📝 About This Recipe
Experience the soul of Central Asian hospitality with this vibrant, one-pot Chicken Plov, adapted for the modern kitchen. Traditionally cooked in a heavy 'kazan' over an open flame, this version captures the signature layers of tender chicken, sweet caramelized carrots, and aromatic cumin-scented rice using the precision of an Instant Pot. It is a fragrant, hearty masterpiece where every grain of rice is infused with the golden essence of the 'zirvak' base.
🥗 Ingredients
The Zirvak Base
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1.5-inch chunks)
- 1/4 cup Vegetable Oil (or grapeseed oil for a high smoke point)
- 2 medium Yellow Onions (halved and thinly sliced)
- 1 lb Carrots (peeled and cut into matchsticks (julienned), not grated)
The Rice and Liquid
- 2 cups Basmati or Long-Grain Rice (rinsed until water runs clear)
- 2 cups Chicken Broth (or filtered water)
- 1 whole head Garlic (unpeeled, bottom root end sliced off)
Spices and Aromatics
- 1 tablespoon Cumin Seeds (crushed slightly between palms)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Turmeric (for a vibrant golden color)
- 1 tablespoon Dried Barberries (optional, for a traditional tart pop)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water for 2-3 minutes until the water runs completely clear. This removes excess starch and prevents the Plov from becoming gummy.
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2
Turn on the Instant Pot and select the 'Sauté' function on 'High'. Allow the pot to get hot, then add the vegetable oil.
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3
Add the chicken chunks in a single layer. Brown the chicken for 5-7 minutes until golden on all sides. Do not overcrowd; work in batches if necessary.
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4
Add the sliced onions to the chicken. Sauté for 4-5 minutes until the onions are soft and starting to turn a deep golden brown.
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5
Stir in the julienned carrots. Sauté for another 5 minutes until the carrots have softened and the oil has turned a beautiful orange hue.
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6
Sprinkle the cumin, coriander, turmeric, salt, pepper, and barberries (if using) over the mixture. Stir for 1 minute to toast the spices and release their oils.
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7
Pour in 1/2 cup of the chicken broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot to avoid a 'Burn' notice.
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8
Spread the rinsed rice in an even layer over the chicken and carrot mixture. Do NOT stir the rice into the meat; it must sit on top.
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9
Slowly pour the remaining 1.5 cups of broth over the back of a spoon to avoid disturbing the rice layer. The liquid should just barely cover the rice.
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10
Push the whole head of garlic (cut side down) into the center of the rice until it is partially submerged.
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11
Secure the lid and set the valve to 'Sealing'. Cancel the 'Sauté' function and select 'Manual/Pressure Cook' on High Pressure for 8 minutes.
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12
When the cooking time is up, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release for any remaining steam.
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13
Open the lid and remove the garlic head. Use a fork or a rice paddle to gently fluff the rice, bringing the chicken and carrots from the bottom to the top.
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14
Discard the outer skins of the garlic cloves and squeeze the softened, roasted garlic back into the rice for extra flavor, or serve the head on top for decoration.
💡 Chef's Tips
Always julienne your carrots by hand; grated carrots will dissolve into mush during pressure cooking. Rinsing the rice is the most critical step for achieving the distinct, separate grains characteristic of a true Plov. Do not stir the layers before cooking; the steam needs to rise through the rice from the liquid below. If you prefer a more traditional flavor, use half butter and half oil for the sautéing stage. Ensure you scrape the bottom of the pot thoroughly after sautéing the chicken to prevent the 'Burn' error.
🍽️ Serving Suggestions
Serve with 'Achichuk'—a simple salad of paper-thin sliced tomatoes, onions, and chili peppers. A side of plain yogurt or 'Katyk' helps balance the richness of the dish. Pair with hot green tea, which is the traditional beverage of choice in Uzbekistan for Plov. Garnish with fresh cilantro or dill for a burst of herbal freshness. Serve on a large communal platter (lagan) to encourage family-style dining.