We love the toss everything in a pot type of recipe. Also known as egg bukhara, this heart-warming dish is fragrant with spices but gently so. Top it with fresh mint to be transported to the days of Caravanserais.
Great for a lazy weekend in
½ small tin of ghee
½ chicken, cut into small pieces and fried until cooked
½ tin evaporated milk
2 tins long-grained rice (measured with the milk tin)
2 tins water (measured with the milk tin)
1 inch ginger, pounded
5 shallots, pounded
5 cloves garlic, pounded
2 tomatoes, sliced into rings
½ large onion, sliced into rings
Salt to taste
Small bunch mint leaves
½ tbsp fennel seeds, ground
1 tbsp cumin, ground
2 tbsp coriander, ground
3 cardamom pods
1.5” piece cinnamon
4 almonds, sliced and toasted
5 shallots, finely sliced and fried
1. Boil eggs and potatoes together in a large pot until the eggs are hard boiled, about 10 minutes.
2. In a large pot, heat ghee until it melts, then stir-fry the ginger, shallots, garlic, tomatoes, large onions and all the spices together.
3. Cook this until the large onions are soft. Stir in cooked chicken pieces, making sure that it is coated evenly with the other ingredients.
4. Add evaporated milk, water and mint leaves. Salt to taste - remember to undersalt a little so you can fix it later.
5. Once mixture bubbles, stir in the rice and potatoes. Turn heat to medium low, cover the pot and cook until the rice has absorbed all the liquid.
6. While this is cooking, peel the shells off the hard-boiled eggs and slice them into quarters.
7. To serve, ladle bukhara onto a plate and top with eggs, toasted almonds, fried shallots and more fresh mint.