Saturday, May 10, 2008

Albokary (Saudi dish)

Recipe by:zainab

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2 whole chickens, each cut to 4.
1-2 Tablespoons olive oil.
3 large onions, finely chopped.
3 cloves garlic, crushed.

Whole Spices
4 cinnamon sticks.
8 whole cloves.
8 whole cardamom pods.
2 shaiba leaves.
1 teaspoon black peppercorns.
1 teaspoon cumin seeds.

pinch of nutmeg.
Fresh ground black pepper .
1 teaspoon salt or to taste.

3 cups basmati rice.
1 cup tomato juice.
3 1/2 cups water.

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1) Heat oil in large pan; cook onions until browned, than add garlic and stir

2) Add chicken, salt, ground black pepper and Whole spices, stir, cook, until chicken brown, simmer cover, for 20 minutes per side.

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3) Remove chicken from the pan.

4) To cook the rice: add rice to same pan you cook chicken in, just discard cinnamon sticks + shaiba leaves.

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5)Add tomato juice +water + salt to basmati rice and bring to boil, simmer cover, cook on a very low heat for 12-20 minutes.

6) Serve with Salata Hara.


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17 comments:

Fearless Kitchen said...

This looks very tasty. I've never seen shaiba leaves before. What kind of a taste do they have?

Nabeela said...

looks gorgeous! It's like a Saudi version of Indian biryani :)

culinarytravelsofakitchengoddess said...

This looks so delicious. I want to get cooking straight away. Love the photography too.

Sherry Trifle - Lovely Cats said...

This is definitely on my to make soon list. I'll probably halve the recipe and use only one chicken. Could you tell me where can I get shaiba leaves? Heather

Jackie said...

Shaiba leaves - never heard of those, they look very interesting. Fascinating learn of all these different goodies used in cooking. Your pics make it all look so good!

Mona said...

Shaiba Leaves are new to me, never ever had seen them before. The dish sounds delicious, Inshallah will give it a try soon. Thnx for sharing!

www.zaiqa.net

JennDZ - The Leftover Queen said...

I have never tried Shaiba leaves before - they look beautiful though! This dish looks extremely tasty!

kellypea said...

The combination of flavors in this is beyond amazing! I can't wait to dig into your archives. I will have to hunt a bit for the shaiba leaves, though, because as much as I hunt around for the ingredients I need for my recipes, I've not seen it here. I'm sure there's an on-line source.

Cynthia said...

I love the many dishes and ingredients that we are introduced whenever we visit here. I am particularly intrigued, like the others about the shaiba leaves :)

meeso said...

This looks awesome! My kind of food :)

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Noor said...

WOW mashAllah this does look amazing and I as well want to make it asap but I have not heard of these leaves and they do not sell them at any Arabic store I have ever been to in the states. I am a spice queen, lol and have not heard of them also they were not in my spice and herb bible but I will search online. I do not want to make this dish without them bc I bet this is the great taste that make it ;)..

Indian Proposal Team said...

I just chanced upon your site. Fantastic - all the lovely pictures are making me hungry. I think I will try your Albokary recipe for dinner tomorrow. Thanks :)

Aditi..............:) said...

Hey you have surprise in my blog awaiting you...go grab it ...;)

Arabic Bites said...

Thanks everybody for the nice comments,about shaiba leaves:aromatic leaves used alot in Saudi cooking & also in saudi coffee,give food delicious flavor,also can be use ground.
& where to get it:I always get my shaiba leaves from spices shop in saudi arabia or any gulf country,I don't know about other country but try arabic shop they may have it.
if you can't find it you can make your "Albokary " without it.

zainab :)

kellypea said...

I've never tried shaiba leaves before and am hoping I can find them online. The flavors in this dish sound so delicious -- a beautiful plate of food!

Sophia said...

I love...love...love bukhari rice and have been looking everywhere for the original recipe. Glad i've finally found it. Thx so much for sharing this recipe with and bless you for making this blog. 1 question, i don't think there's shaiba leaves here in indonesia, would it be okay not to use it or it's a must? is there any alternatives?

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