For a long time, Bukhari rice was something I only knew from pictures: a big platter of golden rice, a scatter of orange carrots and dark raisins, and chicken with deep, spice-crusted edges sitting proudly on top. It looked like a dish made for special days, and I assumed it would be complicated. When I finally made it in my own kitchen, I was surprised how simple it really is once you understand one thing: the rice cooks in the same spiced stock that the chicken leaves behind.
My first attempt taught me two lessons. I added the rice to the stock without measuring, and it turned out softer than I wanted. The chicken was tender, but it looked pale next to the picture in my head. The second time, I measured the stock carefully and gave the boiled chicken a short, hot roast at the end. That final roast is what gives Bukhari chicken its smoky color and crispy edges, and it is the plate you see in my photo.
What I love most about this recipe is the aroma. The moment the dried lime and whole spices hit the hot oil, the whole kitchen smells like an Arabian restaurant. The sweet carrots and raisins cooked in ghee balance the warm spices so well that even the kids at the table ask for a second helping.
What Is Chicken Bukhari Rice?
Bukhari rice (Ruz Bukhari) is one of the most loved rice dishes in Saudi Arabia and across the Gulf. Its name is often linked to Bukhara in Central Asia, and you can see that connection in the carrots and raisins, which also appear in Central Asian pulao. The Arabian version is built on a warm spice blend, tomato, and dried lime (loomi), which gives it a gentle tang that you do not find in our desi pulao.
My Tips for Perfect Bukhari Rice
- Soak the rice for 30 minutes. Soaked grains cook evenly and stay long and separate.
- Measure the stock. 1 cup of rice needs 1 and a half cups of stock. This was the mistake I made the first time.
- Taste the stock before adding rice. It should taste slightly salty, because the rice absorbs the salt.
- Do not skip the final roast. A hot oven or a hot pan for a few minutes turns boiled chicken into restaurant-style Bukhari chicken.
- Cook the carrots and raisins last. Quick cooking in ghee keeps the carrots bright and slightly crunchy.
What to Serve With It
In Arab homes, Bukhari rice is usually served with daqoos, a simple spicy tomato sauce. At my table, a fresh salad and a bowl of cucumber raita work just as well.
Chicken Bukhari Rice FAQs
What can I use instead of dried lime (loomi)?
Add the grated zest of 1 lemon with the spices and a squeeze of lemon juice at the end. The flavour is close, though dried lime has a deeper, slightly smoky tang.
What is the difference between bukhari, kabsa and mandi?
All three are Arabian rice dishes. Bukhari is mild and fragrant with carrots and raisins, kabsa has more tomato and spice, and mandi is known for its smoky, slow-roasted meat.
Can I make it in a pressure cooker?
Yes. Cook the chicken with the spices for 10 minutes under pressure, take out the chicken, then cook the rice in the stock as usual while the chicken roasts.
How long does it keep?
Up to 2 days in the fridge. Sprinkle with a little water and reheat covered so the rice steams again.
Looking for more rice dishes? Try my chicken kabab pulao, my classic chicken pulao or my layered chicken biryani.
Want to roast the chicken in the oven instead? My oven cooking times chart shows how long to bake chicken at 400°F for leg quarters, thighs and whole chicken.
Chicken Bukhari Rice (Arabian Ruz Bukhari)
Ingredients
Equipment
Method
- Mix all the Bukhari spice mix ingredients in a small bowl.
- Rub the chicken with half of the spice mix, ginger garlic paste, tomato paste, lemon juice, oil and salt. Push the masala into the cuts. Rest for at least 30 minutes, or overnight in the fridge.
- Wash the rice until the water runs clear and soak it for 30 minutes.
- Heat oil or ghee in a large pot. Fry the onion on medium heat until deep golden, about 8 to 10 minutes.
- Add garlic, cinnamon stick, cardamom, cloves, bay leaves and the pierced dried limes. Fry for 1 minute until fragrant.
- Add grated tomatoes, tomato paste and the remaining spice mix. Cook until the oil separates, about 5 minutes.
- Add the marinated chicken and sear for 4 to 5 minutes on each side. Pour in 5 cups of water and the salt, cover and simmer on low heat for 25 minutes until the chicken is tender.
- Lift out the chicken pieces and set them aside on a baking tray. Measure the stock: you need 4 and a half cups for the rice. Top up with hot water if needed.
- Bring the stock back to a boil and taste it. It should taste slightly salty. Add the drained rice.
- Cook uncovered on high heat for 8 to 10 minutes, until the water drops below the surface of the rice and small holes appear on top.
- Cover tightly (a cloth under the lid helps) and cook on the lowest heat for 15 minutes on dum. Switch off and leave covered for 5 more minutes.
- While the rice is on dum, brush the chicken with a little oil and sprinkle a pinch of spice mix. Roast in a preheated oven at 220°C (430°F) for 12 to 15 minutes, or until the skin is crisp with dark edges. No oven? Pan-roast it in a hot, lightly oiled pan for 4 to 5 minutes on each side.
- Heat ghee in a small pan. Sauté the carrots for 2 to 3 minutes, add the raisins and sugar, and cook for 1 more minute until the raisins puff up.
- Gently fluff the rice with a fork and spread it on a large platter. Scatter the carrots and raisins over it, place the roasted chicken on top, and finish with sesame seeds and coriander. Serve hot.
