Pilaf is a hearty and delicious dish. Each nation has its own recipes for its preparation. The most obligatory is the addition of spices, without which pilaf will be considered a simple porridge. It is usually prepared in a cauldron, but if there is none, then you can use a simple duck. For the preparation of pilaf, long-grain rice is usually used. In this case, the dish turns out to be crumbly, aromatic and satisfying.
It is necessary
-
- Products:
- chicken (300 gr);
- rice (2 tbsp.);
- onions (2 pcs.);
- carrots (3 pcs.);
- vegetable oil (1/2 tbsp.);
- water (2 tbsp.);
- ground black pepper (10 gr);
- salt;
- garlic (3 cloves);
- bay leaf (5 pcs.).
- Dishes:
- cutting board;
- cauldron;
- knife;
- grater.
Instructions
Step 1
Gut the chicken, rinse well and chop into portions.
Step 2
Go through and rinse the rice. Soak it for 1.5-2 hours in salted water.
Step 3
Peel the onion, rinse and cut into half rings.
Step 4
Then peel the carrots and grate them on a medium-sized grater.
Step 5
Put the cauldron on fire and pour vegetable oil into it.
Step 6
Place portions of chicken in a cauldron and fry until crusty.
Step 7
Add chopped onions and carrots. Fry for another 5-10 minutes, until golden brown.
Step 8
Then pour water over the passivated vegetables and meat. Season with salt and pepper. Simmer for 25-30 minutes.
Step 9
Spread the rice in an even layer over the entire surface of the cauldron and cook in an open container until the liquid is completely boiled away.
Step 10
Put small pieces of garlic and bay leaf over the entire area of rice, stick some garlic deeper into the cereal.
Step 11
After that, cover the pilaf with a lid and bring it to readiness over low heat.
Step 12
Gently mix the finished pilaf, let it sweat a little and put on a dish. Bon Appetit!
