Pilaf is a dish of meat and grain. The cereal part of pilaf is most often rice. Want to experiment? Try to cook pilaf from other types of grain - wheat, dzhugars, peas, corn, masha. The meat portion is traditionally prepared from lamb. Nothing prevents lamb from replacing with chicken, turkey, partridge, quail and even sturgeon meat. From whatever products you cooked pilaf, the main thing is to put your soul into the cooking process. And then your family will definitely exclaim - "You will lick your fingers!". It is not for nothing that pilaf is traditionally eaten with hands.
Pick your recipe
You will need
-
- Chicken fillet - 500 grams
- Steamed long-grain rice - 1.5 - 2 cups
- Medium-sized carrots - 2-4 pieces
- Onions - 3-5 pieces
- Butter (chicken fat) - 50 grams
- Vegetable oil - 3 tablespoons
- Garlic - 2-4 cloves
- Spices: Turmeric
- saffron
- zira
- black peppercorns
- basil
- barberry
- salt to taste
Instruction manual
1
Rinse thoroughly and cover with cold water.
2
Chicken fillet cut into medium slices.
3
Cut carrots into strips, and onions in half rings or rings.
4
In a very preheated ducklings, in butter or chicken fat, fry the chopped chicken fillet until golden brown. About 5 to 10 minutes.
5
On the next burner, in a different bowl, fry the onion in vegetable oil until golden brown and carrots.
6
When the chicken is fried, add onion and carrots to the duckweed. Do not mix!
7
Add spices for pilaf. Put the whole cloves of garlic. Salt. Pour boiling water so that the water hides the meat and vegetables. Simmer for 10-15 minutes. Do not cover the litter box!
8
Remove the garlic on a plate. Add rice, after draining the water in which it was located. Tamp it well. Gently pour boiling water. The water level should be above the rice by 1 phalanx of the finger.
9
Cover the duckweed with a lid. Place it in a preheated oven to 170-180 degrees. The cauldron on an open fire heats evenly from all sides. The duckling on the stove warms up from below. By putting the ducklings in the oven, you can warm it evenly from all sides.
10
After 20 minutes, try the rice. If the rice is not ready, and the whole liquid is absorbed, carefully pour boiling water into it, without disturbing the structure of the rice. Close the lid and place in the oven for 5-10 minutes.
eleven
It's time to serve. The first option is everyday. Stir the pilaf in the chicken bowl and place on the plates. From above, you can sprinkle with fresh chopped herbs: dill, parsley, cilantro, basil and put a clove of garlic. The second option is festive. Take a large flat dish. Gently flip the duckweed. Rice will be at the bottom, and vegetables and meat - at the top. Invite family and friends to the table.
note
The best ratio of all ingredients when they are almost equal. An exception may be meat. It may be more.
Useful advice
Traditionally, pilaf is cooked in a cauldron. In the cauldron, the bottom is round, which makes it impossible to use it in an apartment. Take the duckweed, it, like the cauldron, has thick walls. The flat bottom of the ducklings will allow you to put it on the stove. It is better if the duckweed is made of cast iron.