Plov is a hearty rice dish rooted in the Tatar culinary influence of southern Ukraine, made by cooking chicken and plenty of carrot together with rice in a single pot. The carrot's natural sweetness gives the rice a deep colour and flavour. Since it cooks in one pot and holds up well cold, it travels easily for a picnic.
Heat the olive oil in a large pot and brown the chicken thigh pieces on every side.
Add the onion and carrot sticks and sauté until soft, then stir in the cumin and salt.
Spread the rinsed rice and the garlic head over the vegetables, add the water, bring to a boil, then cover and simmer over low heat.
Remove from the heat and let it rest for 10 minutes with the lid on, then remove the garlic head, fluff and serve.
Rinse the rice thoroughly before cooking; rice with too much residual starch sticks to the bottom of the pot and leaves a scorched smell.
Doubling the amount of carrot gives the rice a sweeter flavour and a deeper colour; adding a little extra salt in that case keeps the balance right.
Admin DadaGastro · verified in test kitchenPirinci yeterince yıkamadım ve tarifte uyarıldığı gibi tencerenin dibi biraz yapıştı, bir dahaki sefere suyu berraklaşana kadar en az beş kez değiştirip aynı hatayı tekrarlamayacağım.
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