Bukhari Pulao



Meat Curry:
2.6 kg Lamb shoulder, cut into 2-3 inch pieces
2 cups Supreme Ginger Garlic Paste
⅓ cup Supreme Garam Masala
½ cup Supreme Cumin Powder
1 tbsp Supreme Chilli Flakes
15 green chillies
Salt to taste
650g onions, finely chopped
1 ½ cup oil
10 Supreme Black Peppercorns
3 Supreme Cassia bark
2 Supreme Star Anise
6 Supreme Green Cardamom
4 Supreme cloves
800g fresh tomatoes- puréed

8 cups Super kernal golden sela rice, soaked in
cold water for 1 hour
1 kg carrot, peeled and grated
3 Supreme Bay Leaves
3 Supreme Cassia Bark
15 Supreme Black Peppercorns
4 Supreme Star Anise
8 Supreme Green Cardamom
2 Supreme Black Cardamom
Salt to taste
100g cold butter, cut into small cubes

Raita (Yoghurt Dip):
1 cup grated carrots
2 cups cucumber cut into quarters & thinly sliced
2 cups red onion, chopped
1 cup cherry tomatoes, cut into quarters
Handful of coriander (with stalks)
4 green chillies
2 tsp garden mint
½ cup water
1 lt yogurt 280 ml double cream
1 ½ cups milk
1 tbsp oil
1 tsp Supreme Cumin Seeds
2 cloves garlic, finely minced
Salt to taste
1 tsp sugar


Bukhari Pulao:
Add ginger garlic paste, garam masala, cumin powder, chilli flakes, green chillies and salt to a blender and blend until smooth. Pour the paste over the lamb, mix well and then set aside to marinade. Heat oil in a large pot over medium-high heat. Add black peppercorns, cassia bark, star anise, green cardamom and cloves. Cook spices for a few minutes then add chopped onions and sauté until golden brown. Add marinated lamb and mix well. Cover, reduce heat to medium and stirring occasionally cook until excess water has evaporated (only oil will remain) and lamb is almost tender. Pour in puréed tomato and stir well. Cover and continue to cook until lamb is fully cooked through and tender and gravy has reduced and thickened. In the meantime parboil the rice: fill a very large pot with cold water and add bay leaves, cassia bark, black peppercorns, star anise, green cardamom, black cardamom and salt to taste and bring to a boil over high heat. Once water comes to a rolling boil use a large fine mesh strainer and scoop out all the whole spices. Add rice and stirring occasionally cook until half done then add in grated carrots. Continue to cook until rice is 70% done (it should have a bite). Remove from heat, drain immediately and set aside to cool. Preheat oven to 180°c. Reserve 4 cups of parboiled rice to the side and then gently mix in remaining rice with the curry. Transfer to a large pot and layer reserved rice on top. Create holes using the back-end of a wooden spoon and scatter butter on top. Cover and steam in the oven for 1-1 ½ hours until rice is fully cooked. Serve immediately with raita and desired accompaniments.

Raita (Yoghurt Dip):
In a large bowl add carrots, cucumber, onions cherry tomatoes, yogurt, double cream, milk salt and sugar and set aside. Add coriander, green chillies, garden mint and water into a blender and blend until smooth. Add to the bowl of ingredients. Heat oil in a frying over medium heat. Once heated, add cumin seeds, cook until they turn deep golden and give out a nice aroma. Remove from heat, stir in minced garlic and add tadka to the bowl of ingredients. Stir everything well and set aside in the fridge until ready to serve.

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