This is an original recipe for pilaf: classic pilaf does not contain sauce, but with this ingredient the dish becomes even more aromatic and acquires a special, rich taste.
It is necessary
- - half chicken
- - rice - 2 cups
- - onions - 2-3 pcs.
- - carrots - 1-2 pcs.
- - tomato sauce, salt, spices - to taste
Instructions
Step 1
Wash the chicken under running water, cut it into two halves - one of them will be enough for pilaf. Cut half the chicken into medium-sized pieces. In a cauldron or in a frying pan (the first option is preferable, of course, but in the absence of a cauldron, a frying pan is also suitable) heat the vegetable oil and brown the chicken pieces in it (first hold for 5-7 minutes over high heat, and then another 15 minutes over low heat) … Do everything else over low heat - let the pilaf languish.
Step 2
Chop the washed and peeled onions and carrots (carrots can be grated), add to the chicken. Simmer them together for another 15 minutes.
Step 3
Rinse the rice thoroughly at this time. Pour it evenly into the cauldron on top of vegetables and chicken and pour boiled water so that it covers the rice. Season with salt to taste. Simmer until the rice is swollen and absorbs most of the water.
Step 4
Then add tomato paste or sauce. The amount of this ingredient is a matter of taste. It should be noted that if the pasta is a neutral product, then the sauce can give a noticeable sourness. So take your time, put a little at first so that the pilaf turns orange. Then, having tasted the taste, you can add more if needed. In the meantime, simmer the dish for another 15-20 minutes. Do not forget to stir, because there is very little water left in the cauldron and the rice may burn.
Step 5
Peel the garlic at this time. Yes, in classic recipes, it is suggested to put it at once and with a whole head, and then take it out. However, the garlic cloves in pilaf give it additional piquancy and enrich the palate. Therefore, I recommend dividing the garlic into slices, peeling and washing them. And then, cutting the large ones in half, add to the pilaf along with the spices.
Step 6
Then simmer the pilaf until the rice is cooked (at least 7-10 minutes). Most likely, you will have to add more boiled water - in the event that it all evaporates and the rice remains tough. Try pilaf often: when the rice becomes soft, turn off the heat and let the dish brew for at least half an hour.
