Bukhari Rice with Chicken Recipe

Bukhari Rice is a very simple but delicious rice which is popular in the Middle East. Especially the Gulf Countries. A deliciously scented Rice with chicken.

Ingredients:

For the rice:
700 g chicken (skin and fat removed), cut into pieces
1 onion, chopped
3 pieces
1 teaspoon of each (salt, black pepper)
2 tablespoons corn oil
2 cups tomatoes, blended
1 tablespoon tomato paste
2 carrots, cut into thin strips
2 cups
1 Liter boiling water
¼ cup
¼ cup

For the spicy tomato Salad:
¾ cup green coriander, chopped
1 tomato
1 clove of garlic
2 tablespoons lemon juice
1 green chili (optional)
Pinch of salt
1 teaspoon dry coriander, ground

Steps:

1) In a cooking pot over medium heat, place the chicken, onion, whole spices, salt, black pepper, and oil

2) Add the tomato juice and tomato paste

3) Meanwhile wash the rice then cook it in the boiling water and strain it once it is half way cooked.

4) Add the carrot to the chicken and tomato mix; bring it to a boil

5) Add the rice and bring to a boil then lower the heat and put a metal ring under the pot and cover for 20 minutes.

6) When the rice is cooked (if it is not cooked leave on the heat for more time and add a little boiled water), transfer into a plate and garnish with almonds and raisins.

7) For the spicy tomato salad: add all the ingredients to a food processor and blend well; serve alongside the rice.

Al - Harees Recipe

Al Harees is a traditional Arabic dish consisting of wheat, meat and salt, is a popular treat during special occasions such as Ramadan, Eid and weddings.

Ingredients:

150 g veal, boneless and fat trimmed
1 onion, diced
1 cinnamon stick
2 cardamoms
1 Liter boiling water
1 cup Harees wheat
1 tomato, peeled and diced
1 Liter boiling water
1 teaspoon salt
2 tablespoons corn oil

Steps:

1) In a pot and over low heat, put the meat with the onion and spices and cover until the meat releases its water and the water has evaporated.

2) Add the first liter of boiling water and bring to a simmer. Reduce the heat and leave to cook covered for an hour. Meanwhile, wash and soak the Harees wheat in water for an hour then strain it.

3) Uncover the pot and add the Harees along with the tomato, salt and the second liter of boiling water. Bring to a boil and reduce the heat and leave to cook for another hour.

4) Place the pot in a preheated oven 350 F (180 C) and cover for 2 hours or until the meat is so tender that it begins to become mushy.

5) Once cooked, uncover and remove the cinnamon and cardamom. Blend the mixture with a wooden spoon or with a hand mixer.

6) Pour it in a serving plate and drizzle with oil; serve.

Jareesh Recipe

Jareesh is a traditional dish popular in the Arabian Peninsula. It is made from crushed wheat and cooked with milk. The texture of Jareesh is similar to the texture of oatmeal when cooked with milk.

Ingredients:

250g veal chucks with bones, fat trimmed
1 cup cracked wheat (Jareesh wheat
¼ cup Egyptian rice
1 teaspoon whole cumin seeds
3 pieces of the following whole spices (cinnamon, cloves, cardamom, black pepper)
1 black lemon
1 teaspoon salt
1 onion, cut into wedges
2 cloves of garlic
1 liter boiling water
170g low fat yogurt
½ cup low fat milk
1 tablespoon corn oil
1 onion, chopped
1 teaspoon ground black lemon
¼ teaspoon ground cardamom
2 tablespoons water

Steps:

1) Wash the veal and put in a pot over low heat then add the whole spices, salt, first amount of onions and garlic. Cover until the meat has released its water and the water has evaporated.

2) Add the boiling water to the meat and cook covered over medium heat for 45 minutes or until the meat is tender.

3) Wash both of the Jareesh and rice then soak in water until the meat is cooked. Strain the meat and cover for serving time. Keep the stock.

4) Add the stock to the pot with the Jareesh and rice until it boils then lower the heat as much as possible. Place a metal ring under the pot after that and cook covered for about an hour, until the meat is cooked.

5) Mix the yogurt with the milk and add to the Jareesh pot, Stir and cover then cook for at least 15 minutes.

6) In small pan, add the chopped onions with the corn oil and stir until the onions are soft, add the cardamom and the ground black lemon, stirring until the onions turn golden brown in color.

7) Add the water to the onions, boil for a minute then remove from the heat. Pour the Jareesh in a serving dish then place the meat in the middle (bones can be removed from the meat), pour the onion mix on top and serve hot.