How to cook pilaf with chicken in Uzbek correctly: choice of rice, spices, quality of onion roasting

How to cook pilaf with chicken tasty and crumbly? The Uzbeks know some tricks that make pilaf exactly what it should be.

Do not think that if you only have chicken, then plov will not work. It will have its own taste tones. Do not forget about the main ingredient - garlic, which is put in unrefined form and gives not its sharpness, but only its unique flavor. Vegetables are best cut at once, so as not to be distracted during cooking.

Ingredients for Uzbek pilaf

Fig.: 2 cups;

Chicken: 1 kg;Onion: 2 pcs.;

Carrots: 1 piece;

Vegetable oil: 3 cups;

Barberry, zira to taste;

Pepper, salt to taste.

Preparation of

Before starting to cook the pilaf, rinse thoroughly with rice, pour it with water and leave it for swelling.

The secret of friable pilaf is in the right choice of rice. The most delicious pilaf comes from rice, which is poorly boiled and remains friable. This is Tajik, Uzbek long-grain rice. It's also good to use Italian rice for paella.

Prepare the cauldron for cooking pilaf, because in order to make it crumbly and not burned, you need dishes with a thick bottom. Chop the chicken into pieces of medium size and fry first without oil, in order to evaporate excess liquid. Add the oil and fry until crusted. We cut the onions with rings and pour it on the meat.

Do not use sweet purple onions. The usual bullet fits best.

The secret of the beautiful color of pilaf: it depends not only on turmeric, but also on the degree of frying onion. For example, Turkmen pilaf is white, because onions are fried slightly. A Fergana - golden, onions for him fried until carrot.

After the onion is slightly fried, add crushed carrots. Add the remaining oil and leave to warm up for 10 minutes. Fill the vegetables with boiling water, add salt, ziru, barberry and leave to stew for 15-20 minutes.

We pour rice into the cauldron, evenly spread it, pour it with boiling water so that the water covers the rice by 1 cm higher. First we start to prepare, without covering with a lid, to evaporate a little liquid, after that we cover with a lid and leave on slow fire for 15 minutes. Pilaf is ready and it can be served to the table.

Video recipes

Very delicious pilaw:

Uzbek pilaf:

Pilaf in the multivariate:

Pilaf with poultry and mushrooms: