Juicy pilaf with chicken. Basic recipes for cooking pilaf with chicken. Fragrant pilaf in a slow cooker

Pilaf is easy to prepare with chicken; you can diversify the recipe by adding prunes, raisins, or adding mushrooms. Try it!

Pilaf with chicken is a delicious compound dish that is in demand in all countries of the world, and is a calling card for most countries of Central Asia. The main and constant ingredient of pilaf is rice, but the other ingredients in this wonderful dish can change depending on the pilaf recipe and the place of origin of the dish.

250 g chicken fillet;
120 g onion;
100 g carrots;
300 g rice;
600 g of water;
garlic - head;
seasoning for pilaf to taste;
salt to taste.

Peel the carrots, then rub them coarsely. Peel the onion and chop it with a knife.

Fry vegetables in vegetable oil.

There is no need to fry it too much, just brown it a little.

Chicken meat should not be cut large. The pieces should be even. Place the meat in the pan with the vegetables.

It will take 5-7 minutes to fry. Moreover, the fire should not be strong.

Pour rice groats into the pan. Pour in water immediately.

Following these products, you need to add salt and spices. Stir everything carefully.

Divide the head of garlic into cloves, but do not peel them. Place the garlic cloves into the frying pan.

Close the lid. Simmer everything over low heat for 15-20 minutes. Don't mix anything.

Aromatic quick pilaf with chicken, cooked in a frying pan, can be eaten. Bon appetit!

Recipe 2: crumbly chicken pilaf (step-by-step photos)

Crumbly pilaf with chicken, the recipe with a photo of the preparation of which you are looking at, needs to be cooked in a special container - a cauldron or a thick-walled pan.

chicken - 500 g,
rice (for pilaf) - 300 g,
onion 3-4 pcs.,
carrots - 2 pcs.,
fresh garlic - 3 cloves,
sunflower oil – 5 tbsp.,
tomato paste - 2 tbsp.,
seasoning for pilaf - 2 tsp,
salt pepper.

We wash the poultry meat, dry it and cut it into small pieces.

Cut the peeled carrots and onions into strips and slices, respectively.

Wash the rice and add water.

Add oil to the frying pan. As soon as it warms up, add the onion and fry over high heat.

Reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Now we add tomato paste and simmer for another 10-15 minutes.

Add carrots and simmer again for 10 minutes.

Then add seasonings for pilaf and barberry, mix the meat and add rice.

We level it over the surface of the frying pan and insert the garlic cloves.

Afterwards we fill hot water so that it covers it by 1.5 cm.

Increase the heat (we need the water to boil faster), and then cover the roasting pan with a lid and simmer over low heat until the water boils, about 15 minutes.

Do not stir the dish, and serve it to the table along with light vegetable salad or homemade preparations.

Bon appetit!

Recipe 3: how to cook pilaf from homemade chicken

Poultry is very different from store-bought poultry, both in taste and in the method of preparation. Therefore, there are some subtleties here.

Chicken (domestic) - 1 piece
Rice (round grain) - 800 g
Carrots (raw) - 2 pcs.
Onion - 1 piece
Vegetable oil
Garlic - 3 teeth.
Spices

The chicken must be washed thoroughly, feathers removed if any remain, remove the fatty film from the skin, it can be easily rubbed off with your fingers under hot water. Carefully scrape out all the insides, including the lungs, from under the back, they will taste bitter.

Chop into pieces, add salt and pepper, add finely chopped garlic and let stand for 5 minutes.

Place the chicken in a hot cauldron, deep frying pan or saucepan with a thick bottom, first pour in vegetable oil for frying. Fry the chicken for 5-7 minutes.

Cover with a lid and simmer for 30-40 minutes. If the chicken produces little juice, add a little water. This is done because domestic chicken tougher than store bought.

After stewing, add coarsely grated carrots and finely chopped onions. And fry again for 5 minutes.

Take the rice, wash it under cold water so that the drained water becomes clear. Pour rice into the chicken, measure out 2 times more water than rice and pour it into the pan as well. Salt to taste, add spices. In my case it's a curry mixture.

Distribute the chicken evenly among the rice.

Cover with a lid. When the water boils, stir and reduce the heat to simmer. Let the rice steam with the chicken for 30-40 minutes.

The dish is ready. Despite the fact that the chicken has bones, it turns out very tasty. The chicken becomes soft and juicy.

Recipe 4: chicken pilaf in a pan (step by step)

chicken 1-1.5 kg (this is half a good homemade chicken)
rice 3 cups
onions 2-3 pcs
carrots 2 pcs
garlic 1 head
refined vegetable oil 100-150 ml
ground black pepper
Bay leaf
allspice peas
sage, coriander, cumin, barberry

The chicken should be washed, dried with a paper towel and, if necessary, removed the remaining feather.

Divide the chicken into pieces, salt and pepper.

Prepare the vegetables: chop the onion and carrots. For this pilaf, I cut the carrots coarsely, using a curly knife, which I got from my mother and which has been around for many years. But you can, of course, cut it with an ordinary knife, you can grate it.

You will also need garlic - whole head, from which you need to remove the top layer of husk and wash it well.

Fry the chicken pieces in hot vegetable oil.

Remove the chicken from the pan and fry the carrots in the same oil for 2 minutes.

Add the onion to the carrots, add salt and fry until the onion is tender, about 10 minutes.

Place the contents of the frying pan into a cast-iron cauldron or a thick-bottomed pan: fried onions, carrots and vegetable oil.

Top with pieces of fried chicken, a head of garlic, bay leaf and allspice.

Pour boiling water (7 glasses) over everything, bring to a boil and cook over low heat, covered, for 1-1.5 hours, until the meat softens.

For pilaf, I usually use ground cumin, ground coriander, sage or a mixture of Italian herbs, and barberry.

They can be added either along with rice or while braising the chicken.

Since chickens come in different maturity, 40 minutes after the start of stewing, take out a piece and try, if the meat is already tender, then you can throw in the rice, if it is still tough, then stew the chicken until soft.

While the chicken is stewing, sort through the rice, separate out any unnecessary impurities and rinse it several times. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so not a single grain of rice will escape from you. After threshing and polishing, powder remains on the rice grains, so it needs to be washed off well.

Add washed rice (3 cups) to the pan on top of the chicken and vegetables. But before that, be sure to taste the broth (zirvak) for salt. This is very important, it must be well salted, even over-salted, with the expectation that some of the salt will be absorbed by the rice.

Flatten the rice with a spoon and press down slightly. No need to stir. There should be about 2-3 cm of liquid above the rice.

Cook the pilaf over low heat under the lid, leaving a hole for steam to escape. When the water is absorbed into the rice and bubbles appear on the surface, pierce the rice with a spoon and look at the liquid level, there should be no more than a quarter of the pan. Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. We don’t eat the pilaf right away; it should sit for about 30 minutes so that all the liquid is completely absorbed into the rice.

Pilaf should be juicy. It depends on the amount of fat, and on the amount of water, which together forms a juicy broth, and on the type of rice. The feeling of harmony comes with experience, so do not despair if at first your pilaf turns out dry - this often happens even with experienced cooks. As my friend says after yet another failed pies: “We need to bake more often!”
Cook pilaf more often and you will definitely get such beauty and deliciousness!

The rice is juicy and crumbly, the grain of rice separates from the grain of rice, the meat is tender, melts in your mouth, the sweetness of onions and carrots... And that unforgettable aroma of spices!

Recipe 5: chicken pilaf with prunes (with photo)

Many people love pilaf. In most cases, lamb meat is used to prepare pilaf ( classic version Uzbek pilaf) or pork. And we will prepare chicken pilaf. It turns out just as tasty, and in terms of time, preparing chicken pilaf will be faster and less expensive, because chicken is cheaper. So let's get started!

Chicken meat - 0.5−0.7 kg (you can use either fillet or just chicken breasts, thighs or legs). Turkey has been gaining popularity lately, so you can use that too.
Carrots - 0.5 kg
Prunes - 1 cup (you can use seedless raisins or dried apricots)
Rice - 2 cups (it is better to use not Chinese rice, but Krasnodar - round)
Vegetable oil - 1 glass
Onion - 5 large heads
Mixture of spices for preparing pilaf - 2 teaspoons (usually sold on a tray of spices and seasonings in stores)

The rice must be prepared in advance: sorted, washed, soaked in water for half an hour so that the starch comes out and the rice swells. Wash the meat, cut into pieces 5-6 cm in size

Pour vegetable oil into a deep cauldron. Heat it so that smoke comes out. This is a very important step, because real pilaf requires precisely this technology for heating the oil.

Place the chicken in the oil and fry for 5-7 minutes, stirring occasionally. The lid of the cauldron can be closed to avoid unnecessary splashes.

Prepare the carrots and onions: cut the carrots into strips and the onions into half rings, coarsely.

Add the onions and carrots to the chicken and fry everything together, stirring occasionally for another 5-7 minutes, until the onions begin to turn golden.

At the end of frying, add the pilaf mixture to the meat, carrots and onions and mix. The aroma reminiscent of pilaf will immediately spread around!

Place the rice in the cauldron and do not stir! There are supporters of different cooking methods: some stir the rice immediately, while others stir it after cooking. I stick to the second method.

Place prunes, raisins or dried apricots on top - whatever you like best. You can also add cloves of garlic. You don't need to peel them, just add them straight away. The garlic will cook and will not end up in the pilaf, although it will give off its aroma.

Pour boiling water into the pilaf so that it covers the rice by 2 fingers (middle and index). Reduce the heat (less than medium), cover with a lid and leave the pilaf to simmer for 15-20 minutes.

Open the cauldron. By this time, the rice will have already absorbed the water. Mix the pilaf so that all components: chicken, rice, carrots and prunes are evenly distributed throughout the mass.

Our chicken pilaf is ready. Here's what I got:

Recipe 6: how to cook chicken pilaf in a slow cooker

This slow cooker pilaf recipe is for working moms.

Chicken legs - 2 pcs.
Rice - 1.5 cups
Carrots - 2 pcs.
Onions - 2 pcs.
Vegetable oil – 40 ml
Garlic - 1 head
Salt - to taste
Pepper - to taste
Seasoning for pilaf - to taste

How to cook pilaf with chicken in a slow cooker: peel the onion, wash it and cut it into half rings.

Peel the carrots, wash and grate on a coarse grater.

Wash the chicken and cut into portions.

Rinse the rice well.

Pour oil into the multicooker bowl. Place the meat, fry the meat until golden color(stirring for about 7-10 minutes).
Then add onions and carrots. Fry for another 7-10 minutes. Salt, pepper, add your favorite spices. Mix. Add garlic.

Boil the kettle. Add rice and spread evenly over the entire surface. Fill with water so that it is 1.5-2 cm above the rice.

Set the “Milk porridge/cereals” program and cook pilaf with chicken in a slow cooker for 60 minutes.

Chicken pilaf in a slow cooker is ready.

Bon appetit!

Recipe 7: original bulgur pilaf with chicken

chicken breast - 300-400 g;
bulgur - 1 tbsp;
carrots - 1 piece;
onion - 1 piece;
salt - to taste;
seasoning for pilaf - to taste

I wash the breast and cut it into fairly large pieces. In a thick-walled frying pan, heat the vegetable oil and lay out the chicken breast.

Fry on all sides for 5-10 minutes. At this time I peel the vegetables. I cut the carrots into strips and the onion into half rings. As soon as the meat has lightened, I add carrots and onions to the meat.

and a teaspoon of tomato paste.

I fry everything together for about 10 minutes. Add the bulgur and stir.

I pour boiling water over it (for 1 cup of bulgur I take 2 cups of water).

I salt to taste and add these seasonings for pilaf.

Cover with a lid, reduce the heat and cook the pilaf until cooked, about 30 minutes. I let the pilaf brew for a little while, covered, and it’s ready to be served. I liked pilaf with bulgur even more than with rice.

Recipe 8: how to cook pilaf with chicken and mushrooms

If you don’t know what to cook for lunch, cook pilaf with chicken and mushrooms. Very tasty and hearty dish. Instead of champignons, you can use oyster mushrooms. I recommend serving the pilaf with a salad of fresh vegetables.

Chicken 0.5 pcs
Onion 1 piece
Carrot 1 piece
Vegetable oil 3 tbsp
Rice 2 tbsp.
Salt 2 tsp
Black pepper 0.5 tsp
Seasoning for pilaf 1 tsp
Turmeric 1.5 tsp
Garlic 1 head
Champignons 8 pcs

Fry the chopped onion and grated carrots in vegetable oil directly in the pan.

Then add the chicken cut into pieces. Mix.

Now we take spices, except salt and garlic.

Pour them into the pan with the chicken. Mix.

Pour water so that it completely covers our chicken. Cook the meat for 20 minutes.

Slice the champignons.

Add to the pan with the chicken.

Now you definitely need to salt the broth. Salt to taste.

Chicken pilaf is a delicious compound dish that is in demand in all countries of the world, and is a calling card for most countries of Central Asia. The main and constant ingredient of pilaf is rice, but the remaining ingredients in this wonderful dish can vary depending on the pilaf recipe and the place of origin of the dish.

Meanwhile, regardless of where the dish is prepared, professional chefs always take its preparation very seriously. Carefully selecting ingredients for cooking and leisurely preparing the dish itself. It turns out that making really tasty pilaf at home is not an easy task, but we will try.

Now we will tell you how to cook pilaf with chicken at home and suggest several cooking options. We’ll also share some cooking tricks different ways.

Pilaf with chicken in a frying pan - quick and easy

A delicious lunch will be a pleasant moment in the life of every family. For such a case, a quick pilaf with chicken in a frying pan is suitable. It is chicken meat that is required for simple recipe pilaf The taste and aroma of this delicate treat will amaze the whole family.

For a cook, it will be a big plus that the dish can be cooked in a frying pan, and most importantly, in a short period of time. The rich, appetizing smell of delicious chicken and rice pilaf will spread throughout the entire kitchen instantly and will not allow anyone to remain indifferent! Even children will love pilaf with chicken!

Required components:

250 g chicken fillet;
120 g onion;
100 g carrots;
300 g rice;
600 g water;
garlic - head;
seasonings for pilaf to taste;
salt to taste.

Pilaf with chicken in a frying pan - step by step recipe with photo:

Peel the carrots, then grate them coarsely. Peel the onion and chop it with a knife. Fry vegetables in vegetable oil.

There is no need to fry it too much, just brown it a little.

Chicken meat should not be cut into large pieces. The pieces should be even. Place the meat in the pan with the vegetables.

It will take 5-7 minutes to fry. Moreover, the fire should not be strong.

Add rice cereal to the pan. Immediately pour in water.

Following these products, you need to add salt and spices. Stir everything carefully.

Divide the head of garlic into cloves, but do not peel them. Place the garlic cloves into the pan.

Close the lid. Simmer everything over low heat for 15-20 minutes. Do not mix anything.

You can eat this flavorful quick chicken pilaf cooked in a frying pan. Bon appetit!

Real Uzbek pilaf - recipe with chicken, rice, onions and carrots

To prepare Uzbek pilaf for 7-8 people you need to take:

750-850 g chicken fillet (meat should be fresh, with a pleasant smell);
from 800 g to a kilogram of rice (rice for pilaf should be taken only white, long);
2-3 large onions (about 300 g large onions are sweeter, we recommend them);
600-700 g carrots;
0.4 l. sunflower oil(take strictly odorless, do not replace olive oil);
spices for pilaf and salt to taste (spices can be purchased at any store, they must be marked “for pilaf”).

Classic Uzbek pilaf is prepared with lamb. But this type of meat is not suitable for everyone. Chicken meat is less fatty, so it goes perfectly with all foods in any dish. In addition, it cooks faster.

We prepare delicious pilaf with chicken meat- step-by-step recipe with photos:

We buy long, white rice for pilaf, wash it and soak it in salted water for an hour and a half.
While the rice is being prepared, let's get to the rest of the ingredients. Chicken fillet Wash thoroughly and cut into large pieces. Approximately, the weight of one piece is 40-50 grams.

Together with the added 400 grams of sunflower oil, heat the frying pan or cauldron where we will cook to a temperature of 170-180 degrees. Fry the pieces of meat in boiling oil until they are slightly browned on all sides.

After peeling the onion, cut it into halves of rings (you can cut them into quarters if you took very large onions). Add to the meat and continue frying. Peel the carrots and cut them into small strips.

Attention! Carrots for Uzbek pilaf are not grated; they are cut into thin strips of different lengths and widths, that is, at random.

Add carrots to fried onions with meat. We continue to fry everything together, not forgetting to stir the ingredients during cooking.
Place the rice in a saucepan and add water.

Attention! The proportion of water and rice when cooking cereals should be 1 to 1. That is, for a glass of rice, a glass of water, respectively.

Mix the frying ingredients for the pilaf and salt them to your taste. Pepper and add spices (purchased at the store, you can buy it specifically for Uzbek pilaf, but any marked “for pilaf” will do). Add half a glass of water.

Cover the food with a lid and, without opening it, simmer over low heat for 30 minutes.

Place the rice, boiled until half cooked, along with the water in which the cereal was cooked, in an even layer on top of the meat and vegetables. Do not cover with a lid, leave to cook over the same heat until the liquid from the cauldron or frying pan has completely evaporated. All this will take about half an hour - 40 minutes.

Carefully mix the finished Uzbek pilaf with a spatula so as not to damage the integrity of the rice grains. The dish is ready. Uzbek pilaf with chicken should be served by placing it on a plate in a small mound and sprinkling it with pieces of aromatic chopped herbs on top.

Pilaf with chicken and dried fruits in Azerbaijani style

Fragrant Baku pilaf with dried fruits and chicken. Every housewife, it seems to her, knows how to cook chicken pilaf, but we are sure that many of them still do not know our recipe.

We will tell you how to cook pilaf with chicken and dried fruits. This is how the dish is prepared and served in Azerbaijan, and those who have been there at least once and tried this dish certainly wanted to have a recipe for such delicious dish in your home, we will provide it to you.

So, how to make pilaf with chicken with the addition of dried fruits, real Baku (Azerbaijani) pilaf.

To prepare 7-8 servings you will need:

rice (basmati works great) – 3 full glasses;
1200-1400 g chicken (1 piece);
onion – 2 large heads;
chicken eggs – 2 pcs.;
dried fruits (prunes, dried apricots, figs and raisins in equal parts) - 120-130 g each;
butter – 250 g (1 pack);
barberry – 1 table spoon;
cumin seeds - 1 spoon. table.

Cooking pilaf with dried fruits, recipe from Azerbaijan step by step:

Rinse the rice and be sure to dry it. Add about two liters of water to the pan, salt to taste, and boil the rice for about seven to eight minutes. It should be almost ready (the grains are semi-soft). Drain the rice (you can use a colander).

Put a little butter (about 70 g) into a cauldron, melt it a little and thoroughly grease the walls of the dish.

Attention! Instead of a cauldron, you can use any pan with double or thick walls to prepare pilaf with chicken and dried fruits.

Chicken eggs beat in a plate with a spoon of boiled water until a slight foam forms, pour this mixture into a cauldron. Add cooked rice to the eggs, pour 100-150 g of melted butter over it.

Cover everything with a lid and simmer over low heat for 20 minutes. A crispy egg crust should form at the bottom of the pan or cauldron. As soon as the crust has formed, remove the cauldron from the stove. We wrap it in a blanket and set it aside.

Wash all dried fruits well. Place them on a paper towel to dry, and then fry for 5-7 minutes in a greased frying pan. butter(about 70 g butter).

Pour one and a half cups of boiling water over the fried dried fruits and cover with a lid. Simmer over low heat until the food is soft.

Cut the chicken, remove the skin. Remove bones and cut into large pieces. Cut the onion into half rings or slightly smaller pieces.

Add chicken pieces with onions to dried fruits, mix. Pour in about 70-80 grams of melted butter. Add barberry and cumin and continue to simmer in the pan for about forty minutes.

Pilaf with dried fruits and chicken is ready. It should be served like this: first, place a pile of rice on a plate. Then sprinkle chicken pieces with dried fruits and golden fried onions on top. Sprinkle all this fragrant miracle with broken egg crust, which served as a kind of bedding for the rice being cooked in the cauldron.

Video: preparing delicious crumbly pilaf with chicken in a cauldron

There are a huge number of pilaf recipes. In different regions it is prepared in its own way, so you cannot say: this is pilaf and this is not pilaf. Pilaf can be vegetarian, and it can also be prepared with fish rather than meat. In this recipe I will tell you how to cook pilaf with chicken. This is not difficult to do, the main thing is to follow the basic rules that will allow you to cook fluffy rice and delicious meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special aroma to the dish.

Also read. This is another great way to use up meat and rice.

Small secrets of delicious pilaf:

carrots should be taken 1:1 with rice. That is, for 1 kg of rice, take 1 kg of carrots;
carrots for pilaf are never grated. The carrots need to be cut into pieces large enough so that they can be felt in ready dish and was not too boiled;
rice is always cooked together with meat and vegetables, and not separately, like porridge;
Real pilaf always contains cumin, barberry, and turmeric. Or you can take a good pilaf spice mixture with these ingredients;
pilaf with chicken is cooked over high heat, only at the final stage the heating is minimal and the pilaf is covered with a lid;
the rice is not mixed with the meat during cooking. The rice is on top of the chicken.

Chicken pilaf: step-by-step cooking recipe

Ingredients:

chicken - 1 pc.
rice - 1 kg
onions - 2 pcs.
carrots - 1 kg
garlic - 2-3 heads
zira - 1 tsp.
turmeric - 2 tsp.
ground black pepper, paprika, salt - to taste
seasoning for pilaf - 1 tbsp.
vegetable oil for frying - 150 ml

Step-by-step preparation of pilaf with chicken.

1.First you need to cut up the chicken. Wash it well first, then chop it into small portions. The most convenient way to do this is with a large cleaver that can cut through the bones. Before cutting into pieces, cut the chicken in half lengthwise along the breast, cut out the backbone (you can save it for broth for soup). You can also remove the bones from the legs and chop just the meat if you wish.

2. Peel the carrots and cut into large strips, about 4 cm long.

3.Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, place the garlic cut side down in it and let the oil warm up thoroughly. The oil is considered ready when the garlic is well fried. Remove the fried garlic from the pan. The oil has already been saturated with its smell and has become aromatic.

4.After removing the garlic, place the chopped meat in the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be fried. There is no need to stir often, otherwise the chicken will release more juice and stew. But also be careful not to burn the meat.

5. Set the water to boil separately, with which you will pour the pilaf. Do not fill it with cold water.

6.Rinse the rice several times until the water runs clear. Better yet, rinse and leave the rice in water to remove excess starch. When the time comes to add rice, wash it again.

7.Add chopped onion to the fried chicken. The onion can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. When fried, carrots turn the vegetable oil orange. And subsequently all the pilaf will be beautiful. Of course, turmeric in turn will give yellow color to rice.

9.When the carrots and onions are fried, the oil turns orange, add spices and salt to the pilaf (turmeric, cumin, barberry or a mixture of pilaf seasonings). Stir.

10.Place washed rice on top of the chicken and smooth it out. You can’t mix rice with meat, just put the cereal on top.

11.Wash two heads of garlic, clean the base a little so that no dirt remains. Cut off a few tops from the heads so that the garlic releases its oil better. Place the garlic heads in the rice, cut side down. Salt the rice, but remember that the meat is already salted.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time the pilaf was cooked over high heat. After laying the rice and pouring water over it, the fire should also be strong. There is no need to close the lid. Cook the pilaf in this way with active boiling and water boiling away until the rice appears (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to low, cover with a lid and simmer in this way until the rice is ready, until all the water has evaporated. At the same time, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. The cooking time for the rice will depend on the type of rice you use. Unpolished rice will take longer to cook—about 30 minutes. And the steamed one will be ready in 15.

14.When all the water has evaporated, do not open the lid!, but turn off the heat and leave the pilaf to cook for another 10-15 minutes.

15.After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16.The rice in pilaf should be crumbly. If you cook according to this recipe, then everything should definitely work out.

Like this simple recipe. But the pilaf turns out simply magical! Prepare, following all the recommendations, and your chicken pilaf will be crumbly, aromatic, appetizing and beautiful.

Homemade pilaf chicken

This is how they make pilaf in Tashkent. Classical Uzbek recipe- one of the many variations of pilaf, and very successful! The main thing is the cooking principle itself. Once you master it, you can endlessly experiment with the pilaf recipe.

At the market I bought a yellow corn chicken weighing 1.5 kg. I left 1 kg for pilaf.

RECIPE FOR HOMEMADE CHICKEN PILOW

NECESSARY:

350 g long grain rice
Chicken weighing 1 kg
Chicken fat or odorless vegetable oil
400 g carrots
200 g onion
Salty water
3 heads young garlic
½ tsp. cumin
1 tsp. barberry
A pinch of ground red pepper
Salt

Ingredients for pilaf

HOW TO COOK:

1. Prepare all ingredients for pilaf in advance. Wash the chicken, cut into small pieces approximately 3x3 cm in size. Trim off all fat. Cut the onion into medium cubes, carrots into strips. Rinse the rice, if necessary. Remove only the outer skin from young garlic, leaving the heads whole.

Young garlic

2. Prepare salt water, saltier than usual.

3. Melt chicken fat.

4. Fry the chicken pieces over high heat until golden brown. Add cumin. Mix. Then add the onion and fry for 3 - 4 minutes. Then add the carrots and fry for another three minutes, stirring.

5. Press everything down tightly with a spatula, level the surface, add barberries, garlic and rice. Level everything again.

6. Pour in salted water so that the water is 1-1.5 fingers above the rice (with regular rice it is 2 fingers, but here the rice is very thin). There is such a subtlety with water: its amount depends on the type of rice. If you overdo it, it will work rice porrige, not pilaf.

BY THE WAY: don't forget a pinch of hot pepper.

Hot red pepper

7. Keep on low heat with the lid slightly ajar for 10 minutes.

8. Then use a spatula to pierce the pilaf to the bottom in several places, collect a little rice from the edges to the middle and close tightly with a lid. Let stand for 15-20 minutes. 3a this is the time the rice will arrive.

9. Remove the lid, mix everything, place the pilaf on a large dish and serve.

BY THE WAY: A salad of tomatoes, onions and cilantro goes very well with pilaf. Tomatoes and onions are cut into thin slices, salted, chopped cilantro is added - and that’s it. No more gas stations. Tashkent tomatoes are very sweet and juicy. This salad can be eaten by the bowl!

Homemade chicken pilaf

Pilaf is considered Uzbek dish. There it is made with lamb, in a cauldron and over wood. But authentic recipe modernized a long time ago. Find out how to cook pilaf at home quickly and without hassle.

Chicken pilaf: recipe

The secret of great pilaf is in special roasting of meat, spices and rice. It is not necessary to cook a dish with lamb. Try making a dish with chicken. This pilaf, the recipe for which you will find below, is no worse than the traditional one.

For rice, use fluffy varieties. Basmati or jasmine work well.

Traditional spices for pilaf are cumin, pepper and barberry. You can use any seasonings you like, or buy a pre-made spice mixture.

The recipe for pilaf is not complicated. Take these ingredients:

chicken meat - 500 g (you can use thighs, drumsticks, fillets or all together);
rice - 2 cups;
onion - large head;
carrots - 2 pcs. medium size;
vegetable oil - 2 tbsp. l.;
garlic - 4 cloves;
boiling water - 4 cups;
salt - to taste;
spices: black pepper, curry, ground paprika - to taste.

How to cook delicious chicken pilaf at home

Cooking pilaf is a short process. A cast iron cauldron or a deep pan with a thick bottom is suitable for this purpose. Delicious pilaf made in a slow cooker.

Learn how to cook pilaf:

Tackle the meat first. Wash, cut into small pieces.
Peel the vegetables. Cut the onion into half rings, the carrots into thin strips. You can rub it.
Let's start frying. It is better to do this in the container in which the dish will then languish. Take care of the meat. Pour in vegetable oil, heat, cook for 5 minutes.
Add onion to the meat and fry until transparent.
It's the carrot's turn. Place it in a cauldron and cook until soft.
Pour boiling water over the meat and vegetables so that the water completely covers the food. Leave to simmer covered over low heat for 15 minutes.
Salt and pepper. Add seasonings.
It's time for rice. Rinse it with cold water several times until it becomes clear. Carefully pour into the cauldron and level.
Pour boiling water over the rice in a thin stream. Do this carefully so that the layers do not mix.
Keep the pilaf on low heat for half an hour. 5 minutes before cooking, open the lid and press the garlic into the rice.