Pilaf is a meat and grain dish. The grain part of pilaf is most often rice. Want to experiment? Try to cook pilaf from other types of grain - wheat, dzhugara, peas, corn, mung bean. The meat part is traditionally made from lamb. Nothing prevents mutton from replacing chicken, turkey, partridges, quail and even sturgeon meat. No matter what products you cook pilaf, the main thing is to put your soul into the cooking process. And then your relatives will definitely exclaim - "You will lick your fingers!" It is not for nothing that pilaf is traditionally eaten by hand.
It is necessary
-
- Chicken fillet - 500 grams
- Long grain parboiled rice - 1, 5 - 2 cups
- Medium 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
Instructions
Step 1
Rinse the rice well and cover with cold water.
Step 2
Cut the chicken fillet into medium pieces.
Step 3
Cut the carrots into strips, and the onion into half rings or rings.
Step 4
In a very hot rooster, in butter or chicken fat, fry the chopped chicken fillet until golden brown. Approximately 5-10 minutes.
Step 5
On the adjacent burner, in another bowl, fry the onions and carrots in vegetable oil until golden brown.
Step 6
When the chicken is fried, add the onions and carrots to the roaster. Do not stir!
Step 7
Add pilaf spices. Put the garlic in whole cloves. Salt. Pour boiling water over the water to hide the meat and vegetables. Simmer over low heat for 10-15 minutes. Do not cover the roaster with a lid!
Step 8
Place the garlic on a platter. Add the rice after draining the water it was in. Tamp it down well. Pour boiling water over gently. The water level should be 1 finger phalanx higher than the rice.
Step 9
Cover the roaster with a lid. Put it in an oven preheated to 170-180 degrees. The cauldron over an open fire heats up evenly from all sides. The roaster on the stove warms up from below. By placing the rooster in the oven, you can warm it up evenly from all sides.
Step 10
After 20 minutes taste the rice. If the rice is not ready, and the liquid is all absorbed, carefully, without disturbing the structure of the rice, pour in boiling water. Close the lid and place in the oven for 5-10 minutes.
Step 11
It's time to serve. The first option is everyday. Stir the pilaf in the roaster and place on plates. Sprinkle on top with fresh chopped herbs: dill, parsley, cilantro, basil and put a clove of garlic. The second option is festive. Take a large flat dish. Turn the roaster over gently. Rice will be at the bottom, and vegetables and meat will be at the top. Invite family and friends to the table.
