Usuba
Uzbek Pilaf with Chicken and Spices
Fragrant pilaf with tender chicken fillet, carrots and onions, seasoned with cumin, coriander and cardamom. The rice is cooked in a cauldron with meat and vegetables, absorbing all the spices and flavors. The dish turns out crumbly and rich.
- Total
- 120 min
- Standard serving
- 385.3 g
Ingredients
Total 13- Chicken fillet
83.33 g≈ 3 slice - Devzira Rice
83.33 g≈ 1/3 cup - Onion
100.5 g≈ 2/3 pcs - Garlic
2.01 g≈ 2/3 clove - Carrot
83.33 g≈ 3/4 pcs - Vegetable oil
25 ml≈ 1.5 tbsp - Ground coriander
1.913 g≈ 1/2 tsp - Cumin seeds
1.53 g≈ 1/2 tsp - Paprikaмолотый
0.765 g - Chili pepperмолотый
0.34 g - Green cardamom podsзеленый
4.15 g≈ 3/4 pcs - Salt
to taste - Allspiceгорошком
0.075 g≈ 1/2 pcs
Instructions
- 1
Step 1
Prepare all ingredients. Cut chicken fillet into cubes. Chop the onion. Cut the carrots into thin strips. Peel the garlic. Rinse the rice under cold water.
- 2
Step 2
Heat vegetable oil in a skillet over high heat. Add cardamom pods, onion, and carrot. Sauté the vegetables until golden and tender.
Add chicken fillet and fry until the meat is cooked through.
- 3
Step 3
Transfer the contents of the skillet into a heavy-bottomed pot. Add ground coriander, cumin seeds, ground paprika, ground chili pepper, and allspice peppercorns. Stir well.
- 4
Step 4
Pour in the rinsed rice. Insert whole garlic cloves on top.
Pour boiling hot water so that the rice is covered by 1-2 centimeters. Do not stir.
Reduce the heat to medium, cover with a lid, and cook for 30–40 minutes without stirring.
- 5
Step 5
Open the lid and stir the pilaf thoroughly. Let it rest for another 1–2 hours before serving.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
