Manchu-style Bukhari Rice

Ingredients

In this Manchu adaptation of Ruz al Bukhari, we incorporate Manchu flavors and cooking techniques to create a distinct fusion dish. The original Saudi Arabian recipe typically uses traditional Middle Eastern spices like cardamom, saffron, and cumin. However, in the Manchu-style Bukhari Rice, we replace these spices with star anise, ginger, and cinnamon, which are commonly used in Manchu cuisine. This adaptation adds a new layer of complexity and depth to the dish, infusing it with the unique flavors of Manchu cooking. We alse have the original recipe for Ruz al Bukhari, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into bite-sized pieces 500g (1.1 lb) lamb or beef, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons star anise 2 teaspoons star anise
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the meat to the pot and cook until browned on all sides.
4. 4.
   Add the star anise, ginger powder, cinnamon powder, and salt to the pot. Stir well to coat the meat with the spices.
5. 5.
   Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the meat is tender.
6. 6.
   Remove the meat from the pot and set it aside. Strain the cooking liquid and reserve it for later.
7. 7.
   In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water and cook until it is 70% cooked. Drain the rice.
8. 8.
   Layer the partially cooked rice over the reserved cooking liquid in the original pot. Place the cooked meat on top of the rice.
9. 9.
   Cover the pot and cook over low heat for 20-25 minutes, or until the rice is fully cooked and fluffy.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Basmati rice — Soaking the rice before cooking helps to remove excess starch and ensures fluffy grains.
• Star anise — Use whole star anise for a more pronounced flavor. Remove it before serving as it can be quite strong if eaten directly.

Tips & Tricks

• For a richer flavor, marinate the meat with the spices overnight before cooking.
• You can add raisins or dried apricots to the rice for a touch of sweetness and texture.
• Serve the Manchu-style Bukhari Rice with a side of yogurt or cucumber salad to balance the flavors.
• If you prefer a spicier version, add a pinch of chili flakes or cayenne pepper to the spice mix.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Manchu-style Bukhari Rice as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a dollop of yogurt or a side of pickles for added tanginess.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of toasted almonds or pistachios. You can also arrange some fresh herbs, such as mint leaves or parsley, on top of the rice for a pop of color.