Bukhari rice — you’ll definitely like it. Here’s the method. Ingredients: 1 kg long-grain rice 1 kg lamb or beef, large pieces 1 kg tomatoes 3 onions 2 grated carrots 1 cup ghee (samneh) ½ cup raisins ½ cup peeled almonds 5 cardamom pods 2 cinnamon sticks Salt

Method:

Wash the rice, then soak it in lukewarm water for one hour.
Slice the onions into thin wedges and fry them in ghee until golden.
Add the carrots and meat pieces and sauté with the onions until the meat browns.
Puree the tomatoes, discard skins, and add the tomato pulp to the meat, then stir.
Cover with water, add the cinnamon sticks, cardamom pods and salt. Cover the pot and simmer over medium heat until the meat is tender.
Wash the raisins and add them to the cooked meat, then add the drained rice. Add more water if needed — the water should cover the rice.
Bring the pot to a strong boil, then cover and reduce to medium-low heat until the rice is cooked.
Meanwhile, fry the almonds in ghee and set aside.
Transfer the Bukhari rice to a serving dish and garnish with the fried almonds.

Recipe and method for Bukhari rice from a friend and cook on Shou Tabkhin Today:

Nada Hadrag

Click Nada’s name to visit her profile on our site and view the details of her tasty recipes

For more rice recipes see: Vegetable curry rice with meatballs

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Bukhari Rice with Meat

Prep checklist

Cooking notes