Homemade chicken pilaf

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

RECIPE OF HOMEMADE CHICKEN PILAF

NECESSARY:

350 g long grain rice
Chicken weighing 1 kg
Unscented chicken fat or vegetable oil
400 g carrots
200 g onion
Salty water
3 heads of young garlic
½ tsp zira
1 tsp barberry
Pinch of ground red pepper
Salt

Pilaf ingredients

HOW TO COOK:

1. Prepare all the products for pilaf in advance. Rinse the chicken, cut into small pieces about 3x3 cm in size. Cut off all the fat. Cut the onion into medium cubes, carrots into strips. Rinse rice if necessary. From young garlic, remove only the outer shell, leaving the heads intact.

young garlic

2. Prepare salt water, more salty than usual.

3. Melt chicken fat.

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

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

6. Pour in salt water so that the water is 1-1.5 fingers above the rice (with ordinary rice 2 fingers, but here the rice is very thin). With water, such a subtlety: its amount depends on the variety of rice. If you overdo it, you get rice porridge, not pilaf.

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

Hot red pepper

7. Keep on low heat under a slightly ajar lid for 10 minutes.

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

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

BY THE WAY: very good for pilaf is a tomato salad with onions and cilantro. Tomatoes and onions are cut into thin slices, salted, chopped cilantro is added - and that's it. No more refills. Tashkent tomatoes are very sweet and juicy. This salad can be eaten in bowls!

Homemade chicken pilaf

Such a well-known and popular dish as pilaf has an ancient origin and its origins go to Central Asia and India.

In our time, this dish has gained particular popularity in the countries of the Near and Middle East, as well as in some regions of the Transcaucasus.

Despite the huge number of recipes for cooking pilaf, all of them are characterized by the presence of one small feature, which consists in combining two groups of ingredients: different types of meat (zivrak) and a certain type of cereal.

The most common cooking method in Russia is a combination of lamb and rice with the addition of various spices and seasonings, and in a more modern version, lamb is replaced by chicken.

To learn how to cook chicken pilaf correctly, you need to be patient and boldly get down to business.

Criteria for choosing rice for pilaf

Well-chosen rice can not only create the right texture and perfect appearance, but also completely change the taste.

The most common types of rice for pilaf are hard varieties with elongated white grains.

The use of crushed or polished rice can lead to the fact that instead of an oriental treat, you get ordinary porridge.

• only friable rice of the correct form, which does not stick together and does not burn during cooking, has the right to become an ingredient in such a dish as pilaf;
• during cooking, the grains should increase in volume;
• ideal are medium-grained and long-grained varieties that have an oblong or elongated shape;
• ideal rice should not have a smooth, but slightly ribbed surface;
• during the preparation of this delicious dish, water, fat and spices must be absorbed into the grains of the cereal, thereby filling the dish with a unique aroma.

Preparing food and dishes

An ideal dish that is suitable for cooking real pilaf is a cauldron or any other container that is a deep thick-walled shape.

It is advisable to cook this dish in a cast iron pan.

It will ensure uniform heating of cereals and all other constituent ingredients.

Using dishes with thin walls and a bottom will cause the rice to constantly burn and its appearance will become completely unattractive.

The most important component in the dish is zivrak, which is a traditional roasting of meat, onions and carrots.

Carrots are best cut into strips, and not grated, as most housewives are used to doing.

To prepare pilaf with chicken, you can use both the carcass of the bird and its fillet, which are pre-cut into large pieces, since smaller pieces of this tender meat can simply fall apart.

In order for the dish to turn out crumbly, you must use the following tips for preparing rice:

• to get rid of the gluten of the cereal allows it to be thoroughly washed in several waters;
• washed grains should be dried in a regular colander or with a clean towel;
• to obtain an original and unusual taste, cereals should be fried a little over low heat.

Classic chicken pilaf recipe

Rice with chicken meat is one of the simple dishes that can be prepared by a person who has nothing to do with cooking.

Cooking steps step by step with a photo:

1. Poultry meat is cut into small cubes of about 2-3 cm.
2. Carrots and onions are coarsely chopped. As a result, all prepared ingredients should be obtained in equal proportions.
3. A small amount of oil is poured into a deep saucepan with a thick bottom, which is brought to a boil. Pieces of chicken are placed in the resulting heated mass and fried until a light golden crust appears.
4. Next, carrots are added to the meat and also fried over low heat. After that, onion and garlic are placed in the resulting mixture, which are sautéed until a slight yellowness appears. All roasting is carried out with constant stirring.
5. A thin layer of rice is poured into a pan with a fried mass on top, poured with two glasses of water, salt and spices are added to taste.
6. The languishing dish must be closed with a lid and continue to simmer over low heat for 25-35 minutes until the liquid has completely evaporated. After that, the rice is mixed and collected in a small hill, inside which holes are made.
7. Cover the pot again with a lid and continue to cook pilaf over low heat for about 35-45 minutes. Make a test and put out the fire. You can serve immediately or let it steep for a bit.

If you want to better understand the cooking technology, then we present to your attention a video recipe.

After viewing it, you will surely be able to realize this culinary idea for dinner today!

A quick recipe for pilaf with minced chicken

For pilaf lovers who are always in a hurry and never have time to do anything, I would like to offer a quick recipe with the addition of minced chicken.

Sliced ​​onions and carrots are sautéed on a small amount of sunflower oil until a golden color is formed, to which they send a tablespoon of tomato paste, 100 g of water and continue to stew all the ingredients together.

The rice is washed several times until the water runs clear and then added to the stewed vegetables.

Rice with vegetables is laid out in layers in the prepared container - minced meat and so on several times in a row, boiling water is poured in proportions of 1: 1 and put on fire for further cooking.

After the dish boils, add a few cloves of garlic, salt and various spices to taste.

Now the whole mass can be mixed, covered with a lid and left on low heat until fully cooked.

When the dish is ready, it should be removed from the heat and left for a few minutes without opening the lid, which will allow excess liquid to be absorbed into the rice.

Seasonings and food additives

Depending on the seasonings used, Asian and European pilaf are distinguished.

The basis of the first type is spices such as zera and barberry, and the second is prepared with the addition of paprika, black pepper and various herbs.

Zera is an Indian cumin seed characterized by its small size and dark color, as well as a very sharp and pleasant aroma.

It is better to use whole grains, which will give pilaf a pleasant taste.

Barberry is a source of vitamin C and also contains citric, malic and tartaric acids.

It should be added in its entirety, which will avoid the sour taste that appears when the integrity of the berry is violated.

European seasonings are based on such a set of ingredients as: salt, black pepper, paprika, onion and garlic.

This mixture gives the dish a brown color, and also highlights the taste of pilaf from the Asian version of the dish.

For homemade chicken pilaf, you can also use ready-made spice mixes, which are widely offered by the retail network.

1. Adding 1 tablespoon of salt to the water for washing cereals will completely wash off the powder from it and protect it from crumbling;
2. Stirring 1 teaspoon of melted butter in pilaf will protect dishes from salty taste;
3. Cleanly washed dishes will not allow the mass to burn;
4. A small amount of grape vinegar will get rid of the taste of undersalted rice.

When choosing another soup recipe for lunch, opt for Beetroot. It is very beneficial for the body. You can find the full information and recipe here.

Go to the article and remember the good old recipes for potato pancakes. For some reason, some housewives forgot this dish, but this is in vain, because it is so tasty!

Despite the abundance of pilaf recipes not only with chicken, but also with other types of meat, the main secret of this oriental dish is the love and soul of the cook, which he must invest in all stages of cooking.

Then the dish will turn out really tasty and original.

Pilaf is considered one of the most popular dishes not only in the countries of the East, but also in many regions of Europe.

The preparation of this dish is a long and painstaking process with its own characteristics and secrets, but if desired, anyone can learn this art.

Agree that the more familiar option is Uzbek.

Therefore, for all those who want to know how to cook Uzbek chicken pilaf and how this process differs from the usual one, we have prepared a video:

Let the gourmets assure you that only Uzbeks can cook real pilaf from lamb and only in a cauldron over an open fire. But I am sure that you can cook very tasty pilaf with chicken in a deep frying pan or pressure cooker, at home on a regular stove. I present to you a simple and quick recipe for how to make chicken pilaf.

Pilaf with chicken classic recipe

Let's start cooking pilaf with chicken, but first we will prepare the necessary ingredients.

Plov Ingredients:

• Chicken - 1 kg. (preferably fillet or thigh)
• Rice - 500 gr.
• Carrot 2-3 pcs. (400 gr.)
• Onion 4 pcs. (400 gr.)
• Garlic - 1 whole head
• Vegetable oil

Seasoning for pilaf with chicken:

• 2 tsp barberry
• 1 tsp zira
• 1 tsp turmeric
• 1 tsp salt

Calorie content of chicken pilaf - 235.82 kcal. per 100 grams.

Cooking:

1. 
   Rinse the rice several times until the water runs clear (this is to remove excess starch). After pour the rice with water and let it infuse.
2. 
   The chicken should be washed, dried and cut into pieces of 4-5 cm.
3. 
   We cut the onion.
4. 
   Cut the carrot (or you can grate it on a coarse grater).
5. 
   Pour in the vegetable oil by about 1 cm. And as soon as the oil is hot, put the onion and mix immediately. Saute the onion until translucent, 2-3 minutes.
6. 
   Put the chicken in the oil and fry for 5-7 minutes, stirring occasionally.
7. 
   Then add carrots and fry for another 3 minutes, stirring.
8. 
   Pour boiled water so that it covers the meat, add spices for pilaf and mix. Cover with a lid and simmer for 15 minutes.
9. 
   After that, on top of all this, lay out a uniform layer of rice (do not mix !!).
10. 
    Pour everything with boiling water 1-1.5 cm above the rice level. We cover with a lid. Reduce heat and cook for 15-20 minutes.
11. 
    By this time, almost all the water will boil away, mix the pilaf and stick garlic into it. We make small holes to the very bottom so that all the water boils away. After 10 minutes, turn off and let it brew under the lid for another 20 minutes.

I hope you no longer have questions about how to make chicken pilaf, but if you still have, then write them in the comments - I will try to answer.

Pilaf with chicken in a slow cooker

I will tell you the secrets of cooking friable delicious pilaf. The recipe uses a Redmond multicooker, you can use a multicooker - Polaris, Mulinex, Panasonic or any other, as the dish is easily adapted to any multicooker!
Ingredients:

• Steamed long grain rice - 420 gr.
• Carrots - 200 gr.
• Onion - 200 gr.
• Garlic - 1 head
• Boneless chicken - 600 gr.
• Seasonings for pilaf - 30 gr.
• Sunflower oil
• Hot water - 640 ml.

Cooking:

1. Cut the onion into fairly small cubes.
   
   
2. The first secret: we cut the carrots ourselves into slices, do not grate them. If you rub it on a grater, then when preparing zirvak for a long stew, carrots will simply turn into porridge, and carrots should be felt in real pilaf. We cut into not very large, not very long, not very thick strips (look at the photo).
   
   
3. We cut the meat into fairly large pieces in my family they don’t really like chicken fillet, so I take meat from the thighs, but in principle you can use any meat. The pieces should be large enough to be felt in pilaf, you should not grind.
   
   
4. The next secret is the choice of rice. We take rice necessarily steamed long-grain golden color. Rice should be washed two or three times to wash off the dirt and some of the starch.
   

   I don’t use round-grain rice for pilaf; there is a lot of starch in it, and therefore, instead of pilaf, you can get porridge. instead of steamed grain length.

   
   

5. Next, we prepare zirvak. Pilaf loves a lot of oil; if you add only two or three tablespoons, you will get porridge with meat and vegetables, but not bad at all. Therefore, we add at least 80-100 milliliters of oil, that is, the oil should completely cover the bottom of the multicooker bowl by about half a centimeter.
   
   
6. Select the frying mode for 15 minutes, Heat the oil for 3 minutes.
   
   
7. After heating the oil, we immediately send the onions, carrots and meat to be fried for 12 minutes.
   
   
8. Add spices (30 gr.). You can make your own or buy ready-made spices for pilaf.
   
   
9. Turn off the heat mode. Add a heaping tablespoon of salt.
   
   
10. Be sure to stir the zirvak before adding the rice.
    
    
11. Add washed rice, distribute so that it completely covers the zirvak.
    
    
12. Next, fill everything with boiling water. The water must be hot, not cold. The proportion for 1 cup of rice should be observed, we take 1.33 cups of water.
    
    
13. Immediately add the peeled garlic in large cloves.
    
    
14. We close the lid of the multicooker, select the rice or cereal mode in the menu, depending on the multicooker, set it for 35-40 minutes, usually 35 minutes. enough.
    
    
15. After 35 minutes, remove the garlic, and then mix everything.
    
    
16. Pilaf turns out crumbly, if desired, it can be left on heating.
    
    

As you can see, cooking friable pilaf in a slow cooker is easy and simple. Delight your family and friends with such a fragrant and tasty pilaf. Bon Appetit.

Lazy pilaf with chicken in the oven

Let's cook lazy pilaf in the oven, rice is guaranteed to turn out crumbly and tasty for a large company.
This is not real pilaf, but when you really want pilaf, and you are too lazy to cook it, then this is a very cool option. It turns out not so greasy and is cooked in the oven.
Ingredients:

• Onion - 2 pcs.
• Carrots - 2 pcs.
• Salt, pepper - to taste
• Seasoning for pilaf
• Steamed rice - 360 gr.
• Chicken legs - 8-10 pcs.
• Garlic - 3-4 cloves
• Water - 600-700 ml.

Cooking:

1. We take two onions and chop coarsely, then the onion turns out to be tastier in frying.
   
   
2. We send the onion to the oil and begin to pass it, it should become transparent.
   
   
3. We rub the carrots on a coarse grater. When the onion became transparent and began to turn golden in some places, we send the carrots here and cook until the carrots are half cooked.
   
   
4. Salt the frying and do not add any spices yet, because we will add them to the broth so as not to overdo it.
   
   
5. The legs need to be salted. We rub the salt well, you can do it in advance, then they will marinate well.
   
   
6. We take any seasoning for pilaf. Be careful with seasonings, turmeric is always added to them, so it is recommended to wear gloves so that your hands do not get painted.
   
   
7. Take two cups of steamed rice to make a full deck of food. Rice needs to be washed.
   
   
8. We transfer the finished frying to the deco and level it.
   
   
9. Spread the rice on top and spread evenly.
   
   
10. Pour 4 cups of water into the frying pan. Rice is cooked one to two, at the rate we send 4 glasses of water for 2 cups of rice.
    
    
11. Salt to taste. Add 2 teaspoons of seasoning for pilaf and add pepper.
    
    
12. Add 4-5 cloves of garlic pressing inside the rice.
    
    
13. Lay the meat on top.
    
    
14. Pour the broth onto a ladle so as not to damage the rice. We do not add a couple of ladles.
    
    
15. We cover the baking sheet with foil and send it to the preheated oven to 200 degrees for 15 minutes.
    
    
16. 15 after the start of cooking, the broth boils away and add more. If the water does not boil away, then topping up is not required.
    
    
17. Leave in the oven for another 45 minutes. A total of 60 minutes will be cooked. The cooking time depends on the type of rice.
    
    
18. Look it looks very appetizing, using steamed rice in this recipe always comes out perfect. Now such a lazy pilaf - rice for a large company is not a problem and you are a super hostess.
    
    

Someone will say it's just rice with meat and spices for pilaf. Yes, and very tasty everyone, bon appetit!

Pilaf is an ancient dish, the main ingredients of which are rice and meat. It is authentically known that it originated in India and Asia. Since then, his recipe has undergone only the most minor changes. Now pilaf has become a traditional dish of the countries of the Middle and Near East, as well as the countries of the Caucasus. The main ingredients of pilaf are rice and meat. And only the right combination of these two ingredients allows you to achieve the classic taste of rice. Previously, it was customary to add lamb and pork to pilaf. By now, however, chicken has become a great replacement for this classic ingredient. So pilaf will not only acquire a new taste, but will also turn out to be even more fragrant and familiar to many.

How to choose the right rice for chicken pilaf

The right choice of rice is a necessary condition for making delicious pilaf. It is strongly not recommended to choose polished varieties of rice, as the result may be a viscous and tasteless dish that definitely cannot be called rice. It is recommended to choose long-grain durum rice. This will make the rice fluffy and won't stick to the bottom. You can also use regular parboiled rice. Professionals recommend choosing rice varieties such as Jasmine, Basmati, Chungara.

Classic chicken pilaf recipe

This cooking method is still one of the most popular. Chicken pilaf according to this recipe can be cooked at home using common ingredients:

• Chicken fillet 300 gr.
• Rice 200 gr.
• Carrot 1 pc.
• Onion 1 pc.
• Water 2 cups.
• Garlic 2 cloves.
• Vegetable oil.
• Salt ½ tsp
• Spices for pilaf to taste.

Sequencing:

• First, prepare the chicken. To do this, rinse it under water and dry it a little. Cut the chicken meat into small pieces.
• Chop the onion and carrot. They need to be chopped fairly large.
• Take a saucepan with a thick bottom and pour about 50 ml on the bottom. vegetable oil. Immediately after the oil is warmed up, you need to add the chicken cut into pieces into it and fry it until golden brown. It is important to stir it periodically so that it does not burn and does not stick to the bottom.
• Add the carrots to the chicken and fry them over medium heat until cooked through.
• Peel the garlic cloves and add them to the chicken with carrots. Then put the chopped onion into the pan. Fry all the ingredients over low heat until they are completely cooked. It is important to stir them during cooking and make sure that they do not stick to the bottom.
• Rinse dry rice in water and pat dry. Then put a glass of rice in a pot with vegetables and chicken and cover everything with water. Add salt, spices to taste.
• Close the pot with a lid and continue to cook the dish over low heat. It takes 30 minutes to simmer the pilaf. During this time, the liquid should completely evaporate.
• Stir the rice and cover again. Simmer the pilaf over low heat for another 30 minutes. After cooking, let it brew under the lid for 10 minutes.

Chicken pilaf in a slow cooker

What you need for cooking:

• Chicken fillet 400 gr.
• Onion 1 pc.
• Rice 200 gr.
• Carrot 1 pc.
• Water 2 cups.
• Garlic 2 cloves.
• Salt and spices to taste.
• Vegetable oil.

Sequencing:

• Prepare food for cooking. To do this, peel the onions, carrots and cut them into large pieces. Garlic also needs to be peeled. Cut the chicken fillet into pieces.
• Put the slow cooker on the “Frying” mode and fry the chicken in vegetable oil until golden brown. Then add carrots, onions and fry the ingredients for 10-15 minutes.
• Add pre-washed rice, water, garlic, salt and spices to the bowl. We mix everything thoroughly, close the multicooker bowl to the “Rice” mode (if it is not there, then you can use the “Baking” mode).

The above recipes will allow you to cook delicious pilaf with chicken, which everyone will like. All the ingredients in such a dish are perfectly combined with each other, and the result is a delicious pilaf.

Fragrant, hearty, tasty and healthy dish. What could be better for a family dinner? In my opinion, pilaf is a wonderful combination of all these qualities.

Initially, pilaf appeared in India and was a vegetarian dish - thick rice porridge, tinted with saffron or turmeric. The composition and taste of it varied depending on the method of preparation and the ingredients used. So in Persia they added meat to it, in Central Asia rice and meat are cooked together, and in Iran and Turkey they are cooked separately and are already combined on a plate. As it spread in each region, they added something of their own and changed recipes depending on preferences. And now almost every housewife has her own proven recipe for pilaf.

But the combination of two components remains unchanged: the so-called "zirvak" and the cereal part. Zirvak is a combination of meat (fish), vegetables, dried fruits and spices. The cereal part of pilaf usually consists of rice, but other types of cereals or their mixtures can also be used - barley, wheat, jugara, chickpeas, corn, etc.

But not only the composition and quantity of ingredients are a distinctive feature of this dish, namely the cooking technology: firstly, a balanced combination of two parts - “zirvak” and the grain part in finished form (1: 1), which creates the actual taste of pilaf; secondly, each part is prepared, as it were, separately from the other (without mixing); thirdly, the cereal part is not boiled, but stewed.

Today I will cook pilaf with chicken. Since, unlike the Uzbek version (with lamb), it is less fat, and therefore more healthy and dietary. This is especially true for those who would like to lose weight or are simply used to controlling the number of calories in food, but do not want to give up their favorite dish.

Meat (chicken fillet), rice, carrots, onions, fat (sunflower oil), salt and water are used to prepare pilaf.

• The main ingredient in this dish is rice very useful for our health. Carrying a large amount of complex carbohydrates, it is a source of energy and strength. And the vitamins and microelements contained in it help to improve metabolic processes in the human body.
• Chicken in turn, enriches the dish with a protein component and gives it satiety. Its meat includes many amino acids, potassium, phosphorus, iron, magnesium and vitamins (A, E and group B), being useful for our immunity and helping to protect against all kinds of colds, normalizes metabolism, maintains sugar levels and blood pressure in normal condition.

Carrot rich in beta-carotene, which protects our body from aging, atherosclerosis, eye diseases and cancer. Moreover, it is absorbed 5 times better from boiled carrots than from raw ones. Also, in processed form, this root crop is easier to digest, which is important for people suffering from various diseases of the digestive system.

Nutritional value of the dish per 100 gr.

BJU: 9/2/19.

Kcal: 126.

GI: medium.

AI: medium.

Cooking time: 60 min.

Servings: 7 servings.

Dish ingredients.

• Chicken fillet - 500 g.
• Rice - 500 g (2 tbsp).
• Carrots - 200 g (3 pcs).
• Onion - 50 g (2 pcs).
• Garlic - 20 g (5 cloves).
• Water - 0.5 l (2 tbsp).
• Salt - 10 g (1-2 tsp).
• Spices for pilaf (with barberry) - 10 g (1-2 tsp).
• Sunflower oil (for frying) - 20 g.

Recipe.

We prepare the ingredients. Peel onions, garlic and carrots. Wash the chicken fillet and remove excess moisture with a paper towel.

Rice is washed. Then transfer to a bowl and fill with hot water to remove excess gluten.

We put a cauldron or pan with a non-stick coating on the stove. Pour sunflower oil into it, set the maximum heat (I have 9).

While the oil is heating, quickly cut the onion into small cubes.

We put the onion in a saucepan and fry (heat can be reduced to 7) until golden, almost brown (5 minutes), stir it, not allowing it to burn. Rice will then be painted in this color.

While the onion is cooking, cut the chicken fillet into cubes (about 2x2).

Add meat to fried onion. And cook for 20-25 minutes, until excess moisture is removed from the chicken. But be careful, the meat should not burn.

While frying the chicken, cut the carrots into strips.

The chicken is already ready.

Add carrots to the pot and sauté for 5 minutes. Then add salt and spices. We mix everything thoroughly.

Rice has given excess gluten to the water, now it needs to be washed a couple of times in cold running water. Then add it to the pan to the "zirvak". We do not mix.

After 15 minutes (when almost all the water has been absorbed into the rice), remove the lid, make small indentations in the pilaf with the back of the fork (spoon) and insert the garlic into them. Close the pot and simmer for another 5-10 minutes.

When the pilaf is cooked (try it, the rice should become soft, but not stick together into porridge), you can mix it gently by lifting the rice from the bottom to the top.

If you have the strength and time to endure, you can remove the dish from the heat, cover with a lid and let it brew for 5-10 minutes.

Delicious, crumbly and fragrant chicken pilaf is ready.

Bon Appetit!