Disputes about what a "real pilaf" should be are not abating. But some knowledgeable people argue that pilaf was originally rice with vegetables, i.e. even meat for this dish is an optional ingredient. So it is quite possible to cook pilaf with chicken fillet.
It is necessary
- - cauldron, cast-iron pan-duck or slow cooker;
- - chicken fillet (400 g)
- - onions (1 large or 2 small pieces);
- - carrots (2 small or 1 large root vegetable);
- - garlic (to taste);
- - tomato (1 large fruit, optional);
- - Bulgarian pepper (1-2 pcs., optional);
- - rice (1 glass);
- - seasoning for pilaf (to taste)
- - vegetable oil (about 50 ml)
Instructions
Step 1
Prepare food. Cut the chicken fillet into approximately 2 cm pieces, the onion into rings or half rings, and the carrots into cubes.
Step 2
You don't need to peel the garlic at all. If you are preparing pilaf for a large company, place a whole head of garlic in the cooking dish. If you are counting on a small amount of finished product, use a few cloves. Once cooked, the garlic is usually thrown away. However, it is quite edible.
Step 3
In the classic vegetable recipe, only carrots and onions are used, but if you are not afraid to experiment, you can add bell peppers and tomatoes - you will definitely not spoil the dish with this, just give it a new flavor "note".
Step 4
It is better to remove the skin from tomatoes beforehand. This is easily done by pouring boiling water over the vegetables. Remove the seed and stalk from the pepper. Cut vegetables into small cubes.
Step 5
It is believed that pilaf is best done in a cauldron over an open fire. In this case, cooking pilaf may well become a worthy alternative to traditional kebabs or barbecues. But it is quite possible to cook pilaf at home.
Step 6
Pour the vegetable oil into the dish in which you are going to cook so that the vegetables immersed in it are covered with it. If you cook in a multicooker, you can take a little less oil than when cooking on an open fire or on an electric stove.
Step 7
Add vegetables to the heated oil in the following sequence: onions and carrots, bell peppers, tomatoes. Fry them until golden brown. The fire at this stage should be intense enough. In a multicooker use the "Fry" mode, do not close the lid.
Step 8
Add chicken fillet and pilaf spices to the fried vegetables. The meat should also be stewed until half cooked at an intense temperature. For a multicooker, you can use the "Quenching" mode with the lid closed or remain in the "Fry" mode.
Step 9
Now is the time to add rice. Pour it in such a way that there are as many cereals as meat and vegetables together or a little more. Flatten the rice in a bowl. Top up with hot boiled water so that it slightly covers the rice. Place the garlic in the rice mass.
Step 10
Cook the dish over low heat. For a multicooker, you can select the "Pilaf" or "Rice" mode. Cooking time depends on the amount of raw materials. When cooking, the dish must not be stirred! The readiness of the dish is determined by the degree of readiness of the rice. If in the process you feel that the pilaf may burn, add a little water, but be careful: too much liquid will turn your pilaf into rice porridge. Also, do not forget that there is a fairly large layer of oil on the bottom of the dish.
Step 11
When the rice is soft, your pilaf is ready! It can be removed from heat, mixed thoroughly and placed on a large platter. Pilaf is served with herbs and fresh vegetables.
