Pilaf recipes great amount... V different areas it is cooked in its own way, so you cannot say: this is pilaf, and this is not pilaf. Pilaf is vegetarian and can also be prepared with fish rather than meat. In this recipe, I will tell you how to cook chicken pilaf. This is easy to do, the main thing is to adhere to the basic rules that will allow you to cook loose rice and delicious meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special flavor to the dish.

Also read. This is another great way use meat and rice.

Small secrets of delicious pilaf:

• carrots should be taken 1: 1 with rice. That is, 1 kg of carrots is taken for 1 kg of rice;
• pilaf carrots are never grated. Carrots need to be cut into large enough cubes so that they feel in the finished dish and are not too boiled;
• rice is always cooked with meat and vegetables, and not separately, like porridge;
• v real pilaf be sure to put cumin, barberry, turmeric. Or you can take good mix spices for pilaf with these ingredients;
• pilaf with chicken is cooked over high heat, only at the final stage the heating is minimal and the pilaf is covered with a lid;
• rice does not mix with meat during cooking. The rice is on top of the chicken.

Pilaf with chicken: a step-by-step recipe

Ingredients:

• chicken - 1 pc.
• rice - 1 kg
• onions - 2 pcs.
• carrots - 1 kg
• garlic - 2-3 heads
• zira - 1 tsp.
• turmeric - 2 tsp
• ground black pepper, paprika, salt - to taste
• seasoning for pilaf - 1 tbsp.
• vegetable oil for frying - 150 ml

Step-by-step cooking of pilaf with chicken.

1. First you need to butcher the chicken. Wash it well first, then chop it into small portions. It is most convenient to do this with a large cleaver that can cut through the bones. Before slicing, cut the chicken lengthwise in half along the breast, cut out the ridge (it can be left for the broth for the soup). Also, if you wish, you can remove the bones from the legs and cut only one meat.

2. Peel the carrots and cut into large strips, about 4 cm long.

3.Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, put the garlic in it, cut down and let the oil warm up well. The oil is cooked when the garlic is well browned. Remove the fried garlic from the pan. The oil has already been saturated with its scent and has become fragrant.

4. After removing the garlic, put the chopped meat into the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be browned. It is often not necessary to stir, otherwise the chicken will let out more juice, it will be stewed. But also make sure that the meat does not burn.

5. Put the water to boil separately, which you will pour in the pilaf. You can't fill it cold water.

6.Rinse the rice several times until clear water. Better yet, rinse and leave the rice in water to release excess starch. When it's time to start the rice, rinse it again.

7. Place the chopped onion on top of the fried chicken. Onions can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. Carrots, when fried, color the vegetable oil orange. And then the whole pilaf will be beautiful. Of course, turmeric, in turn, will give yellow rice.

9. When the carrots and onions are fried, the oil turns orange, put spices and salt (turmeric, cumin, barberry or a mixture of seasonings for pilaf) in the pilaf. Stir.

10.Place the rinsed rice on top of the chicken and flatten it. You cannot mix rice with meat, just put the cereal on top.

11.Wash two heads of garlic, strip the base a little so that no dirt remains. Cut off a few inches at the heads to give the garlic its oil better. Place the heads of garlic in the rice, cut side down. Salt the rice, but remember that the meat is already salty.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time, pilaf was cooked over high heat. After setting the rice and pouring water over it, the fire should also be strong. You do not need to close the lid. Cook pilaf in this way with active boiling and boiling water until the rice appears (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to low, cover and simmer in this way until the rice is cooked, until all the water has evaporated. In this case, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. The cooking time for the rice will depend on the type of rice you use. Brown rice will take longer to cook - about 30 minutes. And the steamed one will be ready after 15.

14.When all the water has evaporated, do not open the lid, but turn off the heating and leave the pilaf to reach and brew for another 10-15 minutes.

15.After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16. Rice in pilaf should be crumbly. If you cook according to this recipe, then everything should definitely work out.

Here is such uncomplicated recipe... But the pilaf turns out to be just magical! Prepare following all the recommendations, and your chicken pilaf will be crumbly, fragrant, appetizing and beautiful.

If you do not know what to cook, the easiest and quick way - doincredibly tasty and delicious pilaf with chicken in a saucepan. It is suitable not only for hearty family dinner, but also for filing to festive table... Since chicken meat is considered one of the healthiest and easiest, this dish is also suitable for a children's menu.

Using a simple recipe for pilaf with chicken in a saucepan, you will always have a delicious and satisfying dish. You do not need to resort to the most complicated manipulations and have special culinary knowledge. It is enough just to have simple and available products, a comfortable saucepan and an hour of free time.

Step-by-step recipe for pilaf with chicken in a saucepan

Cooking time: 50 minutes

Servings: 6

Ingredients:

• Chicken fillet - 500 g
• Rice (long grain) - 2 cups
• Onions - 1-2 pcs.
• Garlic - 1 head
• Vegetable oil - 70-100 ml
• Carrots - 1 pc.
• Water - 3-4 glasses
• Zira - 1 tsp
• Turmeric - 1 tsp
• Peppercorns (allspice) - 1/2 tsp
• Salt to taste

How to cook chicken pilaf in a saucepan

Before cooking chicken pilaf in a saucepan, you need to prepare vegetables and meat. Chicken fillet can be replaced with any part chicken carcass, but in this case it will need 200-300 grams more. Any rice can be taken, but long-grain cereal will look most impressive in pilaf.

Put the rice in a deep bowl and sort well. pour the cereal with cold water and drain the flowing grains. After that, rinse rice grains in running water at least 5-6 times. The preparation of cereals is a very important and crucial moment in the preparation of pilaf. If you do not wash out all the excess starch, the cereals will clump and crumbly pilaf chicken in a saucepan will not work out for you.

If you are using hard Asian rice, soak the washed cereal in cold water and let sit for 20 minutes. If you take an inexpensive long grain rice most likely it is soft and rinsing will be sufficient. Just put it on a sieve and strain out any excess liquid.

One middle head onions must be peeled, rinsed in cold water and chopped into thin rings.

Rinse carrots, peel and chop thin straw.

There are two main options for how to make pilaf with chicken in a pan - with and without frying. If you decide to cook diet dish, onions, carrots and meat, there is no need to fry on the spot. To make the vegetables softer and cook faster, grate the carrots and chop the onions into small cubes.

Cut the chicken fillet into thin strips or square pieces. If using the whole carcass, chop it so that the pieces are about the same size.

Pour vegetable oil into a saucepan and heat well. When a light smoke appears, place the pieces of meat in it.

Before cooking chicken pilaf in a saucepan, fry the cumin in a non a large number oils. This will give the finished meal a pleasant nutty flavor. If you cook dietary option, just put the cumin together with meat and vegetables and lightly bake in hot pot, no added fat.

Put onions and carrots in the fried meat, stir and save the food together for a few more minutes. When the onions and carrots are soft, not brittle, add the spices and salt.

Fill in products hot water, stir well again and cover the pan with a lid. Cook the pilaf base for 10 minutes over medium heat until the meat is tender.

You can use another way, how to cook chicken pilaf in a saucepan - make zirvak separately in a pan. This method is suitable for separate preparation of the meat and cereal parts of the dish.

Put the prepared cereal into the finished zirvak. You can stir the dish at this stage and add salt and other spices to taste. After adding rice, you cannot stir the dish, otherwise you will not get pilaf, but ordinary porridge with meat and vegetables.

Cover the saucepan with a lid, reduce heat and cook pilaf until cooked for another 15-20 minutes. During this time, all the liquid should be absorbed, and the rice will be slightly undercooked. Without opening the lids, move the pan to the switched off raft and leave to steam for 10 minutes until cooked.

Transfer the finished chicken pilaf in a saucepan to any flat plate and serve.

Fresh and salted vegetables, salads and fresh herbs are suitable as an appetizer.

• Knowing basic recipe how to cook pilaf with chicken in a saucepan, you can cook this dish in any quantity. Just increase or decrease the amount of ingredients proportionally.
• Since the chicken fillet turns out to be quite dry during heat treatment, you can add a piece lard or lamb fat.
• Before how to cook chicken pilaf in a saucepan, make sure the bottom of the pan is not damaged. Do not use and enameled dishes, the pilaf will burn in it.

Pilaf with chicken in a saucepan video

How to cook pilaf with chicken so that it is tasty and crumbly, and not like plasticine. It's not that hard, you just need to know correct proportions rice and water. This is perhaps the most important thing.

There are many pilaf recipes. For some reason, only Central Asian recipes are considered "correct", although they differ among themselves.

I will not argue with anyone, I just like this recipe, according to which I have been cooking pilaf for many years and it always turns out to be crumbly. And all my friends have a very tasty dish according to this recipe.

Loose pilaf recipe with chicken

• 500 gr rice
• 600 g of water
• 250 gr carrots
• 250 gr onion
• 80 grams of vegetable oil or other fat
• salt, pepper, garlic, seasonings to taste (you can use cumin, cumin, turmeric, suneli hops or curry)

For pilaf, take either a whole chicken or the pulp of the legs; pilaf from the fillet turns out to be rather dry.

Butcher the chicken or chop up the flesh. Wash and dry.

Rinse the rice well several times until the water becomes clear.

• Pour vegetable oil into a preheated pan and lightly fry the meat.
• Dice or grate carrots.
• Dice the onion as well.
• Add vegetables to meat and fry together for 5 minutes.
• Add rice to meat and vegetables. Mix everything well.
• Boil water and add to rice.
• Salt, pepper, add the necessary seasonings.
• Bring the liquid to a boil, stir everything, reduce heat to very low.
• Close the lid and simmer for 30-40 minutes without interfering.

Video - Cooking chicken pilaf

8 comments

To the author of this so-called recipe - if in your life you have never really tried what pilaf is, and have no idea how to cook it, then why are you rice porridge with meat you pass off as such a tasty dish as pilaf, and also write that the Central Asian recipes are "correct" and your burda is delicious.

First, read carefully the article and your commentary, and also ask about the meaning of the word "pilaf". Well, if after that, my point of view remains incomprehensible to you, then I will explain. I write that for some (personally incomprehensible to me) reasons, Central Asian pilaf is considered the correct pilaf, although there are many recipes. This does not mean that the Central Asian recipes are "wrong", it means that other pilaf recipes also have a right to exist.

Secondly, I would also like to know where my recipe does not correspond to the recipe for pilaf (not Central Asian), specifically and point by point.

Thirdly, in order to call a dish "burda" you need to at least cook it, and on what basis you add up your opinion.

Fourth, one of my relatives long time lived in Central Asia, specifically, in Termez and learned very well how to cook pilaf and other local dishes. So I have an idea.

I sympathize, now your emotional reaction is clear) But you are arguing with yourself, because you do not want to hear what you are told, it happens ... It's funny, you come to my blog, try to put things in order on it, poke me and demand to delete video) Sorry, I can, of course, delete it, but I won't, because I'm used to deciding what to do for myself.

Just some young housewife will type in a search engine "how to cook pilaf", and cook according to your "recipe" You have not pilaf, but rice porridge with chicken. Write like that. Your “pilaf” does not completely correspond to the correctness of preparation, starting and ending with the preparation, quantity, cutting of products and the addition of seasonings that do not go to pilaf at all. Well, you cook delicious rice porridge at home, cook it, but why put it on the Internet, under the recipe "pilaf".

Excuse me, please, but you really are acting funny. You worry about young housewives, not even knowing whether they will like them or not, besides, you waste your time to write an opinion about a recipe that you haven't even prepared. What recipe do you take as an ideal? There are a great many pilaf recipes, very different. And for a young housewife, my recipe is just a godsend, cooking is very simple, but it turns out delicious. Not a single person who cooked according to this recipe was dissatisfied. But there are really enough theoreticians like you.

P.S. Try to read and think about what I am writing. The word "pilaf" itself does not mean any specific recipe, it is a way of cooking rice. Depending on the area or cuisine, the recipe, in addition to rice, is added various seasonings and products.

I saw your "recipe" in my classmates, look at people's responses to it, maybe you will understand at least a little and then listen to the opinions of other people. I don’t need sympathy at all, I don’t feed my family members with such “dishes” as your pilaf. But I sympathize with yours ...

I approved your comment, but I will leave it unanswered, let it speak for itself.

"I will instruct the senators to speak at assemblies and in the presence of gentlemen only in words, and not according to the written word, so that everyone's foolishness can be seen by everyone." (c) Peter I

vkusnajaeda.ru

Pilaf with chicken - culinary traditions of Central Asia

Chicken pilaf - modern interpretation traditional oriental food... Pilaf is a dish that combines grain, meat and all kinds of additives. Most often, crumbly pilaf is made from rice, although corn, wheat, peas and other cereals can be used. Meat part- this is lamb, pork, chicken, turkey and any other meat. There are two types of pilaf - Uzbek and Azerbaijani, which differ in how to prepare the dish. In the first case, rice and meat are cooked together, in the second separately, and at the end they are combined.

Dried fruits, vegetables, nuts, spices are added to pilaf. The dish is cooked on a fire, in the oven, steamed, on a regular stove and in a slow cooker. Known hundreds a variety of recipes preparing this delicious dish, each of which claims to be original. For example, the original pilaf with barberry or dietary pilaf with quince, dried apricots, raisins and nuts.

We will tell you how to cook crumbly pilaf with chicken step by step. You yourself will be surprised how different, but invariably delicious, this dish can be.

Classic Uzbek pilaf with chicken

In Uzbek pilaf, rice is cooked together with meat in a mixture of water and oil. Each grain of rice is enveloped in oil, making the rice crumbly. Try to cook Uzbek pilaf with Chiken. To make the dish less high-calorie, cook pilaf with chicken fillet, it is tender and low-fat.

Ingredients for the recipe:

• chicken fillet 1 kg
• carrots 500 g
• onions 500 g
• rice 500 g
• 3 heads garlic
• vegetable oil 250 ml
• cumin 1 tsp
• salt pepper

Method of cooking pilaf in Uzbek with chicken:

1. Peel the carrots. Cut into strips. Set one small onion aside. Peel the rest of the onion and cut into half rings. Take a double-bottomed pot or cauldron. Pour in vegetable oil, heat, fry a whole onion in it until black. Remove the onion. Place chicken fillet, cut into small cubes, in hot oil. Cook for 5-7 minutes until formed golden crust... Add carrots and onions to the cauldron. Cook until the onions and carrots are lightly browned. Meat with vegetables is called zirvak.
2. While the vegetables are being fried, rinse the rice in running water, fill it with cold water and leave it wet.
3. Boil water. Salt it to taste. Drain the rice. Put the rice in a saucepan with meat and vegetables. Fill the zirvak with water so that it covers the rice by 1 cm. Add pepper and cumin. Dip the washed but not peeled heads of garlic into the rice. Turn the fire on to maximum. When the water boils, reduce the heat to medium, cover the pilaf and cook until the water has completely evaporated. Do not stir the rice!
4. When the water evaporates, turn off the heat and leave the pilaf to infuse for half an hour.
5. Advice: The proportions of cereals, meat and vegetables in pilaf may vary. As they say, not for everybody. However, the ratio is considered ideal when the amount of rice, meat and vegetables are equal.
6. Zirvak can be cooked the day before, and pilaf can be brought to condition before serving.

Feeding method: Serve with pilaf a salad of tomatoes, sliced ​​onion rings, seasoned with vinegar and vegetable oil.

Azerbaijani pilaf with chicken, raisins and dried apricots in a cauldron

An unforgettable scent and exquisite oriental notes the pilaf is given spices - barberry, cumin and ground saffron. Real saffron is a very expensive spice, one kilogram of which costs about 00. What is sold on the market at a price of 20-30 rubles per 1 tablespoon is actually ordinary turmeric. In order to color the pilaf in a pleasant golden hue, it is enough to take a half teaspoon of turmeric. If you're using real saffron, you'll need a tiny stigma of spice per kilogram of rice. We offer to cook pilaf with chicken in a cauldron. Children and adults alike will love it.

Ingredients for the recipe:

• chicken 1 kg
• long grain Basmati rice 3 cups
• carrots 3 pcs.
• onion 3 pcs.
• vegetable oil 200 ml
• raisins and dried apricots 100 g each
• saffron a few stigmas (you can replace 1/2 teaspoon of turmeric)
• salt, pepper, cumin

Method of cooking pilaf with chicken in a cauldron:

1. Heat vegetable oil in a cauldron or saucepan with a thick bottom. Cut the chicken into small portions. Dip in boiling oil and fry until golden brown. Meanwhile, cut the onion into half rings and the carrots into large strips. Add vegetables to the meat, fry until the carrots have a golden color and the characteristic smell of fried carrots.
2. Add a glass of water to a saucepan and simmer until the meat is tender. After 15 minutes, salt the meat, season with pepper and cumin, add raisins and dried apricots.
3. While the meat is cooking, rinse the rice, you can pre-soak it in cold water for 2-3 hours. Boil the rice until tender in plenty of water. Throw in a colander. You can steam the rice. To do this, put a colander on a saucepan of water, put a linen napkin or cheesecloth on top, pour rice on it, close the lid tightly, put on fire and cook until tender.
4. Cover the rice with saffron after steaming the stigmas with a little boiling water. Put rice on a dish, chicken with dried fruits on top. Can be sprinkled ready meal greens.
5. Advice: Serve with hot green tea.

The most delicious and unusual pilaf with chicken in a pan

The recipe for this pilaf is served in many hotels in Kazakhstan. Pilaf is prepared with chicken in a pan in an unusual way, not quite familiar spices are used, but the result will surpass all your expectations. Pilaf looks spectacular and is distinguished by its exquisite spicy taste... According to eyewitnesses, the President of Kazakhstan, Nursultan Nazarbayev, likes pilaf according to this recipe.

Ingredients for the recipe:

• chicken fillet 500 g
• onions 1 pc.
• carrots 3 pcs.
• hops-suneli 2 tsp
• 1/2 cup chicken broth
• rice "Basmati" 1 cup
• 1/2 cup vegetable oil
• raisins 60 g
• dried apricots 100 g
• dates 100 g
• almonds 100 g
• butter 2 tbsp. spoons

1. Zirvak for this pilaf is prepared as usual. Heat vegetable oil in a frying pan, fry the pieces in it chicken fillet before golden brown... Add finely chopped onions and carrot sticks. When the vegetables are browned, pour in chicken bouillon, simmer the meat for 10 minutes.
2. Place the washed rice on top of the meat, flatten it. Fill with water so that it covers the rice by 0.5 centimeters. Put it on maximum heat. When the water boils, add salt and suneli hops. Reduce heat, cover tightly with lid and cook rice until cooked, until all water is absorbed.
3. While the rice is cooking, melt the butter in another pan and fry the previously washed and dried dried fruits and nuts in it.

Feeding method: Cover a wide dish with thin pita... Stir the pilaf. Place on top of the pita bread. Top with fried, butter-shiny dried fruits with nuts. Such pilaf can be safely served at the festive table. Success is guaranteed!

Fast pilaf with chicken in a slow cooker

Today, many housewives prefer to cook pilaf with chicken in a slow cooker. Pilaf turns out to be especially tasty, crumbly, and requires less cooking time. Any recipe can be used. We offer to cook quick pilaf with chicken and frozen vegetables.

Ingredients for the recipe:

• rice 2 cups
• carrots 3 pcs.
• onion 2 pcs.
• frozen vegetables 300 g
• chicken 500 g
• garlic 2-3 heads
• vegetable oil 3 tbsp. spoons
• salt, pepper, cumin, turmeric, half a spoonful

1. Turn on the multicooker to the "Fry" mode. Add oil and fry the chicken first, then the onions and carrots. Put the frozen, washed rice, cover with water to cover the rice by 1 centimeter, add spices and salt. Close the cover. Set the multicooker to the Pilaf mode. After the pilaf is cooked, leave it to brew for 30 minutes in the "Heating" mode.
2. Advice: The calorie content of the dish can be reduced to a minimum. Reduce the amount of vegetable oil, lightly brown the meat, and do not fry the onions with carrots, but put them in a slow cooker along with the rice.

Pilaf with chicken is very simple and quick to prepare, so you should cook this dish at least once. Bon Appetit!

igotovil.ru

Loose pilaf with chicken. Recipe

Pilaf is a famous, nutritious and beloved Uzbek dish. In order to cook crumbly pilaf, a number of rules must be followed. At first, rinse the groats clean water before cooking. Secondly, stir the dish during cooking only in certain points, according to the recipe. Third, give preference non-sticky types of rice. The use of such varieties will allow even a beginner to cook an excellent crumbly pilaf. You can learn how to cook loose rice separately from this article.

Dishes necessary for cooking pilaf

Quality dishes - necessary condition to prepare this Uzbek dishes. Correct pilaf can only work in cast iron dishes. If you are one of the pilaf lovers, then you just need a cauldron or a duckling on the farm. If you dare to cook Uzbek pilaf in a simple saucepan, then do not be surprised if you end up with a simple rice porridge with meat.

Below we suggest you recipe for crumbly pilaf with chicken.

Preparing products for pilaf with chicken

Rice should be clear, medium-long. Don't buy Indian or Thai varieties like jasmine. Such cereals tend to boil quickly, and this will turn pilaf into porridge. Stop your choice on scald or devzira (Tajik rice). Rinse the groats until the water remains clear. Then let the rice sit in the water for half an hour.

The onions need to be peeled and cut into half rings. Cut the carrots into thin strips. You cannot rub vegetables on coarse grater, they should only be chopped with a knife.

Cut the chicken carcass into large pieces... Pieces of meat should not exceed 2 x 3 cm. There is no need to separate the chicken from the bones.

Ingredients for crumbly chicken pilaf

Chicken meat - 1 kg;

Rice groats - 850 gr;

Vegetable meat - 150 ml;

Garlic - 2 heads;

Salt and spices to taste. Be sure to add cumin.

Heat the cauldron over high heat. Pour vegetable oil on the bottom, wait until it gets hot. Put poultry meat in boiling oil in portions, fry it thoroughly on all sides. When one serving is ready, take it out and fry the next. After all the meat is fried, remove it from the cauldron, and pour the onion in its place. When the onion turns a beautiful golden color, add the already fried meat and carrots to it. Roast the mixture over medium heat, stirring constantly, until the carrots are browned.

Then pour boiling water over the meat, onions and carrots so that the water covers the mixture completely. Add spices, garlic and raisins. The most the best spices for pilaf are zira and black pepper... However, the seasonings may be different, it all depends on your taste preferences... Zirra has a specific pungent taste, therefore, if this is your first time using this seasoning in pilaf, you should not add it in large quantities.

Let the vegetable and meat mixture simmer for 10 minutes, then season with salt and rice. Drain the water from the cereal first. Rice needs to be poured boiling water, so that the water is 2 fingers higher than it. Stir well, add the remaining garlic. Cook over low heat until tender (20 minutes).

princessjournal.ru

Loose pilaf with chicken

In our family, the attitude towards pilaf is ambiguous. My husband and I have always loved this dish, which I learned to cook from a Turkmen woman I know, but for some reason my son did not like him. Despite the fact that he could not even explain the reasons for his dislike of pilaf, he simply categorically refused dinner if he found out that we had pilaf on the table.

At one point I stopped preparing this dish. But one day, when we came to my grandmother, and she served a whole huge cauldron of pilaf to the table, the son, out of habit, wanted to give up food, but the grandmother, a very wise woman, said that she did not cook pilaf, but just porridge with meat. And these words had the desired effect, because since then my son has been eating this dish with pleasure, which I call nothing but "Porridge with meat".

I really like to cook such a dish, although I cannot say that this is a matter of five minutes. Of course, you have to tinker, because it contains many ingredients. But the result is worth it: fragrant, crumbly pilaf, which is eaten right there, usually in several portions. Rarely do I manage to leave this dish until tomorrow.

I usually cook it with either pork or beef, but when I want to get more delicate taste and quickly cook this dish, then I take chicken. Necessarily a lot of onions and carrots, in the summer I also like to add a small salad pepper and ripe fruits tomatoes instead of pasta. But the most important condition for its preparation is to choose the right main component - rice. To make the pilaf crumbly, you need to take long-grain or already steamed rice, it is good to take basmati or jasmine rice.

Loose pilaf with chicken, the recipe with the photo of the preparation of which you are looking at, must be cooked in a special dish - a cauldron or a thick-walled saucepan.

Come in, do not hesitate - I am glad to everyone. Since you are here, it is clearly not just that, but you are interested in the question: and not just pilaf, but delicious and crumbly - a recipe that I propose is universal, because it can be used to easily cook pilaf not only with any meat, but also with mushrooms. And not necessarily in a frying pan, but also in a saucepan.

A small digression to explain everything in a nutshell.

As you already understood, you can take any meat for pilaf, even beef or. I'm now cooking it with you with chicken, and for one, I'll cook it.

Now let's deal with rice. I will cook from steamed because it doesn't need to be rinsed and soaked. If you have ordinary rice, you need to rinse it thoroughly several times and soak it in cold and salted water, at least for half an hour.

The taste of pilaf depends not only on the meat from which it is prepared, but also on the amount of onions and carrots in it. Therefore, the more, the tastier the chicken pilaf will turn out, especially the larger one.

You can use the seasoning that you are used to using, but I recommend it.

Now let's get started.

For pilaf with chicken, prepare:

• 0.5 kg of chicken.
• 100 ml of vegetable oil;
• rice 1.5 cups;
• Large onion;
• The same carrot is larger;
• A whole head of garlic (larger);
• Salt;
• Seasoning.

Cooking pilaf with chicken

Preheat a frying pan, pour in all the oil. Cut the meat into medium pieces. Fry the chicken over high heat, after which you can reduce the heat.

Put on the bow.

Fry it.

Load carrots. It will be better if you cut it into cubes or long sticks. Fry the carrots until the oil turns orange. All this is done with the lid open.

Now salt and season.

Pour rice evenly over the entire surface. Now we make the fire to the maximum.

We take cold water, pour 2.5 cups. We are waiting for it to begin to boil - now we reduce the heat to a minimum, cover it with a lid. Everything, now let them prepare.

During the entire cooking process, you can remove the lid to control the amount of water, but in no case, do not stir the contents.

As soon as the water disappears from the surface, that is, the rice absorbs it, you can put the garlic. I took more garlic than the head, I got about 15 cloves, which are not quite small. Stick them into the rice and flatten on top.

And already when the rice has completely absorbed all the water, the chicken pilaf will be ready. You can mix. Not such a difficult recipe.

Now you know for sure how to cook pilaf with chicken, and even tasty and crumbly.

Watch the video recipe:

Bon Appetit.

Today I bought an eggplant in the store, tomorrow I will cook it. Don't miss out on new recipes.

P.S. Do you understand everything? In the comments you can ask your questions, I will answer with pleasure. I will not refuse if you offer your options and features of how to cook pilaf. Good luck to you.

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, still not every housewife knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's take a look at the most popular technologies that will help make what you want into reality.

Loose chicken pilaf: "a classic of the genre"

• chicken (leg) - 550-600 gr.
• carrots - 2 pcs.
• rice groats - 480 gr.
• garlic head - 1 pc.
• onion - 2 pcs.
• spices "For pilaf" (can be replaced with cumin) - 15 gr.

Since you can cook traditional crumbly pilaf with chicken on your own, we suggest for your consideration classical technology with step-by-step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into equal sized pieces.

2. Prepare the cauldron, pour into it enough oils (can be replaced with fat tail fat). Heat to high, lay out chicken and cook until crusty for about 5-8 minutes.

3. Prepare the carrots by chopping them into pieces. Do not rub it, otherwise it will turn into porridge after frying. Chop the onions in halves, mix with the carrots and add to the chicken. Cook for 6 minutes, stirring occasionally.

4. Then reduce heat to medium, cover. Simmer until the carrots are soft (about 10 minutes). Season with salt, add spices for pilaf or cumin.

5. Before you cook fragrant pilaf from chicken, you need to do everything so that the rice is crumbly. To do this, boil water, pour it into a cauldron so that the liquid covers the components.

6. Wash the garlic head and free it from the husk, do not put it on separate teeth. Immerse it entirely in a container, you got a zirvak (base for pilaf).

7. Now cover the dishes, mark for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice 5 times at least until the water is clear.

8. After half an hour, put the cereals in a cauldron, leveling with a spatula (do not stir). Pour in as much hot water so that it covers the ingredients by 1-1.5 cm. Do not put the lid on, wait for the boil.

9. Next, close the cauldron, cook at the minimum plate for a third of an hour. After the indicated period, lightly stir the surface of the rice and evaluate it for readiness. If everything is in order, turn it off and wait for half an hour.

10. In case the beans are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Remember to remove the garlic head before serving. Here is such a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a saucepan

• carrots - 2 pcs.
• chicken leg - 0.8 kg.
• garlic heads - 2 pcs.
• onions - 3 pcs.
• rice (preferably "Devzir") - 0.4 kg.
• spices "For pilaf" - 15-20 gr.

Since you can cook equally tasty and aromatic chicken pilaf in a saucepan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the "Devzir" variety.

1. Chicken legs it is necessary to rinse, remove the films, remove from the stones and chop into pieces. Pour the oil into a heavy-bottomed saucepan.

2. Fry chicken pieces over high heat until the moment when they grab a crust. Introduce the chopped onion rings and chopped carrots.

3. Do not reduce power, cook for 6 minutes, then reduce heat slightly. Simmer the carrots until soft. Then season with spices and salt to your taste, mix.

4. Fill with water, simmer for about 5 minutes. During this period we rinse 4 times rice groats and put it on top of all the components. We add more boiling water so that the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. We make holes in the rice with a spatula, inject the garlic inside. We set the stove to a minimum, wait for the boil, cover it with a lid. We simmer for 15 minutes and turn it off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out very delicious pilaf made in a casserole with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

• chicken leg - 0.4 kg.
• rice - 0.4 kg.
• onion - 2 pcs.
• garlic head - 1 pc.
• spices - to your taste
• carrots - 2 pcs.

If you still don't know how to cook the most best pilaf from chicken, you can use a multicooker to keep the rice crumbly.

1. First, take all the ingredients listed. Peel and chop the onions into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, chop the meat into pieces.

2. Before cooking pilaf, it is necessary to heat the oil in a multicooker. When it is hot, add vegetables with chicken, fry on the "Fry" mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the components are thrown, set the "Pilaf" mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker, let it stand for 25-30 minutes on "Heating".

Now you know how to cook chicken pilaf using the smart pan to keep the rice crumbly. Remember to remove the garlic head before tasting.

Pilaf with chicken in a pan

• chicken - 550 gr.
• onion - 2 pcs.
• rice - 0.5 kg.
• garlic - 5 teeth
• carrots - 1 pc.

Crumbly pilaf is made from parboiled rice. A dish with chicken in a pan cooks effortlessly.

1. Chop vegetables in large pieces... Send them to fry in vegetable oil in a frying pan. After that, proceed to frying the chicken. Chop the meat in random order. Stir in the desired spices to taste.

2. Chicken pilaf cooked in a pan is no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, put the rice on top of the fried foods. Insert into mass garlic cloves in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the power of the stove to minimum. Do not forget to cover the container with a lid. Wait for cooking to finish.

Chicken pilaf with mushrooms

• mushrooms (any) - 300 gr.
• onions - 2 pcs.
• rice - 400 gr.
• chicken fillet - 350 gr.
• garlic - 5 teeth
• carrots - 3 pcs.
• cumin, saffron, turmeric - 1 g each.

Before making chicken pilaf, follow the instructions to keep the rice crumbly. Practical advice simple and straightforward.

1. Chop the onion into cubes and chop the carrots into strips. Fry in a skillet in hot oil until golden brown. Since it is not difficult to make chicken pilaf, proceed further.

2. Add fillet pieces to vegetables. Fry the meat until golden brown. After that, spread the rice on top of the prepared foods. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish covered over low heat for a third of an hour.

4. Simultaneously fry the chopped mushrooms in vegetable oil in a separate frying pan. Add them a few minutes before cooking pilaf. You can add some more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

• chicken thighs - 8 pcs.
• carrots - 1 pc.
• rice - 280 gr.
• onions - 3 pcs.
• sweet mustard - 60 gr.

1. Before cooking chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. Then finely chop the onion and chop the carrots into sticks.

2. Place prepared vegetables on the bottom of the baking sheet. Spread the rice on top. Sprinkle aromatic spices... Stir the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in different variations... Added to taste additional components and seasonings. Experiment and make loved ones happy more often national dishes different countries.