Döşəmə Plov

Ingredients

• Chicken 1 pc
• Medium onions 4 pcs
• Long-grain rice 2 cups
• Butter 150 g
• Vegetable oil 50 g
• Saffron
• Boiling water 0.5 cup
• Salt, black pepper, paprika, turmeric, cumin

Method

1. 1.Cut the chicken into pieces, add the spices and half-ring sliced onions, and mix well.
2. 2.Cover and marinate in the refrigerator for a few hours.
3. 3.Wash the rice in cold water and soak for half an hour.
4. 4.Add 2 tablespoons of salt to 2 liters of boiling water, stir, then add the drained rice and stir again.
5. 5.Boil for about 5-8 minutes, then drain the rice.
6. 6.Brew the saffron in 50 ml of boiling water.
7. 7.Pour vegetable oil into the bottom of a thick, non-stick pan or pot, arrange the chicken pieces skin-side down, and then add the onions on top.
8. 8.Add half of the rice, season with salt and pepper, and pour over half of the melted butter and brewed saffron.
9. 9.Add the remaining rice, and pour the rest of the butter and saffron on top.
10. 10.Cover the pot with a lid wrapped in an AURA paper towel and steam over low heat for at least 1 hour.

Notes

• It is important to wash the rice until the water runs clear.
• If the rice grain breaks when squeezed between your fingers, it is time to drain it.
• Genuine, high-quality saffron should have a slight iodine smell.
• The heat must be kept to a minimum when steaming, otherwise the bottom of the chicken may burn.
• To prevent a fire hazard, wet the edges of the paper towel wrapped around the lid and stick them to the top of the lid.