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Home Dish Al Faham Chicken Ruz Bukhari

Al Faham Chicken Ruz Bukhari

Name: How to cook Al Faham Chicken Ruz Bukhari - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 servings
Cuisine: Us

Introduce

Chef :

ZMA

Al Faham Chicken Ruz Bukhari

#Mar #Week1 #cookpadindia A stunning Arabic Rice dish that is full of aromatic flavours and spices. Faham is the Arabic name for coal which here means that it's a dish with charcoal grilled Chicken or Dajaj. Ruz means Rice and cooking this in Chicken stock with Baharat spice blend and then serving it with a perfectly grilled chicken with a smoky flavour infused in it gives this dish a superb taste that lingers on. Serve it hot alongside a fresh Tomato sauce called Salata Hara. Basically long grains of Rice is used for it like Basmati which gives it a distinct touch. Though much in similarity with the other equally popular dish called Kabsa, this one is an amazing addition to Rice dishes. In this one the Chicken is grilled for that spectacular colour and look that makes it so special. This is absolutely popular in Saudi Arabia along with Kabsa. And making it at home is also equally easy with an Oven. That's it folks. Let's get rolling straight away. Enjoy this lip-smacking scrumptious dish with your adorable families on a Weekend or a special holiday or even on important occasions. It's a delectable spread with a delightful look.

Ingredient

Food ration :

7-8 servings

Cooking time :

50 minutes

1 kg

Basmati Rice

1 1/2 kg

Chicken bone-in pieces or halves

3-4 tbsp

Butter

2 tbsp

Oil

chopped Onions

1 cup

Tomato puree

2 tbsp

Salt

Dried or Black Lemons

1 tbsp

Coriander Seeds

1 tbsp

Cumin Seeds

large Cinnamon sticks

4-5

Green Cardamoms

1/4 tsp

Nutmeg powder

1 tbsp

Paprika powder

1 tsp

Black Pepper powder

1/4 cup

fried Almonds

1/4 cup

fried Raisins

Cooking instructions

* Step 1

First of all soak rice in water. Chicken should be with skin for good results and marinate it with the ingredients listed under it and keep it on the counter for an hour.

* Step 2

In a cooking pot, heat butter. Add garlic and ginger mince both. I added one or two bay leaves too. Next add the chopped onions. Saute all of these until onions get done. Now add the tomato puree to it.

* Step 3

Saute all that by stirring it occasionally and keeping the flame on a low. Grind the baharat mix into a fine powder and tie them up in a muslin cloth and secure it firmly with a thread.

* Step 4

Now add the dried limes and the chicken halves or pieces along with the spice potli. In this way the flavours get infused into the chicken.

* Step 5

Cover and let it simmer on a low flame for 15 minutes flat. After that remove them and set aside. Now coming to the pot with chicken stock. Do it as follows. Bring it to a rolling boil and add the soaked rice to it. Also add some chopped coriander or parsley for flavour.

* Step 6

Mix well and cover. Let it simmer until done nearly for about 25 minutes. Now coming to the chicken, apply a mix of butter and baharat mix to it and roast it in the oven until done.

* Step 7

Keep it on the middle rack and cover with an aluminium foil to lock the flavours and bake on 180° for 20 minutes. Fry the raisins in a tablespoon of butter and mix.