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.
How to cook Pilaf with chicken in a cauldron
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.
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. |