Pilaf is a delicious and satisfying Asian dish. Ideally, pilaf is made from lamb. But pilaf from chicken legs can be no less tasty.
It is necessary
- - 2-3 legs
- - 1 onion
- - 3 medium carrots
- - 2 cups parboiled rice
- - 3 glasses of water
- - 4 cloves of garlic
- - salt, pepper, basil, oregano to taste
- - green onions
Instructions
Step 1
Cut the legs into small pieces and fry them well in a cauldron in heated vegetable oil along with spices. I usually use "For pilaf" or "For rice" seasoning. Add the chopped onion to the cauldron and fry it again.
Step 2
We rub the carrots on a Korean grater, put them in a cauldron and simmer for another five to seven minutes. Thoroughly rinse two cups of parboiled rice in running water and set aside for now. Do not drain the last water, let the rice stand in it.
Step 3
Pour three glasses of hot water into the cauldron, salt to taste and bring to a boil. Put the washed rice and peeled garlic cloves in boiling water. When everything boils, close the cauldron tightly with a lid and reduce the heat to a minimum.
Step 4
After about twenty minutes, open the lid, stir the pilaf and check if the water has evaporated. If it has evaporated, then you can turn off the heat. Cover the cauldron lid with a towel and let the pilaf brew for ten to fifteen minutes.
Step 5
Serve the pilaf hot, sprinkle with finely chopped green onions.
