Bukhara Rice with Chicken

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.


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