Oshi Palav Chicken

🛒 Ingredients

• Chicken Thigh (boneless, skinless) 150 g · 165 kcal
• Basmati Rice (uncooked) 100 g · 350 kcal
• Carrots 70 g · 28 kcal
• Onions 50 g · 20 kcal
• Vegetable oil 40 g · 360 kcal
• Garlic cloves 10 g · 15 kcal
• Dried Barberries 5 g · 15 kcal
• Cumin Seeds 2 g · 8 kcal
• Coriander Seeds 2 g · 8 kcal
• Turmeric Powder 1 g · 3 kcal

👨‍🍳 Instructions

1. Wash the rice thoroughly under cold running water until the water runs clear; soak in warm salted water for at least 30 minutes, then drain well.
2. Heat the vegetable oil in a heavy-bottomed pot or kazan over high heat until it shimmers. Add the chicken pieces and sear until golden brown on all sides.
3. Add the sliced onions to the pot and sauté until softened and golden, stirring occasionally.
4. Add the julienned carrots to the pot and cook, stirring, until they soften and turn a rich orange color.
5. Sprinkle in the cumin seeds, coriander seeds, turmeric powder, and dried barberries. Stir well and cook for another minute to release their aromas.
6. Pour in enough hot water to just cover the contents of the pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes.
7. Carefully add the drained rice in an even layer over the meat and vegetables, without stirring. Insert the whole garlic cloves into the rice.
8. Add enough hot water to just cover the rice by about 1-2 cm. Bring to a rapid boil, letting the water evaporate from the surface.
9. Once most of the water has evaporated and small craters form on the rice surface, gather the rice into a mound in the center. Reduce heat to very low, cover tightly, and steam for 25-30 minutes.
10. Turn off the heat and let the plov rest, covered, for another 10-15 minutes. This allows the flavors to meld and the rice to fully plump.
11. Before serving, gently mix the plov from the bottom up to combine the meat, vegetables, and rice. Serve hot, garnished with fresh herbs if desired.