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 Russian - Bukharan Pilaf (Uzbekistan)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 2 Cups Raw Rice
- 2 1/4 Cups Water
- 2 Teaspoons Salt
- 1/4 Cup Olive Oil
- 3 Medium Onion -- finely chopped
- 3 Pounds Chicken -- cubed
- 1 Pound Carrot -- julienned
- 2 Medium Dried Chiles -- crushed
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Directions
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Cover rice with 1 cup hot water, add 1 teaspoon of salt, mix and let stand for 2 hours. Heat oil in pan, add onions and fry until golden about 10 minutes. Add chicken and brown about 5 minutes. Remove onions and chicken to a bowl. Put 1 cup carrots on bottom of pan, layer in chicken and onions, top with remaining carrots. Drain the rice and add to pan along with chiles. Add 1 1/4 cups of water and 1 teaspoons salt. Cover and cook for 10 minutes. Reduce heat to low and cook for 30 minutes more. Remove from heat. Let pilaf rest for 10 minutes stir and serve
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Serves
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6
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Time to Make
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0:00
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