Prepare to be transported to the heart of Central Asia with this mouthwatering Chicken Rice Pilaf (Plov) that promises to revolutionize your dinner routine! This isn't just another rice dish - it's a centuries-old tradition that transforms simple ingredients into a symphony of flavors that will make your taste buds dance. Imagine tender chicken, perfectly caramelized vegetables, and fragrant rice coming together in one magical pot, creating a meal that's both comforting and exotic.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Uzbek
Serves: 6 servings
Ingredients
- 2 cups basmati rice
- 1 lb chicken thighs, chopped
- 1 onion, diced
- 2 carrots, julienned
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the rice thoroughly, chopping chicken thighs into bite-sized pieces, dicing the onion, and julienning the carrots.
- Heat a large heavy-bottomed pot or traditional cast-iron kazan over medium-high heat. Add a small amount of oil and brown the chicken thighs until they develop a golden color and release their initial moisture.
- Remove the chicken and set aside. In the same pot, sauté the diced onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add julienned carrots to the onions and continue cooking for another 2-3 minutes, allowing the vegetables to soften and develop a rich color.
- Return the chicken to the pot, sprinkle with cumin, salt, and pepper. Stir to distribute the spices evenly.
- Add the washed basmati rice on top of the chicken and vegetable mixture, creating an even layer without stirring.
- Carefully pour the hot chicken broth over the rice, ensuring it covers the rice by about 1 inch. Add minced garlic on top.
- Reduce heat to low, cover the pot tightly, and let it simmer for 35-40 minutes without lifting the lid.
- After cooking time, let the pilaf rest for 10 minutes off the heat before gently fluffing with a fork.
- Serve hot, traditionally garnished with fresh herbs like cilantro or parsley, and accompany with a side of yogurt if desired.
Tips
- Rice Matters: Always use high-quality basmati rice and wash it thoroughly to remove excess starch for the perfect fluffy texture.
- Don't Stir: The secret to authentic plov is layering ingredients and avoiding stirring during the final cooking stage. This creates a delicious crispy bottom layer called "kazmak".
- Low and Slow: Cooking on low heat is crucial. This allows the rice to steam perfectly and absorb all the delicious flavors.
- Resting is Key: Always let your plov rest for 10 minutes after cooking. This helps the rice absorb any remaining moisture and makes it incredibly tender.
- Choose the Right Pot: A heavy-bottomed pot or traditional cast-iron kazan ensures even heat distribution and prevents burning.
- Spice it Up: While cumin is traditional, feel free to experiment with additional spices like turmeric or paprika to make the recipe your own.
- Garnish Generously: Fresh herbs like cilantro or parsley add a burst of freshness and color to your finished dish.
Nutrition Facts
Calories: 186kcal
Carbohydrates: 21g
Protein: 11g
Fat: 6g
Saturated Fat: g
Cholesterol: 37mg
