Mutton Bukhari Pulao_Ruz al  Bukhari

Recipes >> Rice, Biryani, Pulao Recipes > Ruz Bukhari (Arabic Dish)
Serves 9 persons

Bukhari Rice (known in Arabic as Ruz al Bukhari) is a Saudi Arabian speciality (some say it is Afghani by origin,,because it also have carrots and raisins but these are not caramelised). It is by far one of most famous Arabic meals and is a fragrant flavourful rice dish normally served with roast chicken (Dajaj). Or with Salata Hara (a fresh and spicy tomato sauce),or simply with some chopped fresh salad .It is a delicious combination on meat and rice. Rice cook on steam and meat aroma infuse in rice which make them even more tasty. You can add kabuli chana (black chick peas and chopped almonds too..If you have bukhari spice mix or Shan Bukhari rice spice mix then use it for nice aroma.It is Saudi Arabian speciality ,they have original strong whole spices (garam masala),that fragrant whole spices are not available in Pakistan.Must try this rice dish.

Mutton Bukhari rice


Rice 1 kg or 4 and 1/2 cups (washed and soaked)

Mutton with bones 1 kg

Tomato paste 1 cup

Medium size Onion3 sliced

Salt 3 tsp

Oil 1/2 cup

Ginger garlic paste 4 tbsp

White cumin 2 tsp

Green Cardamom 6 pods

Coriander seeds 2 tbsp

Black Pepper 10 pods

Cinnamon 1 stick

Jullienne cut Carrots 250 gms 3 to 4

Raisin 2 tbsp (washed)

Bay leaf 2 leaves


Cooking Directions

In a big pot , heat oil and brown the onions .

Add meat ,cumin  and ginger garlic paste ,fry until meat changes the color.

Add the tomato paste and fry well.

Grind the  green cardamom,coriander seeds  and black pepper (you can also wrap them up without grinding in cloth to make a spice bag).

Add the grounded spices or  spice bag and 4 glasses of water in the pan.

Add the cinnamon stick,salt, and bay leafs and cook until the meat is tender .You will have almost 2 glasses of  stock left then add the carrots and raisins.

Also Add rice and Allow to cook for 10 minutes on high heat.Add little water if require enough to cook rice.

Keep on steam for 15 minutes. Your dish is ready . serve hot.





12 Comments Add yours

  1. Haya says:

    Staying in UAE has its advantages. I have tried this in a restaurant (Afghani pulav). Yep, I love it. I also love the tomato chilie chutney and the soup they serve with this. I should try making this at home.

    Would love to learn to make lahm mandi too. Is it difficult?


  2. Shanaz Rafiq says:

    This pulao looks so colorful and rich in flavors. I always wanted to try a version of Afghani Pulao and this looks like a right choice of recipe.


  3. Muslim Mummy says:

    Oh not heard of this and don’t think I have ever tried it…might have to give it a go one day


  4. muslimah says:

    Looks so yummy will have to try and cook it


  5. I have tasted rice made by a family from Afghanistan that was very similar to this and it was soooo good that I wanted to lick the plate heehee! This dish looks just as yummy, thanks so much for sharing the recipe!


  6. Oh sounds really good I make a similar version call yahkni but I really want to try out your version soon.


  7. I absolutely love Arabic food, but have never tried making it myself. Your recipe looks delicious and very tempting, maybe this will give me the push! 🙂


  8. bushrazblogs says:

    Wow, It’s looking yummy…. I really wanna try this recipe… 🙂


  9. Zainab Dokrat says:

    Shared a similar recipe on my blog, love this dish! Lol even though I don’t eat mutton… Thanks for sharing 🙂 (


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