Craving the rich aromas of a traditional feast? Create an authentic Chicken Bukhari with Sadia Chicken Griller. This hearty recipe pairs tender, oven-baked chicken with fragrant, spiced rice, delivering a meal full of warmth and flavor. Perfect for family gatherings or a special weekend dinner, this impressive dish brings the true taste of Arabia to your table with ease.
Cooking Time
40 Mins
Oven
| Sadia Chicken Griller | 1 pack |
| Cooking oil | 1 cup |
| Carrots (julienned) | 120g |
| Back raisins | 120g |
| Onion (sliced) | 150g |
| Sugar | 1 tsp |
| Chopped tomatoes | 1 can |
| Basmati rice (washed and drained) | 400g |
| Water | 750ml |
| Green chili peppers | 2 |
| Seven spice | 1½ tsp |
| Salt and pepper to taste | |
| Parsley for garnish |
Prepare the Carrots, Raisins and Onions:
In a large pot, heat the oil, fry the carrots and raisins for 5 minutes. Remove and drain on paper towel and set aside.
Add the onion with the sugar and fry until golden.
Cook the Chicken:
Add the chicken, skin side down and fry for 3 minutes until slightly golden.
Add the tomatoes and the tomato paste. Let it simmer for 10 minutes.
Remove the chicken pieces and place on a baking tray and put in the oven to brown.
Prepare the Rice:
Add the basmati rice and 750ml of water.
Add the 2 green chilies.
Bring it to the boil and then reduce the heat to a simmer for 30–40 minutes.
Assemble the Dish:
When the rice is ready place in a serving bowl, add the browned chicken and garnish with the carrots, raisins and chopped parsley.
Serve:
Serve with duggas sauce and a coriander-mint raita.
