THIS DISH NAME IS ROOSE BUKHARI,ROOSE BUKHARI IS A ARABIAN DISH. 

IT IS VERY SIMPLE RECIPE RICE DISH, BUT VERY DELICIOUS. IT IS VERY POPULAR IN MIDDLE - EAST COUNTRY. SPECIALLY IN GULF COUNTRIES. BUKHARI WORD COMES FROM  BBUKHARA.  WHICH HAS BEEN LONG TIME OF CENTER OF MUCH TRADE CULTURE AND RELIGION. IN MY EXPERIENCE ROOSE BUKHARI IS VERY EASY RICE DISHES FROM ARABIAN RICE DISH, WHICH INCLUDES MANDI, KABSA, MAMBOS ETC.

INGREDIENTS

• Basamati rice - one kg.
• Chicken - one kg.
• Whole garam masala.

1. Cinnamon stick - Four gm.
2. Green cardamom - Four gm.
3. Cloves - Four gm.
4. Black pepper - Four gm.
5. Bay leaf - Three nos.

• Onion - Two hundred gm.
• Tomato - Two hundred gm.
• Carrot - Two hundred gm.
• Tomato paste / Tomato puree - one hundred gm.
• Dry lemon - Two nos.
• Garam masala powder - two tbsp.
• Coriander powder - one tbsp.
• Ginger - Fifty gm.
• Garlic - Fifty gm.
• Ghee - Twenty five gm.
• Sunflower oil - One fifty ml.
• Coriander leaves - One fifty gm.

METHOD

• Soak the rice for half hour.
• Marinate chicken with salt, ginger garlic paste, lemon juice, chilly powder ( light) , turmeric powder and garam masala powder. Keep aside for 30 min.
• Then roast the chicken in oven or pan till the 50% cook.
• Then keep aside for cool down.
• Slice the onion and tomato.
• Cut the carrot in julian style.
• Take a handi add oil, wait for oil heat.
• After oil heating add whole garam masala.
• Then add slice onion cook utill turn into golden brown color.
• After that add ginger garlic paste saute till the raw flavour is gone.
• Then add coriander powder saute it.
• Then add 1.5 lit water along with tomato puree.
• Then add salt to taste
• After that add slice tomato, julian carrot, dry lemon,lemon juice (one lemon), and garam masla powder.
• Stain the rice.
• After water boiling add rice and mix well.
• After 1 to 2 min add roasted chicken in rice.
• Then cook untill water dry 80%.
• Off the gas, add ghee, coriander leaves and put in dum for 10 min.
• Then take out.
• Roose bukhri is now ready to serve.
• Take in a serving plate and garnish with coriander leaves, cahewnut, kissmis and boiled egg
• Serve hot.
• Accompaniment : some slice of carrot, cucumber, parcely and lemon ( wedges).
• You can also add cashewnut, raisins and almonds in rice.

KEY INGREDIENTS

Rice, Chicken, Onion, Tomato, Dry Lemon, Lemon, Garam Masala, Ginger Garlic Paste, Ghee.

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