Uzbek pilaf with chicken and barberry
6 servings
75 minutes
Uzbek plov with chicken and barberry is a fragrant and rich dish from Uzbek cuisine, where plov is a true hallmark of national traditions. The history of plov goes back centuries when it was prepared for festive events and family celebrations. In this version, tender chicken infused with spices combines with barberry, which adds a tangy zest and refreshing aroma. The rice, simmered with carrots, onions, and spicy tomato sauce, absorbs all the juices and becomes richly flavored. This dish is perfect for a cozy family dinner or festive gathering, offering the warmth of Eastern cuisine in every spoonful.
1
Cut the chicken into pieces, salt, pepper, and sprinkle with khmeli-suneli.
- Chicken: 1 kg
- Khmeli-suneli: to taste
- Ground red pepper: to taste
- Ground black pepper: to taste
2
Pour 1 liter of hot water over the rice.
- Rice: 600 g
3
At this time, place a pot on the fire and pour in sunflower oil. The oil should be heated over medium heat.
- Vegetable oil: 150 ml
4
Slice the onion into half rings and add it with the meat to the heated oil. Fry for 10 minutes over medium heat without a lid. Add tomato sauce and mix.
- Onion: 3 heads
- Chicken: 1 kg
- Hot tomato sauce: 1 teaspoon
5
While the meat is cooking, cut the carrots into sticks. When the meat is almost ready, sprinkle the carrots on top, along with all the spices (red pepper, black pepper, khmeli-suneli, cilantro, barberry). Cover with a lid and simmer on low heat for 20 minutes.
- Carrot: 800 g
- Ground red pepper: to taste
- Ground black pepper: to taste
- Cilantro: to taste
- Khmeli-suneli: to taste
- Barberry: to taste
6
At this time, rinse the rice with cold water 7-8 times. Pour the rice into a pot, level it, and add 3 cups of boiled water. Add 1 teaspoon of salt to each cup.
- Rice: 600 g
- Salt: 3 teaspoons
7
Cover with a lid, make a big fire, and simmer until the water evaporates from the surface, about 10 minutes.
8
After that, make a small fire, open the lid, and poke holes with a wooden stick. Close the lid and simmer for another 5 minutes. Turn off the fire - the dish is ready.
