Usuba
Chicken Pilaf with Basmati Rice
Aromatic chicken pilaf cooked in a cauldron. Chicken cooks faster than lamb or beef, so the dish turns out less fatty. A hearty and delicious dish for the family table, prepared in large quantities.
- Total
- 100 min
- Standard serving
- 408.3 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut the chicken into pieces: thighs, drumsticks, wings, and breasts. Cut the breasts into large chunks.
- 3
Step 3
Heat the vegetable oil well in a wok. Fry the chicken meat until golden brown, processing it in batches — this way the chicken will fry rather than stew. Transfer the cooked meat to a clean plate.
- 4
Step 4
Chop the onion and carrot into thin strips.
- 5
Step 5
Fry the onion until transparent, then add the carrot. Fry for another 2–3 minutes.
- 6
Step 6
Return the chicken to the pot. Add a whole head of garlic, cumin, barberry, and salt to taste. Pour in 1 liter of hot water. Cover with a lid and simmer over low heat for 40 minutes.
- 7
Step 7
Rinse the rice thoroughly under running water. Dry roast it in a pan over low heat, stirring constantly, for 7–10 minutes.
- 8
Step 8
Transfer the rice to a kazan. Cover with a lid and leave for 30 minutes.
- 9
Step 9
After 30 minutes, stir the rice gently and check if it's done. If the rice is not ready yet and the water has evaporated, make several holes in the pilaf. Pour about half a glass of water into them and keep it covered for another 5–10 minutes.
- 10
Step 10
Serve the pilaf hot.
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