Saudi Bukhari Chicken with Fragrant Spiced Rice Recipe
This stunning Saudi Arabian classic brings together tender roasted chicken with aromatic basmati rice cooked in a fragrant tomato broth enriched with whole spices, sweet raisins, and crunchy nuts. The chicken is beautifully spiced and roasted until golden, whilst the rice absorbs incredible flavours from caramelised onions, garlic, and warm spices.
Ingredients
- For the chicken:
- 2kg chicken pieces (thighs and drumsticks work beautifully, skin on and bone in for maximum flavour)
- 3 tablespoons extra virgin olive oil
- 4 large cloves garlic, finely minced
- 2 tablespoons fresh ginger, peeled and grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1½ teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper, freshly ground
- 1½ teaspoons sea salt
- ½ teaspoon cayenne pepper (adjust to your heat preference)
- For the rice:
- 500g basmati rice, rinsed thoroughly until water runs clear (this removes excess starch for fluffy grains)
- 3 tablespoons ghee, or extra virgin olive oil if preferred
- 2 large onions, halved and thinly sliced into half-moons
- 4 large cloves garlic, finely minced
- 2 medium carrots, peeled and cut into small 5mm dice
- 400g tinned chopped tomatoes (or 3 large fresh tomatoes, roughly chopped)
- 900ml hot chicken stock, or water with 2 stock cubes
- 6 whole green cardamom pods, lightly crushed
- 2 cinnamon sticks, about 7cm each
- 4 whole cloves
- 1 bay leaf
- 1½ teaspoons sea salt
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water (optional but creates that signature golden colour)
- 100g raisins, golden sultanas work wonderfully
- 80g slivered almonds or pine nuts, lightly toasted
- Fresh coriander leaves, roughly chopped, for garnish
Directions
Step 1
Prepare your chicken by patting the pieces completely dry with paper towels, which is absolutely crucial for achieving golden, crispy skin during roasting. In a large mixing bowl, combine the olive oil, minced garlic, grated ginger, cumin, coriander, turmeric, cinnamon, black pepper, salt, and cayenne pepper, mixing thoroughly to create a fragrant spice paste. Add your chicken pieces and use your hands to massage this beautiful spice mixture all over each piece, ensuring every surface is well coated, including underneath the skin where possible. Cover the bowl with cling film and refrigerate for at least 30 minutes, though 2 hours or overnight will give you even deeper, more developed flavours.
Step 2
Whilst your chicken is marinating, prepare your rice by placing it in a large bowl and rinsing it under cold running water, swishing the grains gently with your fingers, then draining and repeating this process 4-5 times until the water runs completely clear rather than cloudy. This washing removes excess surface starch that would otherwise make your rice sticky and clumpy instead of light and fluffy. Once rinsed, cover the rice with fresh cold water and let it soak for 20-30 minutes, which allows the grains to absorb moisture and cook more evenly, then drain thoroughly in a fine-mesh sieve and set aside.
Step 3
Preheat your oven to 200°C/400°F (180°C fan) and line a large baking tray with parchment paper or lightly oil it. Arrange your marinated chicken pieces on the tray in a single layer, ensuring they're not touching each other so the heat can circulate properly and create crispy skin all over. Roast in the preheated oven for 40-45 minutes, turning the pieces halfway through cooking, until the chicken is deeply golden brown, the skin is crispy, and the juices run clear when you pierce the thickest part with a knife. If you have a meat thermometer, the internal temperature should reach 75°C/165°F. Once cooked, remove from the oven and tent loosely with foil to keep warm whilst you finish the rice.
Step 4
Heat the ghee in a large, heavy-bottomed pot or Dutch oven over medium heat until it's shimmering and fragrant, which should take about 1-2 minutes. Add your sliced onions along with a generous pinch of salt, which helps draw out moisture and encourages beautiful caramelisation. Cook the onions, stirring frequently with a wooden spoon, for 12-15 minutes until they're deeply golden brown and sweet, not just soft and translucent. This caramelisation is absolutely essential for building the rich, complex flavour base that makes Bukhari rice so special, so don't be tempted to rush this step by turning up the heat too high or you'll end up with burnt rather than caramelised onions.
Step 5
Add the minced garlic and diced carrots to your beautifully caramelised onions, stirring constantly for 2-3 minutes until the garlic becomes wonderfully fragrant and the carrots start to soften slightly at the edges. Pour in the chopped tomatoes and cook for another 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes thick and jammy rather than watery. This is where the magic happens as the tomatoes concentrate and create a rich, flavourful base that will infuse every grain of rice with incredible taste.
Step 6
Add your whole spices to the pot (the crushed cardamom pods, cinnamon sticks, cloves, and bay leaf), stirring them through the tomato mixture for about 1 minute until they release their aromatic oils and you can smell that wonderful warm spice fragrance filling your kitchen. Pour in the hot stock, add the salt, black pepper, and your saffron with its soaking water if using, then bring everything to a vigorous boil over high heat. Once boiling, add your drained rice and the raisins, stirring very gently just once or twice to distribute everything evenly, being careful not to break the delicate rice grains.
Step 7
Let the rice boil uncovered for 3-4 minutes until you can see small craters forming on the surface and most of the liquid has been absorbed, though the rice should still look quite wet. This initial boiling is crucial for starting the cooking process before we steam the rice to perfection. Reduce the heat to the absolute lowest setting your hob allows, cover the pot tightly with a well-fitting lid (if your lid doesn't seal well, place a clean tea towel between the pot and lid to trap the steam), and let the rice steam undisturbed for 20-25 minutes. Resist the temptation to lift the lid and peek, as this releases the precious steam that's cooking your rice to fluffy perfection.
Step 8
Whilst your rice is steaming, toast your slivered almonds or pine nuts in a small dry frying pan over medium heat for 3-4 minutes, shaking the pan frequently, until they're golden brown and smell nutty and delicious. Watch them carefully as they can go from perfectly toasted to burnt in seconds, and remove them from the heat immediately once golden. After the rice has steamed for 20-25 minutes, turn off the heat but leave the pot covered for another 10 minutes to let the rice rest and finish absorbing any remaining moisture, which ensures perfectly tender grains that aren't mushy or undercooked.
Step 9
Remove the lid from your rice and you should see beautiful, fluffy grains with distinct separation and no excess liquid at the bottom. Use a fork to very gently fluff the rice, working from the sides towards the centre with a lifting motion rather than stirring, which would break the delicate grains and make the rice mushy. Remove and discard the whole spices (cinnamon sticks, cardamom pods, cloves, and bay leaf) if you can find them easily, though it's fine to leave some in as they add to the authentic presentation.
Step 10
To serve your magnificent Bukhari rice in true Saudi style, mound the fragrant rice onto a large serving platter, creating a generous bed in the centre. Arrange your golden roasted chicken pieces on top of the rice, letting them nestle into the grains so the flavourful juices from the chicken seep down into the rice below. Scatter the toasted nuts generously over everything, followed by a handful of fresh coriander leaves for that final pop of colour and freshness. Serve immediately whilst everything is piping hot and aromatic, encouraging your guests to dig in and enjoy this stunning celebration dish that brings the authentic flavours of Hijazi cuisine right to your table.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Chicken
I saw the Prophet ﷺ eating chicken.
Garlic
The Messenger of Allah ﷺ said: He who eats of this plant (garlic) should not approach our mosque and should not harm us with the odour of garlic.
Ginger
And they will be given to drink a cup of wine whose mixture is of ginger, from a fountain within Paradise named Salsabil.
Onions
The Prophet ﷺ said, 'Whoever has eaten garlic or onion should keep away from us (or should keep away from our mosque).'
Olives
And He is the One Who sends down rain from the sky—causing all kinds of plants to grow—producing green stalks from which We bring forth clustered grain. And from palm trees come clusters of dates hanging within reach. There are also gardens of grapevines, olives, and pomegranates, similar in shape but dissimilar in taste. Look at their fruit as it yields and ripens! Indeed, in these are signs for people who believe.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Water
When drinking Zamzam, face the Qiblah, mention Allah's name, drink in three sips, and praise Allah afterward.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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