Pilaf is a traditional dish of the countries of the Near and Middle East. He is also famous in Russia. Each nation has its own secrets of cooking, which consists in the use of different ingredients and spices. The choice of rice is important in the preparation of pilaf. Long grain rice is considered to be the best food. There are quite a few ways to serve pilaf on the table. Some nations even eat it with their hands, sitting on the floor.
It is necessary
-
- rice (1 tbsp.);
- chicken carcass (1 pc.);
- carrots (1 pc.);
- onions (1 pc.);
- dill (1 bunch);
- vegetable oil (50 g);
- water (2, 5 tbsp.);
- salt;
- pepper;
- garlic (4 cloves).
Instructions
Step 1
Cut the chicken into small pieces. Rinse.
Step 2
Pour some vegetable oil into a cauldron, put pieces of meat and fry for three to five minutes over high heat.
Step 3
During this time, rinse the rice thoroughly and pre-soak it for thirty to forty minutes.
Step 4
Peel carrots and onions, rinse them.
Step 5
Grate the carrots on a coarse grater, finely chop the onion on a cutting board. Place the chopped vegetables in a skillet and saute until golden brown. Just do not stir, lay in layers.
Step 6
Cover with water and simmer a little until the meat is half cooked for about fifteen minutes.
Step 7
Rinse the dill well, dry and chop finely.
Step 8
Place three to four bay leaves.
Step 9
Drain the rice by discarding it in a colander. Place the rice carefully into the cauldron. Fill with boiling water (one to one and a half centimeters above the rice level). Place finely chopped dill on top.
Step 10
When the rice has absorbed the water, place the garlic cloves (it will give the pilaf a delicate aroma) over the entire surface and close the lid. Reduce the heat on the stove to medium or low. Cook for another fifteen minutes. Check if the rice is cooked, it should be half-cooked, but not crispy. If the rice is crunchy, add some more water and let it boil.
Step 11
Then turn off the heat and leave the lid on for another ten minutes. Chicken pilaf is ready!
