Pilaf with chicken in a cauldron recipe with photos step by step

Ingredients

	chicken meat — 1 kg
	onion — 400 grams
	rice — half a kilo
	carrots — 300 grams
	water — half a liter
	vegetable oil — 100 ml
	garlic — 4 heads
	lavrushka — 4 leaves
	hot red pepper — a teaspoon
	turmeric — a teaspoon
	salt — a tablespoon
	zira — a teaspoon
	black pepper — a teaspoon

Pilaf with chicken is no less delicious than the traditional lamb. It is important to use thigh fillets, then the meat will be juicy. Spices are a mandatory component — without them you will get a simple porridge.

400 grams of onion

half a kilo of rice

300 grams of carrots

half a liter of water

100 ml vegetable oil

4 heads of garlic

4 leaves of lavrushka

teaspoon hot red pepper

a teaspoon of turmeric

tablespoon salt

a teaspoon of cumin

teaspoon black pepper

How to cook Pilaf with chicken in a cauldron

Step-by-step recipe

1.	Rice is thoroughly washed, changing the water several times. When the plate has clear water over the rice, we leave the cereal in it for a while.
2.	It is not necessary to take a breast for pilaf — it is better to remove the fillet from the thigh of the chicken. Cut the meat into small pieces. Finely chop the onion, and rub the carrots with straws.
3.	In the oil heated in the cauldron, we pour the onion. Fry it for a couple of minutes, bringing it to a golden crust. Add the chicken meat and fry over high heat for 3-4 minutes, stirring constantly.
4.	We send the grated carrots to the cauldron and stir again for another 2-3 minutes. We fill up all our spices and salt. Add half a liter of water. Bring to a boil, cover the cauldron with a lid and simmer the stew for 10 minutes.
5.	Drain the water from the soaked rice. In the cauldron, we level the vegetables and meat, and spread the rice on top — it is important not to mix it with the rest of the components. If there is no broth on top of the rice, then you can add a little hot water.
6.	Remove the husk from the garlic and wash it. Drown whole heads in rice and cover with a lid. We continue to simmer on low heat for a quarter of an hour.
7.	With a colander, push the rice away from the walls of the cauldron, and use a wooden skewer to make several holes through the entire thickness of rice and meat to the very bottom. Cover with a lid and leave to languish for another 10 minutes.

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