Bukhari Rice Set Recipe | Ajinomoto Malaysia

Ingredients

• 5 pcs (40g per each) Chicken
• 200 gm / 1 cup Basmathi rice, washed and tossed the water
• 437 ml / 1¾ cup Water for rice
• 130 ml Water for chicken
• 1 tbsp Ghee
• 1 no Large onions, sliced
• 6 pips Garlic, sliced
• 3 cm Ginger, finely sliced
• 1 pc Cinnamon stick
• 2 pcs Star anise flowers
• 5 pcs Cardamom seeds
• 5 pcs Cloves
• 1/2 pc Carrot, small diced
• 45 g Tomato puree
• 2 springs Mint leaves
• 2 springs Coriander leaves
• 1 tbsp TUMIX® Chicken Stock
• 1/2 tsp AJI-SHIO® Flavoured Pepper
• 2 pcs Green chilies
• Some Cashew nuts
• Some Raisin
• Some Fried onions
• Some Spring onion sliced
• 1/2 tsp Coriander powder
• 1/2 tsp Cinnamon powder
• 1/2 tsp Cumin powder
• 1/2 tsp Fennel powder
• 1/2 tsp Nutmeg powder
• 1/2 tsp Clove powder
• 1/2 tsp Cardamom powder
• 1/2 tsp Yellow food colouring
• 40 g Cucumber, cubed
• 40 g Tomato, cubed
• 20 g Carrot, cubed
• 1/2 no Holland onion, cubed
• 2 strand Mint leaves, chopped
• 2 strand Coriander leaves, chopped
• 1 tbsp Lime juice
• 1 tsp AJI-SHIO® Flavoured Pepper
• 250 ml Water
• 40 g Cauliflower
• 40 g Carrot, cubed
• 20 g Celery stem, cubed
• 1 tsp TUMIX® Chicken Stock
• 1/2 tsp Olive oil
• Some Sliced spring onion