This is replica to Central Asian Plov – hearty one-pot rice dish with chicken and spice. There are thousands of recipes and you never know which one is true. Plov is served with flat bread and green or black tea without sugar.
2 pounds skinless, boneless (or with bone) chicken thighs
4-5 tablespoons canola oil and/or mix with chicken fat
5 garlic cloves
2 medium yellow onions, peeled and chopped
3 large carrots, peeled and shredded
1/2 cup yellow raisins
4 cup low sodium chicken broth or water, bring to boil
2 cups basmati rice
1 tbsp. peppercorns, ground
2 tbsp. cumin seeds, ground
Salt to taste
Heat half oil (and/or fat) in a large Dutch oven over medium heat. Add chicken pieces and cook until all sides are browned about 8 to 10 minutes, stirring occasionally. Reserve meat.
Heat the remaining oil in the same large Dutch oven and pour in the sliced onions and garlic cloves, turning frequently until soft and light brown, about 6-8 minutes. Add the ground spices and raisings and mix well for 1 more minute. Add the grated carrots and cook for 3 more minutes or until carrots are soft. Add the reserved meat and any meat juices that escaped. Add 2 cups rice on top.
Add hot broth or water, salt and pepper and bring to a boil. Do not mix, just poke holes with the handle of a wooden spoon. Lower heat to medium-low, cover and simmer for 25 minutes or until liquid has evaporated. Let stay covered about 20 minutes. Serve hot.