Bukharan Pilaf RecipeOrigin: Uzbekistan Period: Traditional |
Ingredients:
300g raw rice Bukharan Pilaf Preparation:Method:In a bowl, cover the rice with 250ml water. Stir-in 1 tsp salt then set aside for 2 hours. At the end of this time, heat the oil in a pan, add the onions and fry for about 10 minutes, or until golden brown. Add the chicken pieces and brown for about 5 minutes. Use a slotted spoon to remove the onions and chicken and set aside. Place 150g of the carrots in the bottom of the pan then layer the chicken and onion mix on top, followed by the remaining carrots. Drain the rice then mix with the chillies and add to the pan. Add the remaining 300ml water and 1 tsp salt. Bring to a simmer then cover and cook for 10 minutes. Reduce the heat to low and cook gently for a further 30 minutes. Remove the pan from the heat and set aside to rest for 10 minutes (do not open during this time). Stir the mixture in the pan to combine then plate out and serve. |
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