Uzbek Chicken Pilaf with Cumin and Coriander
Main Dishes • Uzbek
Description
Uzbek Chicken Pilaf with Cumin and Coriander
Ingredients
- Chicken fillet 20 oz
- Devzira Rice 20 oz
- Onion 4 pieces
- Garlic 4 cloves
- Carrot 20 oz
- Vegetable Oil 5 fl oz
- Ground coriander 1 tablespoon
- Toasted Cumin Seeds 1 tablespoon
- Paprika 1 teaspoon
- Mild Chili Spice 1 teaspoon
- Cardamom 5 pieces
- Salt to taste
- Allspice berries 3 pieces
Step-by-Step Guide
Step 1
Prepare all ingredients in advance. Cut the chicken into cubes. Chop the onion. Cut the carrot into strips. Peel the garlic. Rinse the rice.
Step 2
Sauté the vegetables in vegetable oil in a pan over high heat along with the cardamom pods. When the onion and carrot become soft and golden, add the chicken. Fry until the meat is cooked.
Step 3
Transfer everything to a cauldron (or a thick-bottomed wok), and add the spices.
Step 4
Add the rice. Place the garlic on top. Pour in boiling hot water so that the rice is covered by 1–2 centimeters. Do not stir! Reduce the heat to medium. Cover with a lid and do not touch for 30–40 minutes.
Step 5
Then open the lid and stir everything. It is advisable to let it rest for another hour or two.
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