STEP 3.To make the rice now take a non-stick pan to pour 2tbsp of cooking oil and heat it on medium flame, then add the chopped carrots and golden raisins, sugar, and fry them until the raisins puff up. Once done turn off the flame and keep it aside.

STEP 4.Now in a deep vessel add ¾ cup oil and chopped onions, fry them until lightly golden, now add the tomato puree we made earlier. Cook the tomato puree until the water evaporates.

STEP 5.Add the arabian masala we made and mix well with onions and tomatoes. Along with that add 2 chicken stew cubes, mix well. Now add the rice (1kg rice well soaked) and mix well thoroughly. Now for 1kg rice we need 1.25 lt water, mix well, and also add salt to taste.

STEP 6.Cover it with a lid and cook it on high flame, once it comes to a boil give it a stir and then lower the flame and cook it for 7-8mins. Now the rice is cooked halfway through, at this stage add the fried carrot and raisins, mix well. Now at a low flame, cover it with a lid and cook it 15-20mins or until the rice is cooked.

STEP 7.And the ruz bukhari rice is ready to serve you can have it with tandoori chicken.

Nutrition
value

5735

calories per serving

211 g Fat89 g Protein856 g Carbs48 g FiberOther

Current Totals

211 g Fat
89 g Protein
856 g Carbs
48 g Fiber

MacroNutrients

Carbs
856 g
Protein
89 g
Fiber
48 g

Fats

Fat
211 g

Vitamins & Minerals

Calcium
385 mg
Iron
51 mg
Vitamin A
9937 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
22 mg
Vitamin B6
2 mg
Vitamin B9
260 mcg
Vitamin B12
0 mcg
Vitamin C
162 mg
Vitamin E
32 mg
Copper
3 mcg
Magnesium
809 mg
Manganese
10 mg
Phosphorus
1828 mg
Selenium
5 mcg
Zinc
17 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Ruz Bukhari Recipe

ingredients serve

Ingredients For Ruz Bukhari Recipe

Directions : Ruz Bukhari Recipe