Usuba
Chicken Breast Pilaf
Fragrant pilaf with tender chicken fillet, vegetables and oriental spices. The rice is cooked in two stages: first boiled with turmeric, then fried with butter and seasonings. The dish is left to rest under a lid to absorb all the aromas.
- Total
- 120 min
- Standard serving
- 233.5 g
Ingredients
Total 14- Fresh cilantro (coriander)
1.5 g≈ 1 tsp - Long-grain rice
62.5 g≈ 1/3 cup - Chicken breast fillet
62.5 g≈ 1/3 pcs - Garlic
20 g≈ 1/2 head - Carrot
25 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Bay leaf
0.125 g≈ 1/4 pcs - Paprikaground
to taste≈ 1/4 tsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Ground cumin (zira)
to taste≈ 1/4 tsp - Turmeric
to taste≈ 1/4 tsp - Butter
13.736 ml≈ 2.5 slice - Olive oil
7.5 ml≈ 1.5 tsp
Instructions
- 1
Step 1
Dice the chicken fillet, onion, and garlic. Grate the carrot on a coarse grater. Finely chop the cilantro.
- 2
Step 2
Heat the olive oil in a pan. Fry the garlic until light golden. Add the onion and fry for a few minutes, then add the carrots.
When the vegetables become soft and golden, add the chicken fillet. Fry until the meat is fully cooked.
- 3
Step 3
Rinse the rice under cold water. Boil it in salted water with turmeric until half-cooked, then drain it in a colander.
Heat a thick-bottomed pan, add butter. Pour in the rice, salt it, pepper it and add a bay leaf.
Fry over high heat for about 5 minutes, stirring frequently, so the rice doesn't burn and dries out.
- 4
Step 4
Add cumin and paprika to the rice, then mix with the sautéed vegetables and chicken. Stir and remove from heat.
Add the chopped cilantro and stir. Cover the skillet with a lid and let the pilaf rest for about 20 minutes. For better heat retention, you can wrap the lid with a towel or foil.
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