Uzbek pilaf with chicken in the oven

9

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Simple dish
    • 0.0.3 153kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  153kcal

• Rating

• Recipe

Delicious, crumbly, Uzbek pilaf can be cooked at home in the oven. This is an option for those who do not have a slow cooker, and cook pilaf in the usual way on the stove tired.

Rice we buy high-quality, white, long-grain, you can steamed. Suitable varieties of basmati, chungara, jasmine, devzira, on the pack may even have the inscription “for pilaf.” Take chicken legs fatter. The final set of spices remains on your discretion, dried cornel can also be added.

Let’s get started!

Ingredients

0/15 ingredients

• Rice – 500 g
• Chicken legs – 3 pcs.
• Onion – 3 pcs.
• Carrots – 3 pcs.
• Garlic – 2 heads
• Water – 4 cups
• Lean oil – half a cup
• Salt
• Paprika
• Ground black pepper
• Dried dogwood
• Saffron
• Zira
• Turmeric
• Coriander

1ч 30мин1ч 30мин 153

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Steps

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1. Chicken legs with my water, dry and cut.
2. Chopped peeled onions, garlic and carrots. Onion half rings or diced, garlic slices, carrots, straws or sticks. Very finely chopped onions and carrots do not need, they should be felt in finished dish.
3. We cook zirvak – the taste base of pilaf. Heat oil in in a cast-iron skillet, start frying the chicken in butter until rosy crusts. Then put the carrots, fry for about 7 minutes. After this is sent to fry the onion and garlic until golden.
4. We wash the rice with a colander or sieve so that it leaves the cereal excess gluten. We dry it. To get even more the best and fragrant pilaf rice can be quickly fried on dry in the pan.
5. We transfer Zivrak into fireproof dishes for the oven or on a baking sheet. Pour rice on top and level the rice layer. Pour in water, it’s better to do it carefully through the holes in the slotted spoon so that carrots did not surface. It’s important for us to maintain layered technology cooking pilaf so that meat and vegetables stay below. Water need to be poured about 2 cm above the rice level. Solim. Pour in spice. Close the lid of the refractory dishes. If you use pan, then without a lid.
6. We heat the oven to 180 degrees. Sending the dish to the oven for 45 minutes.

Keywords:

• In the oven
• classical
• Hen
• pilaf
• spices
• rice
• with Chiken
• spice
• Uzbek