Cherry & Dennis Helper Habitat
Uzbek Chicken Plov
烏茲別克雞肉抓飯
Recipe overview
Chicken, long-grain rice and carrots cook in layers for separate grains scented with cumin.
01
Ingredients
Main ingredients
- 700 g boneless chicken thigh
- 400 g long-grain rice
- 400 g carrots
- 200 g onion
- 650 ml hot water
- 1 whole garlic bulb
Chicken seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Cooking oil
- 3 tbsp cooking oil
Curry seasoning
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp salt
02
Tools
- heavy pot
- large bowl
- colander
- cutting board
- kitchen knife
- wooden spoon
03
Steps
Step 1
Rinse and soak rice
Rinse rice until water is clear, soak in cold water 20 minutes and drain.
Step 2
Cut and season chicken
Cut chicken into 4 cm pieces and season 15 minutes.
Step 3
Cut the produce
Cut carrots into thick sticks, slice onion and peel loose skin from the intact garlic bulb.
Step 4
Brown chicken
Heat oil and brown chicken in batches over medium-high.
Step 5
Cook onion
Add onion and cook 5 minutes until golden and soft.
Step 6
Add carrots and spices
Add carrots and curry seasoning and cook 3 minutes until fragrant.
Step 7
Add water and garlic
Pour in 650 ml hot water, add the whole garlic bulb and boil.
Step 8
Cover and cook chicken
Cover and cook chicken over medium-low for 15 minutes.
Step 9
Check chicken
Confirm chicken has no pink centre, clear juices and reaches 75°C.
Step 10
Layer the rice
Spread rice evenly on top without stirring; liquid should just cover it.
Step 11
Steam and rest
Cover and cook on low 15 minutes, turn off heat and rest 10 minutes.
Step 12
Fluff and serve
Remove garlic, fluff rice from the base upward and serve hot.
Common mistakes
- Not rinsing rice clear.
- Adding water before browning chicken.
- Stirring rice into chicken.
- Opening the lid repeatedly.
Tips
Rinse, soak and drain rice thoroughly; keep it layered after adding, cook gently and rest covered for 10 minutes.
