Entree: Saudi Arabia – Hijaz – رز بخاري ➤ Ruz Bukhari (Fragrant spiced long-grain rice cooked with tomato and meat as a hearty main rice dish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 40 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) basmati rice
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 4 tbsp (60 ml) ghee or clarified butter
- 2 medium onions, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 1 large tomato, diced, about 1 cup (150 g)
- 4 cups (960 ml) low-sodium chicken stock
- 1 cinnamon stick (about 2 in / 5 cm)
- 6 green cardamom pods, lightly crushed
- 6 whole cloves
- 1 bay leaf
- 1 dried lime (loomi) or 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil (if needed for browning)
- 1/3 cup (50 g) golden raisins (optional)
- 1/3 cup (45 g) slivered almonds or toasted pine nuts (optional)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the basmati rice in cold water until water runs clear, then soak for 30 minutes. Drain and set aside.
2. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a large deep skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches until golden on both sides, about 4–5 minutes per side. Remove and set aside.
3. In the same pot, add the sliced onions and sauté in remaining ghee over medium heat until deep golden and caramelized, about 12–15 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
4. Stir in the tomato paste and diced tomato and cook 3–4 minutes until the paste darkens slightly. Add the whole spices (cinnamon, cardamom, cloves, bay leaf) and dried lime, toasting briefly for 30 seconds.
5. Return the browned chicken to the pot. Add the chicken stock, ground cumin, ground coriander, turmeric, remaining salt, and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer until the chicken is cooked through, about 25–30 minutes.
6. Meanwhile, bring a separate pot of salted water to a boil and parboil the drained basmati rice for 4 minutes, then drain thoroughly.
7. Remove the cooked chicken pieces carefully and set aside. Strain the cooking liquid into a measuring jug and discard whole spices and bay leaf. You should have about 3 cups (720 ml) of strained broth; add water or stock if needed to make 3 cups (720 ml).
8. In a clean large pot, melt 2 tbsp (30 ml) ghee over medium heat. Add the parboiled rice and gently stir for 1–2 minutes to coat grains. Pour in the 3 cups (720 ml) seasoned broth, adjust salt to taste, and bring to a gentle boil.
9. Reduce heat to the lowest setting, nestle the chicken pieces on top of the rice, cover tightly, and steam for 18–20 minutes until rice is fully cooked and liquid absorbed.
10. Turn off heat and let rest covered for 10 minutes. Fluff rice with a fork, transfer to a serving platter, top with chicken, and sprinkle with raisins and toasted almonds. Garnish with cilantro or parsley and serve hot.