Uzbek Chicken Pilaf with Cumin and Coriander

Main Dishes | Uzbek cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Uzbek Chicken Pilaf with Cumin and Coriander

Ingredients

Chicken fillet - 17.6 oz
Devzira Rice - 17.6 oz
Onion - 4 pieces
Garlic - 4 cloves
Carrot - 17.6 oz
Vegetable Oil - 5 fl oz
Ground coriander - 1 tablespoon
Toasted Cumin Seeds - 1 tablespoon
Paprika - 1 teaspoon
Mild Chili Spice - 1 teaspoon
Cardamom - 5 pieces
Salt - to taste
Allspice berries - 3 pieces

Step by Step guide

Step 1

Prepare all ingredients in advance. Cut the chicken into cubes. Chop the onion. Cut the carrot into strips. Peel the garlic. Rinse the rice.

Step 2

Sauté the vegetables in vegetable oil in a pan over high heat along with the cardamom pods. When the onion and carrot become soft and golden, add the chicken. Fry until the meat is cooked.

Step 3

Transfer everything to a cauldron (or a thick-bottomed wok), and add the spices.

Step 4

Add the rice. Place the garlic on top. Pour in boiling hot water so that the rice is covered by 1–2 centimeters. Do not stir! Reduce the heat to medium. Cover with a lid and do not touch for 30–40 minutes.