Recipes
Chicken Pilaf
2025-08-24
Chicken pilaf is a lighter, quicker cousin of classic Uzbek lamb pilaf, built on the same technique and the same warm aroma of cumin and garlic. Chicken thighs bring plenty of flavor and stay juicy, while cooking noticeably faster than lamb, which makes this version an easy option for a weeknight dinner.
The core rule of pilaf is not to stir the rice into the zirvak — the sauteed meat and vegetable base — once it’s spread on top. The rice cooks through steam and the liquid it slowly absorbs; stirring at this stage turns it into a sticky mess instead of light, separate grains.
The rice you use matters: look for a firm long-grain variety that holds up to a long simmer, like devzira or basmati. Rinse it several times until the water runs clear to wash off excess surface starch.
Pilaf is traditionally served on a large flat platter, with the rice mounded up and the chicken and carrots arranged on top, and the garlic head broken into cloves for anyone who wants an extra hit of flavor. It pairs well with a simple tomato, cucumber, and onion salad that cuts through the richness of the dish.
Ingredients
- 700 g boneless chicken thighs, cut into large chunks
- 500 g long-grain pilaf rice (such as devzira or basmati)
- 500 g carrots, cut into thick matchsticks
- 2 large onions, sliced into half-rings
- 1 whole head of garlic, outer papery skin removed
- 100 ml vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground turmeric or pilaf spice blend
- salt and black pepper to taste
- 700 ml hot water or chicken broth
Instructions
- Heat the oil in a heavy pot or a wok-style pan and saute the onion until golden.
- Add the chicken and sear over high heat for 5-7 minutes, until browned.
- Stir in the carrots and cook for another 5 minutes, stirring occasionally.
- Add the cumin, turmeric, salt, and pepper, then pour in hot water or broth just enough to barely cover the meat and vegetables.
- Nestle the whole garlic head into the mixture and simmer, covered, over low heat for 15-20 minutes.
- Spread the rinsed rice evenly over the top without stirring it in.
- Carefully add more water so it sits about 1.5-2 cm above the rice, then cook uncovered over medium heat until the water is absorbed.
- Poke a few holes down to the bottom of the pot, lower the heat to minimum, cover, and steam for another 20-25 minutes, then fluff and serve.
Share via email