Video

Chicken Pilaf

Chicken Pilaf

Ingredients

  1. Chicken meat 1 kg
  2. Rice 500 g
  3. Onions 400 g
  4. Carrot 300 g
  5. Garlic 4 heads
  6. Water 500 ml
  7. Bay leaf 4 pcs.
  8. Red chilli flakes 1 tsp
  9. Zira 1 tsp
  10. Turmeric 1 tsp
  11. Barberry 1 tbsp
  12. Salt 1 tbsp
  13. Ground black pepper 1 tsp
  14. Vegetable oil 100 ml.
  • Main Ingredients: Onion, Carrot, Garlic, Chicken, Rice
  • Serving 8 servings
  • World cuisine

Inventory:

cauldron, knife, board, bowl

Cooking:


Step 1.

Rinse well, changing the water several times. Water should remain clear. Leave the rice in the water.

Step 2

Finely chop the onions, chop the carrots into strips, chop the chicken meat into pieces of 30-40 g.

Step 3

Heat oil in a cauldron and fry the onions over high heat for 2-3 minutes.

Step 4

Add the chicken meat and continue to fry over high heat for 3 minutes, stirring so that the pieces of meat are fried on all sides.

Step 5

Add the chicken meat and continue to fry over high heat for 3 minutes, stirring so that the pieces of meat are fried on all sides.

Step 6

Add black and red peppers, turmeric, zira, barberry, salt and bay leaf.

Step 7

Pour into a cauldron 500 ml. water, bring to a boil and cover.

Step 8

To simmer on low heat for 10 minutes, be sure to try the broth to taste, so that there is enough salt and spices.

Step 9

Drain the rice and put the rice in a cauldron, do not mix the rice with meat, even the rice with an even layer. The broth should cover the rice. If the broth does not cover the rice, add a little hot water, carefully peel the whole heads of garlic peeled from the outer husk in the pilaf. Cover tightly, simmer on low heat for 15 minutes.

Step 10

Open the lid and carefully use the slotted spoon to move the rice from the walls of the cauldron to the center. If there is still a lot of broth, make holes in the rice with a wooden stick to the very bottom of the cauldron so that the excess liquid evaporates. Cover tightly and simmer another 10 minutes over low heat.