Cut the peeled onion into half rings.

Fry the onions, stirring occasionally, in vegetable oil until light golden brown. Chicken hearts, wash, cut off all the veins, cut in half, add to the fried onions and fry until tender for 10-15 minutes (no need to cover with a lid), stir occasionally.

Peel the carrots, cut into strips and add to the fried onions with hearts along with salt and spices. Fry the carrots until half cooked for 10 minutes, stirring occasionally.

Rinse the rice, peel the garlic and divide into cloves. Add rice to toasted chicken hearts, carrots and onions. Top with garlic cloves, add water, turmeric, bring to a boil (no need to cover). When the future pilaf boils, cover, reduce the heat to a minimum and cook for 40-50 minutes, without stirring, until tender.

Mix delicious, hearty pilaf with chicken hearts and serve with fresh vegetables and herbs.

Bon Appetit!

Rice with carrots and chicken hearts

Delicious and inexpensive rice lunch or dinner with chicken hearts and carrots. And if you add a gift bow there, then you will not come off at all! Can be used as a filling for pies and pies.

Composition

for 6-8 servings. For 1 deep frying pan or wok.

• Chicken hearts - 500 g;
• Carrots -2 large (total weight ~ 500 g);
• Rice - 1 glass;
• Water - 3 glasses;
• Salt to taste;
• Spices for chicken (or just ground pepper or dried basil) - to taste (I put a tablespoon of chicken spices and a pinch of basil);
• Vegetable oil for frying;
• Onions - 1 large head or 2 medium ones (optional, optional).

Chicken hearts, butter, onions, carrots. You will also need spices, salt and water.

How to cook

• If using a bow: Heat oil in a frying pan and put onions, cut into thin half rings or quarters of rings (if the onion is very large). Fry, stirring occasionally, until the onions are slightly brown (but soft, not burnt). Salt. Remove the onion from the oil and transfer to a separate bowl.
• Fry hearts and rice with carrots: Add a little more oil to the same pan. Put hearts in it (cut into small pieces). Fry, stirring occasionally, for 2-3 minutes. Then add carrots (coarse grater) and rice. Fry, stirring occasionally, for a couple of minutes. Then add water and leave to simmer over moderate heat with the lid open until the rice is cooked. Finally, add salt and spices (and fried onions, if using).

If the rice is ready (soft) but there is still some water left in the pan, don't worry. The rice will stand for 20-30 minutes and will absorb excess moisture (so give it that opportunity, cover it and let it infuse. It will be tastier).

Bon Appetit!

Delicious lunch (or dinner) of rice stewed with chicken hearts and carrots

Ingredients of the dish
Fry hearts
Add carrots

Add rice and fry for a couple of minutes (stirring occasionally)
We finish off the water and simmer with the lid open over moderate heat
Ready dish. He should be allowed to stand for 20 minutes and the excess moisture will be absorbed.

Delicious and inexpensive dinner!

When there is not a lot of money, and you really want to feed your husband with something tasty, inexpensive and very tasty dishes from chicken offal come to the rescue!

Chicken hearts can be simply and quickly fried or stewed with onions and sour cream, or you can cook them in parallel with a rice side dish, which will be fried in a nearby pan.

Fried rice itself is very good and can become an independent dish that can do without meat, but you want to please your man, so let's cook with hearts!

What is required for chicken hearts with rice

for 4-5 servings

• Chicken heart - 1 kg;
• Onion - 1 head;
• Small carrots - 1 piece;
• Allspice - 1 teaspoon without top;
• Vegetable oil - 2/3 cup (half the norm for hearts, the second for rice)
• Round grain rice - 1 cup.

How to cook rice with chicken hearts

1. Prepare chicken hearts for frying

Each heart must be processed (cleaned) as follows:

Cut off the blunt part of the heart along with the vessels. If you have a dog or cat, they will happily dispose of chicken heart waste. ;)))

Cut the heart lengthwise into 2 pieces.

Rinse the heart under running water.

Put hearts in a colander to drain excess water.

2. Prepare vegetables for chicken hearts

Cut the onion into half rings and put in a frying pan with heated oil. The fire is small.

Grate the carrots on a coarse grater and, after 1-2 minutes of frying the onions, add them to the pan.

3. Connect vegetables with hearts

When the onions and carrots have softened, put hearts on them, mix everything and fry over medium heat (~ 20-25 minutes). Stir occasionally and, if necessary, add water (so as not to burn). Towards the end add allspice and salt.

Fried rice with chicken hearts

4. Cooking fried rice side dish

Rinse the rice and soak in cold water for 30 minutes.

Pour the other half of the oil into a skillet and heat it over medium heat. Drain the rice from the rice and transfer it carefully to the pan with oil (so that the oil does not splatter and you do not burn yourself). Stir rice with oil and fry over medium heat.

When the rice starts to stick slightly to the pan, pour out 1/2 cup of water and stir. Do the same when the rice has absorbed all the water again. Typically, a skillet with this volume of rice requires only 2 cups of water and 30 minutes of frying to get a finished rice side dish.

In the middle of frying, the rice should be salted. When the rice has softened, try it again. Sometimes you have to add salt.

Bon Appetit!

How much oil do you need to fry hearts with vegetables

Usually, hearts use half of the oil specified in the recipe. But, if it seems to you that the hearts are dry, add more oil - vegetable or you can have a couple of tablespoons of butter. Or maybe a little water.

What to do if hearts with a liver

Often, hearts come across with chicken liver, but they have a different cooking time, if the liver is tender, the hearts may not have time to soften. Therefore, for those who disagree with this, I advise you to separate the hearts and the liver.

The liver can be quickly fried with onions in sour cream or made from chicken liver pate - recipe.

Whether to cover the rice when frying

Rice can be fried with or without a lid. In the second case, more water may be required.

An important point in frying rice

The rice needs constant monitoring, otherwise it will burn. You will feel calmer if the rice is fried in a thick-walled skillet, cauldron, cast iron or wok pan.

The chicken heart dish with rice tastes good and usually surpasses the hostess's gastronomic expectations and the anticipation of guests excited by delicious aromas!

This is delicious and simple food!

Enjoy your meal!

A plate of delicious and satisfying food!

Pilaf can be prepared not only from traditional rice and meat, but also, for example, using chicken giblets - hearts during cooking. And believe me, such a recipe will turn out to be no worse, and for some, much better than pilaf, cooked traditionally.

Ingredients

• Chicken hearts - 300-400 gr.
• Rice - 300 gr.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Sunflower oil
• Salt, black pepper
• Fresh dill
• Boiled water

Instructions

1. Before you start cooking, the rice must be washed well, until the water is completely transparent, and then filled with cold water and set aside.
   
   
2. Cut the carrots into half circles.
   
   
3. Chop the onion finely.

   At the bottom of the cauldron, in which you will cook pilaf, pour 50 ml. sunflower oil. It is better if the oil is refined and odorless. Let the oil heat up and pour both carrots and onions into the cauldron at the same time.
   
   

4. Fry the onions with carrots. After that, pour chicken hearts into the cauldron, which should first be rinsed and cleaned.
   
   
5. Fry the hearts, then add some water and simmer them under a closed lid for 20 minutes.
   
   
6. Remove the lid and now you need to pepper the hearts with black pepper or a mixture of peppers.

   You also need to salt. The salt will give the dish a brighter taste, and the dish will not be bland and tasteless.
   
   

7. Now pour the rice, which we have previously soaked, on top of the chicken hearts.

   Add a little salt. Remember that you also salted the hearts, so do not overdo it.
   
   

8. Stir well to combine the rice with vegetables and hearts. Don't worry, the rice won't stick or burn.
   
   
9. Fill with boiled water - boiling water, about 2 fingers higher than the level of rice. Why boiling water? There should be no temperature difference.
   
   
10. And covered with a lid, cook for 30 minutes. But watch out, perhaps the rice you are using will cook a little earlier.

    Meanwhile, chop fresh dill greens. Instead of dill, you can use parsley or not limit yourself to one type of greens at all, but add a mixture. So pilaf with chicken hearts will sparkle with new flavors.

    When the rice is ready, sprinkle with dill on top, cover with a lid and leave to stand under a fur coat (cover with a towel).
    
    

11. Bon Appetit!
    
    

Step-by-step photo recipe for making pilaf with chicken hearts.

chicken hearts - 1kg.,

rice - 1 1/2 cups

carrots - 3 pcs.,

onions - 2 pcs.,

vegetable oil,

seasoning cumin (zira) - to taste,

garlic - 3-4 cloves,

salt to taste.

There is a wide variety of pilaf recipes. Usually, pork or lamb is used for cooking pilaf. Today we want to tell and show you how to cook pilaf with chicken hearts.

Chicken hearts are an excellent dietary product that is rich in proteins, and there are practically no fats in it.

- a simple and delicious dish. When the hearts are stewed, they let the juice in and the pilaf turns out to be moderately juicy, not greasy and very satisfying.

Using our step by step photo recipe, you can easily cook pilaf with chicken hearts.

Cooking pilaf with chicken hearts.

To cook pilaf with chicken hearts first of all, you need to prepare all the ingredients for pilaf.

First you need to completely defrost and wash the chicken hearts. Then from each heart, cut off the fat with blood vessels, remove blood clots and cut each heart into halves... After cleaning, the weight of the hearts will be 700 grams.

Next, transfer the hearts to a bowl and leave aside.

Now wash and peel the carrots. Cut the carrots into long, medium-thick sticks. In this form, the carrots are not boiled, and the cubes remain beautiful when serving pilaf.

Peel the onion, rinse and cut into medium squares.

Then heat the oil in a large deep skillet and add the onions. Simmer the onions over medium heat for about 5-8 minutes until the onions turn yellow.

Then add hearts to the pan with onions.

Mix onion with hearts and salt.

You need to simmer for about 6-8 minutes, until the chicken hearts let out the juice. In the meantime, you need to put water in a kettle to boil.

Then add the carrots to the pan and stir.

Next, you need to pour about 0.5 liters of boiling water, so that the water slightly covers the hearts with vegetables.

Then add 1-2 teaspoons of cumin seasoning and salt to taste. Mix everything and bring to a boil.

Next, reduce heat to low and cover the pan with a lid. Cook for about 25-30 minutes. After 10-15 minutes, taste and, if necessary, add salt and more cumin.

In the meantime, you need to rinse the rice very well. Almost any rice can be used. Specifically in our recipe, we used long grain rice.

After 25-30 minutes add rice to the pan. Cover chicken hearts with vegetables with rice evenly.