Bukhari Rice
A spiced rice dish cooked in a simple, easy style.
Like a fragrant spiced rice pilaf.
Toast the spices gently before adding the rice for better aroma.
Ingredients
- 4 cups [700] g Basmati rice
- 2 tablespoons Tomato paste
- 1½ tablespoons Coarse cumin
- ½ teaspoon Black pepper
- ½ teaspoon Seven-spice blend
- 3 leaves Bay leaves
- 5 pods Cardamom
- 5 pieces Cloves
- 1 tablespoon Salt
- 1 kilo carrots, halved Carrots
- ½ kilo Onions
- 500 ml Blended tomatoes
- meat Meat
- 1 cup Vegetable oil
- 1 cup Raisins
- Bell pepper
Instructions
- In a pot, wash the basmati rice and cook or prepare it according to the ratio stated in the recipe.
- In a pot, prepare the kashna (onion and carrot sauté) using the onions and carrots stated in the recipe.
- In a pot, add the meat to the kashna along with the spices stated in the recipe.
- In a pot, add the tomato paste and blended tomatoes to the mixture.
- In a pot, leave the ingredients over the heat until the dish is fully cooked.
- In a bowl, place the raisins to cool or set them aside for preparation before serving.
- In a serving pot, combine the rice with the mixture and stir until the final dish comes together.
- On a serving platter, serve the Bukhari Rice hot.