Kitchen appliances and utensils:
- deep pan with a lid;
- tea spoon;
- tablespoon;
- cutting board;
- knife;
- wooden spatula;
- sieve;
- a set of dishes of different volumes.
Ingredients
| Chicken meat | 500 g |
| Long grain rice | 500 g |
| Water | 900-1000 ml |
| Garlic | 5 cloves |
| Carrot | 2 pcs. |
| Bow | 2 pcs. |
| Seasoning for pilaf | 3-4 tsp |
| Salt | 2-3 tsp |
| Vegetable oil | 2 tbsp. l |
Step cooking
Ingredient preparation
- Separate chicken meat (in the recipe hips) from the bone, remove excess veins and skin. Cut into small pieces 1.5-2 cm wide.
- We wash the rice several times, so that in the end it becomes completely transparent. For convenience, we discard rice every time on a sieve. For the best effect, you can pre-soak rice in water for half an hour.
- Onions and carrots are peeled from inedible layers and cut: onions - medium-sized half rings of 2-3 mm, and carrots - thin straws. Peel the garlic.
Cooking pilaf
- In a hot pan we pour 2-3 tbsp. l vegetable oil and let it warm up.
- Spread chicken and onion. Add 3-4 tsp. seasonings for pilaf and 2-3 tsp. salt and mix well.
- Fry until golden onion for 7-10 minutes. Do not be afraid to salt, because rice takes a lot of this spice into itself.
- Add carrots, evenly distribute it over the area of the pan, but do not mix.
- On top of the carrots, put 500 g of prepared rice and also level it on the surface of the pan.
- Insert 5 cloves of garlic into the rice and add a little salt.
- Fill the future pilaf with 0.9-1 l of pure drinking water, pour it in a thin stream and do not mix.
- We cover the pan with a lid and cook over medium heat for 10 minutes, then unscrew the fire to a minimum and cook the pilaf for another 15 minutes, then turn off the heat and let the dish stand for another 10 minutes. For all this time, you do not need to lift the lid!
- At the end of cooking, lift the lid and mix the pilaf. Serve as a second course for lunch or a full dinner. The taste is well complemented by homemade sauces (lecho, adjika, squash caviar) and pickles.
Did you know? Pilaf is an ancient and revered dish by many world cultures. There is Turkish wisdom, which says: "There are as many types of pilaf as there are cities in the Muslim world." Pilaf is so popular that it is cooked in Iraq even at McDonald's, and some historical sources share information that pilaf was used by the soldiers of Alexander the Great in the 15th century. BC e.
Video recipe
The recipe for a quick pilaf in a pan is intuitively simple and known to many, but if you want to familiarize yourself with it in more detail, watch a detailed and understandable video.
Well, now you know how to cook a delicious and fragrant pilaf with chicken at home. The recipe will take you less than an hour of free time, and it feels like it will be an excellent dish of rice and fried meat and vegetables, which is inferior only to the pilaf cooked in a cauldron by Central Asian chefs according to old recipes. Cook for pleasure and delight yourself, family and guests. What recipes for pilaf do you know? In what order do you cook the ingredients? You can share your experience in the comments below. Enjoy your meal and the most delicious creations in the culinary field!
Other recipes for pilaf
Ferghana pilaf at the stake in a cauldron
Pork pilaf
Uzbek beef pilaf
Uzbek (Samarkand) pilaf
Lamb pilaf in a cauldron
Pork pilaf
Uzbek beef pilaf
Uzbek (Samarkand) pilaf
Lamb pilaf in a cauldron
Enjoy your meal!
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