Plov has been known for many centuries, there is a legend that Alexander the Great was the author of this dish. Nowadays, there are a huge number of pilaf recipes, it can be prepared according to the classic recipe from lamb, or it can be made from other types of meat, as well as from chicken, and there is even a sweet fruit pilaf. The methods of cooking have also changed: in a cauldron on the stove, in a multicooker and even in a double boiler.
It is necessary
-
- 300 grams of chicken fillet;
- 1 cup rice
- 1-2 heads of medium-sized onions;
- 1-2 medium-sized carrots;
- 0.5 cups vegetable oil;
- salt
- spices for pilaf.
Instructions
Step 1
While you are doing other foods, soak the rice in water to make it swell a little.
Step 2
Rinse the chicken breast, dry with a paper towel and cut into small pieces.
Step 3
Peel the vegetables, cut the onions into cubes, and it is better to cut the carrots into cubes. If you grate the carrots on a coarse grater, they will dissolve in the finished dish and will be little noticeable. Carrots, cut into cubes, will set the dish in a joyful orange mood.
Step 4
Heat the oil well in a thick dish. The readiness of the oil can be determined by throwing a piece of onion there: when it turns black, take it out and pour the prepared onion into the oil and sauté it until transparent. Then add the carrots and continue to simmer without reducing heat and stirring frequently. After 10 minutes, put the meat in the vegetables, stir and simmer everything together for another 10 minutes. Then salt, add the pilaf spices and stir. Reduce heat.
Step 5
Prepare your steamer. Put the prepared meat with vegetables into a container for cereals, put the swollen rice on top and pour boiling water over everything at the rate of 1 glass of water to 1 glass of rice. It is important to observe the proportions so that the rice in the dish is not overcooked, but crumbly. It is also important to pour boiling water over the rice, not just hot water. For a double boiler, this is especially important, moreover, it will shorten the cooking time for pilaf.
Step 6
Place the container in a double boiler and steam the pilaf for 40 minutes. In the finished pilaf, the rice should completely absorb the water. Leave the pilaf under the lid in a double boiler for 10 minutes to "rest" and infuse.
Step 7
Serve the pilaf on a large flat platter, first place the rice in a heap, and top it with meat and vegetables.
