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South African Rhus Bukhari
South African Rhus Bukhari is a traditional South African recipe (from the Cape Malay community) for a classic one pot dish of spiced mutton and chicken with rice in a tomato base that was brought back to South Africa by pilgrims to Mecca. The full recipe is presented here and I hope you enjoy this classic South African version of: South African Rhus Bukhari.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6–8
Rating: 
Tags : Chilli RecipesSpice RecipesChicken RecipesMutton RecipesVegetable RecipesSouth-africa Recipes
Though this is a Middle Eastern dish, it was brought back to South Africa by Cape Malay pilgrims to Mecca. It is now a well-established dish in South Africa's Cape Malay community.
Ingredients:
1kg mutton or chicken, cubed
2 tsp ground cumin seeds
2 tsp ground coriander seeds
1 tsp ground turmeric
1 tsp
red masala
1 tsp dried red chillies, crushed
6 green chillies
1 tbsp fresh ginger, crushed
2 tsp garlic, crushed
5 whole cloves
3 whole allspice berries
3 cardamom pods, crushed
3 cinnamon sticks
1 1/2 tsp salt
2 tbsp sunflower oil
2 tbsp butter
2 onions, sliced thinly
3 large, ripe, tomatoes, finely grated
500ml long-grain brown rice
1l water
1 tsp salt
thinly-pared zest of 1 orange
50ml butter
fresh slices of orange, to garnish
Method:
In a bowl, toss together the meat and the spices then set aside. Heat the oil and the 2 tbsp butter in a large saucepan. When foaming, add the onions and fry gently for about 6 minutes, or until golden brown. Add the meat and spice mix and cook, covered, for 30 minutes.
Now add the tomatoes and cook for 10 minutes more. In the meantime, wash the rice then add to a pan of lightly-salted water. Bring to a boil and cook for 10 minutes. Drain the rice and add to the onion mix along with the meat mixture and the orange zest.
Dot with the remaining butter and steam, covered, for 5 minutes over hight heat (it is best to add a sheet of foil and then to cover with a lid for a tight seal). Reduce the heat and continue steaming for about 25 minutes more, or until all the ingredients are tender.
Turn onto a serving dish, removing the orange zest as you do so. Garnish with the orange slices and serve.
