How long does it take to make Pot-Browned Meat?

The chicken simmers in water in the pot for about half an hour; then cook the rice in the remaining liquid, covered over low heat, 20–25 minutes, until it is absorbed.

42 minTotal

12 minActive time

30 minSetting

Step by Step

#	What to do	How long
1	Heat the olive oil in a wide pan over medium heat	3 min
2	Add the onion and fry 5–8 minutes, stirring now and then	6 min
3	Add the chicken and brown on all sides	1 min
4	Add the salt and black pepper and stir	1 min
5	Add the water and bring to a boil. Turn down to low, cover and simmer 30 minutes	30 min

How to Tell It's Done

until the onion is soft and translucent and starts to turn golden at the edges
until the chicken softens

Tips

Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

Common Mistakes

A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

More Ways

For plov, brown the meat and fry carrots, add whole garlic heads and boiling water and cook covered about half an hour.
Spread the rice in an even layer over the meat without stirring, pour in water to 2–3 cm above it, and cook until the water is absorbed; then cover tightly and cook over low heat.

The full recipe: Pot-Browned Meat →

Recipes with Pot-Browned Meat

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Lebanese Moghrabieh with Chicken

Harisa – Traditional Yemenite Wheat and Chicken Porridge

Uzbek Chicken Plov

Kabuli Pulao - Afghan Rice with Meat and Carrots

Harees - Yemenite Wheat and Chicken Porridge

Traditional Iraqi Chicken and Rice