Bukhari Rice Spice

A rice blend of cinnamon, cardamom, bay leaves, cumin, black pepper, nutmeg and cloves. Sweet and aromatic rather than hot, it smells the way a pot of Bukhari rice does when the lid comes off, cinnamon and cardamom over a savoury cumin base.

Cinnamon and nutmeg bring gentle sweetness, cardamom a floral and slightly spicy note, bay leaves herbal complexity, cumin and black pepper earthy undertones with a touch of heat, and cloves a bold aromatic finish that ties the flavours together.

How to use it

Use it for Bukhari rice, biryani and pilaf, and beyond rice with grilled meats, vegetables and stews. A tablespoon seasons rice for four. Technique tip: add the blend to the stock rather than to the dry rice, and keep the pot at a bare simmer under a tight lid. A rolling boil drives off the cardamom and clove aromatics before the grain has had a chance to absorb them.

Details

Also known as

Baharat Bukhari, Bukhari Rice Seasoning, Middle Eastern Rice Spice, Exotic Rice Blend