Uzbek-Style Chicken Pilaf

Chicken, rice, carrots and dried fruit cooked together with cumin.

Cooking time ≈ 1 h 15 min

Estimated nutrition · Per serving
≈ 440 kcal · Protein 10 g · Carbs 56 g · Fat 19 g

Ingredients

• onion 1 cup
• carrot 1 cup
• chicken 1 cup
• jasmine rice 2 cups
• raisins 1-2 tbsp
• barberry 1 tbsp
• cumin 1 tbsp
• neutral oil 1/2 cup
• water 4 cups
• salt

Method

1. Cut onion into wide half-rings, carrot into thin strips and chicken into small pieces.
2. Heat the oil and fry onion until light brown. Add chicken and cook until the onion is deeply brown without burning.
3. Add carrot, spices and dried fruit, followed by 4 cups water. Cover, bring to a boil and simmer for 10 minutes.
4. Spread 2 cups rice over the surface and cover. After 10 minutes, salt and stir only the rice layer.
5. Cover for another 20 minutes until the liquid is absorbed. Mix everything, rest covered for 10–15 minutes and adjust salt.