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

Pilaf with chicken, recipe

How to cook chicken pilaf, step by step recipe with photos. Cooking delicious pilaf with chicken. Crumbly pilaf with chicken in a cauldron. Chicken pilaf at home.

The word "pilaf" makes many housewives dumbfounded and associated with a formidable bearded man who sits by the fire in a large hat and conjures over a cauldron. Everything is not so scary, cooking pilaf is not difficult, the main thing is to follow a few rules and choose good rice. We are preparing now pilaf with chicken, the preparation of this dish is not much different from the preparation of pilaf with sheep meat, but nevertheless, it is easier to cook pilaf with chicken and it is not difficult to achieve a good result. To this, I can say that pilaf with chicken meat quite a dietary dish and it can be safely given to children.

We will discuss some of the features of the preparation of pilaf below.

We will need:

1. Whole chicken 1.5-1.7 kg
2. Onion 3-4 pcs.
3. Carrots 2-3 pcs.
4. Sesame oil 50 ml.
5. Vegetable oil 20 ml.
6. Seasonings for pilaf, zira, barberry, you can have a little saffron, turmeric for color, ground black pepper.
7. Garlic 1 head
8. Rice 0.5 kg.

Rice is better to take long-grain, steamed, with such rice pilaf will turn out crumbly. If you take round-grain rice of the Kuban type, then the pilaf will be mushy. Success and taste of pilaf will bring a lot of onions, carrots and garlic.

We thoroughly wash the chicken, remove the chicken fat and remove the skin from the chicken.

Now you need to cut the chicken meat from the bones. Some people cut chicken into pilaf with bones, but this is not right, especially since we want children to eat this dish.

Chicken bones can not be thrown away, but frozen, useful for broth.

Chicken meat cut into small pieces.

Onion cut into quarters of rings.

Wash the rice under running cold water.

We start cooking. To cook pilaf with chicken, I usually use a cast-iron cauldron or a cast-iron pan with a thick bottom. If there is no pan with a thick bottom in the arsenal, then it will be difficult to cook pilaf. Mix vegetable and sesame oils, heat up. Throw onion, fry until golden brown.

When preparing mutton pilaf, the meat is dipped into the so-called "zirvak" - a mixture of tail fat, onion and spices. Here we will do it a little differently. Add the chicken to the fried onions.

Fry the meat with onions, the fire is large.

Now add seasonings, salt. Fry the seasoned chicken a little more. The chicken will give juice - that's good, we try to keep it.

Carrots cut into long thin strips or grated on a coarse grater.

Spread the carrots in an even layer on top of the chicken meat.

We boil water in a kettle. Throw out the rice.

With a spatula, spread the rice in an even layer over the carrots.

Now the most subtle moment: "How much water to pour into pilaf?" I pour by feel. For reference, pour water about 1-1.5 cm above the rice. Water is better to have a little more than less.

Water should be boiling water, pour carefully, in a small stream along the wall.

We turn on a strong fire, wait until it boils. We put the peeled garlic cloves (whole) into the rice.

Reduce heat to low and cover with a lid. will languish for about 30-40 minutes. It is impossible to interfere with pilaf. We cook pilaf until the rice is ready. You can use a thin knife to make holes in the rice to see if the rice has taken all the water or not. If you didn’t guess with water, then add a little boiling water, no one will eat crispy rice. Pay special attention to rice, which is located at the edges of the cauldron.

Ready, the pilaf turned out to be friable, the rice was well cooked. For pilaf, it is always good to stand a little after cooking. We cover the cauldron with a towel, let it come a little.

Pilaf with chicken is a self-sufficient dish.

They prepare it for all occasions: anniversaries, weddings, tragic events. There are approximately 130 recipes for its preparation. This is a fairly satisfying dish, but not too heavy for the stomach. Traditional classic Uzbek pilaf is cooked with lamb in a cauldron over an open fire. But lamb is not to everyone's taste, and pork meat is quite fatty, so the best option is pilaf with chicken meat. It is dietary, it can be eaten with various diseases of the stomach, and for the price it is the most inexpensive. Therefore, everyone can afford to cook chicken pilaf.

Pilaf with chicken. Classic Uzbek recipe

In the modern world, it is far from always possible to cook pilaf on a fire, and because of this you should not refuse such a wonderful dish. And on a regular stove, at home, it turns out to be very tasty, if you correctly observe the proportions and know the intricacies of cooking. As you know, there is never a lot of pilaf, and if the whole is not eaten at a time, then due to the fact that the dish will stand in the refrigerator, it will not lose its taste, so you can safely cook it in large volumes. How to cook Uzbek pilaf with chicken? The recipe will be presented to your attention below. It is designed for 8-10 servings.

Ingredients

The recipe for Uzbek pilaf with chicken is quite simple. For cooking, we need the following products:

• Chicken meat - 1 kilogram (it is advisable to take fatter meat so that the pilaf does not turn out dry, the legs are perfect, it is not recommended to use only chicken breasts).
• Rice - half a kilogram (use exclusively hard varieties of long-grain rice, ideally, if it is a devzira variety, it can be purchased on the market without any problems).
• Vegetable oil - at least half a glass.
• Carrots - half a kilogram.
• Onion - a little less than half a kilogram.
• Garlic - 2 heads (it is undesirable to take young garlic).
• Salt, pepper and spices for pilaf as desired.

Cooking

So, how is chicken pilaf prepared? According to the (Uzbek recipe) technology, you must adhere to the following instructions:

1. We clean the onion, cut it into two halves and leave it in a container with cold water. In the meantime, wash and cut the meat into medium pieces, approximately the same size. Set aside the meat, take out the onion and cut it into very thin half rings. Then cut the carrots. In order to get a real Uzbek pilaf, vegetables need to be cut into thin long straws, and not rubbed on a coarse grater. Its color depends on the amount of carrots put in pilaf. In Uzbekistan, there is a recipe without carrots, pilaf turns out to be white, it is called wedding, and they cook it exclusively for this celebration.
2. We put an empty container for cooking the dish on medium heat, pour vegetable oil. After it warms up enough, carefully throw the onion into it, stirring, bring it to medium rare and add the meat to the pan. It is not necessary to bring to full readiness, it is enough to lightly fry, about 5-7 minutes. Then add carrots. No need to wait until all the ingredients are ready. The required readiness of carrots can be determined by their appearance: when stirred, they should bend well. Add salt, pepper and other spices. When the carrots are ready, you need to add boiling water so that the water covers all the ingredients. Simmer over low heat for at least 20 minutes. Be sure to try the salt. The broth should be salty. Rice will absorb some of the salt during cooking. This broth is called zirvak. It can be prepared in advance so that the process does not drag on. There is a belief that the longer the zirvak is stewed, the tastier the pilaf turns out.
3. Add rice to zirvak, after washing it well. Next, cook pilaf until the rice absorbs almost all the water.
4. Wash the garlic, but don't cut it. Make a small hole in the almost cooked rice and put the garlic in it. Close the lid tightly, reduce the heat to a minimum and wait 15 minutes. Then remove the container from the heat, wrap the pan with pilaf in a towel and let it brew for 20 minutes.
5. The dish is ready. You can serve it to the table and delight your guests.

Plov Uzbek. Recipe in a slow cooker (with chicken)

A slow cooker is a very convenient invention that greatly simplifies the process of cooking, and most importantly, saves precious time.

In a slow cooker, you can cook anything, from simple cereals to unsurpassed biscuits. You can also make real pilaf in it, which will not differ much from the famous national Uzbek dish.

Multicookers come in many sizes, but generally they are not designed to cook a large volume of one dish, so the following recipe is not designed for a large number of servings. In addition, if when cooking pilaf in a saucepan or cauldron it is recommended to take more fatty parts of the chicken, then in a slow cooker you can make an excellent meal with chicken fillet.

Required Components

So, to cook Uzbek pilaf with chicken (recipe with photo - in the article), you will need the following products:

1. Two medium chicken breasts.
2. Durum rice - 1 cup.
3. Vegetable oil - about half a glass (you can also use butter).
4. Onion - 1 pc.
5. Carrot - 1 pc.
6. Drinking water - about two and a half glasses.
7. Salt, pepper, seasonings.

Cooking instructions

The recipe for Uzbek pilaf with chicken involves the following steps:

1. Turn on the multicooker on the frying mode, add oil. While it is warming up, cut the meat into small pieces. When the oil is hot, add the meat to it and fry for 10 minutes.
2. While the meat is fried, it is necessary to cut the onion into half rings and carrots into thin strips. Add to the slow cooker and continue to fry for another 10 minutes.
3. Add well-washed rice, spices and salt to the bowl of the appliance, fry for another 5 minutes on the same program. This is necessary so that the rice is saturated with oil and the pilaf is not dry.
4. We add water to the multicooker, turn on the “Pilaf” or “Rice” program. The time is usually set automatically. After the end of the program, let it brew for 20 minutes, after which you can serve.

Secrets of cooking Uzbek pilaf in a cauldron

If you have the opportunity to go out into nature, on vacation, in addition to traditional kebabs, you can make real Uzbek pilaf on a fire and in a cauldron, as it should be. To prepare such a dish, you will need the following products (all the main ingredients must be taken on a one-to-one basis, except for onions, it is slightly less):

• Rice durum.
• Chicken meat.
• Carrots (the same amount as rice).
• Garlic.
• Vegetable oil.
• Salt, pepper, spices, barberry.

How to cook?

The recipe for Uzbek pilaf with chicken in a cauldron is quite simple. You must adhere to the following instructions:

1. Cut the meat, onion rings and carrots into strips. Rinse the rice and garlic well without peeling it.
2. Heat oil in a cauldron, fry onions, add meat, a little later - carrots, salt and spices. After a little frying, pour boiling water and simmer over low heat, the longer the better, as long as time permits, but not less than half an hour.
3. When the zirvak is ready, it is necessary to pour rice into it, add water if necessary. It is advisable to check for salt.
4. Cook over low heat until fully cooked, then add whole heads of garlic and simmer for another 15 minutes, then remove the cauldron from the fire and let the pilaf brew.

Now you know a recipe for Uzbek pilaf with chicken, and more than one. Please your family and friends. Bon appetit!

Today we will cook pilaf with chicken - a step-by-step recipe with a photo will help you get exactly the result that I planned for you. I strongly recommend using not a broiler, but a home (farm) chicken. Of course, if you can’t find one, a store-bought one will do, but you should try to cook pilaf from poultry grown “on free bread”.

About chicken pilaf ingredients

What is the value of domestic chicken? That's right, for rich broth. It will be an excellent basis for pilaf. Village chicken is fatter and much tastier than store-bought chicken, it makes excellent zirvak, rich and rich. Pilaf will turn out amazingly tasty, juicy and fragrant. Each piece of rice is saturated with meat juices and aromas of spices.

Meat, rice, spices, barberry grains and knowledge of the nuances of the pilaf recipe - the combination of all these components will turn ordinary rice porridge with chicken into pilaf, crumbly and fragrant. Rice is best taken steamed, it keeps its shape well, it turns out friable. And be sure to choose the “right” set of spices. Pilaf without cumin, saffron, pepper and barberry is like borscht without cabbage. Each of these seasonings gives the dish a recognizable taste, color and aroma. You can buy a ready-made set of spices, but choose a quality one, preferably coarsely ground, without dyes and flavor enhancers.

What you need

• farm chicken (broiler) 1 kg
• rice 1 cup
• onion 2 pcs.
• garlic 1 head
• large carrots 1 pc.
• seasonings for pilaf 1 tbsp. l.
• dried barberry 1 tsp
• water about 700 ml
• salt to taste

How to cook chicken pilaf - step by step recipe

1. 
   Homemade chicken must first be gutted, held over the fire, remove the remnants of feathers, and thoroughly washed inside and out. I cut the carcass into pieces along the tendons - the total weight of the meat was 1 kg, you can take any part of the chicken. Then she heated a cast-iron pan and fried the meat on it until golden brown. If the pan is small, it is more convenient to fry the meat in portions. You don't need to add oil.
2. 
   She transferred the fried chicken to a pan where pilaf will be cooked. I peeled and cut the onion into small cubes, carrots into cubes. I fried the vegetables in chicken fat, which was rendered, until golden brown. You can add a little oil if needed, but as a rule, poultry is fatty and this is not necessary.
3. 
   Onions and carrots were transferred to a pan with meat. Filled with boiling water - there should be enough liquid so that the chicken is completely covered by 2-3 centimeters. Cover the pot with a lid and put it on medium heat.
4. 
   As soon as it boils, I added salt and spices: cumin, dried sweet paprika, red hot pepper, saffron or turmeric, dried tomatoes, coriander, black and allspice, dried dill. The proportions can be taken at your discretion. If you use a ready-made purchased seasoning for pilaf, then make sure that it contains zira (other names are Roman cumin, cumin, azhgon), without it, pilaf will be just rice porridge. Saffron gives pilaf a beautiful color, but since the spice is quite expensive, it is almost always replaced with turmeric. And also pay attention to salt - if it is listed in the composition, then do not oversalt the broth.
5. 
   The chicken was stewed until fully cooked for about 1 hour. Poultry cooks for a long time, but it's worth it, the broth is very rich, and the meat cannot be compared with broiler chicken! If there is time and desire, then at this stage you can separate the bones and return only meat to the pan, then you get pilaf with boneless chicken. In a simplified version, you can skip the step, but then take a large pot to fit the rice in it.
6. 
   When the meat is completely cooked, then you can add rice. The cereal must be washed in running water until it becomes transparent, otherwise the chicken pilaf will be like porridge! Water should be twice as much as rice, that is, for 1 glass of cereal - 2 glasses of water. The liquid should cover the cereal by about 1 centimeter. If the broth has boiled away too much, then you can add boiling water. I poured the washed rice into the pan in an even layer, added dried barberry and stuck a head of garlic in the center, peeled from the top husk. You don't need to mix.
7. 
   I waited for a boil, reduced the heat to a minimum, covered the pan with a lid and left it alone for 20 minutes. During this time, the rice will absorb all the moisture and completely reach readiness. No need to open the lid, otherwise the steam will come out (if you are very curious, use a transparent lid). Let the pilaf cook on its own. After 20 minutes, the rice should be fully cooked, absorbing all the liquid. If it is a little undercooked, then cover again and hold for 5-6 minutes without stirring. Leftover moisture? Then hold the meat with rice for several minutes with the lid open until the steam from the pan stops rising.
8. Next, the pilaf with chicken must be gently mixed so that all the components are evenly distributed. Serve hot, on a large platter or in portions. You can complement the dish with fresh herbs. Bon appetit!

Fragrant, hearty dish for the whole family - very tasty chicken pilaf. Properly cooked crumbly rice with pieces of fresh and juicy chicken will bring you a lot of pleasure. In recent years, dishes from Central Asia have increasingly appeared on our tables. Many of them are not so difficult to prepare, and therefore are increasingly finding a place of honor in our home. A variety of spices and spices make them fragrant and spicy in taste. You can cook pilaf with chicken at home, spending not so much time, and as a result, you can get a lot of delight and praise from loved ones. The recipes for cooking chicken pilaf that I met in different cookbooks were in many ways similar to each other, but I want to offer you, friends, a recipe that I have tested more than once. Cook with me - you will succeed.

Ingredients:

chicken - medium carcass;
rice - 1 kilogram;
onion - 2 large pieces;
carrots - 5 large pieces;
garlic - 3 heads;
spices for pilaf - 1 tablespoon;
bay leaf - 4 leaves;
peppercorns - 10 peas;
sweet red pepper - 1 teaspoon;
refined sunflower oil - 100 milliliters.
Very tasty chicken pilaf. Step by step recipe

Let's start with the chicken. Rinse and dry it with paper towels or tissues. If you have butchered a whole carcass more than once, cut it into medium pieces, 3 by 4 centimeters in size. If you are a beginner, then you must first cut off the wings, then the thigh, after which you need to separate the breast from the back. We do not use the ridge, so we cut it out and put it aside. We also put aside places with a large amount of subcutaneous fat. Place all cut pieces in a bowl.
Chicken, unlike pork meat, lamb, in my opinion, is more juicy and softer in taste - if it is cooked correctly.
Peeled carrots must be cut into medium-sized cubes. Peel the onion and also cut into medium cubes. Only the top of each of the three heads of garlic needs to be cut off.
Rice should be washed under running water until the water runs clear. The better you wash it, the more likely you are to get crumbly chicken pilaf as a result, and not rice porridge.
It is necessary to pick up a pan or a cauldron for our pilaf. The volume must be at least 6 liters.
We put the cauldron on the stove, pour vegetable oil and put one head of garlic, cut side down to the bottom. Turn on the fire and start warming up. When our garlic is fried, we remove it and spread the chicken cut into pieces. Now you can salt it, mix with a spatula. Chicken must be fried until half cooked without a lid, stirring from time to time.
When the chicken broth evaporates, you need to add our previously chopped carrots. We do not reduce the fire, stir and let the carrots fry for about 5 minutes. Then add the prepared onion and mix well. Saute until the onion is translucent and the carrots turn the oil completely orange.
Now is the time to add all the necessary spices so that we get a fragrant and juicy chicken pilaf. We put on the meat a bay leaf, a tablespoon of spices for pilaf, peppercorns, red sweet pepper. We mix everything thoroughly.
We fall asleep a kilogram of washed rice, put two heads of garlic and pour boiling water over everything. The height of the water should be two fingers above the rice. Salt to taste. Without reducing the fire, we wait for the rice to appear through the water. When the rice has appeared, cover the cauldron or pan with a lid, make a very small fire and simmer for no more than 15-20 minutes. At the end of this time, without lifting the lid, leave it under the closed lid for another 10 minutes.
Infused, tasty and fragrant homemade pilaf, should be mixed and served.
Serve only hot: feel the aroma of herbs and spices. Once it is enough to cook it - and it will be simply impossible to forget the taste. Get real pleasure from tasty and hearty pilaf with chicken. Website "Super Chef" wishes you bon appetit!