Pilaf is a unique dish of Uzbek cuisine, which consists of meat and rice, and at the same time has many secrets. And various additives and spices only make it tastier.

We will not only tell you how to cook pilaf, but also share the secrets of cooking pilaf with chicken and pork. And also you will learn the little tricks of the best cooks for cooking pilaf.

How to cook a delicious pilaf?

  To cook pilaf, you will need the following ingredients:
  - oblong rice - 2-2.5 cups
  - meat - 300 - 400 grams
  - medium-sized carrots - 3 - 4 pcs.,
  - onions - 1 pc.
  - ground cumin (oriental spice) - 1 tsp. You can find it in a supermarket or oriental store
  - turmeric - 2/3 tsp
  - pepper (red hot or sweet) - 1/4 teaspoon
  - berries of barberry - to taste
  - salt - about 2 teaspoons

It should also be noted that the classic pilaf is prepared from lamb. It is ram meat that is most valued in the East. In addition, it is proved that lamb is most useful for the human body. This option is best for those who monitor their weight and health. This type of meat contains the least fat, so lamb is a dietary product.

Rinse the rice with cold water until the water becomes clear. Peel and crush the vegetables, you can grater, you can finely chop with a knife. Rinse the meat (if cooking meat pilaf) and cut into cubes or stripes.

Heat vegetable oil in containers for pilaf (cauldron, ducklings). Then put there meat cut into pieces and fry it for 10 minutes. Fry until the meat is lightly browned and the butter is clear.

Then dip the carrots and onions, chopped into small strips. Fry everything together for 10-15 minutes. Stir from time to time so that the vegetables and meat are not burnt and do not stick to the bottom of the container.

Remove the cauldron from the heat and add the necessary spices and one teaspoon of salt, mix everything well. It is not necessary to put exactly those spices that are indicated in the recipe. You can invent your own original version of cooking pilaf.

Then dip the rice, previously washed, into the cauldron. Pour boiling water over it so that the water covers the rice for about two fingers. Sprinkle another teaspoon of salt and mix the water over the rice.

Place the cauldron with all contents on medium heat. You do not need to close the lid, it will be more convenient to follow. After the water disappears from the surface of the rice, you need to reduce the heat to a minimum and cook for another 15 minutes.

Ferghana pilaf recipe

After this, the fire must be turned off, and the pilaf mixed thoroughly and let it brew for 5-10 minutes.

Chicken pilaf recipe

  To cook pilaf with chicken, first you need to cook zirvak. This is a gravy consisting of all ingredients except rice.

First, fry the chicken meat. To make it crusty, you need to fry on high heat. If you want pilaf to be more tender, you should cook the chicken and all other ingredients over medium heat. All components must be fried separately and then layered into layers in a cauldron.

Fry the carrots last. You need to cook it until a light orange hue appears. In the classic recipes for cooking pilaf, it means that carrots should be chopped by hand. However, we will not quibble and just rub the carrots on a coarse grater.

After putting the zirvak in the cauldron, put rice on the upper level. Then also pour boiling water. Next - everything, as in the previous recipe.

Pilaf Recipe with Pork

  Cooking pilaf with pork practically does not differ from pilaf with chicken. The only difficulty is that pork often has a considerable amount of various films and fat. From all this meat must be cleaned. Otherwise, instead of fragrant pilaf with soft and juicy meat, you risk getting a suspicious rice porridge with almost rubber pieces of pork. The order is also somewhat different.

In the oil warmed up in a cauldron, you must first put the meat. It should be fried for about 20 minutes. Then pour finely chopped onions over the meat. Stir it thoroughly with meat and let it stew for 15 minutes.

At this time, it is necessary to thoroughly rinse the rice and pour it with cold water. After 15 minutes have passed, pour the carrots crumbled into straws. Let it stew for 7 minutes. During this time, carrots will become softer, and it will be easier to mix with meat and onions.

Drain the rice water, and add the necessary spices to the cauldron with meat and pour boiling water over 1 centimeter. Put it out together for another five minutes.

Then put the rice in a cauldron, but carefully, so as not to mix it with other layers. If after spreading the rice he was above the water, add another boiling water, also 1 centimeter. We leave everything to stew together so that the rice completely absorbs all the water.

Then you need to make a small slide out of rice, and put an unpeeled head of garlic in its middle. Then fill everything again with boiling water so that it covers the top of the rice hill, close the lid. Without lifting the lid, detect 40 minutes, during which the pilaf is brought to a boil.

Secrets of the best cooks for cooking pilaf

  Carrots need to be cut with long straws. Ideally, you can not rub it on a grater. Therefore, it is better to first cut it diagonally into plates with a thickness of 4-5 mm, and then cut them across into pieces of the same thickness.

Onions should be cut in half rings.

The meat needs to be crushed very finely, the size is better determined by eye. If you cook chicken pilaf, take a drumstick or a leg of chicken. Then pilaf will not work dry.

Regarding the ratio of ingredients. Meat, onions and carrots should be correlated according to the 1: 1: 1 principle.

Zirvak should be cooked on the highest heat for 20-30 minutes.

The editors of the site hope that our recipes and tips will help you prepare such a dish as pilaf.
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The most common recipe for pilaf at home. Beef or lamb, onions and carrots. Correct long grain rice. And of course, oriental spices. We lived in Tashkent for several years. In ordinary families, pilaf was prepared in such a way from available products.

Ingredients

• beef - 600 g;
• carrots - 300 g;
• onions - 200 g;
• long-grain rice - 400 g;
• garlic - 1 head;
• vegetable oil - 100 g;
• zira - 1 teaspoon;
• dry barberry - 2 teaspoons;
• coriander seeds, ground black pepper - 0.5 teaspoon each.

Peel and wash carrots and onions. Cut the carrots coarsely enough into strips. Chop the onion into quarters and chop. Wash the garlic thoroughly, peel it from the husks and roots, but do not divide it into cloves, we will cook it whole. Wash, dry and cut the meat into pieces for 60-70 g.

Pour vegetable oil into a stewpan or a frying pan with high sides and bake until a haze appears. Here it is recommended to take a small peeled onion, dip it in oil, fry, remove and discard. This procedure should fill the oil with aroma. Do not be greedy and do this operation. Next, put the meat in oil, fry it until a light golden crust forms, occasionally stirring with a slotted spoon.

Pour chopped onions into the stew for meat and fry it. Then lay the chopped carrots, fry over high heat for about 8-10 minutes. Zira, coriander seeds, pepper add to the pan and reduce heat. It will not be superfluous to add a handful of pre-soaked pea chickpeas and washed raisins. Put a whole head of garlic.

Pour boiling water into the stewpan so that it completely covers the meat. Salt the broth and simmer over low heat under a closed lid for 1 hour. This we are preparing zirvak. So called the basis for pilaf, consisting of fried and stewed over low heat onions, carrots and meat with spices.

Rinse the rice until completely transparent in several waters. Lay rice in an even layer over the entire surface of the stewpan, without mixing with zirvak. Add boiling water to the stewpan so that it covers the rice by 1 centimeter. Cover, increase heat and allow to boil. Then reduce the heat to small and cook without a lid until the liquid is completely absorbed. Then close the stewpan with a lid and bring to readiness within 20-30 minutes.

Pilaf is ready. It remains to put it beautifully to the table. To do this, put a head of garlic and pieces of meat on a separate plate. Cut the meat into 2 cm slices.

Good afternoon dear friends!

Today I would like to treat you to pilaf! But the Internet is not omnipotent, with its help I can’t give you the dish itself, so I’ll just tell you how to cook a delicious Uzbek pilaf.

Delicious Uzbek pilaf

And my good friend and girlfriend of my daughter Annette pushed me to write this article. She lives in Germany, but in past years, when she worked in Belarus and stayed with us at home, she really liked pilaf. And the other day I asked Facebook a recipe for cooking pilaf.

Briefly, I wrote to her, but decided to cook pilaf on the weekend, and lay out the recipe on the blog. I hope you will like it. The wife of my cousin Nazir taught me how to cook pilaf, she is from Tashkent. So I cook pilaf according to the Uzbek recipe, but perhaps in my interpretation.

Let the inhabitants of the regions where pilaf is a national dish do not take offense at me. Perhaps, in my recipe, something will not be the same as in the East. By the way, I propose to continue the conversation about pilaf in the comments - write how you cook it, what “highlights” are in your recipes. I know that among my friends there are many cooking enthusiasts.

How to cook Uzbek pilaf.

First we need to stock up on a cauldron and groceries. We will need meat, rice, carrots, onions, vegetable oil and spices.

The best meat for pilaf is lamb, but with pork it also turns out delicious. For Muslims, this, of course, is an incompatible composition, but for others it is very suitable. You can do it with chicken.

I took veal and chicken for today's recipe. Veal - lean meat, not very suitable for pilaf. It is advisable to put leaner meat in the pilaf. So I added chicken.

I have meat - a little more than a kilogram, the same amount of carrots.

Carrot for pilaf

Pilaf can be cooked in cottonseed oil, but we don’t have it, so we’ll cook it in a normal, odorless sunflower.

Still need 3-4 onions, a few cloves of garlic, and spices - 1 tbsp. a spoonful of dried barberry (can be replaced with small sweet and sour raisins), 1 teaspoon of caraway seeds, 1 teaspoon of cumin, 1 teaspoon hazel or black pepper and turmeric.

Well, and of course rice. He will need 400-500 g.

The recipe for pilaf.

In a cast-iron cauldron or stew-pan with a thick bottom (you can use a duckweed), pour a little vegetable layer with a layer of about 1 cm and put on fire. Put the peeled small onion in the oil, heat the oil until the onion turns brown.

Pilaf oil should be well calcined.

While the oil is warming up, you need to cut the meat. We cut into small pieces, about 4x4 cm. As soon as the onion turns brown, take it out, we no longer need it. And the meat is dipped in hot oil. The meat quickly sets in a crust. Fry the meat for several minutes.

During this time (or better in advance) cut the carrots into strips. Add it to the meat, and fry a little more. Next, put the onion cut in half rings, And fry a little more, first over a large fire, and then over a small one.

What we have is called zirvak. This is the basis of pilaf. Add spices to this - 1 tsp. cumin, cumin (cumin), hazel, pour hot water, so as to cover meat and vegetables. You can put turmeric or saffron, black pepper, a little dried herbs. Next, add barberry or raisins and 5-6 unpeeled garlic cloves, salt.

The recipe for pilaf

You can use the aromatic salt, which I wrote about in the recipe for stuffed pike. The salt is aromatized with essential oils of caraway, basil and lemon and goes well with the taste of pilaf. Do not peel the garlic cloves; they will taste like beans in the pilaf.

Rice is better to use round Krasnodar. It should be washed several times with cold water and put in an even layer on a layer of meat and vegetables. Flatten and gently add more water to the wall. Water should cover a layer of rice with about two fingers.

Pour rice and zirvak with water

After pouring water, all the aromatic oil will rise up, and as it cooks it will go down, soaking the rice with smell and taste.

Top with a little more salt, cover with a lid (but not completely) and cook over medium heat.

Do not interfere!

Watch that would not burn! After 15 minutes, check the water level. If necessary, pierce the pilaf with a spoon and pour a little hot water into the hole. Cook the pilaf for about 25 minutes, then close the lid tightly and let it stand for another 15 minutes. That's the whole recipe.

The rice in the finished Uzbek pilaf should be yellow in color, and each grain will separate from each other.

When serving guests, pilaf should be laid out on a dish, first rice, and then up the meat with vegetables.

Delicious Uzbek pilaf is ready.

When I make pilaf for the family, we simply put it on a plate, picking from a cauldron in such a way as to capture rice and the lower meat portion.

That's how I cook a delicious Uzbek pilaf with a Belarusian accent.

Pilaf from time immemorial one of the most popular dishes of the peoples of the East. Mention of him can be found in folk tales and in ancient chronicles. It was served as an honorable dish at large festivals, weddings and commemoration.

In the XVI century, French chefs tried to cook pilaf according to the description of travelers who returned from Arab countries. However, the experiments ended unsuccessfully, because instead of crumbly pilaf, ordinary rice porridge with meat was obtained. European chefs only in the 19th century received the exact recipe for this dish and learned how to cook pilaf deliciously. In each country, the preparation of pilaf differs in its features and nuances, and over the centuries hundreds and thousands of recipes for this delicious and healthy dish have accumulated. It is interesting that each cook gets his own unique pilaf, even if the same recipe is taken as the basis, however, there are general cooking rules that it is advisable to follow if you want to get a dish close to the original.

We select products and dishes for pilaf

Asian chefs are sure that the best pilaf can only be cooked over an open fire in a cast-iron cauldron and without fail from lamb with fat tail fat. At the same time, a man must cook. But this does not mean that it is impossible to cook a real Uzbek pilaf, tasty, fragrant, fatty and crumbly, at home. Modern recipes are so diverse and universal that every housewife can show unlimited imagination and create a unique culinary masterpiece. Let's talk about what we need for a real pilaf.

Meat.  Classic pilaf is cooked only with lamb - it is recommended to take the brisket, ribs, shoulder blade or meat from the back of the lamb. However, in the East and Central Asia, beef, pork, and poultry are also used to make pilaf. The most delicious and aromatic pilaf is obtained from fresh meat with fatty layers, which were not frozen and kept in the refrigerator for several days. The meat in the pilaf should be juicy, so it is better to cut it large - into pieces no smaller than walnuts.

Fig.  If you strictly follow the tips on how to cook crumbly pilaf correctly, then it is better to use exclusively long-grain varieties with a low starch content. This is Tajik and Uzbek rice for pilaf - devzira, oshpar, alanga, kenja, as well as Mexican, Arabic and Italian rice, intended for paella. Rice of hard varieties is distinguished by long transparent grains and extraordinary density - it does not boil during prolonged heat treatment, absorbs water well and remains friable even after cooling. Indian, Thai and Vietnamese rice varieties (jasmine and basmati) are not very suitable for pilaf, as they are too soft and can stick together during cooking. If there is no other option, then rinse them well with cold water and soak for two to three hours, periodically changing the water to remove excess starch. In some recipes, instead of rice, wheat, barley, peas, corn or a mixture of different cereals is used.

Butter.  By tradition, a real Uzbek pilaf is cooked in animal fat (ghee, lamb) or vegetable oils. In this case, it is better to use odorless refined oils so as not to “interrupt” the aroma of the dish. Often, fat tail fat is mixed with vegetable oil to increase digestibility and mitigate a specific smell.

Spice. Pilaf flavoring is a creative process in which you can show your imagination and inspiration. However, there is a basic composition of spices, without which the dish will not be considered real pilaf - it is cumin (zira), barberry and hot pepper.

Cumin gives pilaf a refined oriental taste, dried barberry berries fill the dish with nutty notes of light bitterness, and hot peppers in pods or ground make pilaf spicy and spicy. As additional spices, you can use thyme, coriander, hops-suneli, garlic and saffron, thanks to which rice acquires a rich golden color.

Vegetables and dried fruits.  In India and the Caucasus, pilaf is cooked without carrots, and in Central Asia this vegetable is an important ingredient in the dish, and it is recommended to cut it coarsely - with cubes, straws, cubes or plates. Onions are usually cut into rings, and garlic is added with a whole head, previously peeled. In some recipes for cooking pilaf, you can find dried fruits, since prunes, raisins, figs, apricots and dried apricots emphasize the taste of the dish and add a pleasant sourness to it. It is better to lay them after frying meat and vegetables - along with the addition of water.

Dishes.  How to cook the right pilaf in the “wrong” dish? Alas, this is impossible. According to tradition, pilaf is cooked in a cast iron or aluminum cauldron with a thick bottom. In a modern kitchen, a cauldron can be replaced with a duckweed or gooseberry. In such dishes, the rice warms up evenly and simmers over low heat, so it does not burn and turns out friable. Enameled thin-walled dishes, French frypots and wok pans are not recommended, because due to the lack of uniform heating, the pilaf burns in them and becomes viscous.

Zirvak.  Zirvak is a mixture of fried meat and vegetables in oil in combination with dried fruits, spices and broth. In the East, the preparation of zirvak is considered a real art and a priesthood, since the taste, aroma and appearance of pilaf depend on its quality. Oriental chefs say: if you get a good zirvak, then you know how to cook pilaf correctly, and step-by-step recipes with photos posted on our website will clearly demonstrate all the stages of cooking.

Consistently add meat, onions and carrots to the cauldron, fry them until they are rosy in color, and ten minutes before being ready, add dried fruits and spices to them. After that, fill the contents of the cauldron with boiling water so that the water covers the layer of meat and vegetables for two centimeters, and put everything to simmer over low heat for 40-90 minutes. Ten minutes before cooking, salt the zirvak (it is recommended to slightly salt it), add the head of garlic and rice to the cauldron without mixing it with the meat. Add more boiling water so that the water covers the surface with two fingers, and cook the pilaf until the water evaporates, adding it to the cauldron if necessary. It is advisable that the cooked pilaf be slightly darkened, and tasting the dish immediately or letting it brew is a matter of taste and personal preference.

With pilaf, salads of fresh vegetables are usually served, which give it freshness and contribute to better absorption of fatty meat. However, the classic appetizer for pilaf is Achik-Chuchuk salad, which consists of thinly sliced \u200b\u200btomatoes, onion rings, hot or sweet pepper, basil and herbs, not seasoned with oil, but with grape or apple vinegar. Based on the classic recipe for pilaf, you can make adjustments to it and create a unique signature dish that will decorate not only the festive table, but also become part of your family’s daily diet.

Oriental cuisine has long ceased to be delicious, in addition, many dishes from its menu have become traditional in many families. In this article we will consider: how to cook pilaf at home. What variations of it does not exist! All of them are united by tasty friable rice cooked in a large amount of fat and seasoned with aromatic spices. Well, drooling already? We start to cook!

The recipe for a traditional Uzbek pilaf

This dish is a real delicacy, but what makes it so unique among the other varieties of pilaf? Firstly, it is cooked in Kazan definitely in the fresh air, and secondly it is a special kind of rice. Such varieties are grown only in Central Asia, Korea, and of course in China. During cooking, it swells and absorbs a delicious zirvak (vegetable broth), while it does not stick together and does not boil.

1. The secret of the Uzbek pilaf is vegetables, they need to be selected carefully. The most suitable option is sweet varieties, they add originality and conceal the specific taste of lamb, which is the third required ingredient that characterizes real pilaf. To fry such meat, they usually use special cottonseed oil, or if it is not at hand, then mutton fat.
2. Another indispensable component is spices. Such seasonings include barberry, cumin and fresh heads of garlic, with them pilaf acquires its own unique and indescribable taste.

Ingredients:

1. 1 kg of lamb and mutton bone with a small amount of meat;
2. 1 kg of onion, but not bitter, but juicy, with a sweet taste;
3. 700 g of carrots. It is very important that it is not old and dry;
4. Rice - 1 kg. Take only hard varieties so as not to spoil the whole dish, it is better to test several types of rice, and determine which of them is the most crumbly and delicious;
5. Cottonseed oil. If it is lacking, then mutton fat will do;
6. Garlic - a couple of heads;
7. Salt;
8. Dried barberry, in the amount of 15 pcs.;
9. Normal water - 1.5 lira;
10. Red pepper (the hotter the better) - 2 pcs.;
11. Zira, or as cumin is also called - an average of 2 teaspoons, but if you are a lover of spices, you can add more.

The first stage is preparatory:

• Let's read from the rice. Even the most high-quality and expensive cereals should be properly prepared, for this it should be thoroughly washed under running water, always cold. To achieve a better effect, grind the grains with your hands;
• As soon as the water becomes clear, then you have coped with the task perfectly. Now you need to let him infuse in warm water;
• We cut the onion heads in half rings, carrots - in strips, for Uzbeks it is considered, the longer the straw, the tastier;
• It is advisable to arrange the meat in medium pieces. If you also have fat tail fat, then generally wonderful, it is shredded;
• You do not need to cut the garlic, it will be enough to remove the husk and cut the rough bottom, wash the pepper.

The second stage - we prepare zirvak:

• This is the basis of delicious pilaf, so you need to cook it correctly! First, fry the oil in oil, when it turns into greaves, remove it and lay the bone, fry and also remove;
• Next comes the onion, which is brought to a golden color, meat is added to it and fried for about 10 - 15 minutes. In this case, do not forget to constantly stir;
• Now we add carrots to this beauty, do not mix, reduce heat and cook for about five minutes;
• Now you can mix, but very carefully, without breaking the carrot straws. Season with spices and simmer for 10 minutes;
• Pour all the water, salt, add all the pepper and garlic. Stew the resulting broth for an hour over low heat under a closed lid.

The third stage is the main one:

• We take rice, drain the water, put it in a cauldron and level it, in no case do we mix;
• Zirvak should cover the rice by 2 cm, if there is less liquid, add boiling water, wait until it boils, and reduce the fire to the limit;
• When the rice absorbs the entire broth, we make a hole in the pilaf and insert the remnants of garlic. Cook until the cereal has absorbed all the liquid;
• After that, turn off the fire, collect the rice up the hill, cover with a plate, towel, lid and insist for another 20 minutes. Everything, the most delicious dish is ready!

For those who can’t imagine themselves without the help of a multicooker, this step-by-step recipe for mutton pilaf is perfect, it is very similar to the previous one, with one difference - instead of the traditional cauldron, your pet’s bowl. So, the ingredients and preparatory steps are the same as in the previous recipe, so we immediately proceed to cooking.

Essential Ingredients:

1. Lamb fat;
2. Mutton;
3. Carrot;
4. Spice;
5. Garlic;
6. Pepper;

Cooking process:

• We turn on the “Frying” mode, pour oil, fry fat and remove it;
• In the resulting dressing, lay the onion on the bed, which we fry to a golden state, then add pieces of meat to it. The time for its preparation will take no more than 20 minutes;
• We add carrots and spices to the aromatic roasting, simmer for about 5 minutes. Mix everything and add the garlic and pepper, cook in the current mode for another 15 minutes.
• Add the rice to the resulting zirvak, level it and fill it with water. Set the mode "Steam" or "Pilaf" for 15 minutes. If there are none, select the identical one, in which all excess liquid is evaporated;
• After the end of the program, open the lid and let off steam. After which we immediately close it and insist on “Maintaining the temperature” for another 20 minutes. That's all, as they say: “very fast and very tasty”.

Lamb is quite specific meat and not all of it can be enjoyed. Fans of dietary beef can also treat themselves to such a wonderful dish like pilaf. The process of cooking it is very similar to the recipe for Uzbek pilaf, with one nuance - beef is not so fatty and rather capricious meat, which with its dryness can lubricate the impression of the wonderful taste of aromatic pilaf. To prevent this from happening, we choose and prepare beef in advance. The juicy part is taken from the brisket, with a special device for beating meat, pierce the fillet thoroughly and pickle it in ordinary sunflower oil.

What we need:

1. 1 kg of long-grain rice of a good variety;
2. 0.5 kg of meat;
3. Carrots and onions 0.5 kg and 1.5 liters of water;
4. Flaxseed or refined oil;
5. Seasonings to taste;
6. Garlic.

Cooking:

• So that you are not distracted from the cooking process, you need to thoroughly rinse the rice in advance, chop vegetables and meat. Onions - half rings, carrots thick and long straws, meat in small cubes;
• Now fry the onions until cooked, add meat, fry, stirring constantly. After a 20-minute passivation, add carrots and simmer over low heat, without stirring for about 10 minutes;
• Now pour the frying water, add seasonings, mix and simmer for an average of 2 hours, with the lid closed. After the time has passed, we spread the rice and simmer until it is ready. 10 minutes before turning off the hotplate, add the head of garlic.

Such a dish is not entirely traditional, since in Asia, where it comes from, pork meat is not very respected, but pork pilaf still turns out to be very tasty and aromatic. It is prepared very simply and quickly.

We will need:

1. Meat, onions, carrots - all in equal parts;
2. Rice is the same or twice as much if desired;
3. Seasonings - zira or cumin, dried berries of barberry, salt, pepper, garlic;
4. Water;
5. Oil for frying and trimming pork fat.

Cooking can be divided into the following actions:

• Rinse the rice thoroughly and leave it to stand in warm water;
• We clean the vegetables and chop them. Carrots with straws, onions in half rings;
• Pour oil into a cauldron or into a deep pan and fry lard on it, select it;
• Fry the onion until cooked and add the meat to it. Cook, stirring until a delicious crust appears on slices of pork;
• Add carrots, reduce heat, close the lid and simmer, without stirring for 10 minutes;
• Now you can mix well, add seasoning and rice, smooth it on the surface of the resulting gravy and pour water. There should be enough fluid to cover the cereal with about two fingers. Close the lid and simmer until the rice swells and absorbs all the water into itself;
• The final touch - we make a hole in the pilaf all the way to the bottom and insert the garlic head peeled from the husk. We stand a little more, and you're done!

Chicken pilaf is the most tender and less high-calorie type. Light chicken meat with spices, gives rice a unique flavor.

Here's what we need to make this cooking masterpiece:

1. 1 kg of chicken;
2. 1 kg of onions and carrots;
3. Dark raisins - 100 gr;
4. Refined sunflower oil;
5. Rice, hard, long grain - 900 gr;
6. Coriander, dried tomato, zira, salt, pepper.

Cooking process:

• We start with the preparation of the ingredients, for this we thoroughly wash the rice and raisins, and then soak them in water at room temperature. We clean and chop the vegetables and cut the chicken into medium pieces;
• You can cook zirvak, for this, in a cauldron, thoroughly fry the onions, add chicken to it. Stirring, cook it all for about 10 minutes. Now put the carrot straw, close the lid, and, without stirring, simmer for about 15 minutes;
• Add boiling water in such an amount that it covers products by about 1.5 cm, mix and cook for 5 - 8 minutes. Now you can add to taste all the spices, raisins and two heads of garlic. Cook zirvak for about 15 minutes;
• Getting to the tab of rice. Gently spread it in a cauldron and level it over the entire surface so that the water evenly covers it. Close the lid and simmer until the cereal is ready. When all the moisture has evaporated and absorbed, carefully mix only the rice and spread it with a slide, sprinkle a little with zira, cover with a plate, wrap it with a towel and let it brew for another 20 minutes. Your chicken pilaf is ready!

Pilaf without meat with mushrooms