Usuba
Chicken Pilaf with Carrots and Dried Fruits
An Eastern dish with fluffy rice, tender chicken, and aromatic dried fruit mixture. Cooked in layers in a cauldron without stirring, which allows each component to retain its own flavor and texture. The key to success is the correct ratio of water to rice, quality oil, and patience during cooking.
- Total
- 60 min
- Standard serving
- 188.1 g
Ingredients
Total 10
Instructions
- 1
Step 1
Rinse the rice several times in cold water until clear. Rinse the raisins and dried apricots, remove the stems. Peel the garlic, wash and peel the carrots.
Prepare the spice mix: combine in a small bowl 1 tablespoon of cumin, salt, 0.5 teaspoon of turmeric, and 1 tablespoon of vegetable oil. Use refined, odorless oil — sunflower or corn oil.
Prepare a thick-walled cauldron and a frying pan for frying.
- 2
Step 2
Heat a quarter portion of oil in a skillet. Cut chicken fillet into large chunks and fry until lightly golden. Transfer the meat with a slotted spoon to the bottom of a Dutch oven.
In the same oil, stew the carrots cut into thin strips. Place them in the pot on top of the meat without stirring.
Fry the raisins and dried apricots in oil in a skillet, then transfer them in a layer to the kazan.
- 3
Step 3
Place the cauldron on the fire. Pour all the oil from the pan into the cauldron. Rinse the pan with boiling water 2–3 times over the cauldron to wash away all the delicious residue.
Add water so that it covers the mixture. Add the spice mix with cumin and turmeric, finely chopped garlic (half a head) and barberries.
Boil the zirvak (aromatic base) for about 10 minutes until the meat and carrots are almost cooked.
- 4
Step 4
Check if the meat is done. Pour the rice into the cauldron and level it with a skimmer. Pour boiling water so that it covers the rice by 1 finger.
Place the remaining garlic cloves whole on the surface of the rice. Salt to taste. Do not stir.
- 5
Step 5
Cook over medium heat so the meat doesn't burn. The rice should absorb all the water and remain fluffy. Do not stir.
If the rice is not yet cooked and the water has been absorbed, poke the rice in 2–4 places with a spoon handle down to the bottom and add boiling water to fill only the holes that have formed.
When the water is completely absorbed, remove the cauldron from heat and leave it in a warm place for 30 minutes to finish cooking.
- 6
Step 6
Cover the cauldron with a large plate. Flip the structure with one confident motion and remove the cauldron.
The pilaf will be layered: crumbly rice at the bottom, dried fruits and carrots on top of it, meat on top. Serve hot.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
