Bukhari rice with lamb is a traditional dish that captures the rich flavors of Arabic cuisine with a distinctive touch. It serves as a complete main course, often presented at family gatherings and special occasions alongside salads and appetizers. This recipe offers a delicious Basmati Bukhari rice with lamb that is simple to prepare with ingredients commonly found in your kitchen.
Ingredients:
1 kg lamb with bones
3 cups Basmati rice (washed and soaked for 20 minutes)
1 onion (quartered)
2 onions (sliced)
3 carrots (julienned)
3 garlic cloves (crushed)
2 tomatoes (chopped)
1 tbsp tomato paste
3 tbsp vegetable oil
2 cinnamon sticks
4 cardamom pods
4 cloves
2 bay leaves
Salt to taste
1 tsp black pepper
1 tsp cumin
1 tsp turmeric
½ tsp chili powder
Water as needed (for boiling)
Instructions:
Cook the Lamb: Wash the lamb and boil it in a pot of water with onion quarters, bay leaves, cardamom, cinnamon, and cloves. Skim off any foam that appears. Cook until the lamb is half-cooked (about 45 minutes).
Reserve Broth: Strain the lamb and keep the broth for later use.
Prepare Vegetables: Heat oil in a large pot over medium heat. Add sliced onions and sauté until golden. Add garlic and carrots and cook until carrots soften.
Combine Lamb and Veggies: Add the partially cooked lamb to the pot and mix with the vegetables.
Add Tomatoes: Stir in chopped tomatoes and tomato paste, cooking for a few minutes until the tomatoes soften.
Season: Add salt, cumin, turmeric, black pepper, and chili powder.
Add Broth: Pour in 2 cups of lamb broth and let the mixture boil for about 10 minutes.
Add Rice: Drain the soaked rice and add it to the pot, spreading it evenly. Add enough broth to cover the rice by about 1 cm.
Cook Rice: Bring to a boil, then reduce the heat to very low. Cover the pot and cook for 25–30 minutes until the rice is fully cooked.
Serve: Transfer the Bukhari rice with lamb to a serving dish. Garnish with fried onions, carrots, or pine nuts as desired. Serve hot with salad or yogurt.
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