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A legacy of Bukhara

The Region of Bukhara has a lot of impact in the Arabian peninsula especially when it comes to the land of Hejaz due to various reasons including the spread of Islam and trade in earlier times.

It is not sure that the Uzbek dish (Bukhari Rice) penetrated the region due to Afghan ex-pats or was introduced in the Turkish era. But it is quite evident that Bukhari Rice has become part of everyday food and is widely loved across the Arabian region.

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

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