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Cook's Corner

Ruz Bukhari
By Rukaya Bahamdun


- 1 chicken (cut in serving pieces or 1 lb meat with bones)
- 1 chopped onion
- 1 chopped carrot
- 7 fresh tomatoes (puree in blender)
- Salt, pepper to taste
- ½ teaspoon cumin seeds
- approx. 10-15 whole cardamon seeds
- 10-15 cloves (lightly chop with mortar)
- 1 stick of cinnamon
- 2 cups of washed rice


1. Sauté onions and carrot in oil.
2. Add chicken or meat and all spices and continue to cook. (You might need to add a little water.)
3. When chicken is halfway done, add the tomato puree. Continue to cook over low heat until chicken is done. Be careful not to overcook.
4. Remove chicken from pot and set aside.
5. Now add rice to pot and cook on low until just barely cooked. You might need to add ½ cup water for rice to be done. Please be careful not to overcook rice because you do not want mushy rice.

To serve, place rice on platter and add chicken on top.

Optional-Garnish with fried almonds and raisins on top for a most exquisite and delicious dish.


The Islamic Bulletin
P.O. Box 410186, San Francisco, CA 94141-0186

August 2000
Jumaada 1420
Note from the Editor
Letters to the Editor
Islam Makes Inroads in Italy
Britain's Prime Minister Praises Islam
Barbri Demolisher Accepts Islam
The Most Beautiful Names of Allah
Death is Coming
Al-Banna's Letter to a Muslim Student
Women in Islam
How I Embraced Islam
The Qur'an & Science
Benefits of Sujud
The Origin of Arabic Numerals
Stories of the Sahabah
Sayings of the Prophet
The Miracle of Honey
Kid's Corner
Cook's Corner
This is Islam
The Stranger
Everybody - Nobody