Golden pilaf with chicken
5 servings
45 minutes
Golden pilaf with chicken is a fragrant and hearty dish rooted in Uzbek cuisine, where pilaf is not just food but a true symbol of hospitality. In this version, tender chicken combines with the rich flavors of sautéed onions and carrots, while cumin seeds add a distinctive Eastern aroma. The rice absorbs all these rich nuances, achieving an appetizing golden color and softness. This dish is perfect for both cozy family dinners and festive gatherings.
1
Rinse the rice, pour boiling water for 5 minutes, then drain the water.
- Rice: 400 g
2
Grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Cut the chicken into small pieces.
- Chicken breast: 800 g
4
Cut the onion into half rings.
- Onion: 1 head
5
Pour oil into the pot. When the oil heats up, add the onion and fry until dark brown over low heat, but not to char (this will make the chicken golden and tasty and give the rice a nice color).
- Vegetable oil: 10 ml
- Onion: 1 head
6
Add chicken and salt. Then mix and fry for 7-10 minutes (over medium heat).
- Chicken breast: 800 g
- Salt: to taste
7
Add the carrot and do not stir at all. Cover with a lid and simmer for 5 minutes.
- Carrot: 1 piece
8
Add cumin seeds and spices to the rice and mix. Place the rice in a pot and add 2 cups of water. Salt the water to taste.
- Cumin seeds (jeera): to taste
- Salt: to taste
9
The water must completely cover the rice. (0.5–1 cm above the rice). Cook the pilaf with chicken for about 15 minutes (on low heat).
- Rice: 400 g
10
After that, open the lid and make small round holes without stirring. Place garlic in the holes, which can be left unpeeled, and let the chicken pilaf simmer for another 5 minutes on low heat.
- Garlic: 0.5 head
11
To check if the rice is ready, gently lift the top layer and flip it. If the chicken pilaf is ready, you can mix it. Let it sit for another 5 minutes before serving.