Who said that pilaf must be cooked in a large cauldron on fire and only from lamb? Pilaf can be prepared from anywhere and anywhere. If there is only chicken in the kitchen, and you want to pamper your home with a hot, tasty and fragrant dish, prepare chicken pilaf. It will take a little time, and the taste will not disappoint you.
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You will need
-
- 300 g chicken
- possible with bones;
- 400 g long grain rice;
- 2 large onions;
- 2 carrots;
- 1 small head of garlic;
- 1 teaspoon of zira;
- 1 teaspoon saffron;
- 10-15 berries of barberry;
- 1 teaspoon of salt;
- ½ cup vegetable oil.
Instruction manual
1
Cut the chicken into small pieces. Heat vegetable oil in a pan and add chicken. Fry the meat over high heat for several minutes until a golden crust appears. Put the chicken in a pan with a thick bottom or a special cauldron for pilaf.
2
Peel the onion and cut into half rings. Fry in oil until golden light and put in a pan on chicken meat.
3
Peel the carrots and cut it with a sharp knife with a long straw. You can grate the carrots, but with the chopped carrots, the finished dish looks prettier. Put in a pan where the chicken was fried before. Fry the carrots until it is soft, and put a slotted spoon in a pan with chicken and onions. Do not mix.
4
Pour a little water into the pan so that it slightly covers a layer of carrots, bring to a boil, salt, then reduce heat and simmer the meat for 15 minutes, stirring occasionally.
5
Rinse the rice in plenty of water until it becomes clear. Sprinkle rice on top of chicken and vegetables. Tamp it lightly with a spoon. Pour boiling water over the rice so that the water covers it for about 2 cm. Add the zira, barberry and saffron. Increase the heat and bring the rice to a boil. Then reduce the heat and cook the rice until the water is completely absorbed. It is not necessary to cover the pan with a lid.
6
Peel the garlic head, but do not split it into cloves. When the rice completely absorbs water, reduce the heat and stick the head of garlic in the rice. Cover the pot and let the pilaf stand on the lowest heat for about 15 minutes. Make sure that it does not burn.
7
Remove the pan from the heat and let the pilaf infuse for at least 10 minutes. Pilaf can be put on a large dish, overturning the entire pan there without mixing the contents. Rice will be at the bottom, and on top will be pieces of chicken. And you can mix the pilaf in the pan, and then immediately put it on the plates. Eat chicken pilaf hot and in good company.