Chicken fillet is the most delicious dish of Uzbek cuisine. In modern cooking, there are about a thousand different cooking recipes, it can be prepared from different types of meat, such as pork, lamb or chicken, only one thing remains unchanged in the composition of pilaf - this is rice.
According to the Uzbek tradition, it is believed that it is best to cook pilaf in a cast-iron cauldron; in Russian cooking, it is customary to cook pilaf in a ceramic or Teflon pan.
For cooking you will need:
- Round grain rice - 1 cup;
- Onion - 3 large heads;
- Carrots - 3 pcs. (also preferably large);
- Chicken fillet -500g.
- Garlic whole head;
- Vegetable oil;
- Salt and various oriental spices to taste;
Wash the chicken fillet and chop into small pieces.
Peel the onion and cut into small cubes 
carrots cut into small strips. 
We send the meat to a cauldron with well-heated vegetable oil. When the meat acquires a golden hue, add spices, salt, onions and carrots.
Fry everything over medium heat for five minutes.
Rice is thoroughly washed, and we fall asleep on top of the roast. 
We stick the garlic in the scales into the center and pour it gently with water 1-1.5 cm above the level of the rice. Slightly salt a little and cover the contents with a lid. Simmer over very low heat for 30-40 minutes. 
During this time, the water should evaporate and the rice will steam. Only when the rice is ready can the dish be mixed. chicken is ready.
