Rice Bukhari
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Makes: 4 portions
Ingredients
- 15g red pepper, chopped
- 15g carrots, finely diced
- 1/4 tbsp vegetable oil
- 1/4 tsp cloves
- 1/4 tsp cardamon pods
- 8g onions, finely chopped
- 3 garlic cloves, finely chopped
- 125g chicken, chopped into large pieces
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp white pepper
- 1/2 tsp dried lime powder
- 1/4 tsp nutmeg
- 1/4 tsp coriander
- 1/4 tsp cumin
- 160ml vegetable stock (separate recipe)
- 80g basmati rice
- 5g unsalted butter
- 1g macadamia nuts
- 1g pumpkin seeds
Method
-
Preheat an oven to 180°C/356°F/Gas mark 4.
-
Onto a baking tray add the carrots and red pepper, drizzle with a little oil, and roast for 20-30 minutes or until soft.
-
Heat 1/2 the oil in a pan and add cloves and cardamom pods, allow to toast slightly.
-
Add onions, garlic, and allow to soften slightly.
-
Once softened, add in the chicken pieces and allow to brown slightly on all sides.
-
Once browned, add in the cinnamon, allspice, white pepper, dried lime powder, nutmeg, coriander, and cumin. Stir until the chicken is fully coated with the spices.
-
Remove the red pepper and carrots from the oven and add to a blender with enough stock to cover the vegetables and form a thin puree.
-
Blend until smooth and then add into the pan with the rest of the vegetable stock, stir well, and bring to boil.
-
Once boiling, reduce the heat to low and allow to simmer for 15 minutes.
-
Remove the chicken from the pan and set aside.
-
Add in the rice and cook for 10 minutes or until the liquid is fully absorbed.
-
Once cooked, place the rice on a plate and add the chicken on top and set aside.
-
Add the butter to a pan and melt, add in the macadamia nuts and pumpkin seeds and cook until slightly brown.
-
Pour the butter and nuts over the rice, serve and enjoy.
| Nutrient | Per portion (105g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 157 | 150 |
| Protein | g | 8 | 7.7 |
| Sodium | mg/mmol | 26/1.1 | 25/1.1 |
| Potassium | mg/mmol | 170/4.3 | 160/4 |
| Phosphorus | mg/mmol | 75/2.4 | 71/2.3 |
| Calcium | mg/mmol | 21/0.5 | 20/0.5 |
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