# Bukhari Rice with Chicken

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/463?l=en
Categories: Chicken, Main Dishes

![Bukhari Rice with Chicken](https://yalanjikitchen.s3.us-east-2.amazonaws.com/AllYalanjiImages/file_cslzpi.jpg)

## Ingredients

### Chicken and rice

- 1 whole chicken (1 kg)
- 1 1/2 cups basmati rice
- 1 large onion, finely chopped
- 1 head of garlic, finely chopped
- 1 large tomato, finely chopped
- 1 cup fresh tomato juice
- 2 tbsp tomato paste
- 1 hot chili and 1 bell pepper
- 1 large carrot, grated
- 5 large carrots, sliced
- 1 cup cooked chickpeas
- 2 tbsp butter or ghee with vegetable oil
- Fried almonds and raisins, for serving

### Spices

- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp turmeric
- 1 tbsp cinnamon
- 5 cardamom pods
- 3 bay leaves
- 3 cloves
- 1 stock cube

## Method

1. Halve the chicken and marinate in lemon, vinegar and oil.
2. Heat the ghee and oil, fry the sliced carrots until slightly soft and set aside. In the same pot, fry the spices in ghee, add the onion and garlic until soft, then the peppers, then the chicken until golden on both sides. Add the chopped tomato, tomato juice, grated carrot and boiling water, cover and cook for about an hour and a quarter.
3. Transfer the chicken to a tray with a little stock and brown in the oven.
4. Strain the stock and use enough to cover the rice by 2 cm. Let it reduce on high heat, then add the sliced carrots and chickpeas and cook on low heat until done.
5. Fry the almonds and raisins. Serve the rice hot topped with the chicken, raisins and almonds. Use the remaining stock as a side sauce, and serve with cucumber yogurt salad.

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