Usuba
Uzbek Pilaf with Chicken
Fragrant pilaf with tender chicken, carrots, and spices. The dish is cooked in a cauldron in layers: first the meat is stewed with onions, then carrots are added, and rice with garlic is placed on top. The result is fluffy rice with juicy meat and caramelized carrots.
- Total
- 130 min
- Standard serving
- 315.4 g
Ingredients
Total 6
Instructions
- 1
Step 1
Wash and cut the chicken into pieces. Pour sunflower oil into a cauldron in a 1 cm layer and heat it. Chop the onion and fry it in the oil until soft.
Salt and pepper the chicken, place it in the pot. Fry over high heat, then reduce the heat to almost minimum and simmer for 30 minutes.
- 2
Step 2
Grate the carrot on a coarse grater. Arrange it in an even layer over the meat and stew for another 20 minutes.
- 3
Step 3
Rinse the rice. Mix it with pilaf spices and salt. Place two unpeeled garlic heads (pre-washed) on the rice. Distribute the rice in an even layer.
Boil water and carefully pour the rice so that the water rises 5-7 mm above it.
- 4
Step 4
Cover the cauldron with a lid, placing a waffle towel underneath it. Simmer for 30 minutes. Open and carefully flip the rice. Simmer for another 30 minutes.
Turn off the heat and stir the pilaf. Let it rest for 15–20 minutes before serving.
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