Pilaf is a delicious and hearty oriental dish made from rice and meat. The meat is usually taken from beef, lamb or pork. You can also make a budget version of pilaf - from chicken, which also turns out to be very tasty and aromatic.
It is necessary
- - chicken weighing 1-1.5 kg;
- - rice - 500 g;
- - onions - 2 pcs.;
- - carrots - 2 pcs.;
- - garlic - 2-3 cloves;
- - salt;
- - pepper;
- - vegetable oil - 100 ml;
- - zira - 1 tbsp. l.;
- - turmeric - 1 tbsp. l.;
- - barberry - 1 tbsp. l.
Instructions
Step 1
A real cast-iron cauldron is most suitable for cooking pilaf. Caring for him needs appropriate. Before the first use, the cauldron must be thoroughly washed, wiped dry, greased inside with vegetable oil and placed in a heated oven for an hour to ignite. So the oil will create a non-stick film, which will be saturated with the aroma of pilaf with each cooking. The cauldron should be washed without cleaning agents; it should not be rubbed with metal sponges. If, nevertheless, the food is burnt, you just need to boil the cauldron with water.
Step 2
If there is no cauldron, any thick-walled saucepan or deep frying pan will do. Pour in vegetable oil, heat well. The oil is taken in a sufficiently large amount, it prevents the rice from sticking.
Step 3
Cut the onion into half rings, fry in vegetable oil until golden brown.
Step 4
Wash the chicken, dry it, cut into small pieces. If you wish, you can remove the meat from the bones, it is more convenient to eat, but with the bones the taste of pilaf will be more intense.
Step 5
Add the chicken to the onion, fry on all sides until golden brown.
Step 6
Cut the carrots into strips, add to the cauldron, fry for 2-3 minutes.
Step 7
Season with salt and pepper to taste, add spices. Instead of cumin, turmeric and barberry, you can use ready-made seasoning for pilaf. Spices in pilaf play a significant role, their presence is obligatory.
Step 8
Pour hot water over the chicken so that it covers the meat. Cover the cauldron with a lid. Simmer over low heat for 30 minutes. The broth should gurgle slightly, not boil.
Step 9
Rinse the rice in cold water five to six times, until the water becomes clear. This is done in order to wash off the starch from the kernels so that they do not stick together during cooking.
Step 10
Gently put the rice on the meat, smooth it out, pour hot water over the rice so that it covers the rice by two centimeters. Press the garlic cloves into the rice. Cook over low heat until the rice is cooked - about twenty minutes.
Step 11
Stir chicken and rice before serving. Sprinkle to taste with fresh finely chopped herbs - dill, parsley, onion, cilantro. Serve pilaf with vegetable salad.
