Uzbek pilaf with chicken

Our chicken pilaf is a simplified version of the traditional Uzbek pilaf, the preparation of which is a real ritual in his homeland. They say that in Uzbekistan this dish can even be served for breakfast if there is a special reason, for example, matchmaking or the birth of a son.

Ingredients

• chicken fillet - 500 g
• onions - 300 g
• vegetable oil - 80 ml
• carrots - 500 g
• long grain rice - 500 g
• ground chili - 1/2 tsp
• ground paprika - 1/2 tsp
• zira - 1 tsp.
• barberry - 1 tbsp. l.
• turmeric - 1 tsp
• garlic - 2 heads
• salt to taste

Directions

1. To prepare Uzbek pilaf, wash the chicken fillet and dry well with a paper towel. Cut into small pieces. Peel the onion and cut into small cubes.
2. Pour vegetable oil into a cauldron or deep cast-iron pan. It may be required a little more than indicated by us. The oil layer on the bottom of the container must be at least 1 cm.
3. Add the onion and stir-fry until golden brown over medium heat. Add the chicken to the onion. Grill over high heat, turning the slices occasionally. Cover the cauldron (skillet) and cook over low heat for 15 minutes. You can add a little water to prevent the ingredients from burning.
4. Wash carrots for Uzbek pilaf with running water using a brush, then peel and cut first into thin plates, then into strips. Can be grated for Korean carrots.
5. Put the carrots prepared for pilaf in a cauldron (frying pan) for the chicken and onions and distribute in an even layer. Cook covered over low heat for 10 minutes.
6. Pour rice into a deep bowl and rinse with water, periodically draining it, until it becomes transparent. Place the pilaf rice on a sieve and dry slightly, shaking.
7. Mix the prepared rice with salt (about 1 tsp) and all the spices. Wash the heads of garlic and peel off the top husk. Place it on a layer of carrots in a cauldron (skillet).
8. Spread the rice prepared for pilaf on top and pour hot water through a slotted spoon, thus scattering it over the surface. The water layer above the rice should be at least 1 cm.
9. Close the cauldron (pan) tightly with a waffle towel over the lid. Simmer over low heat for 30 minutes. Then stir gently and keep the pilaf on fire for another 15 minutes.
10. Turn off the fire under the cauldron (frying pan). Leave the Uzbek pilaf under a lid with a towel on the hot stove for another 15 minutes to infuse. Then serve.