Ingredients
| Chicken breasts without bones and skin — 0.5 kg | |
| Carrots — 0.5 kg | |
| Coarse-grained rice — 0.5 kg | |
| Onion — 2 pieces | |
| Salt — To taste | |
| Vegetable oil — 6-8 tablespoons | |
| Pilaf seasoning — To taste |
You can also add garlic to the pilaf for taste, but this is for an amateur.
How to cook Pilaf with chicken breast
There are a lot of options for cooking pilaf, pilaf is prepared from different cereals, with different types of meat, with nuts, dried fruits, etc. I really love pilaf with chicken and today I want to share with you a simple recipe for cooking this dish.
To make the pilaf crumbly, the most important thing is to choose a good rice. In order for the pilaf to turn out darker, we choose the carrots juicier and brighter, and most importantly, fry well and even slightly overcook the onion.
Step-by-step recipe
| 1. |
1. Initially, we clean all the vegetables. |
| 2. |
2. Cut the chicken meat into medium pieces. |
| 3. |
3. Pour vegetable oil into the cauldron. |
| 4. |
4. While the oil is heating up, we cut the onion and throw it into the cauldron. |
| 5. |
5. Cut carrots into strips. |
| 6. |
6. When the onion is overcooked and becomes light brown, add the chopped chicken. And fry until golden brown. |
| 7. |
7. Next, add the carrots. Fry everything well together. |
| 8. |
8. Add salt, spices and pour 250 ml of water. Close the lid and simmer for 5-8 minutes. |
| 9. |
9. We wash the rice well and add it to the cauldron. |
| 10. |
10. Add another 500 ml of water. The rice should be under water, about a quarter of a finger. |
| 11. |
11. Cook over low heat until the water disappears. |
| 12. |
12. Let the pilaf cool down and only then mix everything. Ready-made pilaf with chicken can be decorated with dill. |
