Pilaf has been known for many centuries, there is a legend that the author of this dish was Alexander the Great. Nowadays there are a huge number of pilaf recipes, it can be prepared according to the classic recipe from lamb, and can be made from other varieties of meat, as well as chicken, and even there is a sweet fruit pilaf. Cooking methods have also changed: in a cauldron on a stove, in a slow cooker and even in a double boiler.
Pick your recipe
You will need
-
- 300 grams of chicken;
- 1 cup rice
- 1-2 medium-sized onions;
- 1-2 medium-sized carrots;
- 0.5 cups of vegetable oil;
- salt
- spices for pilaf.
Instruction manual
1
While doing other foods, soak the rice in water so that it swells a little.
2
Rinse the chicken breast, dry it with a paper towel and cut into small pieces.
3
Peel vegetables, cut onions into cubes, and carrots are best cut into cubes. If you grate the carrots on a coarse grater, it will dissolve in the finished dish and will be little noticeable. The carrots, cut into cubes, will set the dish in a joyful orange mood.
4
In thick-walled dishes, heat oil well. The readiness of the oil can be determined by throwing a slice of onion there: when it turns black, remove it and pour the prepared onion into the oil and pass it until transparent. Then add the carrots and continue to simmer, without reducing the heat and stirring frequently. After 10 minutes, put the meat in vegetables, mix and simmer everything together for another 10 minutes. Then salt, add spices for pilaf and mix. Reduce the heat.
5
Prepare a double boiler. Transfer prepared meat with vegetables to the cereal container, put the swollen rice on top and pour boiling water at the rate of 1 glass of water per 1 glass of rice. It is important to observe the proportions so that the rice in the dish is not digested, but friable. It is also important to pour rice with boiling water, and not just hot water. For a double boiler, this is especially true, in addition, it will reduce the cooking time of pilaf.
6
Place the container in a double boiler and steam-cook pilaf for 40 minutes. In the finished pilaf rice should completely absorb water. Leave the pilaf under the lid in the double boiler for 10 minutes, so that it “rests” and insists.
7
Serve pilaf on a large flat dish, first put a slide of rice, and top it with meat and vegetables.
note
Do not leave rice in water for longer than 1.5 - 2 hours. This will wash out starchy substances from the rice and make it brittle.
Useful advice
For pilaf, it is preferable to choose long-grain rice varieties, they are less boiled and do not stick together, turning pilaf into porridge. The general name of the group of long-grain rice varieties is indica, which in turn is divided into subgroups with their names and distinguishing features. The best rice varieties for pilaf are basmati and jasmine.
Related article
How to cook pilaf in a slow cooker