Chicken pilaf in a cauldron
Description
This recipe won't take much time. Here's how to cook chicken plov in a kazan: Step 1. Place the kazan over high heat and add butter and vegetable oil. Once the oil starts to bubble, add finely chopped onion and carrots. After 5–6 minutes, add finely chopped chicken fillet. Fry until a golden crust forms. Meanwhile, in a large deep bowl, rinse the rice three times, then soak it. Step 2. Separately boil water and pour it over the fried mixture. The water should become slightly colored. Add all the spices—1–2 pinches each. The water should be slightly over-salted. Then drain the water from the rice and add the rice to your mixture. Make sure to level the rice and tuck a whole garlic head into the center. Cover the kazan with a lid. Step 3. Avoid opening the lid until the plov is fully cooked, otherwise the essential oils will escape with the steam. After 10–15 minutes, reduce the heat by half, then quickly gather all the rice into a mound, being careful not to break it. Wait another 5 minutes, turn off the heat completely, and let it steep. And that's it—your chicken plov in a kazan is ready. Serve hot.