Golden Chicken Pilaf
Main Dishes • Uzbek
Description
If necessary, you can add a little oil while frying if the onion starts to burn. If the rice begins to scorch, you can add a little water to the round holes.
Ingredients
- Rice 15 oz
- Skin-On Chicken Breasts 30 oz
- Carrot 1 piece
- Onion 1 head
- Garlic ½ heads
- Salt to taste
- Toasted Cumin Seeds to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Rinse the rice, then pour boiling water over it for 5 minutes, and finally drain the water.
Step 2
Grate the carrot using a coarse grater.
Step 3
Cut the chicken into small pieces.
Step 4
Slice the onion into half rings.
Step 5
Pour oil into the cauldron. When the oil is hot, add the onion and sauté until dark brown over low heat, but not until it burns (this will make the chicken golden and flavorful, and give the rice a pleasant color).
Step 6
Add the chicken and season with salt. Then stir and fry for 7–10 minutes over medium heat.
Step 7
Add the carrot and do not stir at all. Cover with a lid and simmer for about 5 minutes.
Step 8
Add cumin seeds and spices to the rice and mix well. Transfer the rice to a pot and add 2 cups of water, seasoning the water with salt to taste.
Step 9
The water must completely cover the rice (by 0.5 to 1 cm above the rice). Cook the chicken pilaf for about 15 minutes on low heat.
Step 10
After that, remove the lid and make small round holes in the dish without stirring. Place garlic cloves in the holes, which can be left unpeeled, and let the rice with chicken simmer on low heat for another 5 minutes.
Step 11
To check if the rice is ready, carefully lift the top layer of rice with a spatula and flip it over. If the chicken pilaf is cooked, you can mix it. Let it sit for another 5 minutes, and then it's ready to serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!