Uzbek pilaf with chicken - a delicious recipe

Kitchen appliances and utensils: cooker, spoon, knife, kitchen board, plate for serving dishes, pan, deep bowl.

Ingredients

Step cooking

1. We will prepare the necessary ingredients and work surface. Soak 200 g of pea chickpeas in cold water for 12 hours, changing water for fresh several times.
   
2. Chicken meat is desirable to use different things - breast, thighs, legs, so rice will come out tender and juicy. Rinse the meat under running water, dry with a paper towel and cut into medium slices.
   
3. Peel the carrots and cut into large strips.
   
4. Then peel the onion and cut into large half rings.
   
5. To prepare a delicious, rich pilaf, a cauldron should be used, but for lack of such a deep pan with a thick bottom can be taken, since we will fry directly in it. Pour 250 ml of odorless vegetable oil into the cauldron, warm it well, until the first haze.
   
6. We put 500 g of long-grain rice in a deep bowl and pour it with hot boiled water so that the rice is completely covered, otherwise the grains will become brittle, and leave for some time. Put the onion in the heated oil and fry until golden.
   
7. Next, spread the meat and continue to fry over high heat until golden brown.
   
8. Next, drain the water from the peas and put in a cauldron, mix.
   
9. Next, add chopped carrots, sprinkle with 2 tbsp. l seasonings for pilaf and salt to taste, mix well. Stew vegetables with meat for 30 minutes over medium heat.
   
10. At this time we will prepare quince. Thoroughly clean it from the gun, wash and cut each fruit into 4 parts, remove the core. We cut each part into slices 1 cm thick.
    
11. We free the rice from excess water and add it to the cauldron to the rest of the ingredients, mix it so that all products are combined, if necessary, add and fill with cold water so that it is 2-3 cm higher than the rice.
    
12. In garlic, we cut off only the root part, remove the top layer of the husk and spread on rice, drowning a little. We spread quince slices on top of the entire perimeter of the rice, in the process of languishing, it will give its fruity aroma and tart taste. We cover the cauldron, reduce the fire to a minimum and simmer for 15 to 20 minutes until tender. Then turn off the fire and let it brew for another 15 minutes. Pilaf is aromatic and crumbly.
    
13. Put the prepared pilaf in a slide on a plate or dish, and put quince slices around and serve.
    

Enjoy your meal!

Video recipe

You can watch the video recipe, which shows how to cook a real Uzbek pilaf with chicken, what ingredients you will need, how to cook crumbly rice in stages. Enjoy watching!

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