Arabian Chicken Rice Recipe: A Flavorful Journey Through History and Culture
The Arabian Peninsula is a melting pot of cultures, traditions, and cuisines, with its culinary history deeply influenced by trade, migration, and the spread of Islam. Among the most beloved dishes in the region is the iconic Arabian Chicken Rice, a flavorful dish that combines aromatic spices, tender chicken, and perfectly cooked rice. But to truly understand this dish, one must look beyond its ingredients and delve into its fascinating historical roots.
The Influence of Bukhara on Hejaz Cuisine
The region of Bukhara, a cultural and historical hub in Central Asia, has left a lasting imprint on the Arabian Peninsula, particularly in the Hejaz region. This influence can be traced back to the early spread of Islam and thriving trade routes that connected the Arabian lands to Central Asia. Bukhara was not only a center of Islamic learning but also a crossroads where spices, recipes, and culinary traditions were exchanged.
The Uzbek Delicacy
Bukhara is the capital of Uzbekistan, Uzbek rice dish is known as Pulov or Pulao and has a lasting impact across the silk route. A similar khushmaza pulao is made in many Tajik-speaking states as well as Afghanistan and some parts of Pakistan with different variations (adding chickpeas and potatoes).
The Famous Ruz Bukhari & Shawaya
“Ruz” means rice and “Shawaya” means grill in Arabic. It is served with Bukhari rice and Grilled chicken in Ruz Bukhari restaurants. These restaurants are spread across Saudi Arabia, from urban cities to highways, northern cold borders to southern coastal villages, such restaurants are found in almost every neighborhood.
Bukhari Rice is served along with grilled chicken or charcoal chicken, with famous tomato sauce, onion, and lemon as a set standard along with other side items which vary from region to region.
Undoubtedly cost-effective and most favorite food by locals and expatriates; For me, it has not only a nostalgic effect but a nourishing love of childhood.
Let’s get rolling
The Bukhari rice with the chicken recipe is here to take you back to the Arabian journey of taste and memories.
Ingredients
CHICKEN MARINATION
- 1 tsp Black Pepper (Powder)
- 1 tsp Cumin (Powder)
- 1 tsp Kashmiri Red chili Powder
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- 1 tsp Salt
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 900 g Whole Chicken
FOR RICE
- 1/2 cup Oil
- 2 medium Onion (Chopped)
- 1 Cinnamon Stick
- 5 Green Cardamom
- 6 Cloves
- 1 medium Grated Carrots
- 2 tbsp Tomato Paste
- 2 medium Tomato
- 1/2 tbsp Cumin (Powder)
- 6 cups Very Warm Water
- 3 cups Rice
FOR TOMATO SAUCE
- 2 medium Tomato (Diced)
- 1 Green Chilli (Chopped)
- 1 Garlic Cloves
- 1/4 Lemon With Pulp
- To taste Salt
Directions
- In a bowl add all spices, mix well, and marinate the chicken with spices.
- Pour some hot water in the base tray and bake at 250 degrees for 1 hour. (half-hour one side and half-hour for another side)
- Wash the rice and sock in water for 4 hours.
- In a pan heats the oil and add onion cook until the onion changes its color.
- Then add whole spices and carrots cook for 2 minutes.
- Now add tomato paste, cook then add blended tomato and cook until all water dries.
- Add cumin powder cook for some time then add 6 cups of hot water.
- When the water starts boiling then add soaked rice and cook until all water dries.
- Cover the pan with foil and cook on a very low flame for 20 minutes.
FOR TOMATO SAUCE
In a blender add tomato, garlic, green chili, lemon pulp, salt and blend until a fine paste
Bukhari Rice with Chicken
Ingredients
CHICKEN MARINATION
- 1 tsp Black Pepper (Powder)
- 1 tsp Cumin (Powder)
- 1 tsp Kashmiri Red chili (Powder)
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- 1 tsp Salt
- 1 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 900 gram Whole Chicken
FOR RICE
- 1/2 cup Oil
- 2 Medium Onion Chopped
- 1 Cinnamon Stick
- 5 Green Cardamom
- 6 Cloves
- 1 Medium Carrots Grated
- 2 tbsp Tomato Paste
- 2 Tomato Medium
- 1/2 tbsp Cumin Powder
- 6 cups Water Very Warm
- 3 cups Rice
FOR TOMATO SAUCE
- 2 Medium Tomato Diced
- 1 Green Chilli Chopped
- Garlic Cloves
- 1/4 Lemon With Pulp
- To taste Salt
Instructions
For Chicken
- In a bowl add all spices, mix well, and marinate the chicken with spices.
- Pour some hot water in the base tray and bake at 250 degrees for 1 hour. (half-hour one side and half-hour for another side)
For Rice
- Wash the rice and sock in water for 4 hours.
- In a pan heats the oil and add onion cook until onion changes its color.
- Then add whole spices and carrots cook for 2 minutes.
- Now add tomato paste, cook then add blended tomato and cook until all water dries.
- Add cumin powder cook for some time then add 6 cups of hot water.
- When the water starts boiling then add soaked rice and cook until all water dries.
- Cover the pan with foil and cook on a very low flame for 20 minutes.
FOR TOMATO SAUCE
- In a blender add tomato, garlic, green chili, lemon pulp, salt and blend until a fine paste