One of the oldest dishes that have survived almost unchanged to our days is pilaf. Judging by some sources, pilaf appeared in the II - III centuries BC. There are several legends about the origin of this wonderful dish. According to one of them, the cook of Alexander the Great invented this dish for him during a military campaign in Central Asia. Even then, it was noticed that pilaf perfectly restores strength in heavy campaigns. Alexander called this dish pilaf, which in Greek means “diverse composition”.

It seems that this dish comes from the East, where it is still very popular. Especially popular are the Uzbek version of the preparation and the Iranian one (it is prepared in Turkey and Azerbaijan). Interestingly, there are fundamental differences between these options.

The basis of any pilaf is zirvak - meat with vegetables and spices, and the second component is rice. In the Uzbek version, zirvak is cooked, then rice is added, and the Iranian version involves the separate preparation of zirvak and rice, which are then served on a common plate.

Nowadays, pilaf is cooked with lamb, pork, beef, chicken, mushrooms or vegetables. And it doesn’t matter which option you like best and which meat you like more, properly cooked pilaf will always turn out tasty, crumbly and aromatic.

Today I will share with you recipes for pilaf with chicken. This is one of the most dietary and affordable options for pilaf.

  A delicious recipe for pilaf with chicken in a pan

One of the easiest recipes. When cooking with chicken, there are some cooking features - less onion is consumed, and we grate carrots.

Ingredients:

• chicken meat (chicken legs) - 1 kg.
• long-grain rice - 3.5 cups
• onions - 1-2 pcs.
• carrots - 3 pcs.
• garlic - 5-6 cloves
• salt - 1 tbsp. l for meat
• salt - 1 tbsp. l stir in 2 stacks. boiling water
• coriander
• red pepper
• black pepper
• vegetable oil
• parsley

Pilaf is most conveniently cooked in a cauldron or wok pan. But even if there is no such dishes, no less delicious pilaf can be cooked in an ordinary pan and even in a pan.

1. Previously, before we begin to cook, we fill in the washed rice with cold water (about 1 glass of water). Rice is saturated with water and as a result will turn out friable.

2. Pour vegetable oil into the cauldron, it should be quite a lot, cover the bottom by about 1 cm.

3. Onion cut into cubes and fry in hot oil until brown.

4. As soon as the brown color of the onion appears, put the chicken legs there. Salt, pepper, add spices to taste. Of the spices, I always put in the pilaf coriander, you can add zira to taste. Cover the pan with a lid and leave to simmer for 20 minutes.

5. During this time, grate carrots on a coarse grater. Add it to the chicken legs. Stir and simmer for another 10 minutes with the lid closed.

6. In the rice that we previously soaked, drain the water. Pour rice into the pan and mix gently.

Rice for pilaf, I choose long-grain and steamed, it is the least boiled, does not stick together and retains its shape.

7. We need boiling water, about 2 to 3 glasses. In a glass with boiling water, add 1/2 tbsp. l salt, stir and pour into the pan.

There should be enough water in the cauldron so that approximately 2 cm remains between the surface of the rice and the edge of the pan.

8. On a rather large fire we extinguish the pilaf until the water boils to the surface of the rice and begins to “puff,” as it were, emitting bubbles. After that, put the garlic cloves into the rice in different places. We reduce the fire a little, and close the pilaf with a lid. Stew for another 30 minutes.

If you wrap the lid with a clean towel and cover the pilaf, this will help to maintain the right amount of moisture and protect it from overfilling. Give it a try.

Almost all of the water has evaporated, the rice remains intact - the pilaf is ready. When serving, sprinkle it with fresh parsley and treat your family.

  Uzbek pilaf of chicken in a cauldron on the stove

Of course, we all know that a real Uzbek pilaf is made from lamb. But in this recipe we use the rules for cooking pilaf in Uzbek, but with chicken. The dish turns out to be of excellent taste, with friable rice, and the aroma exudes such that all homemade people come together when the pilaf is not even ready.

Ingredients:

• chicken meat (chicken legs) - 1 - 1.2 kg.
• steamed rice - 1 kg
• onions - 4 pcs.
• carrots - 1 kg.
• garlic - 2 heads
• hot pepper - 2 pods
• turmeric, paprika, barberry, ginger, zira - to taste
• black pepper
• vegetable oil - 250 - 300 ml

It is very simple to remember the proportions of ingredients for this pilaf - for 1 kg of meat we take 1 kg of rice and carrots, and oil - 1/4, i.e. - 250 ml.

Onions are cut into fairly large cubes.

We pour vegetable oil into the cauldron, it should be a lot, then pilaf will turn out very tasty. Throw the onion into the heated oil, I fry only slightly, since the onion will later brown with the rest of the ingredients.

We put chicken legs in a cauldron as a whole, without chopping, although this is not important. Sometimes I cook pilaf, chopping the chicken into cubes. Fry the chicken from all sides.

It is still better to cut the carrots in pilaf in Uzbek style with cubes, so its taste in pilaf is better felt. Although many in pilaf with chicken, carrots are simply rubbed on a coarse grater.

We also spread the carrots in a cauldron and stir so that all the ingredients make friends. Fry for 5-7 minutes.

Salt the meat with vegetables and add seasonings to taste. Here you can give free rein to your imagination, many seasonings are suitable for pilaf, but I will definitely add zira, red paprika and black ground pepper.

We have steamed rice, you can not pre-fill it with water, wash it well enough in several waters. We spread the rice in a cauldron, level it over the entire surface.

Fill pilaf with hot water.

There should be enough water so that there is a distance of 2 folded fingers from the surface of the rice, i.e. about 2 cm.

Insert the whole heads of garlic in several places deep into the pilaf.

For thrill-seekers, I suggest introducing a couple more hot pepper stuff there. Just do not cut it, put it whole, otherwise it will turn out very sharply.

Cover and simmer over low heat for 15-20 minutes.

After 15 minutes, check the readiness of the rice. It should not be digested, but not raw.

If the water has boiled, but the pilaf is not ready, then add more hot water. Well, if on the contrary, the rice is already ready, and there is more water than necessary, then add fire and open the lid so that the water boils away faster.

The water should boil completely, turn off the stove, and leave the cauldron still on the stove, let the pilaf rest for another 5-10 minutes and call to the table. Although I am sure that such delicious aromas of homemade somewhere nearby.

  Recipe of Azerbaijani pilaf with herbs from Ilya Lazerson

Remember, I wrote at the beginning of the article that Azerbaijani pilaf differs from Uzbek pilaf in that zirvak and meat are cooked separately, but are found only on a plate? Watch the video, Ilya Lazerson talks and shows it in great detail.

  Cooking pilaf with friable rice in haste

As you know, the basis of pilaf is zirvak. This recipe differs from the previous ones in that we will first fill the chicken with vegetables with water and cook, and only then add the rice.

Ingredients:

• chicken fillet - 500 gr.
• rice "Basmati" - 500 gr.
• onions - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 cloves
• raisins - 30 gr.
• vegetable oil - 100 ml
• water - 1 liter

1. Dice the chicken fillet, carrot cubes, and onion and garlic into small cubes.

We cook zirvak on a rather high fire. Spices for a larger flavor, it is advisable to grind in a mortar.

2. Pour vegetable oil into a cauldron, heat it up and throw onions there. Fry until golden brown.

3. Add the chicken fillet to the onion and fry everything until the chicken changes color (about 5-7 minutes).

4. Add spices for pilaf. We put washed raisins into the cauldron. The kitchen smells awesome. Fry for another 2 minutes.

5. The turn of carrots has come, we fry it to a state of plasticity. Carrots become translucent. Now you can salt and mix.

6. The resulting zirvak is filled with water at the rate of 2: 1, ie 1 volume of rice 2 volumes of water, in our recipe 1 liter of water. Cook from 10 to 20 minutes, depending on which part of the chicken you have chosen. The chicken should be almost ready.

7. Rice washed in several waters and fall asleep in zirvak. Level the surface. Now you can reduce the fire. Cover the cauldron and simmer for 20-25 minutes.

8. Water should boil completely. We check the rice for readiness and turn off the stove. But take your time, let the pilaf infuse for another 10 minutes under the closed lid.

Enjoy your meal!

  Khan - pilaf with dried fruits from Stalik Khanshiev

  A simple recipe in a multicooker

We all know that a multicooker makes it easy to cook any dish, and the taste is almost the same as on the stove. Well, maybe the dish turns out to be more dietetic, because in a slow cooker we use less oil in the cooking process.

Let's try to cook the most affordable and simple pilaf with chicken. The portion is small, designed for a small family.

Ingredients:

• chicken meat (chicken legs) - 300 gr.
• steamed rice - 260 gr.
• onions - 100 gr.
• carrots - 100 gr.
• garlic - 5 cloves
• curry, paprika, coriander - to taste
• vegetable oil - 40 ml
• water - 330 ml.

1. Cooking all the ingredients. Cut the chicken fillet and onion into small cubes. Rub carrots on a coarse grater. We wash the rice well, and clean the garlic cloves and leave them whole.

2. At the bottom of the multicooker, pour vegetable oil, and then put onions, carrots and chicken.

3. Salt and sprinkle it all with seasonings, you can put coriander, paprika, zira, barberry - whatever your soul desires. Mix.

4. Now we fall asleep rice, level evenly over the entire surface. Sprinkle curry on top for color and flavor. Although you can sprinkle turmeric to your taste, a very beautiful color is also obtained.

5. Top with water. I fill it with hot water, although in the recipes I saw that it was filled with ordinary cold.

6. We turn on the slow cooker in the “Pilaf” mode, it is cooked within 1 hour. Now just get a tasty dish and enjoy.

  Pilaf with prunes in a saucepan "Lick your fingers"

This is one of my favorite chicken pilaf recipes. I put prunes in pilaf, which gives the dish a special aroma and sweet-spicy taste.

Ingredients:

• chicken fillet - 700 gr.
• rice - 700 gr.
• onions - 3 pcs.
• carrots - 3 pcs.
• garlic - 1 head
• spices for pilaf to taste (turmeric, paprika, barberry, coriander, zira)
• prunes - 1/2 cup
• vegetable oil - 100 ml
• water - 1 liter
• tomato sauce - 2 tbsp. l

Cooking in a pan, very convenient, by the way. Pour vegetable oil into the bottom and heat it well.

1. Cut the carrots into medium-sized cubes. Here we send it to the heated oil.

2. Onions, diced, also sent to the pan. Fry vegetables for about 7 minutes.

3. Chicken meat, I have fillets, send to vegetables. Fry for another 10 minutes, after which you can add spices.

4. Drain prunes with hot water and put in a pan. He will give our pilaf a special taste. The fire can be reduced, after which we extinguish our zirvak for another 5-7 minutes.

5. It's time to fall asleep rice. We wash it well in several waters, put it in a saucepan and level it over the entire surface.

6. Now fill the entire contents of the pan with water. We take hot water, measure and salt. Taste so as not to oversalt. Pour rice with water.

Water should be 2 cm above the surface of the rice (2 folded fingers).

7. In the middle of the pan we “introduce” 1 head of garlic. We use the whole garlic, do not peel it, just wash it well.

8. Cover the pan with a lid and simmer for about 30 minutes over medium heat. At this stage, I will be scolded by real experts in pilaf, but I still put a couple of spoons of tomato sauce, stir, bring to a boil and turn it off. I give pilaf still to be swept under the lid for about 10 minutes and I need to call home - the smell has already been collected in the kitchen.

As you can see, pilaf can be cooked in any dish. This dish is very healthy and tasty, and with chicken it can even be called dietary.

Pilaf with pork, beef, lamb or even without meat is equally tasty. But more on that in future releases.

Although gourmets insist that a real pilaf can only be made from lamb in a cauldron and over an open fire, I will prove to you that you can cook a delicious pilaf with chicken in a cauldron on a stove (recipe with photo step by step) at home. On how to cook pilaf from chicken, you will learn further.

How to cook chicken pilaf: features of the process

To cook a delicious crumbly pilaf, you must adhere to the traditions of its preparation.

• If, instead of putting mutton instead of lamb, pilaf will not taste worse, then pilaf should only be cooked in a suitable dish. Such is cast-iron utensils, preferably with a convex bottom and thick walls (usually a cauldron, ducklings, cast-iron).

• The right choice of rice, which directly affects the taste of pilaf, will help to prepare an unusually tasty dish. A good choice would be a basmati rice variety. But first you need to prepare it, after soaking in cold water for at least 15 minutes, preferably longer.

• Chicken pilaf can be cooked both with its loin portion and with wings or thighs, as you like.

• To make the meat in pilaf juicy, and the dish saturated, the meat should be cut into large pieces.

• For the preparation of this pilaf, every detail matters. Do not be surprised, but the appearance and taste will depend on how you cut the vegetables. To make pilaf successful, onions should be cut in half rings, and carrots in large strips.

• The taste of pilaf also depends on the choice of seasonings. Therefore, you can add pilaf a new original taste with the help of seasonings with each cooking.

How to cook chicken pilaf: chicken breast recipe

To prepare a traditional pilaf with chicken breast, you will need:

• 0.5 kilograms of rice;
• 0.5 kilograms of chicken;
• several onions 150g;
• 4-5 carrots (0.5kg);
• garlic (head);
• 1 cup vegetable oil;
• seasonings for pilaf (can be special for pilaf);
• salt.

In the preparation of pilaf, it is important to properly prepare the ingredients and follow the sequence. Soak “Basmati” rice with water, cut carrots into thin strips, and do not grate, as most of us do, cut onions in half rings, fillet in medium slices. Garlic only needs to be peeled, but not separated.

1. Peel the onion and cut into quarters of the rings.

2. Peel the carrots and cut into small cubes.

3.Meat, if the fillet is cut into a medium dice. Hips and lower leg can be left intact. but then fry the meat first and then add the onion to it.

4. Prepare the spices - grind zira, coriander and black pepper in a mortar. I also add turmeric, sweet paprika, sumac, some barberry and white raisins.

5. In a cauldron, heat the oil and discard the fry onions until golden brown. We cook zirvak over high heat.

6. Add the chopped filet to the rosy onion.

7.When the meat changes color, season the spices and fry for 2 minutes.

9. After that, add the carrots and fry until it is soft.

10. Add salt to taste and mix. Pour in water at a ratio of 2: 1, i.e. 2 volumes of water per 1 volume of rice. Cook zirvak for 10-20 minutes, the time depends on the type of meat. if the fillet is 10 minutes, if the hips or lower leg is 20 minutes.

11. Rinse the rice until clean water. My basmati rice is steamed and I don’t soak it, just wash it a little under running water. Put rice in zirvak.

12.When the rice is laid, reduce the heat to a minimum, cover the cauldron with a lid and cook for 20-25 minutes. Mix the prepared pilaf and put on a dish or portionwise in a plate.

Enjoy your meal!

How to cook Biriani chicken pilaf

In order to cook Biriani, unusual for us, we will need a small amount of chicken wings (pieces 4-5).

To cook this pilaf, chicken is first marinated:

• 1 tablespoon of honey;
• A few cloves of garlic;
• Ground black pepper;
• 1 tablespoon of soy sauce.

For the main dish, use the following ingredients:

• 300 grams of rice;
• A teaspoon of curry;
• 1 large onion;
• 2 tablespoons of tomato paste;
• 2 teaspoons of coriander.

This recipe for pilaf requires not only additional products, but also time. In advance it will be necessary to prepare not only rice, but also chicken wings. They need to be cut and pickled with the listed ingredients (honey, garlic, black pepper, soy sauce), covered and left in the refrigerator for a day.

When the meat is pickled, you can start cooking pilaf.

1. We heat vegetable oil in a casserole over a fire.

2. Add diced onions and fry. Be careful not to overcook the onions.

3.When the onion becomes transparent, we send the wings to fry in the cauldron. Fry them evenly, constantly stirring with gentle movements.

4. Add finely chopped garlic to the meat along with tomato paste.

5. After a few minutes, add rice and water, which should cover the products for 1 centimeter.

6. Brew such a pilaf first with the lid open. When the water boils a little and the rice is already visible, add salt and spices. Cover again (you can first with a cotton towel, then the lid) and cook over low heat for another 20 minutes.

Ready Biriani pilaf is served with a salad of quail eggs, cucumbers, tomatoes, onions, bell pepper, parsley and lettuce. All products are cut into slices, seasoned with seasonings, oil and mixed.

Salad is best prepared right before serving. In combination with this pilaf it turns out just amazing.

Having tried different options for pilaf, you will find out how large the scale of Asian cuisine is and you will feel the whole gamut of taste variety.

If you ever try a real Uzbek pilaf, you are unlikely to want to eat ordinary rice porridge. A pilaf with chicken, especially with breast, is not only tasty, but also a diet dish that diversifies your table.

Good appetite!

At the word “pilaf”, we immediately imagine a hot dish of rice and lamb. But it is not so. Even in Uzbekistan, a country that is considered the birthplace of pilaf, this dish is prepared from different varieties of meat and even from fish. Researchers believe that the name of the dish is actually an abbreviation. It encodes the necessary ingredients. So: “piyoz” is Uzbek onion, “aez” is carrot, “lahm” is meat, “olio” is oil or fat, “blowing” is salt, “about” is liquid, and “sholi” is rice . If you add up all the initial letters of the ingredients, you will get "Osh Pals." This word then turned into "pilaf", and even later - into "pilaf". As we see, among the obligatory ingredients of the dish should be meat. But it is not indicated which. Therefore, we suggest you cook pilaf with chicken. The recipe step by step in the cauldron is given below.

Even Uzbeks do not always adhere to the canons of pilaf cooking. Meat is replaced by fish, and carrots by beets, turnips, radishes. It is amazing, but true: there is even pilaf without rice. It can be replaced with beans, chickpeas or ordinary peas. But we, while preparing pilaf from chicken in a cauldron, will adhere to the canon. We will take rice - 400 grams. If we talk about varieties, then you can opt for any of the long-grained species. Not only red devzira, but also jasmine, and basmati, and even steamed, will do. Chicken should take home. Moreover, you can cook pilaf from any part of the carcass. Don't want to bother with removing meat from bone? Buy 400 grams of chicken breasts (notice - as much as rice). But the choice of spices should be treated responsibly. Go to the market and buy from Asian traders a special mixture for pilaf. It already has saffron, zira and barberry, which are obligatory for dishes. You can add raisins to your taste. We also need the onion, two small carrots, three cloves of garlic and vegetable oil.

Whatever the ingredients, you must prepare the dish in the cauldron. This dish creates the perfect temperature. Rice does not dry out and at the same time does not become excessively fat. From one photo of pilaf with chicken in the cauldron, water is already drooling! But, to make the dish tasty, you need to know the basic rules of its preparation. Pilaf components are divided into zirvak and rice. Each ingredient is fried in calcined oil separately and folded into a cauldron in a certain sequence and without stirring. Only when the zirvak is fully prepared is rice laying allowed. It is rammed with a flat spatula, poured with water and the dish is brought to readiness. When the liquid is completely absorbed, put the whole cloves of garlic. Cooking pilaf has another trick: after turning off the fire for about ten minutes, do not remove the lid from the cauldron. Let all the ingredients be steamed with residual heat.

We start work with the preparation of zirvak. Cut the chicken into small pieces. Oil in a pan is well calcined, until a gray haze appears. Spread the meat. If you want it to become golden brown, fry over high heat. If you want a tender option, moderate the flame under the pan. It is not necessary to cook meat completely. It will be enough if it takes on a golden hue. We shift the chicken to the cauldron. Add oil and begin to fry onion, cut into half rings. Having achieved an amber shade, place it on top of the meat. Do not mix! Add oil again, if necessary, and take on the carrots. Ideally, it should be cut into thin strips. But chicken pilaf in a cauldron will by no means become less tasty if we rub carrots with large chips. Bring this root crop to a dark orange hue. Lay on top of the onion. Pour boiling water so that it slightly covers the carrots. Salt, sprinkle with spices for pilaf. Put the cauldron under the lid on a small fire and simmer.

Since we are dealing with chicken, twenty minutes will be enough for the previously fried meat to become soft. We rinse the rice so that the flowing water becomes transparent. Gently spread it in a cauldron on a zirvak, ram it with a spatula. Pour boiling water so that the water rises over the rice one and a half to two centimeters. We add. Chicken pilaf in a cauldron should be cooked first without a lid, over medium heat. When the rice absorbs water, put three washed but unpeeled cloves of garlic on top of it. Reduce the fire under the cauldron to a minimum. We cover the dishes with a very tight lid. To make pilaf crumbly, it should be cooked not by fire, but by steam. Soak for a quarter of an hour. Rice should be completely cooked during this time.

We remember this main trick: turning off the fire, do not remove the covers for about ten minutes. Pilaf can be eaten cold. But most delicious it will be hot, just cooked. There are two ways to serve pilaf: European and Uzbek. In the first case, open the lid, mix the contents and arrange on plates. The Uzbek method is as follows. We tilt the cauldron onto a large dish so that the rice is on the bottom, and the meat with vegetables on top.

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Pilaf with chicken in a cauldron

I was taught this recipe by relatives, it turns out just super. If you want to cook a delicious pilaf with chicken in a cauldron, then read this recipe and get down to business!

INGREDIENTS

• -Rice white round-grain 200-250 grams
• -Chicken fillet 200 grams
• -Carrot 200 gram
• -Bow medium 1-2 Pieces
• - Garlic 1 Pieces
• -Species: saffron, salt, barberry, Kulyab zira, ground ginger (to taste) 1-2 pinch
• - Butter and vegetable oil 6-7 Art. spoons
• -Water 2 cups

Description of the preparation:

So, the recipe for pilaf from chicken in a cauldron is the following: 1 step. Put a cauldron on a strong fire, and put butter and vegetable oil. As soon as the oil boils, put finely chopped onions and carrots. After 5-6 minutes, finely chopped fillet. Fry until golden brown. While frying, rinse 3 times in a deep large bowl, then soak rice. 2 step. Boil water separately and pour to fry. Water should be colored. Put all the spices, each with a pinch of 1-2. Water should be slightly salted. Next, we drain the water from the rice and put it in our “preparation”. Be sure to flatten the rice and push the whole head of garlic inside. Cover the cauldron with a lid. 3 step. Before cooking pilaf, try not to open the lid, otherwise essential oils will fly away with the steam. After 10-15 minutes, reduce the fire by half, and collect all the rice in a pot as soon as possible, but do not break it! We wait another 5 minutes, turn off the fire completely and leave it to insist. Well, our pilaf with chicken in a cauldron is ready! Enjoy your meal!

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Pilaf with chicken in a cauldron - recipe with photo

  Photo: radikal.ru

This recipe is for those who prefer pilaf cooked in a cauldron to all other variations. A delicious and simple pilaf with chicken in a cauldron according to this recipe turns out great!

Many pilaf lovers are of the opinion that a real pilaf is a pilaf cooked only in a cauldron. In comparison, it is difficult to disagree with this statement! Especially when it comes to pilaf with chicken.

So if you have such an opportunity, then prepare pilaf in a cauldron according to this recipe - the time spent and the forces are worth it!

Long-grain rice should be used for pilaf, and as for chicken, you can take both fillet and meat on the bone - legs, wings and any other parts of the bird.

Pilaf recipe with chicken in a cauldron

  Photo: megaobzor.com

1 kg of chicken, carrots and onions

150 ml of vegetable oil

50 g of raisins dark pitted

2 heads of garlic

1 tsp dried tomatoes

ground black pepper

How to cook pilaf with chicken in a cauldron:

Rinse the rice with cold water and then add new cold water and leave for a while, steam the raisins with boiling water.

Cut the chicken into pieces or cut into small pieces of fillet - depending on what is used.

Dice the onions and carrots into thin strips.

Pour 100-150ml of vegetable oil into the cauldron, heat it well, put the chopped onion, mix, fry until translucent and lightly brown, add the chicken, mix, fry for 5-7 minutes, then add the carrots and fry for 15 minutes.

Next, you need to pour so much boiling water into the cooked zirvak so that it covers the zirvak 1cm higher than the level of products in the cauldron, mix and cook for 5 minutes, then add dried tomatoes, coriander, zira, salt and pepper to taste (optimally 1.5 tbsp. salt and 1 tsp pepper).

Add two whole heads of garlic to the seasoned zirvak, as well as raisins (without water), boil for 10 minutes, then remove the garlic.

Drain the water from rice, put it in a cauldron on top of the zirvak, without stirring them, level the rice, make sure that the liquid covers the rice 1 cm above its level, if it is less, add boiling water.

Cook pilaf with chicken in a cauldron without a lid for 20 minutes, without stirring, sprinkle rice with 1 tsp. zira, mix rice, without touching the zirvak under it, add another 1 tsp. zirs, make a slide out of rice, in it - two pits, put the heads of garlic in them, completely cover the garlic with rice, sprinkle another tsp. zirs, put a large plate directly on rice, cover the cauldron with a lid and cover with a towel on top.

Make a medium temperature under the cauldron and cook pilaf for 30 minutes, then remove the lid and plate, mix the pilaf and serve.

And what do you think, friends, what is the best way to cook pilaf - exclusively in a cauldron, or on a stove or in a slow cooker it turns out no worse? Share your opinion with us in the comments.

Video recipe for pilaf with chicken in a cauldron

They made it. Look what happened

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Chicken pilaf in a cauldron

Chicken pilaf in our family is loved by both adults and children. This is a universal dish in the sense that it is easy to heat up and easy to eat (you don’t need to count how much meat, how many side dishes, just scoop out several tablespoons of the dish from the cauldron, put it in a plate - and eat right away - unless, of course, you need to heat it) .

It is both satisfying and light at the same time (almost dietary). Rice does not allow us to get better (I heard that ballerinas and gymnasts prefer to eat rice rather than pasta for this very reason), and chicken allows us to get enough (there is protein, moreover, dietary).

Pilaf from chicken is always obtained, it is always easy to prepare - after all, there are only a few products involved, everything is simply mixed in a cauldron and brought to the desired state itself.

It can be cooked in a saucepan, in a poultry bowl, in a slow cooker (I did both there, and there, and there). Recently, looking at my sister’s recipes, I also bought a cauldron. It is a miracle what is it. It is compact (compared to the lingonice), but at the same time deep and roomy (3 liters). It has an excellent convex lid, which can sometimes be used as a frying pan. This cauldron is quite light. And one more advantage of it is that it has non-stick walls. In general, who needs it - look for the Kukmara brand (my cauldron of this company costs about 1,645 rubles).

So, away the lyrical digressions, back to the kitchen.

Read my recipe, see photo. I will tell you in detail.

As I wrote above, to cook such a pilaf you need a very minimal set of products:

• 400 grams of chicken
• 1.5 cups rice
• 1 carrot
• 2 onions
• vegetable oil, approximately 5 tablespoons
• 1 teaspoon of salt
• 2.5 cups boiled water

First, finely chop the onion:

At the bottom of the cauldron I pour a little vegetable oil (odorless):

I turn on the fire (medium level) under the cauldron and throw a bow into it:

Sometimes I stir the onion.

While our onions under the influence of hot oil acquire a golden hue, we rub carrots on a coarse grater:

By this time, the bow was already a little gilded:

Add carrots to it and mix:

Carrots actively absorb oil, so you can still add it.

At this time, until finely chop the chicken. I don’t like it when large coarse sloppy pieces of meat come out from the pilaf, so I cut the fillet carefully into small cubes (as much as possible):

To give the chicken not just to put out in a cauldron, but to fry its sides a little, I rake onions and carrots at the bottom:

You can add some more oil here. And in the resulting hot oil bottom I throw pieces of chicken:

Then I start stirring everything (the chicken pieces become white in this case):

While the chicken is fried, we cook rice. It should be washed thoroughly in cold water.

Previously, I paid little attention to washing the rice (sometimes I threw it into the pan unpolluted). But after she heard in one program (in my opinion, it was a “Control Purchase”) that the rice must be washed, because it is treated with poisonous waist (when the skin is removed from it), and this waist in some quantities can remain dumb, I began to wash the rice in several waters.

I pour it into a small pot, add cold water into it, mix everything. I pour out the clouded water, pour fresh. And so on several times until the water in the saucepan with rice becomes more or less transparent:

(I don’t use a sieve to wash the rice, because it is then very difficult to scrape rice grains out of the sieve. And wet rice itself calmly falls out of the saucepan with smooth walls.)

Now we need to drain the excess water and add clean rice to our cauldron, where chicken, carrots and onions are waiting for it:

Next I add 2.5 cups of boiled water (why boiled water - I don’t know, I can probably add raw water) and 1 teaspoon of salt. And I mix everything well:

I'm waiting for the water in the cauldron to boil. Reduce the fire to a minimum (I even put the cauldron on another comfort, with the minimum size of the fire), cover the cauldron with a lid and set the timer for 30 minutes.

In general, pilaf should cook for about an hour. But after 30 minutes I will interrupt his languor and mix it properly, because, as a rule, while there is a lot of water in the cauldron, all seasoning in the form of carrots and onions will rise up, and the rice will remain below. Pilaf then turn out uneven. And just while he is still in a state of semi-readiness, the situation can be corrected.

Just 30 minutes after boiling water, the rice is still half-baked, the cauldron contains a little water - and pilaf can be very easily mixed with an ordinary spoon:

Now you can again close it with a lid and set the timer for another 30 minutes.

After 30 minutes, without even opening the lid of the cauldron (I know that everything is calm inside), I just turn off the fire and leave the pilaf to languish for another half hour (well, or for 15-20 minutes if you really want to).

And so, at the appointed time, we open the lid and see that the chicken pilaf is ready and can be photographed and laid out on plates:

What I do (I really want to try):

So simply and easily cooked (and eaten) chicken pilaf cooked in a modern cauldron in modern Russian cuisine.

Now 3-4 days you can not worry about feeding the children (they themselves will get the pilaf, heat it and eat it).

More pilaf recipes:

Pork pilaf

This recipe can also be called “pilaf in Russian”, since almost all of us cook it in our own way. Take at least pork. In the east, they don’t eat it in principle and cook pilaf more elegantly. But it’s quite simpler for us, if only it were tasty. Read my recipe with 9 photos.

Chicken Heart Pilaf

Of course, you cannot name what I propose to cook today with the loud word “pilaf”, but for my family it is still pilaf. I make it differently, today from chicken hearts. For my children - a win-win option. Will definitely like it and be sure to eat everything. A detailed recipe for cooking and 8 photos.

Bulgur pilaf

I began to cook pilaf from bulgur recently, watching one of the culinary programs. At first I was simply interested in a new recipe, and then I got involved, because I really liked the unusual taste of cereals that I had previously not known. Check out my step by step recipe and 13 photos.

Chicken Pilaf

Pilaf with chicken is one of my youngest daughter's favorite dishes, so I always cook it with special love. I usually use chicken breast to cook it. If you cook it correctly, and before it is properly marinated, it will also turn out juicy and tender, but today I make pilaf from chicken legs. Learn my recipe with 16 photos.

Pilaf with chicken breast in a slow cooker

Today I cook pilaf almost dietary. Firstly, with chicken breast, and secondly, the meat is not fried, but stewed. Such a pilaf is very fond of my youngest daughter. The rice in it turns out to be slightly sticky, but not like in porridge, but every grain is felt - everything, as she likes. Step by step recipe and 13 photos.

cooken.ru

Step-by-step recipes for cooking pilaf in a cauldron on a stove: classic and quick recipe for pilaf in a cauldron, options with pickled chicken, in pita bread, from a breast

Rating
  recipe

Time
  (min)

Serving
  (person)

In 100 grams of the finished dish

2 gr.

2 gr.

Carbohydrates

124 kcal.

Option 1: The classic recipe for pilaf with chicken in a cauldron on the stove

The meat of poultry, domestic or game, is just as often used for cooking pilafs as the meat of large animals. Therefore, acting in full accordance with the other canons, you will prepare the real pilaf. If you want pilaf with chicken in a cauldron on the stove you came out, as if on a fire, with smoke, you can slightly sprinkle chicken with liquid smoke before frying.

Ingredients:

• half a kilogram of onions and bright, sweet carrots;
• half the carcass of a small chicken;
• half a glass of oil;
• 500 grams of large rice;
• large garlic head;
• a spoonful of zira seeds;
• a spoonful of dark raisins or dried barberry;
• a spoonful of ground coriander;
• salt, table and pepper, coarse grinding.

Step-by-step recipe for pilaf with chicken in a cauldron on the stove

Gut the chicken carcass carefully, removing the inedible parts - the remains of the entrails and feathers, blood clots. Rinse, chop or cut smaller, take half a kilogram of meaty pieces for pilaf.

Peel the carrots and chop them into small slices, do the same with onions, dissolving them in narrow half rings. To sort and wash the rice, in the process several times changing cold water, then put in a colander. Dip it in a bowl of water, leave to swell for a while, while the rest of the products are cooked.

Heat a cauldron on a stove, pour in oil and let it heat well. Put onion, passerize until the first blush and add chicken. Stir, fry for about five minutes. Put the carrots in the cauldron and, with occasional stirring, warm for ten minutes.

Boil water and pour into the cauldron so that its level rises by about a centimeter above the zirvak. Adjust the temperature so that the contents of the cauldron do not boil very violently. Cook for five minutes, then salt, put the whole garlic and add spices, pinpoint another quarter hour, you can cover.

Drain the water completely from the rice, put the groats on top of the zirvak, carefully pouring water onto the wall of the cauldron or slotted spoon, pour water. The level, as in the previous time, is a centimeter higher than rice. Heating is adjustable for a moderate boil, cover the casseroles and cook pilaf for up to thirty minutes. After two-thirds of the time, open the cauldron and check the boiled rice to assess how much more it needs to reach.

Option 2: Quick recipe for pilaf with chicken in a cauldron on the stove

Optionally, zira can be replaced with more affordable cumin. Some culinary experts believe that these grains do not combine with chicken at all and completely exclude them from pilaf.

Ingredients:

• broiler chicken fillet - approximately 750 grams;
• three hundred grams of round grain rice;
• two large carrots;
• a pair of garlic cloves with small cloves;
• a third glass of refined oil;
• onions, onions - 2 things;
• a quarter spoonful of red and black pepper;
• a spoonful of zira and half as much turmeric;
• common salt.

How to quickly cook pilaf with chicken in a cauldron

Peel and cut into thin slices carrots and onions. Put the oil in a cauldron to warm up, and at this time wash, dry and cut the chicken into cubes.

Step 2:
Put in boiling oil and spasser first onion. When it is noticeably fried, add and mix the carrots. Warm up for another five minutes, then put and mix the chicken. We keep heating all this time above average, stir the meat too, fry for about ten minutes.

We sort the rice, removing all broken and spoiled grains. Pour whole grains into a colander, rinse with a stream of cold water, stirring with a spoon, achieving transparency of the flowing water. Put the colander with washed rice in a bowl of water, leave it to swell.

We spread the carrot in the cauldron, fry for ten minutes, stirring surely. Then salt, add spices, pour 120 grams of boiling water. Stew under the lid for ten minutes. We take the colander with rice out of the water and let it drain completely. We spread the cereal in an even layer and gently pour boiling water so that the layer of water rises two centimeters above the rice.

Raising the temperature to the maximum, let the water evaporate and soak in rice, spread the unpeeled garlic on the surface of the pilaf, you can whole head, can be taken apart into slices.

We make through holes with a narrow knife through the pilaf to the very bottom, remove the fire to the smallest possible, be sure to cover the cauldron. Cook for about twenty minutes, focusing on softening the rice.

Option 3: Indian pilaf with chicken in a cauldron of pickled wings

The amount of pilaf is two servings. According to the original recipe, it is served with a complex salad, but for simplicity it’s permissible to simply cut several tomatoes into slices and serve them with slices of pickled onions, salt and lightly sprinkled with oil.

Ingredients:

• chicken wings, large - four things;
• half garlic head;
• a quarter cup of soy concentrate;
• three hundred grams of rice;
• pasta, tomato - two spoons with a slide;
• large white onion;
• honey, liquid - one and a half tablespoons;
• two tablespoons of ground coriander and one - curry seasoning;
• pepper, freshly ground, black.

How to cook

Cut, rinse and pickle the wings. For the marinade we combine grated garlic, honey, soy sauce and two pinch of pepper, mix, spread the dried wings and rub them thoroughly. Leave to soak in the marinade from three hours to twelve.

By the end of the pickling, thoroughly rinse and slightly dry the rice. Shred the finely peeled onion. First, warm up an empty cauldron with a pinch of coarse dry salt, then pour in and strongly heat the oil.

We spread the onion in boiling fat, mix, let it become “glass”, that is, lose the dullness and even slightly brown on the edges of the slices. We wipe the wings slightly from the marinade, you do not need to completely clean it. We spread it to the onion, reduce the heat a little and fry the chicken to an even crust. To prevent the wings from burning, often stir.

Sprinkle with grated garlic, let it warm up a little, and mix tomato paste into the zirvak. We add a little hot water, let it boil for a minute, and spread the rice. Pour boiled water, let it cover the rice one and a half centimeters. We cook pilaf, not covering, until the liquid level equals the groats.

Sprinkle pilaf with spices, slightly add, directly on the surface. Cover tightly, remove heat to a minimum and cook for a quarter of an hour. We try the rice and, if the cereal is ready, mix the pilaf and put in the portions.

Option 4: An unusual recipe for pilaf with chicken in a cauldron on a plate in pita bread

For the convenience of laying out strips of pita bread, grate the pot with oil and put in the freezer for ten minutes. Fat will seize and it will become more convenient to work with pita bread. With the correct layout, a thick layer of pita bread is formed at the bottom, do not worry, the oil draining from the pilaf and the juices will soak it and will not let it burn.

Ingredients:

• half a chicken fillet - about 350 grams;
• three hundred grams of long-grain, steamed rice;
• butter, "Peasant" butter - half a pack;
• two small onions;
• three garlic cloves;
• large carrot - one thing;
• two thin sheets of pita bread;
• two hundred grams of a mixture of soft dried fruits - dried apricots, figs, raisins;
• a pinch of salt and pepper.

Step-by-step recipe for pilaf with chicken in a cauldron in pita bread

Sort, rinse and boil until half cooked rice. Remove the seeds from the dried fruits, wash the flesh and finely chop. Pour a little warm, boiled water, give a little swell.

We wash and dry the chicken, cut into small cubes. Heat a spoonful of oil in a pan and fry the fillet until lightly browned. Add peeled carrots grated with medium straws, reduce heat slightly and sauté until tender.

Put onion in a pan, sliced \u200b\u200binto quarters of rings. Add a little oil and warm until soft. Salt, add spices, pour in half a glass of water and mix. Warm up for ten minutes before evaporating most of the moisture.

Add rice to vegetables and meat, mix and lower the temperature. Cover, simmer for ten minutes.

Pita bread must be cut correctly. The strips should be approximately seven centimeters wide, and the length should be twice the height of the walls of the cauldron. In other words, if you lay a strip, one end to the middle of the bottom, the other edge should hang almost half from the pot. The free part should be enough to cover it with pilaf in a cauldron.

According to the description of slicing pita bread, you can guess what we will have to do next. Do not rub the cauldron inside with a slice of oil. We lay the first strip of pita bread from the middle, press it against the wall and hang the free edge outward. The second strip is slightly superimposed on the first, they should overlap, overlapping by about a centimeter. So do until we cover the entire cauldron from the inside.

We put pilaf in the pot, level it. We set the free edges of pita bread on top of the pilaf, one at a time, tightly covering rice with meat. If there is too much pilaf, you can cut out the circle from the lavash residues and place it in the middle, and wind the stripes on it already.

We heat the oven, put slices of butter on top of the pita bread, set the cauldron approximately in the middle of the level and bake for up to forty minutes. More precisely, the cooking time will tell the crust on pita bread, as soon as it is covered with a bright blush, pilaf can be taken out and cooled. Cut into portions and serve with lavash to guests.

Option 5: Pilaf with chicken in a cauldron on a plate of hips

Garlic in pilaf can be put whole and sorted into separate slices. Stewed cloves are usually laid out on the surface, they are eaten at will, squeezing a soft, steamed core. Stewed garlic is believed to be very good for digestion and facilitates the work of the stomach.

Ingredients:

• four hundred grams of rice;
• chicken thighs - 1200 grams;
• two sweet carrots;
• large white onion;
• a tablespoon with a slide of dried barberry;
• 150 grams of mushrooms;
• one and a half teaspoons of zira;
• half a glass of unpeeled garlic cloves;
• three carnation umbrellas;
• pepper, pea - five pieces;
• 130 milliliters of sunflower oil;
• two tablespoons of salt;
• four pinches of red pepper.

How to cook

Rinse thighs and shake off moisture drops from them, pat dry with a dry rag or napkins. Carefully remove the seeds from about half, and cut the flesh into three parts. Cut the remaining thighs in half with a heavy cleaver or hatchet, carefully select bone fragments.

Turn on the stove for moderate heating, warm the cauldron and pour all the oil into it. Let it be hot and quickly put the chicken. When the first spray stops coming from the contact of meat with hot fat, mix and throw a pinch of salt on top. Fry the meat, stirring, so as not to burn.

We clean and cut the onion. The size of the slices should be small, with about a quarter of the ring. We thinly peel the carrots from the carrots, rinse, dissolve the straws, a little larger than the onion. We spread the vegetables to the meat, mix, reduce the heat to very low and simmer for about twenty minutes. Cover with a lid, but drop in a few times and stir if the contents stick to the walls.

Pre-thaw the frozen mushrooms, soak the dried ones, just rinse and clean the fresh ones. We cut it into small pieces, put in a colander or sieve so that free moisture comes off. If there is barberry, rinse the berries; if they are absent, chopped dried apricots or a handful of raisins can replace them.

We spread the mushrooms according to the zirvak, simmer for about five minutes, only after that we mix. We heat the same amount and scatter all the spices, salt and barberry (dried fruits) on the surface. Garlic can be sliced \u200b\u200bor left whole, in any case, carefully exfoliate the head. Sprinkle the slices on top of the remaining products, if you leave the garlic intact, be sure to cut off the roots of the roots and stick the heads into the zirvak, tops down.

We lay out and level the rice. Squeeze it lightly with a spoon, place it directly on the croup of the saucer and carefully pour hot water. Its level can be controlled by a saucer, boiling water should cover the groats for three centimeters, that is, approximately on a par with the rim of a saucer.

Having added a little heating, let pilaf boil for a couple of minutes, remove the fire to a minimum and tightly cover the cauldron. We cook pilaf of the order of twenty minutes, but, depending on the type of rice, it can “ripen” earlier. For this reason, check the softness of the cereal after about fifteen minutes, if necessary, cook. If necessary, you can even add water.