Chicken pilaf
Description
The dish is prepared without unnecessary complications. I learned how to cook pilaf from a real Uzbek woman. In this recipe, I simply replaced lamb with chicken, otherwise I followed her recipe exactly. And I recommend you follow it precisely as well. The ready dish can now be served.
Instructions
- 1
Step 1
1. Peel the onion and slice it into thin strips.
- 2
Step 2
2. Fry the onion with the addition of oil.
- 3
Step 3
3. Wash the chicken, dry it, and cut into pieces.
- 4
Step 4
4. Add to the onion and sauté together for 5 minutes.
- 5
Step 5
5. Peel the carrots and cut them into strips.
- 6
Step 6
6. Add to the pan and fry everything for 5 minutes, add a little water and simmer for another 5 minutes.
- 7
Step 7
7. Add the washed barberries, cumin, and salt.
- 8
Step 8
8. Rinse the rice very well and add it to the pan. Fry the rice in the pan until each grain absorbs the oil—this will make the pilaf fluffy and loose.
- 9
Step 9
9. Add water so that the level is 1 finger joint above the rice. When the water boils, cover with a lid and cook until the rice has completely absorbed the liquid.
- 10
Step 10
10.