Bukhari rice and chicken

Updated at: Wed, 16 Aug 2023 20:17:47 GMT

Step 1

Add 3 tbsp of olive oil to a pot. Let it heat before adding in the finely chopped onion, garlic and ginger. Saute for 5-10 minutes, or until soft fragrant. Stir often so they don't burn.

Step 2

Add the chicken pieces and the whole spices and mix. Mix until the chicken becomes more white-ish in color. Now add the ground spices and mix again.

Step 3

Add hot water to cover the chicken.

Step 4

While waiting for the chicken to boil, add two tbsp of oil to a separate pan and heat up. Add the shredded carrots and saute until soft and fragrant. Remove half of the carrots and add them to the chicken broth. Cover, and cook on medium heat for about 30 minutes or until chicken is cooked.

Step 5

Strain the broth and remove the whole spices. Do NOT discard the carrots and onion mixture.

Step 6

To the same pot, add the carrots and onions, and add the soaked and washed rice. Add 2 cups of the strained broth, and adjust for salt. I needed about 1/2 tsp. Now let it come to a boil again before covering and letting it simmer on low for 15-20 minutes.

Step 7

Once the rice is cooking, Add the saffron threads to 1/4 cup of hot water. Mix and let it sit for 5 minutes. Lightly brush the chicken with half of the saffron water mixture, and broil until golden or air fry.

Step 8

When the rice is fully cooked, drizzle the remaining saffron water ontop and fluff with a fork. Transfer to a platter, and top with the remaining sautéed carrots, and the broiled chicken.

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