Usuba
Chicken and Rice Pilaf
Fragrant pilaf with chicken fillet, carrots, and onions. The rice cooks in broth with spices, absorbing all the flavors. The dish turns out fluffy and satisfying, perfect for a family lunch.
- Total
- 180 min
- Standard serving
- 396.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Do not rinse the rice. Clean the garlic heads from the upper husk and divide into cloves.
- 2
Step 2
Peel the onion and carrot. Cut the onion into quarter rings, carrot into thick strips about 4 mm. Cut the chicken fillet into 2 cm squares.
- 3
Step 3
Heat the wok and heat the oil in it. Fry the chicken fillet without a lid until golden brown or cooked through. Add the onion and cook, stirring, for about 10 minutes, until it becomes soft.
- 4
Step 4
Add carrots and fry, stirring, for about 10 minutes. Mix the contents of the pan well. Add spices and salt. Pour boiling water so that it is level with all the ingredients. Reduce heat and simmer for 30 minutes on low heat.
- 5
Step 5
Distribute the garlic evenly over the surface. Pour in the rice and level it. Increase the heat to maximum and add boiling water so that it covers the rice with a 2 cm layer.
- 6
Step 6
Once the rice starts absorbing water, reduce the heat to medium and simmer until cooked. Use a skimmer to check if the water has evaporated and if the rice is ready. When the rice is almost done, set the heat to maximum, remove the lid, and watch for the water to evaporate, pushing the rice away from the edges.
- 7
Step 7
Turn off the heat and cover the cauldron with a lid for 20–30 minutes. Then stir the pilaf — it's ready to serve.
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