Bukhari

Serves 1
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Directions

  1. 1Slice the onions and carrots, ensuring the carrots are slightly chunky.
  2. 2Slice the onions and carrots, ensuring the carrots are slightly chunky.
  3. 3Slice the onions and carrots, ensuring the carrots are slightly chunky.
  4. 4Sauté the carrots in a touch of oil until they wilt, then add the raisins.
  5. 5Sauté the carrots in a touch of oil until they wilt, then add the raisins.
  6. 6Sauté the carrots in a touch of oil until they wilt, then add the raisins.
  7. 7Stir until the raisins puff up slightly, then remove them from the pot.
  8. 8Stir until the raisins puff up slightly, then remove them from the pot.
  9. 9Stir until the raisins puff up slightly, then remove them from the pot.
  10. 10Sauté the onions in the same pot.
  11. 11Sauté the onions in the same pot.
  12. 12Sauté the onions in the same pot.
  13. 13Add the lamb along with the aromatics, seasonings, tomato puree, and blended tomatoes.
  14. 14Add the lamb along with the aromatics, seasonings, tomato puree, and blended tomatoes.
  15. 15Add the lamb along with the aromatics, seasonings, tomato puree, and blended tomatoes.
  16. 16Cook for about 5 minutes till the ingredients are combined.
  17. 17Cook for about 5 minutes till the ingredients are combined.
  18. 18Cook for about 5 minutes till the ingredients are combined.
  19. 19Add water to the pot and let the lamb cook until super tender (about 1 1/2 hours).
  20. 20Add water to the pot and let the lamb cook until super tender (about 1 1/2 hours).
  21. 21Add water to the pot and let the lamb cook until super tender (about 1 1/2 hours).
  22. 22Wash and soak the rice for 30 minutes.
  23. 23Wash and soak the rice for 30 minutes.
  24. 24Wash and soak the rice for 30 minutes.
  25. 25Once the lamb is tender, remove it from the pot.
  26. 26Once the lamb is tender, remove it from the pot.
  27. 27Once the lamb is tender, remove it from the pot.
  28. 28Add the rice to the pot, ensuring the stock level is about a centimeter above the rice.
  29. 29Add the rice to the pot, ensuring the stock level is about a centimeter above the rice.
  30. 30Add the rice to the pot, ensuring the stock level is about a centimeter above the rice.
  31. 31Let it boil uncovered for 5 minutes until you see the rice grains soaking the stock.
  32. 32Let it boil uncovered for 5 minutes until you see the rice grains soaking the stock.
  33. 33Let it boil uncovered for 5 minutes until you see the rice grains soaking the stock.
  34. 34Place the carrots and raisins on top.
  35. 35Place the carrots and raisins on top.
  36. 36Place the carrots and raisins on top.
  37. 37Cover and let it steam on the lowest heat possible for 20 minutes.
  38. 38Cover and let it steam on the lowest heat possible for 20 minutes.
  39. 39Cover and let it steam on the lowest heat possible for 20 minutes.
  40. 40Remove the carrots and raisins for garnish.
  41. 41Remove the carrots and raisins for garnish.
  42. 42Remove the carrots and raisins for garnish.
  43. 43Flip the pot on the serving plate and garnish with the carrots and raisins.
  44. 44Flip the pot on the serving plate and garnish with the carrots and raisins.
  45. 45Flip the pot on the serving plate and garnish with the carrots and raisins.
  46. 46Top it with the meat and enjoy.
  47. 47Top it with the meat and enjoy.
  48. 48Top it with the meat and enjoy.

Ingredients

  • 2 onions
  • 2 onions
  • 2 onions
  • 4 carrots
  • 4 carrots
  • 4 carrots
  • 1 kg chunky lamb pieces
  • 1 kg chunky lamb pieces
  • 1 kg chunky lamb pieces
  • 2 cups Canary Basmati rice
  • 2 cups Canary Basmati rice
  • 2 cups Canary Basmati rice
  • 1 cup brown raisins
  • 1 cup brown raisins
  • 1 cup brown raisins
  • 0.5 cups blonde raisins
  • 0.5 cups blonde raisins
  • 0.5 cups blonde raisins
  • touch oil
  • touch oil
  • touch oil
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 1 stick cinnamon
  • 1 stick cinnamon
  • 1 stick cinnamon
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 3 large tomatoes
  • 3 large tomatoes
  • 3 large tomatoes
  • 2 tbsps toasted cumin seeds
  • 2 tbsps toasted cumin seeds
  • 2 tbsps toasted cumin seeds
  • 6 cups water
  • 6 cups water
  • 6 cups water

Tips

  • Carrots should be a tiny bit chunky.
  • Soak the rice for 30 minutes.
  • The stock level should be about a finger tip above the rice.
Bukhari | Clip Recipe