Usuba
Chicken Pilaf with Spices
Fragrant pilaf with tender chicken, carrots, and traditional Eastern spices. The dish is cooked in layers: first the meat is sautéed with onions, then vegetables and rice infused with aromatic spices are added. The result is fluffy rice with soft chicken and a rich, satisfying flavor.
- Total
- 60 min
- Standard serving
- 139.7 g
Ingredients
Total 11
Instructions
- 1
Step 1
Peel the vegetables and wash them.
- 2
Step 2
Rinse the chicken and cut it into medium-sized pieces. You can use any part of the bird, but boneless meat cooks faster.
- 3
Step 3
Soak the rice in warm water and add one spoon of pilaf spices, stirring well.
- 4
Step 4
Heat a pot, pour olive oil in a layer several millimeters thick. Fry the onion until golden.
- 5
Step 5
Add chicken and a little cumin. Fry the meat, then stew at high temperature until half cooked.
- 6
Step 6
When the chicken is almost done, spread a layer of grated carrots on top.
- 7
Step 7
Place garlic in the center of the pan.
- 8
Step 8
Spread the rice on top, having previously drained the water in which it was soaked.
- 9
Step 9
Pour boiling water over the rice so that it covers it by approximately 5 centimeters.
- 10
Step 10
Add spices for pilaf.
- 11
Step 11
Cover with a lid, wrap it with a towel, and simmer over medium heat for 15 minutes.
- 12
Step 12
Remove the lid, stir the pilaf and let it simmer on low heat until fully cooked.
- 13
Step 13
Add salt and pepper to taste.
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