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Chicken plov
Lighter and quicker than beef plov, with the same rich taste.
Cooking time: 1 h 30 min
Ingredients
- 1 whole chicken (1.5 kg) or 1 kg chicken legs
- 1 kg rice (devzira or laser)
- 1 kg carrots
- 3 onions
- 200 ml vegetable oil
- 1 head of garlic
- 1 tbsp cumin
- Salt, pepper
Method
- Rinse the rice and soak it in warm water for 1 hour.
- Heat the oil in a heavy pot and fry the chicken until golden.
- Add the onion, then the carrots cut into thin strips.
- Fry for 10 minutes, add cumin, salt, pepper and 1 litre of boiling water. Simmer for 20 minutes.
- Spread the rice evenly and put the garlic in the centre. The water should be 1.5 cm above the rice.
- Once the water is absorbed, heap the rice into a mound, cover and steam on low heat for 20–25 minutes.