Recipe by

Parveen Taj

The dish originated from Yemen and is one of the most popular dishes in the Arab world.


Basmati rice  1  kg  (soaked in water for 2 hours)

Onions  2 medium   size  (cut into julienne)

Cooking  Oil  3 tbsp

Cloves 5,  cardamoms 5,  cinnamon stick 4 inch and  pepper corns 10

Chicken stock  1 cube

Tomato paste 2 tbsp

Carrots  200 gms  (shredded)

Raisins  20

Mint   (small bunch)

Sugar  1 tsp

Salt to taste

Water 1 litre



Heat oil in a heavy bottom vessel.

Add  cloves, cinnamon, cardamoms, pepper corns and onions.

Fry until the onions get soft.

Add chicken stock and  tomato paste.  Cook for 2 minutes.

Add rice, carrots, sugar, raisins, mint and salt.  Stir nicely.

Add water and close the lid tightly.

Cook on a low flame.

Serve with hot salad (salatha haar)


HOT SALAD (salatha har)



Tomatoes  4 medium size (remove seeds)

Onions  1

Green chilies  4

Coriander leaves (little)

1 cup water

Salt to taste


Place tomatoes, onion, green chilies, coriander leaves, water and salt in a wet grinder  

and grind it.

Serve with Ruz Bukhari.





This free website was made using Yola.

No HTML skills required. Build your website in minutes.

Go to and sign up today!

Make a free website with Yola