Al Faham Chicken Ruz Bukhari Recipe by ZMA
Cooking Instructions 50 minutes 1 First of all soak rice in water. Chicken should be with skin for good results and marinate it with the ingredients listed under it and keep it on the counter for an hour. 2 In a cooking pot, heat butter. Add garlic and ginger mince both. I added one or two bay leaves too. Next add the chopped onions. Saute all of these until onions get done. Now add the tomato puree to it. 3 Saute all that by stirring it occasionally and keeping the flame on a low. Grind the baharat mix into a fine powder and tie them up in a muslin cloth and secure it firmly with a thread. 4 Now add the dried limes and the chicken halves or pieces along with the spice potli. In this way the flavours get infused into the chicken. 5 Cover and let it simmer on a low flame for 15 minutes flat. After that remove them and set aside. Now coming to the pot with chicken stock. Do it as follows. Bring it to a rolling boil and add the soaked rice to it. Also add some chopped coriander or parsley for flavour. 6 Mix well and cover. Let it simmer until done nearly for about 25 minutes. Now coming to the chicken, apply a mix of butter and baharat mix to it and roast it in the oven until done. 7 Keep it on the middle rack and cover with an aluminium foil to lock the flavours and bake on 180° for 20 minutes. Fry the raisins in a tablespoon of butter and mix. 8 Serve it hot with rice on the plate and topped with chicken and fried raisins. Salata hara is a quick sauce that is served with this rice. Enjoy! 1 First of all soak rice in water. Chicken should be with skin for good results and marinate it with the ingredients listed under it and keep it on the counter for an hour. 1 First of all soak rice in water. Chicken should be with skin for good results and marinate it with the ingredients listed under it and keep it on the counter for an hour. 2 In a cooking pot, heat butter. Add garlic and ginger mince both. I added one or two bay leaves too. Next add the chopped onions. Saute all of these until onions get done. Now add the tomato puree to it. 2 In a cooking pot, heat butter. Add garlic and ginger mince both. I added one or two bay leaves too. Next add the chopped onions. Saute all of these until onions get done. Now add the tomato puree to it. 3 Saute all that by stirring it occasionally and keeping the flame on a low. Grind the baharat mix into a fine powder and tie them up in a muslin cloth and secure it firmly with a thread. 3 Saute all that by stirring it occasionally and keeping the flame on a low. Grind the baharat mix into a fine powder and tie them up in a muslin cloth and secure it firmly with a thread. 4 Now add the dried limes and the chicken halves or pieces along with the spice potli. In this way the flavours get infused into the chicken. 4 Now add the dried limes and the chicken halves or pieces along with the spice potli. In this way the flavours get infused into the chicken. 5 Cover and let it simmer on a low flame for 15 minutes flat. After that remove them and set aside. Now coming to the pot with chicken stock. Do it as follows. Bring it to a rolling boil and add the soaked rice to it. Also add some chopped coriander or parsley for flavour. 5 Cover and let it simmer on a low flame for 15 minutes flat. After that remove them and set aside. Now coming to the pot with chicken stock. Do it as follows. Bring it to a rolling boil and add the soaked rice to it. Also add some chopped coriander or parsley for flavour. 6 Mix well and cover. Let it simmer until done nearly for about 25 minutes. Now coming to the chicken, apply a mix of butter and baharat mix to it and roast it in the oven until done. 6 Mix well and cover. Let it simmer until done nearly for about 25 minutes. Now coming to the chicken, apply a mix of butter and baharat mix to it and roast it in the oven until done. 7 Keep it on the middle rack and cover with an aluminium foil to lock the flavours and bake on 180° for 20 minutes. Fry the raisins in a tablespoon of butter and mix. 7 Keep it on the middle rack and cover with an aluminium foil to lock the flavours and bake on 180° for 20 minutes. Fry the raisins in a tablespoon of butter and mix. 8 Serve it hot with rice on the plate and topped with chicken and fried raisins. Salata hara is a quick sauce that is served with this rice. Enjoy! 8 Serve it hot with rice on the plate and topped with chicken and fried raisins. Salata hara is a quick sauce that is served with this rice. Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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