Entree: Saudi Arabia – Hijaz – رز بخاري ➤ Ruz Bukhari (Fragrant spiced long-grain rice cooked with chicken, tomatoes, raisins, and nuts)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (390 g) basmati rice
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or butter
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (30 g) tomato paste
- 1 large tomato, chopped (approx. 6 oz / 170 g)
- 1 large carrot, peeled and julienned (approx. 6 oz / 170 g)
- 1/2 cup (75 g) raisins
- 1/3 cup (45 g) slivered almonds, toasted
- 4 cups (960 ml) chicken stock
- 1 cinnamon stick (approx. 3 g)
- 4 green cardamom pods (approx. 2 g)
- 4 whole cloves (approx. 1 g)
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 1/2 tsp (9 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- Fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water for 20 minutes, then drain.
2. In a large heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Season the chicken thighs with 1/2 tsp (3 g) salt and brown them skin-side down until golden, about 6–8 minutes per side. Remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) ghee to the pot. Sauté the sliced onion until deep golden, about 8–10 minutes. Stir in the garlic and tomato paste and cook 2 minutes until fragrant.
4. Add chopped tomato, julienned carrot, raisins, cinnamon stick, cardamom, cloves, bay leaf, ground cumin, ground coriander, and remaining salt and pepper. Cook 3–4 minutes to meld flavors.
5. Return the browned chicken to the pot, nestling pieces into the vegetable-spice mixture. Pour in 4 cups (960 ml) chicken stock, bring to a simmer, cover, and simmer gently 15 minutes.
6. Taste the broth for seasoning and remove the chicken briefly to keep warm. Spread the drained rice evenly over the simmering broth (do not stir). Add the chicken pieces on top of the rice, cover tightly, and reduce heat to low. Cook undisturbed 18–22 minutes until rice is tender and liquid absorbed.
7. Turn off the heat and let the pot rest, covered, for 10 minutes. Fluff the rice gently with a fork, removing whole spices like cinnamon stick and bay leaf as you stir.
8. Transfer to a serving platter, scatter toasted slivered almonds and additional raisins over the top, garnish with fresh cilantro, and serve hot with the chicken.