Uzbek Pilaf with Chicken
Main Dishes • Uzbek
Description
You can use any meat you like instead of chicken.
Ingredients
- Skin-On Chicken Breasts 20 oz
- Jasmine Rice 20 oz
- Onion 10 oz
- Carrot 20 oz
- Garlic 2 heads
- Pilaf Spices 1 tablespoon
Step-by-Step Guide
Step 1
Wash and cut the chicken into pieces. Pour sunflower oil into a pot to a depth of 1 cm and heat it up. Chop the onion and sauté it in the oil. Season the chicken with salt and pepper, then add it to the oil. Fry on high heat. Reduce the heat to almost the minimum and simmer for 30 minutes.
Step 2
Grate the carrot using a coarse grater. Layer it evenly on top of the meat and simmer for another 20 minutes.
Step 3
Rinse the rice. Add 1 teaspoon of pilaf spices and 1 teaspoon of salt, then mix well. Open the lid and place 2 unpeeled heads of garlic (washed beforehand) on top. Layer the rice evenly on top. Bring water to a boil and carefully pour it over the rice, ensuring the water rises about 5-7 mm above the rice.
Step 4
Cover with a lid and a kitchen towel. Simmer for 30 minutes. Open and carefully fluff the rice. Simmer for another 30 minutes. Turn off the heat and mix everything well. Let it rest for an additional 15-20 minutes.
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