Ruz Bukhari, a fragrant and flavorful rice dish from the Arabian Cuisine, is a feast for the tastebuds. Tender basmati rice cooked with warm spices, juicy meat nuts and caramelized carrots, and a touch of sweetness creates a amazing textures and tastes in every bite.
This versatile dish that can be enjoyed as a main course, a side dish, or even as part of a larger feast. Its fragrant aroma and comforting warmth make it perfect for any occasion. So, gather your loved ones, share stories, and savor every spoonful of this flavorful journey to the heart of Arabia.
How To Prepare Ruz Bukhari
Rinse and soak the Basmati ice: Wash the rice thoroughly, rinse until the water runs clear, and then soak in water for at least 30 minutes. This helps the rice cook evenly and become fluffy.
Cook Lamb Shanks: Cook and Sear the the lamb shanks well until brown. Add water and let it cook on low flame for 60 minutes or until tender. Once meat is tender, remove the meat pieces and set aside and measure the stock that is left.
Cook The Rice: For four cups of rice you will need 8 cups of liquid. Pour the stock in a pot and bring to a boil. Stir in the rice and cook rice. Then reduce heat to low, cover the pot tightly, and let the rice simmer for 15-20 minutes, or until the rice is cooked fluffy and the water is absorbed.
Garnishing: Gently Stir in the rice carrots and raisins (if using) but don’t stir too much after this point.
Serving: Fluff the rice and dish it out.
Follow this Ruz Bukhari Recipe by Chef Zarnak Sidhwa and experience Arab cuisine at home!!!
This Ruz Bukhari dish is popular in Saudi, with fragrant and flavorful rice, shredded carrots, raisins, and golden saffron chicken.
- 1 kg Lamb shanks
- 4 cups Rice
- 3 Carrots grated
- 1/2 cup Raisins
- 3-4 tbsp Oil
- Salt to taste
- Almonds peeled and fried as required
Heat oil in a pot over medium heat.
Add the lamb shanks and sear them well until brown.
Next add the water and salt and lower the flame and let this simmer for 45-60 minutes until the meat is tender and falls off the bones.
Once done remove the meat pieces and keep aside and measure the stock that is left.
For four cups of rice you will need 8 cups of liquid.
So make sure you top up the soup with water to make it 8 cups.
In the same pot add the liquid and bring it to a boil.
Add the rice and cook once done add the grated carrot and raisins.
Add the meat on top and let it simmer for 10 minutes on a low flame.
Serve topped with the peeled and fried almonds.
Serve with Zalata.
Useful Tips to Prepare Ruz Bukhari
- For a richer flavor, substitute ghee for vegetable oil.
- Feel free to adjust the amount of spices to your preference.
- You can also add other vegetables to the rice, such as carrots, peas, or bell peppers.
- Leftover Ruz Bukhari can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a pan or microwave with a splash of water to keep it moist.
Here are few more Arabian recipes from different Chef’s!!
- Smoked Chicken Mandi Recipe by Samina Jalil
- Arabian Sizzling Chicken Recipe By Chef Zakir
- Al Baik Chicken Recipe by Zarnak Sidhwa
If you like this recipe and make it then let us know your feedback by commenting below.
Happy Cooking !