Who said that pilaf must be cooked in a large cauldron over the fire and only from mutton? Pilaf can be prepared from anything and anywhere. If there is only chicken in the kitchen, and you really want to pamper your home with a hot, tasty and aromatic dish, cook chicken pilaf. It will take a little time, and the taste will not disappoint you.
It is necessary
-
- 300 g chicken meat
- it is possible with bones;
- 400 g long grain rice;
- 2 large onions;
- 2 carrots;
- 1 small head of garlic;
- 1 teaspoon of cumin;
- 1 teaspoon saffron
- 10-15 barberry berries;
- 1 teaspoon salt
- ½ cup vegetable oil.
Instructions
Step 1
Cut the chicken into small pieces. Heat vegetable oil in a skillet and add chicken. Saute the meat over high heat for a few minutes until golden brown. Place the chicken in a heavy-bottomed saucepan or special cauldron for pilaf.
Step 2
Peel the onion and cut into half rings. Fry in oil until golden brown and place in a saucepan over chicken.
Step 3
Peel the carrots and cut them into long strips with a sharp knife. You can grate carrots, but with chopped carrots, the finished dish looks prettier. Place in the pan where the chicken was previously fried. Saute the carrots until tender and place in a saucepan with chicken and onions using a slotted spoon. Do not stir.
Step 4
Pour some water into a saucepan so that it lightly covers the layer of carrots, bring to a boil, salt, then reduce heat and simmer for 15 minutes, stirring occasionally.
Step 5
Rinse the rice in plenty of water until it turns clear. Sprinkle the rice on top of the chicken and vegetables. Tamp it lightly with a spoon. Pour boiling water over the rice so that the water covers it by about 2 cm. Add cumin, barberry and saffron. Increase heat and bring rice to a boil. Then reduce the heat and cook the rice until the water is completely absorbed. You do not need to cover the pan with a lid.
Step 6
Peel the head of the garlic, but do not separate it into cloves. When the rice has completely absorbed the water, reduce the heat and stick the head of garlic into the rice. Cover the saucepan with a lid and simmer the pilaf on the lowest heat for about 15 minutes. Make sure that it does not burn.
Step 7
Remove the pan from the heat and let the pilaf brew for at least 10 minutes. Pilaf can be put on a large platter by tipping the entire pan into it without stirring the contents. The rice will be at the bottom, and the chicken pieces will be on top. Or you can stir the pilaf in a saucepan, and then immediately put it on plates. Eat chicken pilaf hot and in good company.
