Uzbek Pilaf with Chicken and Barberry
⏳ Time
1 hour 15 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Uzbek Pilaf with Chicken and Barberry
Ingredients
- Rice - 21.2 oz
- Poultry - 2 lbs
- Onion - 3 heads
- Vegetable Oil - 5 fl oz
- Spiced Tomato Juice - 1 tablespoon
- Carrot - 28.2 oz
- Red Long Chili Peppers - to taste
- Ground Black Pepper - to taste
- Cilantro - to taste
- Khmeli-suneli - to taste
- Serviceberries - to taste
- Salt - 3 spoons
Step by Step guide
Step 1
Cut the chicken into pieces, season with salt and pepper, and sprinkle with khmeli-suneli.
Step 2
Pour 1 liter of hot water over the rice.
Step 3
At this time, place a pot on the heat and pour in some sunflower oil. The oil should be heated until it's shimmering over medium heat.
Step 4
Slice the onion into half-rings and add it to the preheated oil along with the meat. Sauté over medium heat for 10 minutes without a lid. Add the tomato sauce and stir.
Step 5
While the meat is cooking, cut the carrots into sticks. When the meat is nearly done, add the carrots on top, along with all the spices (red pepper, black pepper, khmeli-suneli, cilantro, barberry). Cover with a lid and simmer on low heat for 20 minutes.
Step 6
At this time, rinse the rice under cold water 7–8 times. Pour the rice into a pot, spread it out evenly, and add 3 cups of boiled water. Add 1 teaspoon of salt to each cup.
Step 7
Cover with a lid, turn up the heat, and simmer until the water evaporates from the surface, about 10 minutes.
Step 8
After that, reduce the heat to low, open the lid, and poke holes with a wooden stick. Cover it again and simmer for another 5 minutes. Turn off the heat — the dish is ready.
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