A hearty main from the Kazakh steppe, chicken palov is made by sautéing thick-cut julienned carrot with onion, folding in leftover boiled chicken, and steaming rice on top of that base. A whole head of garlic buried in the center adds depth to the dish.
Sauté the onion in oil until softened, then add the julienned carrot and cumin and cook for another 8 minutes.
Add the leftover boiled chicken and half the salt, stir, and level the base.
Spread the rinsed rice evenly over the mixture, sprinkle the remaining salt, bury the whole garlic head in the center, and pour in the hot water.
Cover and cook over low heat for 30 minutes until the rice absorbs the water and softens, then remove from heat and let it steam for 10 more minutes.
Level the base thoroughly before spreading the rice on top; an uneven surface leaves some of the rice undercooked and some overcooked. This recipe does not contain a known allergen group.
Burying the whole garlic head, skin and all, right in the center of the dish is traditional; once softened by cooking, the cloves are squeezed out and mashed over the rice to eat.
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