Bukhari Pilau Recipe (Friday Lunch)

☪ RAMADAN MUBARAK!!! ☪

How quickly Ramadan came about,
even the first week is nearly over!
Friday night supper still has to be Jummah lunch inspired,
which is why I had to share this recipe with you.
First Friday of Ramadan, why don't you try something yummy and different.

Bukhari Pilau is a Saudi Arabian specialty (some say it is of Afghani origin),

Bukhari Pilau is a favorite in my family.

Inspired by a Middle Eastern dish, with a tad bit more spice.

Even though I am not a mutton person, I still love the flavors of the dish,
so much so that I eat it minus the meat.

Jummah or Friday (lunch or supper) is usually a rice dish for many people.

The week goes by so quickly, sometimes you need to try new recipes out.

If you'd like to check out other rice dishes perfect for Jummah/Friday,

they're linked down below after the method.

Side note;

I recently updated this post with new pictures.

- INGREDIENTS -

1 - 1.5 kg Cubed Mutton

2 Tb Vinegar

2-3 Tb Red Chilli paste (depends on how hot you want it)

2 tsp red chili powder

1 tsp Coriander Powder

1 tsp Cumin Powder

1/2 tsp Salt

2 Onions - Thinly Sliced

2 Cardamom Seeds

2 Dried Cinnamon Sticks

3 Cloves

2 Large Carrots - Grated

4 Tb Tomato Puree

1 1/2 Cups Rice

1/3 Cup Raisins

- METHOD -

Make your marinade by mixing together vinegar, red chili masala paste, red chili powder, coriander powder, cumin powder, and salt.
Marinate your mutton overnight.
The next day, braise your onions, cinnamon sticks, cloves, and cardamom in some olive oil, till golden brown before adding your mutton.
Add in 1/4 cup water and cook at low temperature 15 - 20 minutes.
Next, add in your tomato puree with grated carrots and continue to cook on low.
When 3/4 done (after another 20 - 30 minutes), layer your parboiled rice on top, add 1/4 cup water, and steam till it finishes cooking.
While it's cooking, in a saucepan, add in a few 1 - 2 TB of oil (or butter), add your raisins, and fry them up a bit for a few seconds.
Pour the raisins over your rice, and you're ready to serve.
Serve with dhay (milk, yogurt, mixed with freshly ground green chilies and coriander) - whip well together and serve chilled. Can be served with Sojee.