Classic Nasi Bukhari
Hidangan tradisional · Yemeni
A fragrant and flavorful rice dish cooked with tender lamb or chicken, aromatic spices, and often garnished with nuts and raisins. This is the quintessential Nasi Bukhari experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Basmati rice2 cups
- Lamb shoulder or chicken thighs500g
- Onions2 large
- Garlic cloves4
- Ginger1 inch piece
- Tomatoes2 medium
- Vegetable oil or ghee1/4 cup
- Cumin seeds1 tsp
- Coriander seeds1 tsp
- Cardamom pods4-5
- Cloves3-4
- Cinnamon stick1 inch
- Bay leaf1
- Turmeric powder1/2 tsp
- Dried lime (Loomi)1
- Hot water or broth3 cups
- Saltto taste
- Black pepperto taste
- Slivered almonds2 tbsp
- Golden raisins2 tbsp
- Fresh cilantro or parsleyfor garnish
Langkah
- 1
Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.
- 2
Cut the lamb or chicken into bite-sized pieces. Chop the onions, mince the garlic and ginger. Dice the tomatoes.
- 3
Heat oil or ghee in a large pot or Dutch oven over medium-high heat. Add the lamb/chicken and brown it on all sides. Remove and set aside.
- 4
Add the chopped onions to the pot and sauté until golden brown. Add minced garlic and ginger, cook for another minute until fragrant.
- 5
Add cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Toast for 30 seconds until aromatic.
- 6
Stir in the diced tomatoes and turmeric powder. Cook until tomatoes soften.
- 7
Return the meat to the pot. Add the dried lime, salt, and black pepper. Pour in the hot water or broth.
- 8
Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the meat is tender.
- 9
Add the drained basmati rice to the pot. Ensure the liquid covers the rice by about an inch. If needed, add more hot water.
- 10
Bring the mixture back to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 11
While the rice cooks, lightly toast the slivered almonds and golden raisins in a dry pan until fragrant.
- 12
Once the rice is cooked, let it rest, covered, for 10 minutes. Fluff the rice gently with a fork.
- 13
Serve the Nasi Bukhari hot, garnished with toasted almonds, raisins, and fresh cilantro or parsley.
