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Eman's Lamb Bukhari Rice

An easy recipe for lamb bukhari rice, an aromatic Arabic dish with chunks of lamb infused with tomatoes and spices.
Print Recipe
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Arabic
Servings 4

Ingredients
  

  • ½ cup olive oil
  • 3 carrots julienned
  • ¼ cup jumbo raisins
  • 700 grams bone-in lamb chunks
  • 2 medium onions sliced
  • 1 tablespoon cumin
  • 1 tablespoon tomato paste
  • 2 medium tomatoes pureed in a blender (about 1 cup)
  • 1 tablespoon plus 1 teaspoon pink Himalayan rock salt OR 1 tablespoon regular table salt
  • 3 cups basmati rice rinsed and drained
  • ½ cup cooked or canned chickpeas

Instructions
 

  • In a large Dutch oven over medium high heat, heat the oil.
  • Add the carrots and cook, stirring frequently, 3 minutes.
  • Add the raisins and cook, stirring, for another 2 minutes.
  • Remove the carrots and raisins from the pot and set aside.
  • In the same pot, add the lamb and cook, until browned on all sides, about 3 minutes per side.
  • Add the onions and cook, stirring occasionally, until onions are caramelized.  This is very important to build the layers of flavor.
  • Add the cumin, tomato paste and pureed tomatoes.  Cook until the oil separates to the surface of the mixture.
  • Add 1 liter of water.
  • Add the salt, and bring to a boil.  Cover and cook undisturbed, about 1 hour.
  • After about 1 hour, add the rice and gently stir to combine.
  • Add enough water to cover the rice by no more than 1 inch.
  • Cook uncovered until the rice starts to become visible.  Arrange the carrots and raisins in a layer on top of the rice, followed by the chickpeas.
  • Lower the heat.  Cover and cook undisturbed, until all the liquid has evaporated and rice is cooked and fluffy, about 30 minutes.
  • Spoon the rice onto a large serving platter, and arrange the lamb pieces in the center.  Scatter the carrots, raisins and chick peas around the meat.  Serve warm.