Sweet, sour, a little wrinkled — these are the small dried fruits that turn plain rice or daal into something special.

What It Is

Our Naturally Dried Plums (Aloo Bukhara) are whole dried plums, dark and wrinkled on the outside, soft and fruity on the inside. They’ve long been a part of Pakistani cooking, adding a sour-sweet touch to rice and curries.

Taste, Smell & Colour

The taste is tangy and a little sweet, with a sourness that stands out once it’s cooked into a dish. The smell is light and fruity, closer to a dried apricot than a fresh plum. The colour is deep purple to almost black on the skin, with a soft golden-brown flesh inside.

Texture

Slightly chewy and soft, with a wrinkled skin. Soaking in warm water softens them further, making them easy to add straight into cooking.

Used In

• Aloo bukhara pulao
• Meat curries and korma
• Daal with a sour twist
• Chutneys and achar

Other Uses

• Add to rice dishes for a sweet-sour note
• Mix into stuffing for roasted chicken
• Use in fruit chaat alongside other dried fruits
• Stir into oatmeal or yogurt for breakfast

Why Buy This One

Bazaar aloo bukhara is often overly dried, hard, or mixed with broken pieces that don’t cook well. This one stays soft enough to cook properly, so you get that same sour-sweet burst in every bite.

We pack it in craft paper, not plastic. That keeps the natural moisture in the plums intact, without any plastic smell affecting the taste.

How To Store

Keep it in a sealed container, away from direct sunlight and moisture. Stored properly, they stay soft and flavourful for a long time.

If your pulao or curry ever tastes like it’s missing that little sour kick, it’s usually this. A few aloo bukhara is often exactly what a dish needs.