This article is devoted only to the most delicious and simple recipes of pilaf with chicken, which will be approved even by those who are sure that it is necessary to cook this dish from lamb or beef. Even the cook who is going to cook this dish for the first time will be able to cope with this not difficult recipe, and it will surely turn out to be successful!
For any pilaf you need to choose spices, we suggest to stay on such spices as cumin, barberry, turmeric, saffron, a mixture of freshly ground peppers. In Eastern pilaf traditionally add the bitter red peppers with pods, which gives this oriental dish a sharpness and a slight burning aroma. Try experimenting with spices, adding suitable condiments, and create your own unique taste!
Plov's simple recipe with chicken
This recipe pilova with chicken will be cooked in a cast-iron frying pan, which allows you to save time and use the minimum amount of dishes.
Ingredients:
- carrots - 1 kg (can be less);
- rice - 520 g;
- garlic - 6 large denticles;
- fillet with three large chicken thighs;
- a large bulb - 1 piece;
- refined oil - 180 g;
- spices for pilaf (with dried barberry) - 25 g;
- salt.
Preparation
We pour vegetable oil into the frying pan, warm up, spread the quartered-rings onions, fry 2-3 minutes. We add carrots cut by small brusochki, all together for 5-7 minutes. Then add chicken slices cut into pieces, fry to white, frying, add peeled garlic cloves, seasonings, mix, add salt, pour washed rice (it is important to rinse it to clear water). We pour in water so that it covers rice croup on the surface of the dish by about 2 centimeters, cover it with a lid and make a weak fire. Tomorrow pilaf from 30 minutes to 1 hour. When rice completely absorbs water, you can turn off the fire and let the dish rest. Bon Appetit!
Uzbek Pilaf with Chicken in Kazan - recipe
Perhaps, this recipe is not quite traditional, but given that we will cook in a cauldron and with classic spices, the dish will turn out to be incredibly tasty and fragrant.
Ingredients:
- chicken meat - 520 g;
- Basmati rice - 530 g;
- onion - 330 g;
- carrots - 430 g;
- garlic - 4-5 denticles;
- salt - 15 g;
- Dried barberry - 1 tbsp. a spoon;
- zir - 15 g;
- turmeric - 0.5 tbsp. spoons;
- curry (optional) - 0.52 tbsp. spoons;
- pepper ground red - a quarter teaspoon;
- refined oil - 0,5 glasses.
Preparation
First we prepare the products for pilaf. Chop the onions with quarters (thin straws). Carrots cut with small brusochkami that it does not fall apart during cooking. We chop the meat into small pieces.
First we prepare the dirwak. Kazan put on a fairly strong fire, pour in vegetable oil and a good burn. In the hot oil, add the chopped onion and fry it until golden brown (do not fry!). Add the meat, fry until the latter is gone white. Then pour carrots and fry for 7 minutes. Then add spices and mix again. Fry for another 5-7 minutes. Our dirwak is ready.
Before pouring the rice it needs to be rinsed in clean cold water several times until the water becomes clear. Fall asleep washed rice, level it on the surface of the dish (with meat do not mix) and pour in hot water. Water should cover the croup approximately 2 cm. Close the lid with a lid and let the pilaf languish on a weak fire.
After 25 minutes, rice should completely absorb water. We put garlic cloves into the pilaf. Cover the lid and continue to simmer another 20 min. Ready pilaf served hot!