally you would use chicken with the bones in them, but I did not have any at the time.  

1 chicken cut up or 9-10 chicken thighs w/ skin and bones (adds good flavor)

3 tbsp sunflower oil

2 yellow onions, chopped

1 1/2 cups basmati rice

2 cups of water

1 chicken bouillon cube

1/2 tsp black ground pepper

3/4 tsp ground cumin

3/4 tsp ground cardamom 

2 tomatoes, pureed

2 carrots, cut into thin strips and flash boiled then sauteed

raisins

1. Wash rice and soak in a bowl of warm water for about 25-30 minutes

2. In a large pot or large, deeper frying pan add oil and brown chicken on each side.  Remove from pan.

3. Add onions and saute until they start to become soft. 

4. Replace chicken to pan, add water, bouillon cube, tomato puree, and spices. Cover and cook on low heat for about 30 minutes.

5. When the meat is cooked, add the rice to the pan.  Rice should be completely covered in liquid.  Add more water if needed.  Bring to a full boil.  Cover and simmer for about 25 minutes.  A glass lid is best because you can more easily tell if the rice is done.  When many little bubbles/dots form all over the lid..it's done.  

6. In a separate, small frying pan..heat a small amount of oil, add flash boiled carrots and saute for a couple minutes.  

7. Spoon rice into a large serving dish, add chicken pieces on top.  Garnish with the carrots and some raisins.  You can also add toasted pine nuts..I do not because of my son's allergies.