Plov is a traditional dish of Uzbekistan. Its main ingredients are fat, onion, carrot, rice and meat. There are recipes for plov with lamb, beef or chicken. In this recipe, my dad is going to cook Uzbek plov with chicken.
Plov is a traditional dish of Uzbekistan. Its main ingredients are fat, onion, carrot, rice and meat. There are recipes for plov with lamb, beef or chicken. In this recipe, my dad is going to cook Uzbek plov with chicken.
Cut 1.5 kg (3.3 pounds) of a whole chicken into pieces weighting 100-150 grams (3.5-5 oz). Alternatively, use chicken thighs only and cut them in half.
Generously season with about 40 grams of salt. Cover and refrigerate for 3 hours. Rinse and pat dry.
Rinse 1 ½ kg (3.3 pounds) of rice under running water until the water runs clear. Add 50 grams (1.5 oz ) of salt, and 500 ml of very hot water. Set aside.
Slice 250 grams of onion. Cut 1 kg (2 pounds) of carrot into 4 mm in thickness long rectangles.
Heat 450 grams (16 oz) of oil, add the onion and cook until golden.
Make sure the chicken is dry and sear on all sides until golden.
Add the carrot and cook until tender. Add 1 ½ teaspoon of ground turmeric, 3 teaspoons of cumin, 1 ½ teaspoons of ground coriander, 1 teaspoon of black pepper and 2 teaspoons of salt.
Add 1.5 L (1 1/2 quart) of cold water, bring to boil and simmer for 30 minutes.
After 30 minutes, add 1 ½ teaspoons of sugar. Strain the rice and add into the broth. Turn the heat on high and let the water evaporate.
Gather the rice into a dome, and make holes all the way through using a long wooden spoon to let the water evaporate.
Cover the pot with a towel and a lid. Cook over low heat for 30-40 minutes. When done, remove from the heat and let the plov rest, covered for 5-10 minutes. Uncover, fluff the rice and serve.
Plov with beef and garlic is also a delicious Uzbek dish.
By Daniella
Автор Daniella
Автор Daniella
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