What is Bukhari rice spice mix?
Bukhari rice is a dish of rice with carrots, raisins and lamb or chicken. Its origin is the Uzbek plov of Bukhara, brought to the Hijaz by pilgrims and migrants from Central Asia who settled in Makkah, Madinah and Jeddah over the centuries. It has become one of the most popular rice dishes in Saudi Arabia and then the Gulf, always served with a red sauce and the Hijazi salad. Bukhari spice mix differs from kabsa and biryani blends: less sour and less perfumed with loomi and cardamom, richer in cumin, coriander and black pepper, with a sweet touch of cinnamon that answers the carrots and raisins.
Composition
The backbone of the blend is cumin, the first spice of Central Asian plov, followed by coriander and black pepper, then cinnamon and cardamom in moderate amounts, turmeric or a pinch of saffron for colour, and a breath of cloves and nutmeg. Some Hijazi versions add sweet paprika, dried barberries (zereshk) or dill, and the blend usually omits loomi so it does not compete with the sweetness of the carrots. Cumin, coriander and black pepper may account for half the blend or more. The exact Sheikh Al-Attareen proportions are a house secret.
| Variant | Character | Best use |
|---|---|---|
| Bukhari spice mix | Cumin, coriander and black pepper with warm cinnamon and cardamom, no loomi | Bukhari rice with chicken or lamb, and Uzbek plov |
What makes a good blend
Cumin is the decisive ingredient, so the blend must be ground from fresh whole cumin seed with volatile oil of at least 1.5% as required by ISO 6465, not from milling residues. A good blend has a natural yellow-brown colour, no flour, starch or excess salt, and no synthetic dyes. Rubbed between the fingers, cumin should rise first, then coriander and cinnamon. The grind should be uniform and medium-fine, with moisture typically below 10%. The components follow their individual ISO standards (ISO 6465 cumin, ISO 7925 coriander, ISO 959 pepper), the ESA quality minima and ASTA cleanliness specifications, while the mix is covered by the Egyptian Standard for mixed spices and Codex labelling rules.
How to use
- Season one kilogram of chicken pieces with a tablespoon of Bukhari spice, garlic, salt and oil, and rest for 30 minutes.
- In a wide pot, fry two sliced onions in oil until golden brown.
- Add the chicken and brown on both sides, then stir in a spoon of tomato paste.
- Add three cups of coarsely grated carrot, a spoon of sugar and an extra pinch of spice, and cook until the carrot softens.
- Add four cups of hot water and simmer the chicken for 25 minutes, then lift it out.
- Add two cups of soaked basmati to the stock with raisins and cook covered on low heat for 20 minutes.
- Brown the chicken in the oven and serve over the rice with Hijazi red sauce and salad.
The usual dose is 10 to 12 grams per kilogram of meat or chicken and 5 grams per kilogram of rice. Other uses: seasoning minced meat for Central Asian samsa, lentil and carrot rice, and lamb and barley soup.
Storage and shelf life
Keep in an airtight container in a cool, dry place away from light. The blend is at its best for 8 to 12 months; cumin oil fades first, so smaller packs are preferable.
The Sheikh Al-Attareen range
- Bukhari Spice Mix
Our Bukhari blend is ground at our facility in Mansoura from Egyptian cumin and coriander tested for volatile oil and moisture, together with selected black pepper, Indian cardamom and cinnamon, with no added salt or colourants. The blend is available in our stores in Egypt, our Baghdad, Erbil and Homs branches, and through our online store.
FAQ
Is Bukhari spice the same as kabsa spice?
No. Bukhari is heavier in cumin and lighter in loomi and cardamom, sweeter and calmer, to harmonise with carrots and raisins.
Can I use it for authentic Uzbek plov?
Yes, it is nearly the same blend; add barberries if you can find them.
How do I keep the rice from clumping?
Soak the basmati for 30 minutes, keep to one and a half cups of liquid per cup of rice, and do not stir after it comes to the boil.
Does the blend suit vegetarians?
Yes. Bukhari rice with chickpeas, carrots and raisins and no meat is an excellent dish with the same blend.