Usuba
Chicken Pilaf with Golden Rice
An Eastern dish with tender chicken, fragrant rice, and caramelized onions. Cumin gives it a characteristic spicy flavor, and the proper cooking technique ensures a golden color and crumbly texture.
- Total
- 45 min
- Standard serving
- 298.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Rinse the rice under cold water, pour boiling water over it for 5 minutes, then drain the water.
- 2
Step 2
Grate the carrots on a coarse grater.
- 3
Step 3
Cut the chicken breast into small pieces.
- 4
Step 4
Cut the onion into half-rings.
- 5
Step 5
Pour oil into a cauldron. When the oil is hot, add the onion and fry over low heat until dark brown, but not charred. This will give the chicken a golden tint and improve the color of the rice.
- 6
Step 6
Add the chicken, salt it and stir. Fry over medium heat for 7–10 minutes.
- 7
Step 7
Add the carrots, do not stir. Cover with a lid and simmer for 5 minutes.
- 8
Step 8
Add cumin seeds and spices to the rice and mix. Transfer the rice to the cauldron and add 2 cups of water. Salt to taste.
- 9
Step 9
Water should cover the rice by 0.5–1 cm. Cook over low heat for 15 minutes.
- 10
Step 10
Remove the lid and make a few small round holes in the rice without stirring. Place garlic (unpeeled is fine) in the holes and simmer for another 5 minutes on low heat.
- 11
Step 11
Check for readiness: carefully lift the top layer of rice with a spatula and flip it. If the rice is cooked, stir the pilaf, let it rest for 5 minutes, and serve.
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