Nasi Bukhari (Rice)

Nasi Bukhari (Rice)

Course Rice Dish
Cuisine Middle Eastern, My Style


  • Philips Pressure Cooker (PPCHD2137)


  • 1 KG Basmathi Rice soaked for 30 minutes & drained
  • 50 gm Bukhari Spice Mix
  • 200 gm Red Onion sliced
  • 1 tbs Garlic paste
  • 1 tbs Ginger Paste
  • 200 gm Tomato blend into a puree
  • 2 tbs Tomato paste/puree
  • 150 gm Frozen Mixed Vegetable optional
  • 1 set Dry Spices (4 Sekawan)
  • 1 cup Chopped Cilantro or Coriander Leaves
  • 1/2 cup Chopped Mint Leaves
  • 10 nos Green Chili Padi
  • 1/4 cup Cooking Oil/Olive Oil/Ghee
  • 2 pcs Beef or Chicken Stock Cubes optional
  • 900 ml Water see note below
  • 200 ml Evaporated Milk
  • 1 tbs Rose Water
  • 3 tsp Salt or to taste


  • Raisins or Cranberries
  • Fried Shallots
  • Chopped Cilantro (Coriander Leaves)


  • Set PPC to SAUTE Mode. Heat up oil. Add in garlic paste and saute till fragrant.
  • Add in the sliced onion, saute until soft and onion changes color.
  • Add ginger and dry spices. Give it a stir
  • Add in the tomatoes and stir then add in the Bukhari Spice mix. Mix well. Add a lttle water or stock if necessary
  • Stir in the herbs and green chili.
  • Add rice, frozen mixed vegetable, stock and water. Season with Salt to taste.
  • Set PPC to STEAM mode, Pressure Time 7 minutes. Close lid and set Vent to SEAL.
  • After the 7 minutes is up, switch OFF PPC Let it rest for about 5 minutes then Slowly release steam and pressure.
  • Open lid and garnish, close lid and allow it to continue steaming in residual heat for another 5 minutes.


Cooking with Basmathi Rice
Depending on the type/quality or brand of the rice used and the method of cooking Basmathi rice requires more liquid. In this recipe i am using parboiled rice hence I am using the ration of 1 : 1 (Rice : Liquid)
Tried this recipe?Let us know how it was!

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