RUZ BUKHARI ARAB DISH Recipe by
Parveen Taj |  |
The dish originated from Yemen and is one of the most popular dishes in the Arab world.
INGREDIENTS
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
METHOD
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)
INGREDIENTS
Tomatoes 4 medium size (remove seeds)
Onions 1
Green chilies 4
Coriander leaves (little)
1 cup water
Salt to taste
METHOD
Place tomatoes, onion, green chilies, coriander leaves, water and salt in a wet grinder
and grind it.
Serve with Ruz Bukhari.
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