Bukhari Roz

This recipe is one of my most prized possessions and has been one of those secret recipes for years that I could not bear to share with the world. I get tons of emails from my readers all asking the same thing “tell us more about rice”. You all want to know how to cook rice and more recipes including it and well I love you all so I have to help out I mean that’s the entire point of Ya Salam Cooking. So throughout the next few weeks I will be sharing with you tons of my rice recipes and tips inshAllah. Anyway, Ramadan is right around the corner can you even believe it? I have so many things in store for you all.

I am not even kidding when I say this is the best rice you will ever have and now you can make it to and get all the rave reviews that you deserve. This is a popular recipe here in Saudi and you can take a look at my older recipe which is different and includes chicken. Today I made this for my son for lunch. He loves his roz such a Saudi, right?

1 cup basmati rice, cleaned
1 tablespoon sunflower oil
1 small white onion, diced
1/4 cup raisins
1 teaspoon salt
1/2 teaspoon Arabic Gulf spice
1/2 teaspoon ground turmeric
Dash pepper
Pinch red pepper flakes
6 green cardamoms
4 whole cloves
1 bay leaf
1/4 cup chopped carrots (I used baby carrots)
1 small tomato, diced
1-1/2 cups water

In a 1-quart saucepan on medium heat add sunflower oil, onion and carrots. Cook until tender about 3 minutes. Add tomato and raisins, cooking for another 3 minutes.

Add sultanas, salt, Arabic Gulf spice, turmeric, pepper, red pepper flakes, cardamoms, cloves and bay leaf, stir. Add rice and mix well. Allow to cook for 2 minutes then add water, mix well.

Bring to a full boil then cover top with a cloth then a lid. Reduce heat to low and allow cooking for 25 minutes (never opening lid). Fluff with a fork and serve.

Yields: 3-4 servings

7 fabulous comments:

  1. UmmHafsa6/24/2012

    Looks delicious masha'Allaah. Want to try it soon. Jazaaki Allaah!

  2. Modestly Me6/24/2012

    yummy thanks for sharing!

  3. kristin6/24/2012

    Thank you so much! I get excited when you add Saudi recipes!!! We make this rice recipe often but I use a green chili pepper instead of the red pepper flakes. It's so yummy with chicken and the rice tastes even better when you use the chicken stock. Some of our Saudi guests don't like raisans but I LOVE raisans in my rice :)

    I'm excited to see your up and coming recipes before Ramadan inshaAllah :))))))

  4. Asmaa @ Bake It...6/24/2012

    Salam Alaikum,

    Beautiful rice dish mashaAllah, my rice always sticks together even i rinse it first, any suggestions?

  5. Noor6/24/2012

    Thanks everyone try it I know you will love it.

    Kristin wow Saudis who do not like raisins I have never heard such lol. I usually do use broth for most rice recipes but the taste for bukhari should be different. Glad you like my recipes and I promise you will love my recipes for Ramadan I am gearing up that is YSC big time :)

    Asmaa maybe its the brand you use.

  6. kristin6/25/2012

    Noor: I wil make it with water next time iA. Yup, I put raisans in my Kebsa too so I have learned to ask our guests, before I cook, if they like raisans, lol. I don't get how people don't like them but to each's own :)

  7. kristin6/25/2012

    Asmaa & Noor: I read in one of Noor's recipes to add vinegar to the water before cooking rice so that it doesn't stick but I only do that now when I make white rice. Do you think that might work in this recipe Noor?


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