Uzbek Pilaf With Chicken
Ingredients:
- Chicken breast 500g
- Jasmine rice 500 g
- Onion 300 g
- Carrots 500 g
- Garlic 2 heads
- Spices for pilaf 1 teaspoon
Preparation:
Wash and cut chicken into pieces. In the casserole, pour the sunflower oil on 1 cm. Cut the onion and fry it in oil. Add chicken, pepper, put in butter. Fry over high heat. Reduce heat to a minimum and simmer for 30 minutes.
Rub the carrots on a large grater. Put the top of the meat on an even layer and simmer for another 20 minutes.
Rinse the rice. Add in it 1 teaspoon of spices for pilaf and 1 teaspoon of salt, mix. Open the lid and put 2 heads of garlic not cleaned (after washing them). Top with a smooth layer of rice. Boil water and gently pour the rice, so that the water rises over rice by 5-7 mm.
Cover with a lid with a waffle towel. Stew for 30 minutes. Open and gently flip the rice. Stew for 30 minutes. Turn off the fire and mix everything. Leave to stand still for 15-20 minutes.