Uzbek Chicken Plov Pilaf

I thought of cooking something simple for iftar semalam. Thus, the chicken plov pilaf. It's simple enough, sedap sangat2 on its own. I added acar kobis to go with the dish. Kalau kena choose between lamb plov and chicken plov, memang aku akan pilih lamb plov. The fat from lamb adds unique flavour to the rice. Next time kalau nak masak this chicken, I wanna marinate it dengan the spices for at least 1 hour.

 

Uzbek Chicken Plov Pilaf
Adapted from Grouprecipes

Ingredients

4 cups long grain rice, I use Basmati (Pusa)

4 large carrots - julienne

4 large onions – haf and sliced thinly

2 whole chicken –cut into 8 pieces (my suggestion is to marinate the chicken with 1/2 the herbs and salt for at least 1 hour)

1/4 cup vegetable oil

8 cups boiling water – add 1 tbs of salt to it

2 heaping tbsp coarse salt

2 tsp ground black pepper

3 tbsp ground coriander

3 tbsp ground cumin

1/2 tbsp cayenne pepper

1/2 tsp turmeric 

1 large head of garlic, un-peeled, with the top cut off.

How to make it

1. Rinse rice in cold water at least 7 times, pouring out all the water completely after each rinse; set aside.

2. In a heavy bottom large pot or dutch oven heat the oil, brown the chicken pieces over high heat, until fat is smoky (but not burning)

3. Remove the meat now and toss in onions and let it  cook in fat until translucent, about 5-7 minutes, frequently stirring them. Toss in carrots, continue stirring.

4.  Add some of the remaining salt and half of the black pepper and paprika at this point.

Now add it back the chicken and sprinkle some of the coriander and cumin over. Stir for another 2-3 minutes. 

5. Spread the  rice over the chicken, onions and carrots, don't stir.

6. Make a hole in the rice with a handle of a wooden spoon, and pour the boiling water through that hole slowly, taking care not to disturb the bottom ingredients. Water should cover the rice by not more than 1/2 inch. Better under-water it than over-water.

7. Leave the heat at medium. Cover the pot tightly and let rice steam through for about 15 minutes without opening the pot.

8. After 15 minutes toss in the remaining spices and salt. Cover again and keep steaming.

9. Stick the garlic head (exposed side down) into the middle of the steaming plov, about 3/4 way and cover again.

      10. Steam for another 10 minutes or so. Check plov once in a while for doneness - the top grains should be slightly firm, and the bottom ones - well done, but not mushy. All water should evaporate, but not burn.


     11. Rice should be slightly sticky, but all grains should easily separate and not be easily mashed with a spoon. Chicken should be tender and juicy, and vegetables should be all very tender.