Chicken Plov
Chicken plov is our weeknight version: chicken thighs cook three times faster than lamb, and the flavour still comes out deep and warmly spiced. We use thighs on purpose, as breast meat dries out in plov. A regular heavy-bottomed pot with a snug lid is all you need.
- Prep
- 25 min
- Cook
- 1 h
- Rest
- 10 min
- Total
- 1 h 35 min
- Servings
- 6
- Level
- Medium
- Per serving
- 630 kcal
Ingredients
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What to use instead
You can use parboiled rice instead of basmati; skip the soaking and add 100 ml more water.
Makes: 6 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Soak the rice
Rinse the rice until the water runs clear and soak it in warm water for 30 minutes while you prepare everything else.
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Step 2: Cut everything
Cut the chicken thighs into 4 cm pieces, the onions into half-moons and the carrots into 5 mm thick sticks. Peel the loose outer skin from the garlic.
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Step 3: Brown the chicken
Heat the oil in a heavy-bottomed pot over high heat. Brown the chicken for 6–7 minutes until golden, then add the onions and cook for 5 minutes more until they take on colour.
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Step 4: Add carrots and spices
Add the carrots and cook for 7–8 minutes, stirring, until softened. Add the cumin, crushed between your palms, the turmeric, barberries and 1.5 tsp salt.
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Step 5: Simmer the base
Pour in 300 ml boiling water and simmer over medium-low heat for 15 minutes.
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Step 6: Layer the rice
Drain the rice and spread it evenly over the chicken without stirring. Sprinkle with the remaining salt and gently pour in the rest of the boiling water; it should cover the rice by 1.5 cm. Top up a little if needed.
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Step 7: Boil, then steam
Boil uncovered over high heat for 8–10 minutes, until the water sinks below the surface of the rice. Press the garlic bulb into the centre, cover tightly and steam over the lowest heat for 20 minutes.
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Step 8: Let it rest
Turn off the heat and leave the plov covered for 10 minutes. Mix gently and serve with the garlic on top.
Tips & variations
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Tip
If your lid isn’t tight, lay a clean tea towel over the pot before putting the lid on; the steam stays in and the rice cooks evenly.
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Swap
You can use parboiled rice instead of basmati; skip the soaking and add 100 ml more water.
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Variation
Scatter a handful of raisins or chopped dried apricots over the rice 5 minutes before the end for a sweeter, festive version.
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Storage
Keeps for up to 3 days in the fridge. Reheat in a covered frying pan with a spoonful of water.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 630 kcal | 3,780 kcal |
| Protein | 31 g | 186 g |
| Fat | 22 g | 132 g |
| Carbohydrates | 75 g | 450 g |
Approximate values calculated from standard ingredient data.
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