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Bukhari rice
I can already see Friday coming, the stove packed with pots full of good things, and do yourself a favor and make sure one of those pots is filled with Bukharian rice. You won’t regret it, I promise. This is one of the simplest and best recipes I’ve ever made.
Simple? Five minutes of prep and it’s already on the stove, and the result is just incredible. Who would believe that rice with carrots, onions, and chickpeas could taste this good? The combination is just perfect.
And the moment you lift the lid and all those aromas start spreading through the kitchen, you take a fork, mix gently, and anyone passing by just has to taste it. The reaction is always the same:
“Mom, this is the best rice you’ve ever made.”
For all of the rice lovers who want to change things up from plain white rice, this recipe is for you. I’m
honestly shocked it wasn’t already on the site.
Easy and quick to make | Homey flavors | Perfect for guests or Friday lunch | Keeps great for the next day | Vegan-friendly
3 – 4 Servings
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Ingredients:
• 1 cup basmati rice
• 2 cups water
• 1 finely chopped onion
• 3 coarsely grated carrots
• 1 cup chickpeas (frozen and thawed)
• ¾ teaspoon salt
• 1 heaping teaspoon chicken bouillon powder
• ½ teaspoon black pepper
Preparation:
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1.) Bring a pot of water to a boil and add the chickpeas. Cook for about 5 minutes, just until they soften a little, then drain. The goal is to make them tender without fully cooking them so they keep their
texture when cooked with the rice. -
2.) Meanwhile, preheat a wide pot with 3 tablespoons of oil. Add the chopped onion and fry until it starts to turn golden and smell amazing. That’s the base of all the flavor.
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3.) Add the grated carrots, mix thoroughly and continue frying for a few more minutes. As the carrots soften, they add natural sweetness and a beautiful color to the rice.
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4.) Now add the cooked chickpeas and stir for about a minute over the heat. The warmth helps them soak up the flavors of the onion and carrot, and at this point, you can already tell how good this is going to taste.
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5.) Add the spices, mix thoroughly so every grain gets some of the flavor, then pour in the water. Bring to a gentle boil, cover the pot, lower the heat, and let everything cook quietly for about 30 minutes.
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6.) Turn off the heat, keep the pot covered for another 15 minutes, and let the steam do its magic. When you open the lid, the smell is incredible and the rice comes out fluffy, soft, and full of flavor.
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Little tips with a smile 😊
If you want a deeper flavor, fry the onion until it’s lightly browned before adding the carrot.
You can use pre-cooked chickpeas instead of frozen ones, just drain them well.
You can make the rice a day in advance and reheat it gently with a bit of water, it will taste freshly made.
For a more festive look, sprinkle some raisins or fried onions on top, they add both color and flavor.
And maybe the most important tip: double the recipe because it disappears faster than you think.
Serve it up and watch everyone ask for extras❤️
