Cook's Corner
Ruz Bukhari
By Rukaya Bahamdun
Ingredients
- 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
Preparation
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.
ENJOY!
The Islamic Bulletin
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