Al-Bukhari Rice

submitted by Sister Amena

Ingredients

2 kilograms meat with bone cut to medium size cubes
15 chopped onions
6 glasses of rice
2 glasses of oil or ghee
6 glasses tomato juice
1 tsp of the following:
Black pepper, cumin, cardamom
2 tablespoons salt
4 carrots thinly sliced
2 glasses of water to boil carrots
1 tablespoon of oil to boil carrots 
1 teaspoon salt for carrots
13 glasses of boiled water

Garnish:
½ glass boiled, peeled, sliced and roasted almonds.
½ glass boiled and peeled pistachios

Directions

1. Put tomato juice in a bowl add spices and salt and stir well, leave aside. Wash meat.

2. Heat oil; once the oil is heated add meat all at once and cover pan immediately 1-2 minutes. Uncover pan and stir meat until meat absorbs the water and only oil is left.

3. Add onions to meat and stir occasionally until onions are golden brown. Put tomato juice on meat and add the 13 glasses of water, leave to cook on medium heat until done.

4. Boil carrots in 2 glasses of water, oil and salt until done. Drain the carrots and save the water that was used or cook the carrots and add it to the meat. Cover the carrots and leave aside.

5. Wash rice and add to broth (this can be chicken broth or water mixed with your chose of spices) the water is to be measured according to how much rice you use ** I find with the rice I use, which is basmati, that 1 glass of rice should be cooked with 2 glasses of water. If your rice is sticky or you have used too much water you can put the pan of rice in the oven for around 15 min. at 300 or 350 degrees. This should help to dry it out a little.

6. Bring the rice to boil then cook on low heat for 30-34 minutes. 

7. Serve rice in large dish, put meat pieces on top and cover with the carrots.