This is a favorite and nutritious dish belongs to the Uzbek cuisine. In order for the rice in the pilaf to turn out to be friable, it is necessary to rinse it several times before clean water and follow the recipe at what points to stir the pilaf during cooking. It is better to give the advantage to this type of rice as basmati, because it is not sticky. Any newcomer to the cooking of basmati will come out friable.
Pilaf with chicken - preparing dishes
The quality of the cooked pilaf largely depends on the dishes in which it was cooked. The most delicious is obtained in cast-iron dishes. Fans of pilaf must definitely buy a ducklings or a cast-iron. You can’t even try to cook it in an ordinary pan, because it will not work. The maximum that can get out of this venture is delicious rice porridge with meat.
Pilaf with chicken - preparation of products
Rinse the rice several times until the water is clean and set aside in it until it swells slightly. Next, rinse and pour boiling water over raisins.
Peel the onion, cut it into medium cubes. Chop the carrots to a thin straw. In no case should it be rubbed on a coarse grater, it is only necessary to grind it with a knife.
Cut the chicken carcass or its fillet into large pieces, approximately 2x3 cm. If you use smaller pieces, then tender chicken meat can boil.
Pilaf with chicken - recipe 1:
This recipe is the most common and close to the classic. For its preparation you need to use only fresh chicken fillet. It is advisable to prepare all the ingredients before cooking pilaf.
Ingredients
100-150 ml of vegetable oil, 1 kg of chicken, 850 gr. rice, 1 kg of carrots, 2 large onions, 50 gr. raisins, 2 heads of garlic, salt, pepper, zirra, any favorite spices.
Cooking method
Heat the cauldron over high heat and pour vegetable oil into it, and heat it well. Throw chicken meat in boiling fat in portions, frying it from all sides. Fried one serving - take out and pour the next. After this procedure was performed with all the meat, we extract it from the cauldron and fry the onions in the same oil. After the onion is browned, we return the meat to the cauldron and pour the carrots there. Now you need to fry the whole mixture over medium heat, constantly stirring, until the carrots are significantly reduced in size.
Then we fill everything with boiling water so that the meat is covered with water, add a head of garlic, raisins and spices. Of spices, it is better to give preference to zirra and black pepper, however, this is not a panacea. Everyone is free to choose seasonings as they wish. It should be noted that zyrra is a rather specific spicy product, therefore, if you are using it for the first time, then limit yourself to a pinch.
We give the mixture to boil for about 10 minutes, add salt and pour rice into the cauldron, from which water was previously drained. Pour boiling water 2 fingers above the level of rice and mix well. Add another head of garlic, cook until tender. If the water has boiled away, and the rice is not ready yet, then you need to make holes in it with a stick, into which you can carefully add water.
Pilaf with chicken - recipe 2:
You can cook pilaf with chicken according to a quick recipe. For this we need bouillon cubes.
Ingredients
300 gr fillet or any other part of chicken carcass, 2 bouillon cubes, 200 gr. rice.
Cooking method
Cut the chicken into small pieces and fry in hot vegetable oil for 5 minutes. Add 400 ml of water, rice and bouillon cubes there. Salt to taste. Mix everything, bring to a boil, tighten the fire, cover the pan with a lid. Cook on a minimum flame for 15-20 minutes. When all the water is well absorbed, the pilaf is ready.
Chicken pilaf - recipe 3:
Pilaf with chicken and prunes will not leave indifferent any gourmet. Smoked plums and spices perfectly match the taste of meat.
Ingredients
10 pieces. prunes, 2 carrots, 300 g chicken fillet. 400 g of rice, 2 onions, 2 cloves of garlic, vegetable oil, spices.
Cooking method
Fry onions, carrots and chicken separately in vegetable oil. Put meat on the bottom of the cauldron, then fried onions and carrots. Do not mix layers! Pour boiling water over everything so that the carrots are covered with 2 cm water, bring to a boil and simmer for a minimum heat of 15 minutes. Salt, add spices to taste. Gently put rice on top and gently crush it with a spoon. Gently pour boiling water so that the water covers the rice with 2 fingers.
Bring to a boil on a high flame, cook on a small one until water is completely absorbed. Next, add peeled garlic and prunes, close the cauldron with a lid and simmer for 10-15 minutes on low heat. Set the cauldron aside and let it brew for another 10 minutes with the lid tightly closed.
It remains to serve beautifully pilaf. To do this, you just need to throw it onto a large dish without stirring. It turns out that rice will be at the bottom, and meat and vegetables - on top.
Chicken pilaf - tips from experienced chefs
If you use unrefined sunflower oil, then to improve the taste you need to put a peeled onion in it and calcine the oil until it turns into a dark brown.
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