Bukhara Rice with Chicken

Prep. 15 mins

Cooking 30 mins

Serving 4

Middle Eastern

INGREDIENTS Measurements

3 cups Basmati rice

1/4 cup olive oil

2 medium onions, sliced

1 1/4 tablespoon ground seasoning (cardamom, cumin, coriander, cinnamon)

1/2 teaspoon ground turmeric

1 whole chicken cut into 8 pieces

1/2 cup raisins

1 cup chickpeas (canned)

2 medium carrots, grated

1 cup crushed tomatoes

1 teaspoon orange zests

5 cups water

salt and pepper

chopped cilantro for garnish

Wash basmati rice and soak for 30 minutes, drain.
Wash the chicken pieces well and place it into a cool salted water bath for 15 minutes, rains and pat dry
Place pot over medium heat, add the ghee and oil
Place pot over medium heat, add the ghee and oil
Add the onions until translucent and ¼ tablespoon spices, stir.
Rub the chicken with the spices and turmeric, add to onion and stir for 15 minutes.
Add carrot, tomato, chick peas, raisin and zests and let reach to boil.
Add rice and water, season to taste.
Reduce heat and simmer for 25 minutes (can add water if needed).
Remove chicken
When serving place chicken over the rice and garnish with chopped cilantro.