Baachsh Traditional Bochari Rice Meat and Coriander Dish
Experience a taste of Central Asian culinary heritage with Baachsh, a traditional Bochari rice, meat, and coriander dish that's as fragrant as it is flavorful. This hearty one-pot meal combines tender chunks of lamb or beef, aromatic basmati rice, and a generous infusion of fresh coriander for a vibrant, herbaceous twist. Perfectly seasoned with cumin, black pepper, and sautéed onions, this dish also features a touch of sweetness from grated carrots, creating a delicate balance of flavors. With its simple yet authentic cooking techniques, Baachsh is an ideal recipe for family dinners or intimate gatherings, offering a comforting and satisfying medley of textures and aromas. Serve it piping hot, garnished with extra coriander for an unforgettable culinary experience! Keywords: Baachsh recipe, Bochari rice dish, rice and meat recipe, coriander lamb dish, traditional Central Asian cuisine.
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Recipe Information
Ingredients
- 500 grams Lamb or beef chunks
- 300 grams Basmati rice
- 2 medium Onions
- 1 large Carrot
- 1 large bunch Fresh coriander (cilantro)
- 1 liter Water
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 3 tablespoons Vegetable oil
Instructions
Rinse the basmati rice in cold water several times until the water runs clear. Set aside to soak for 20 minutes.
Finely chop the onions and fresh coriander. Grate the carrot using a coarse grater.
In a large deep pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until softened and lightly golden, about 5 minutes.
Add the lamb or beef chunks to the pot. Cook the meat until browned on all sides, which should take about 8–10 minutes.
Stir in the grated carrot, ground cumin, ground black pepper, and salt. Continue cooking for another 3–4 minutes to combine flavors.
Pour in the water and bring to a boil. Reduce the heat to low and cover the pot, letting the meat simmer for 25–30 minutes until tender.
Drain the soaked rice and add it to the pot, spreading it evenly over the meat and vegetable mixture. Do not stir.
Sprinkle the chopped coriander evenly over the rice. Add additional salt if desired.
Cover the pot tightly with a lid, reducing the heat to the lowest setting. Allow the rice to steam and absorb the liquid for 15–20 minutes.
Once the rice is fully cooked, gently fluff it with a fork, mixing the coriander, rice, and meat together.
Serve hot, garnished with additional fresh coriander if desired.
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 3925 mg | 171% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
