Usuba
Uzbek Pilaf with Chicken and Barberry
Fragrant pilaf with juicy chicken, carrots and spices. The rice is cooked separately and mixed with the meat base, soaking up all the flavors. The dish is garnished with barberry and cilantro.
- Total
- 75 min
- Standard serving
- 509.7 g
Ingredients
Total 12- Rice
100 g≈ 1/2 cup - Chicken
170 g≈ 8 slice - Onion
75 g≈ 1/2 pcs - Vegetable oil
25 ml≈ 1.5 tbsp - Spicy Tomato Sauce
0.85 ml - Carrot
133.33 g≈ 1.5 pcs - Ground red pepper
to taste≈ 1/4 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Cilantro
to taste≈ 1 tbsp - Khmeli-suneli
to taste≈ 1/3 tsp - Barberry
to taste≈ 1/3 tsp - Salt
2.5 g≈ 1/2 tsp
Instructions
- 1
Step 1
Cut the chicken into pieces, salt, pepper and sprinkle with khmeli-suneli.
- 2
Step 2
Pour 1 liter of hot water over the rice and let it sit.
- 3
Step 3
Place a pot on the stove, pour in vegetable oil. Over medium heat, the oil should be well heated.
- 4
Step 4
Slice the onion into half rings and place it together with the meat into preheated oil. Fry over medium heat for 10 minutes without a lid. Add tomato sauce and stir.
- 5
Step 5
Cut the carrots into sticks. When the meat is almost ready, pour the carrots on top, then add all the spices: red pepper, black pepper, khmeli-suneli, cilantro, and barberry. Cover with a lid and simmer on low heat for 20 minutes.
- 6
Step 6
Rinse the rice with cold water 7–8 times. Pour the rice into a pot, level it, and pour 3 cups of boiled water with 1 teaspoon of salt added to each cup.
- 7
Step 7
Cover with a lid, turn the heat to high and simmer for about 10 minutes until the water evaporates from the surface.
- 8
Step 8
Reduce the heat to minimum, open the lid and make several holes in the rice with a wooden stick. Close the lid and simmer for another 5 minutes. Turn off the heat — the pilaf is ready.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
