Ruz Bukhari with Chicken

1Preparation

1. Rinse the rice in cold water until it runs clear, then soak it in cold water for 30 minutes.
2. Thinly slice the onions and crush the garlic.
3. Peel the carrots and cut them into thin 5 cm sticks.
4. Pierce each dried lime on two sides with a knife.

2Cooking

1. Heat 3 tbsp oil in a large pot and fry the onions with 1 tsp sugar until deep brown but not burnt.

   🔥 medium heat⏱ 15 min timer
2. Add the garlic and tomato paste and stir for 1 minute until fragrant.

   🔥 medium heat⏱ 1 min timer
3. Add the chicken, cumin, black pepper, whole spices and dried limes, and turn until the chicken is no longer pink outside.

   🔥 medium heat⏱ 5 min timer
4. Pour in the water, add salt, cover and simmer until the chicken is cooked and its juices run clear.

   🔥 low heat⏱ 40 min timer
5. Lift the chicken onto an oven tray and measure 3 cups of broth in the pot.

   ⏱ 2 min timer
6. Roast the chicken until the skin is golden.

   ♨️ oven 220°C⏱ 15 min timer
7. Drain the rice, add it to the boiling broth and cook uncovered until the liquid drops to the level of the rice.

   🔥 high heat⏱ 6 min timer
8. Cover tightly and cook until the grains are tender and separate.

   🔥 low heat⏱ 20 min timer
9. Sauté the carrot sticks in 1 tbsp oil until slightly tender, then add the raisins and sugar and stir until glossy.

   🔥 medium heat⏱ 6 min timer

3Serving

1. Spread the rice on a large platter and arrange the chicken on top.
2. Scatter the carrots and raisins over the rice.
3. Serve with daqoos and a green salad.

💡 Tips & common mistakes

• Common mistake: rushing the onions. Pale onions give pale rice — wait until they are deep brown.
• Do not stir the rice once the pot is covered, or the grains will break.
• Remove the dried limes before serving so they don't add bitterness.

🔁 Substitutions

• Bone-in chicken thighs work instead of a whole chicken.
• Without dried lime, add the juice of half a lemon to the broth.