The main tricks for cooking pilaf are the proportions in which you need to take products, the sequence of laying, checking the readiness of the pilaf.
It is necessary
-
- Hen
- Vegetable oil - 1-1.5 cups
- Carrots - 500g
- Onion - 500g
- Rice - 1gk
- Raisins - 30-40g
- Salt
- spice
Instructions
Step 1
The Central Asian chicken pilaf recipe is a great dietary alternative to the classic lamb pilaf.
Pour vegetable oil into a cauldron or any dish with a thick bottom, let it boil. Put the grated carrots, chopped onion into half rings, fry for 5-7 minutes. Put the chicken cut into small pieces, fry together with vegetables for about 20 minutes.
Step 2
Rinse the rice. When cooking pilaf, it is very important to observe the proportions of the products. For 4 measures of water, take 3 measures of rice. Pour 4 measures of water over the chicken, and salt when the water boils. Add raisins, rice to the cauldron and gently smooth it without stirring. When the water covering the rice has boiled away, close the cauldron with a lid. Reduce heat and simmer covered for an hour.
Step 3
To determine the readiness of the pilaf, use a long stick to rotate the funnel in the middle of the rice. If water is still bubbling at the bottom of the cauldron, close the lid and cook the pilaf. If there is no water, but the rice is still hard, add hot water and cook the pilaf until cooked.
