Uzbek chicken plov

Instructions

1. Before diving into the cooking process, start by thoroughly rinsing your rice until the water runs clear.
2. This step is crucial to remove excess starch, which can cause the rice to become sticky.
3. Once rinsed, let the rice soak in water.
4. Soaking the rice helps achieve a fluffier texture in the final dish.
5. Set the rice aside while you begin preparing the rest of the ingredients.,With your rice ready to go, it's time to focus on the plov.
6. Grab a large dutch oven and place it on the stove over high heat.
7. Pour in some vegetable oil and allow it to heat up.
8. Add the onion to the Dutch oven and cook until it turns a beautiful golden brown, which should take about -minutes.
9. The transformation of the onion's color and the aroma that fills the kitchen is your cue to move on to the next step.,Now, it's time to cook the chicken.
10. Add the chicken pieces to the pot and fry them for approximately minutes, ensuring they brown evenly on all sides.
11. The sizzle and the change in color to a golden hue are signs that you're on the right track.,Following the chicken, toss in the carrots and continue to fry them briskly for another -minutes.
12. Keep the heat high so that they start to caramelize and contribute to the rich flavor base of your dish.,After the vegetables have softened and taken on some color, introduce the spices to the dutch oven.
13. Sprinkle in the turmeric, black pepper, cumin, and chili flakes.
14. Add the barberries, bay leaves, and a generous tablespoon of salt to create a depth of flavor that will infuse every aspect of the dish.
15. Give all the ingredients a good stir to ensure they're well combined.,Pour in about cups of water and bring the mixture to a boil.
16. Once boiling, reduce the heat, cover the pot with a tight-fitting lid, and allow everything to simmer nicely.
17. This simmering process should last about minutes, which allows the flavors to meld together and the chicken to become tender.,With the base of your chicken and rice pilaf well underway, it's time to add the rice to the pot.
18. Drain the soaked rice and gently layer it on top of the simmering chicken and vegetables.
19. Be careful not to stir the rice into the mixture; you want it to steam on top.
20. Nestle the heads of garlic into the rice, then cover the pot again and let it simmer under the tight lid for about minutes.,After the rice has steamed, gently stir it from the edges to the center just once to help distribute the flavors without disrupting the layers too much.
21. If the rice isn't ready, give it another minutes on the stove.
22. Be patient, as good rice takes time to cook perfectly.,Fluff the rice and ladle generous portions into bowls, ensuring each serving gets a good mix of golden brown chicken, flavorful vegetables, and perfectly cooked rice.