Uzbek chicken plov

Description

The dish is prepared without unnecessary complications. Among the many recipes, this one is my favorite. The pilaf turns out fluffy and very aromatic. My family really loves it when I cook it. Instead of chicken, you can use any meat you have on hand. I also like to add various greens, but that's purely a matter of taste. Next, I'll tell you how to prepare it. The finished dish can be served at the table.

Instructions

1. 1

   Step 1

   Cut the chicken into pieces. Finely chop the onion.

2. 2

   Step 2

   Pour sunflower oil into a pan and sauté the onion. Fry the chicken pieces over high heat. Then simmer over low heat for 30 minutes.

3. 3

   Step 3

   Grate the carrot on a coarse grater. Place it over the chicken in the pan and simmer covered for 20 minutes.

4. 4

   Step 4

   Rinse the rice and add plov spices and salt to it. Mix well. Then add it to the pan in an even layer.

5. 5

   Step 5

   Add unpeeled garlic heads to the same place. Be sure to wash them thoroughly beforehand.

6. 6

   Step 6

   Bring water to a boil and pour it into the pan so that it covers the rice by 5 mm.

7. 7

   Step 7

   Cover with a lid and a terry towel, simmer for 30 minutes. Stir and simmer for another 30 minutes. After turning off the heat, stir once more and let it steep.