Uzbek Chicken Pilaf

There are many recipes for pilaf - it can be cooked with various types of meat, fish and seafood, mushrooms, and vegetables, it can be sweet with fruits and berries. There is a Turkish proverb that says there are as many types of pilaf as there are cities in the Muslim world. Culinary historians decided to divide pilaf into two types: 'Uzbek' (rice cooked with meat) and 'Azerbaijani' (separately). I offer a recipe for Uzbek pilaf with chicken. The pilaf turns out tender, aromatic, and very delicious. The family approved of the pilaf and everyone, without exception, asked for seconds. Whether this is authentic Uzbek pilaf, I do not know. To make authentic Uzbek pilaf, you need, first of all, an Uzbek cook.

Chicken

4 cups

Rice

2.5 cups

Onion

1.5 cups

Carrots

2.5 cups

Garlic

4 cloves

Salt

1 tsp

Barberries

1 tbsp

Cumin

1 tbsp

Turmeric

1/2 tbsp

Curry

1/2 tbsp

Cayenne Pepper

1/4 tsp (ground red)

Sunflower Oil

1/2 cup

First, prepare the necessary ingredients for Uzbek chicken pilaf. Slice the onion into quarters (thin strips).

Slice the carrots into fairly large strips so they do not fall apart during cooking.

Cut the meat into small pieces.

Prepare the 'zirvak' for Uzbek chicken pilaf. Take a cauldron or a deep cast-iron skillet, place it over high heat, pour in the oil and heat it well until a light smoke appears. Add the onion to the hot oil and sauté until golden (do not overcook!).

Add the meat, mix well, and cook until the meat turns white.

Then add the carrots, mix and cook for 5-7 minutes. Cover with a lid. Then add the spices and mix again. Cook for another 3-5 minutes. The 'zirvak' is ready.

Before adding the rice, it must be rinsed in cold water until the water becomes completely clear. This is done to remove starch from the rice and make our pilaf fluffy. Add the rinsed rice, level it out (do not mix with the meat), and add hot water carefully with a spoon. The water should cover the rice by about 2 cm. Cover with a lid and simmer over low heat.

When the water boils, taste it, it should be moderately salty. If it lacks salt, add more.

After 20 minutes, uncover the lid, the rice should have absorbed the water. Press garlic cloves into the rice and make holes in the rice with a stick. Cover and continue cooking for another 15-20 minutes.