Sultan Aziz's pilaf in a bun
6 servings
90 minutes
Sultan Aziz's pilaf in a bun is an original reinterpretation of the classic Uzbek dish, combining the rich flavor of spiced rice, juicy chicken, and aromatic spices with the tenderness of fresh dough. Historically, pilaf is a symbol of hospitality and abundance in Eastern cuisine, and its adaptation in a bun adds convenience and new flavor nuances. The golden crust of the dough, covered with sesame seeds, is crispy on the outside while hiding a juicy mix of fragrant pilaf inside. This treat is perfect for festive gatherings or cozy family dinners.
1
Remove the skin from the chicken, chop it into small pieces, and fry in vegetable oil until golden. Add a little water, salt, cover, and simmer until cooked.
- Chicken: 1 kg
- Vegetable oil: 2 tablespoons
- Salt: to taste
2
After that, separate the fillet from the bone.
- Chicken: 1 kg
3
Wash the rice, transfer to a pot, add a little vegetable oil and mix, simmer on the heat (so the oil coats all the rice grains and they don't stick together later). Add water to the rice and cook until ready.
- Rice: 200 g
- Vegetable oil: 2 tablespoons
4
Fry grated carrots and chopped onions in vegetable oil. Add minced garlic, then add boiled rice and chicken fillet. Fry everything together and add spices.
- Carrot: 1 piece
- Onion: 1 g
- Garlic: 3 cloves
- Chicken: 1 kg
- Rice: 200 g
- Ground black pepper: to taste
- Ground cumin (zira): to taste
5
Mix the eggs with milk, add flour with baking powder and salt, then add the oil. Knead the dough well.
- Chicken egg: 2 pieces
- Milk: 250 ml
- Wheat flour: 450 g
- Salt: to taste
- Vegetable oil: 2 tablespoons
6
On a smooth surface, roll out the dough to a thickness of 1 cm, place the filling of pilaf, lift the edges and pinch.
7
Brush the top with beaten egg yolk mixed with milk, sprinkle with sesame seeds, and place in the preheated oven.
- Egg yolk: 1 piece
- Milk: 250 ml
- Sesame: to taste
8
Bake until the dough is ready.