Saudi Bukhari Rice (Chicken with Carrots and Raisins)Middle Eastern

Saudi Bukhari Rice (Chicken with Carrots and Raisins)

Chicken simmered with whole spices and dried lime, browned under the grill and served on basmati rice cooked in its broth with saffron and sweet shredded carrots, then topped with carrots and raisins. A milder, sweeter cousin of kabsa.

120minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

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Set up your tools

Saucepan or pot, Oven and tray, Grill and tongs, Tongs and thermometer

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Soaking

    20 minutes

    Rinse the rice and soak it for 20 minutes.

    Success cue

    White, opaque grains.

  2. 02

    Base

    15 minutesMedium heat

    Heat 45 ml of the oil in a large pot and cook the chopped onion for 8 minutes until golden. Add the garlic and grated ginger for 1 minute, then the chicken leg quarters, and brown for 5 minutes. Stir in the ground coriander, cardamom, turmeric, seven spice, black pepper, cloves, cinnamon, bay leaves and the pierced dried lime for 1 minute.

    Success cue

    Chicken coated in golden spices.

  3. 03

    Simmering

    35 minutesGentle simmer

    Pour in the water with the salt, cover and simmer for 35 minutes.

    Success cue

    Tender chicken in a golden broth.

    Watch out

    Chicken must reach 74°C in the thickest part.

  4. 04

    Carrots

    7 minutesMedium heat

    Meanwhile, cook the shredded carrots in 15 ml of the oil with the sugar for 6 minutes, then add the raisins for 1 minute.

    Success cue

    Soft, glossy carrots and plump raisins.

  5. 05

    Grilling

    10 minutesHigh heat

    Lift the chicken onto a tray, brush it with the rest of the oil and brown under the oven grill on high for 8 to 10 minutes.

    Success cue

    Golden-brown, crisp skin.

  6. 06

    Rice

    7 minutesHigh heat

    Measure 1,100 ml of the broth back into the pot, topping up with water if needed, add the saffron and bring to a boil. Stir in the drained rice and half of the carrots and cook uncovered on high heat for 6 minutes.

    Success cue

    The broth has dropped to the level of the rice.

  7. 07

    Steaming

    20 minutesLow heat

    Turn the heat to the lowest setting, cover tightly and cook for 20 minutes.

    Success cue

    Tender rice with separate grains.

  8. 08

    Serving

    2 minutes

    Spread the rice on a platter, lay the chicken on top and scatter with the rest of the carrots and raisins.

    Success cue

    Golden rice with orange carrots and dark raisins.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

A pinch of sugar on the carrots turns them sweet and glossy, which is the taste that sets bukhari apart from kabsa.

  • • Shred the carrots on the coarse side of the grater so they hold their shape in the rice.
  • • Use aged sella basmati if you can; it stays separate after the long steam.

Common mistakes

  • • Adding all the carrots to the rice, so none stay bright on top.
  • • Lifting the lid during the steam, which leaves hard grains.

Substitutions

  • • Instead of chicken leg quarters: 1.2 kg bone-in lamb pieces, simmered for 75 minutes
  • • Instead of seven spice: ready-made bukhari spices

Serving ideasServe with a tomato daqqus, yogurt and a green salad.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 935
Protein
38.5g
Carbs
98.9g
Fat
41.7g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How is bukhari different from kabsa?

Bukhari is milder and sweeter: no tomato, gentle spices and shredded carrots with raisins, while kabsa is red with tomato and more strongly spiced.

Where does the name come from?

It is linked to the Bukharan families from Central Asia who settled in Makkah and Madinah and brought their carrot pilaf with them.

Can I make it with lamb?

Yes. Lamb bukhari is just as common; simmer bone-in pieces for 75 minutes and use the same amount of broth for the rice.

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