Hearty Chicken Bukhari – 40 Minutes to Serve

Chicken Bukhari

Transport your taste buds to a royal Saudi banquet with this aromatic Chicken Bukhari. Tender chicken breasts simmered in a fragrant blend of spices, tomatoes, and basmati rice create a comforting dish that pairs beautifully with warm bread or a crisp salad.

Ingredients

• 4 boneless, skin‑free chicken breasts (about 1½ lb total)
• 1 ½ cups basmati rice, rinsed and soaked for 20 min
• ½ cup diced carrots
• 3 ¼ cups water
• 3 Tbsp olive oil
• 1 medium white onion, finely chopped
• 4 Tbsp tomato paste
• 2 cloves garlic, minced
• 1 chicken‑bouillon cube
• 1 medium tomato, diced
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp dried coriander seeds
• 2 bay leaves
• ¼ tsp ground turmeric
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until the onion becomes translucent, about 4 minutes.
2. Brown the chicken breasts in the pot, then add cumin, cinnamon, coriander, nutmeg, turmeric, and bay leaves. Cook until the chicken is lightly browned on the outside.
3. Simmer the mixture by adding diced tomato, bouillon cube, tomato paste, and water. Bring to a boil, reduce heat to low, cover, and let it cook for 15 minutes.
4. Separate the chicken from the broth and set aside.
5. Re‑add the broth to the pot, then stir in diced carrots, black pepper, salt, and the soaked rice.
6. Cook with the lid on over low heat until the rice is tender, about 25 minutes.
7. Return the chicken pieces to the pot, cover, and let everything mingle for another 5 minutes.
8. Serve hot straight from the pot, garnished with fresh herbs if desired.

Nutrition (per serving)

Calories: ~350 kcal • Protein: 28 g • Carbohydrates: 45 g • Fat: 10 g • Fiber: 3 g