Classic chicken pilaf. Pilaf with chicken in a saucepan

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

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.
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.
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.
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.
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.
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.
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.
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. Enjoy your meal!

It is unlikely that any of us have not tried pilaf. This popular oriental dish has gained worldwide fame, and you can taste it in any restaurant or cafe, but the real Uzbek pilaf is the most delicious at home! It is not always possible to find lamb or pork in the refrigerator, but many people probably have chicken meat. By the way, Uzbek pilaf with homemade chicken turns out no worse than the one cooked with fat tail fat. Rice absorbs rich chicken broth and turns out to be velvety in taste.

If you decide to purchase poultry for pilaf, then be sure to divide it into several parts and freeze - this way you will be equipped with the most important ingredient for the dish at any time.

Recipe Information

Cuisine : Uzbek .

Cooking method: cooking .

Total cooking time: 1 h 40 min.

Servings: 6 .

Ingredients:

chicken parts - 2 pcs.
rice - 250 g
carrots - 1 pc.
onion - 1 pc.
seasoning for pilaf - 1.5 tsp
salt - to taste
raisins - 30-50g
greens - to taste.

Cooking method

The longest time is cooked homemade chicken, or rather its parts. For six servings of pilaf, two legs are enough. They must be washed and put in a saucepan. Add salt and pour boiling water, and then place on the stove. If you are cooking a store bird, then boiling its parts will take you only 15-20 minutes, but homemade chicken needs to be boiled for at least one hour!
As soon as the indicated time is up, remove the chicken from the broth, clean the meat from the bones and cut it into portions. Do not pour out the broth - strain.
Peel the onion and carrots and rinse in water. Cut the carrot into large cubes, and the onion into small cubes. Pour the strained broth back into the saucepan, add chicken pieces and chopped vegetables to it. Boil.
Add washed rice. If you want to speed up the process of cooking pilaf, then get steamed cereals for it.
Pour seasoning for pilaf. It can be purchased at the market or in the supermarket, or you can create it yourself. Mandatory ingredients in the seasoning should be garlic, turmeric, or barberry.
Stir all the contents of the saucepan and place it on a small fire, covered with a lid. Simmer pilaf for about 25-30 minutes, stirring occasionally. If there is not enough broth or salt, add more.
As soon as the rice completely absorbs all the liquid, turn off the heat and leave the dish to “reach” under a closed lid for another 10-15 minutes. The rice will not overcook, but will become more juicy and absorb the liquid and flavors of spices.
Put the finished pilaf with chicken on a portioned dish or on a plate for each, not forgetting to serve fresh herbs with it. Enjoy your meal!

And now the classic version.

Pilaf with chicken

This chicken pilaf is prepared according to the recipe from Karim Makhmudov's book "Pilaf for every taste". The author writes:

An ancient, classic version that exists to the present. It is prepared everywhere and at all times of the year, has a dietary property, in folk medicine it was recommended for a number of therapeutic patients and baby food.

Ingredients I use

chicken - 1.2 kg;
long-grain rice - 400 g;
carrots - 300 g;
onion - 100 g;
vegetable oil - 120 g;
salt, zira, ground hot pepper - to taste.

original ingredients: for 200 g of rice 100 g of chicken, 60 g of vegetable oil, 100 g of carrots, 50 g of onions, salt and spices - to taste.

Cooking

Rinse the whole gutted chicken, dry it with napkins, cut into portioned pieces of 100-150 g each. Then rub the chicken pieces with salt and leave for 2-4 hours.

Peel carrots and onions. Chop carrots into strips. Onion cut into half rings.

In a saucepan with high sides or a cauldron, heat the vegetable oil strongly, fry the onion in it until barely golden. Add chicken pieces and fry until golden brown. Then put in the carrots. Pour in enough water to completely cover the chicken pieces. Add spices, bring to a boil and season with salt. Simmer chicken over low heat for 30 minutes. In the case of tough chicken, increase the time up to 45-60 minutes.

While the zirvak is being prepared, rinse the rice to clean water and put it in a saucepan. Make the fire strong. Add water so that it protrudes 1-1.5 cm above the rice. Bring to a boil. As soon as the moisture evaporates, reduce the heat to the smallest, cover and cook for 15-20 minutes.

Remove the chicken pieces from the finished pilaf. Mix pilaf, put a slide on a dish. Place chicken pieces on top. Serve with fresh vegetable salad.

For example, with greens.

I recently cooked pilaf with chicken and thought, what do we associate pilaf with? Nature, steppe, fire and a large cauldron. The cauldron contains meat, rice, spices, barberry grains. Everyone has their own way. Meanwhile, pilaf can be cooked at home.

Pilaf (پلو‎ , osh, palov, paloo, ash, palau, palov, semi, palow, pilav, pylav, plov, pilaf) is a dish that is complex in composition and method of preparation, most often from rice, although other cereals are sometimes found. With meat, poultry, fish.

Pilaf is a very ancient dish, it is at least 2000 years old! The tradition of pilaf developed, apparently, somewhere in the East, perhaps in India, Persia or the Middle East. Pilaf is the pearl of Asian cuisine.

With all the abundance of pilaf recipes, as well as dishes similar to pilaf, the method of coloring pilaf with saffron or turmeric is inherent not only in pilaf. Paella, risotto, and even just meat with rice are prepared this way.

Not a single holiday in the East can do without pilaf, especially weddings, wakes, birthday celebrations. In the East, there are special people - pilaf masters (ashpazy), who constantly “migrate” from feast to feast, and are busy with only one thing - preparing pilaf.
Hundreds of pilaf recipes confirm its popularity. The combination of a combination of two components of pilaf - zirvak and groats, allows you to cook pilaf in a very diverse way. Isn't it very reminiscent of the principle of paella and risotto, rice and filler.

But there is no fire, no cauldron, and no breath of wind in the steppe, no starry sky and the cry of a bird in the distance. And there is a city, a kitchen, a deep frying pan, chicken wings, rice. How to cook pilaf with chicken?

Pilaf with chicken. Step by step recipe

Ingredients (2 servings)

Rice 1 cup
Chicken wings 4-6 pcs
Carrot 1-2 pcs
Onion 1-2 pcs
Garlic 1 head
Vegetable oil 50 ml
Barberry 1 tsp
Zira, salt, sweet paprika, saffron, hot red pepper Spices

Why chicken wings? Well, we don't have lamb. There is a lot of fuss with beef, and pork is not popular among the peoples of the East. The bird remains. In my opinion, the wings fit perfectly - you get an excellent pilaf with chicken. They are cut into small pieces, not very fatty, like the whole chicken. It is quite possible to start a whole chicken carcass for cooking pilaf, but it will be too much for us for two. And then reheating pilaf with chicken, or cooking from a part of the chicken is not quite right. We decided to cook only from the wings, since there are a lot of them now.
Chicken, rice and vegetables
Rice is the most difficult and important. Different dishes go with different rice. The pilaf should be crumbly, which does not stick together into lumps during cooking. It is very difficult to “guess” with store-bought rice of unknown origin. Written "Rice". So what? Write "Food" on the sausage bag. Will it become clear? It is best to take rice that you know exactly how it is when cooked. I take the crumbly rice I know, with long grains or basmati. Its properties are well known to me, and I will experiment next time.
Spices. Well, salt, of course. Better large non-iodized. To admit “extra” I don’t know how to salt, all the time there are problems. Zira. Very important. It is also called Roman cumin, cumin, azhgon. Very fragrant seeds. Without zira pilaf - rice porridge. Saffron gives pilaf that color that is impossible to forget. Saffron spice is expensive, it is almost always replaced with turmeric.
Red pepper. Taste, color and spiciness.
Barberry is already a tradition. Pilaf without barberry is like borscht without cabbage. This is personal ... Barberry can be bought almost anywhere, or you can collect it yourself. Barberry will give exquisite sourness to pilaf. If the barberry is overdried and looks like pebbles, it is necessary to wet it a little on the eve of cooking. It is not necessary to fill with water, just soak and hold in the refrigerator for several hours.
Actually, that's all. Barberry, salt, cumin, saffron, pepper - base. Everything else is variations, traditions, preferences, delusions.
We will cook pilaf with chicken, taking into account the conditions of home cooking, in one dish.
Cut the chicken wings at the joints into 3 parts. Remove the remains of feathers, rinse well.
In a deep saucepan or pot (if available), heat the vegetable oil. Allow the oil to warm up well until a light white smoke appears. The oil should "burn out".
Fry over high heat, stirring constantly, pieces of chicken wings. Until the pieces of meat are golden brown. By the time it is 15-20 minutes. During this time, the chicken wings will be almost ready.
Fry chicken wings
Add half a teaspoon of cumin seeds and continue to fry for another 5 minutes.
Add half a teaspoon of cumin seeds
Add onion chopped into large strips and grated or diced carrots.
Add onions and carrots
Add unpeeled garlic cloves. If you cook in a cauldron, then you can add whole heads. True, then, during the meal, there will be a fight for them.
Add garlic, barberry and saffron
Add barberry and all spices. The amount of saffron or turmeric, salt, pepper is strictly up to you. But remember, pilaf must be spicy.
Salt and add all the spices
Continue to fry everything together for another 10-15 minutes, until the onions and carrots are soft and browned.
Onions and carrots should be fried
From this moment on, we can assume that it is time to add rice to the pilaf.
Be sure to wash the rice, otherwise the pilaf will be like porridge! Polished rice contains a lot of rice flour, which is superfluous in pilaf. Rinse with running cold water until the water runs clear. It is also worth holding the rice in water for a while.
Add washed rice
Add the washed rice to the saucepan, stir and add water. The amount of water is twice that of rice. If there was 1 cup of rice, then there should be 2 cups of water.
Add water and cook rice covered
Bring to a boil, reduce the heat to a minimum, cover the saucepan with a lid and leave the pilaf alone for 20 minutes. During this time, the rice will completely absorb moisture, cook and become crumbly. Be patient, you should not be interested in what is there and how. If you can't wait, use the transparent lid on the saucepan. Everything will be as it should. Just wait 20 minutes.

One of the most ancient dishes that have survived almost unchanged to this day is pilaf. Judging by some sources, plov appeared in the 2nd-3rd 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 difficult 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 cooking and Iranian (it is cooked 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 prepared, then rice is added, while the Iranian version involves cooking zirvak and rice separately, which are then served in a common plate.

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

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

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 carrots are grated.

Ingredients:

chicken meat (leg) - 1 kg.
long grain rice - 3.5 cups
onion - 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

It is most convenient to cook pilaf in a cauldron or wok pan. But even if there is no such utensil, no less tasty pilaf can be cooked in an ordinary frying pan and even in a saucepan.

Previously, before we start cooking, pour the washed rice with cold water (about 1 cup of water). Rice will be saturated with water and as a result it will turn out crumbly.

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

3. Cut the onion 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. From spices, I always put coriader in pilaf, you can add zira to taste. Cover the pan with a lid and let it simmer for 20 minutes.

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

6. Drain the water from the rice that we previously soaked. Pour the rice into the pan and stir gently.

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

7. We need boiling water, about 2 - 3 cups. In a glass of boiling water, add 1/2 tbsp. l. salt, stir and add to the pan.

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

8. On a fairly high heat, simmer the pilaf until the water boils to the surface of the rice and begins to “puff”, as it were, releasing bubbles. After that, insert the garlic cloves into the rice in different places. We reduce the fire a little, and close the pilaf with a lid. Simmer another 30 minutes.

If you wrap the lid with a clean towel and cover the pilaf, this will help retain the right amount of moisture and protect against oversalting. Try it.

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

Uzbek chicken pilaf in a cauldron on the stove

Of course, we all know that 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 ones come running when the pilaf is not even ready yet.

Ingredients:

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

It is very easy to remember the proportions of the 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.

Cut the onion into fairly large cubes.

Pour vegetable oil into the cauldron, there should be a lot of it, then the pilaf will turn out to be very tasty. Throw the onion into the heated oil, I fry only lightly, as the onion will brown later along with the rest of the ingredients.

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

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

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

Salt 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 always add cumin, red paprika and black pepper.

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

Fill the 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, that is, about 2 cm.

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

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

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

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

If the water has boiled away, and 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 away completely, turn off the stove, and leave the cauldron on the stove, let the pilaf rest for another 5-10 minutes and call to the table. Although I am sure that homemade ones are somewhere nearby from such delicious aromas.

Recipe for Azerbaijani pilaf with greens from Ilya Lazerson

Remember, at the beginning of the article I wrote 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 tells and demonstrates in great detail.

Cooking pilaf with friable rice in a hurry

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 boil, and only then add rice.

Ingredients:

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

We cut the chicken fillet into cubes, carrot into cubes, and onion and garlic into small cubes.

Zirvak is cooked on a fairly strong fire. Spices for more 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 color of the chicken changes (about 5-7 minutes).

4. Add spices for pilaf. We put the washed raisins in the cauldron. A wonderful aroma wafts through the kitchen. We fry for 2 more 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. Fill the resulting zirvak with water at the rate of 2:1, i.e. for 1 volume of rice 2 volumes of water, in our recipe 1 liter of water. Cook for 10 to 20 minutes, depending on which part of the chicken you chose. The chicken should be almost done.

7. We wash the rice in several waters and put it in zirvak. We level the surface. Now you can turn off the fire. Cover the cauldron with a lid and simmer for 20-25 minutes.

8. The water should boil away completely. Check rice for readiness and turn off the stove. But take your time, let the pilaf brew for another 10 minutes under a closed lid.

Enjoy your meal!

Khan - pilaf with dried fruits from Stalik Khanshiev

A simple recipe in a slow cooker

We all know that a slow cooker makes cooking any dish easier and the taste is almost the same as on the stovetop. Well, maybe the dish turns out to be more dietary, because in the slow cooker we use less oil in the cooking process.

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

Ingredients:

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

We prepare all the ingredients. Chicken fillet and onion cut into small cubes. We rub the carrots on a coarse grater. We wash the rice well, and clean the garlic cloves and leave whole.

2. Pour vegetable oil into the bottom of the multicooker, and then put onions, carrots and chicken fillet.

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

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

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

6. We turn on the multicooker to the “Pilaf” mode, it cooks for 1 hour. Now just take out a delicious dish and enjoy.

Pilaf with prunes in a pan "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.
onion - 3 pcs.
carrots - 3 pcs.
garlic - 1 head
spices for pilaf to taste (turmeric, paprika, barberry, coriander, cumin)
prunes - 1/2 cup
vegetable oil - 100 ml
water - 1 liter
tomato sauce - 2 tbsp. l.

Cooking in a saucepan, very convenient, by the way. Pour vegetable oil on the bottom and heat well.

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

2. Onion, diced, also sent to the pan. Saute vegetables for about 7 minutes.

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

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

5. It's time to fill up the 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 to make sure you don't overdo it. Pour water over rice.

There should be 2 cm more water above the surface of the rice (2 folded fingers).

7. In the middle of the pan we “introduce” 1 head of garlic. Garlic is used whole, not peeled, just washed well.

8. Close the pot with a lid and simmer for about 30 minutes over medium heat. At this stage, real pilaf experts will scold me, but I still put a couple of tablespoons of tomato sauce, stir, bring to a boil and turn it off. I let the pilaf simmer for another 10 minutes under the lid, and I don’t have to call the family - the smell of them has already 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.

No less tasty is pilaf with pork, beef, lamb or even without meat. But more on that in future releases.

Crumbly, tender, fragrant pilaf with chicken. It will be the main decoration on any table. Chicken cooks faster than other types of meat, and you will taste not greasy, tasty pilaf.

Although this recipe includes a lot of ingredients, pilaf is prepared quickly and it turns out delicious.

You will need:

one bulb;
rice - 185 gr;
two carrots;
six chicken drumsticks;
two cloves of garlic;
curry - 6 gr;
a mixture of black and red peppers - 12 gr;
two bay leaves;
ten peas of pepper;
boiling water - 300 ml;
paprika - 10 gr;
salt - 15 gr.

How to cook pilaf in a saucepan:

Washed and dried chicken meat cut into portions.
Pour vegetable oil into a deep saucepan with a thick bottom.
Put the meat and fry until golden brown.
All vegetables are peeled.
Chop garlic and onion.
Process the carrots on a grater.
We put a separate frying pan and pass the garlic onion on it. After 5 minutes, add chopped carrots. After 5 minutes, turn off the fire.
Rinse the rice groats well and transfer to the meat.
Pour the fry there.
Pour the products with boiling water.
Add all dry ingredients, lavrushka.
Put to boil for half an hour.
From time to time, look under the lid, and if the water evaporates too quickly, pour more. Enjoy your meal!

In a slow cooker

With a slow cooker, food will be prepared without any hassle. There is no risk that the rice will burn or run off.

Main Ingredients:

chicken fillet - 0.5 kg;
one large carrot;
two cloves of garlic;
one bulb;
rice - 260 gr;
water - 600 ml;
seasoning and salt - to taste;
oil of any kind - 30 ml.

How to cook pilaf in a slow cooker:

Process the vegetables according to the standard procedure. The difference is that you need to rub the carrots, and chop the garlic.
Cut the finished fillet into pieces.
In a slow cooker, fry the vegetables for 10 minutes, then put the chicken and cook for another 15 minutes.
We turn off the kitchen appliances, put rice, spices, salt into the bowl, pour water, mix everything and cook in the “Pilaf” mode for 40-50 minutes.

in a frying pan

Delicate, ruddy spicy pilaf with a light fried crust comes out in a pan.

Grocery list:

white rice - 0.5 kg;
three carrots;
chicken fillet - 0.4 kg;
special seasoning for pilaf - to taste;
two bulbs;
salt - 15 gr;
sunflower oil for cooking

How to cook pilaf with chicken in a pan:

Cut the peeled onions into large squares with a knife. It is necessary that the taste of onion is well felt in pilaf.
Cut the boneless chicken fillet into small pieces with a knife.
Process the washed carrots on a coarse grater.
Heat the frying pan well, pour in the oil and sauté the onion until it becomes golden.
After that, pour pieces of meat to the onion.
As soon as they turn white, add carrots. Cook covered for 5 minutes.
After the time has passed, add spices: you can put turmeric, cumin, red and black pepper, turmeric and salt.
Pour the meat with vegetables with water so that it slightly covers the layer of meat.
Simmer for 25 minutes.
During this time, rinse the round rice in several waters.
Lay the rice on top of the meat. The layers are never mixed.
Pour water again.
After 15 minutes, we press six peeled cloves of garlic into the rice mass, they will add spice to the dish.
We cook pilaf for another 10 minutes, turn it off and let it brew.

Cooking in Uzbek style in a cauldron

Authentic Uzbek pilaf is made with lamb, but many find it too fatty. Therefore, we will prepare crumbly pilaf according to all the canons of the traditional recipe, but with chicken.

Required products:

brown rice - 0.5 kg;
onions - 0.3 kg;
poultry breast - 0.5 kg;
vegetable oil - 150 ml;
two garlic heads;
salt - 15 gr;
seasonings: zira, paprika, turmeric - to taste.

How to cook chicken pilaf in a cauldron:

Place the chicken breast under water, then dry and cut into slices.
Prepare a cauldron with a thick bottom, pour sunflower oil into it and heat.
Finely chop the peeled onion and throw it into the cauldron.
Roll the chicken pieces in salt and pepper and add to the onion to fry.
We pass the first 5 minutes on high heat, then reduce the power and simmer for half an hour under the lid.
Grate the carrots and add on top of the meat. Cooking 20 minutes.
We take two heads of garlic, in no case do we clean them, but only wash them under the tap.
I also wash brown rice several times. We put salt and seasonings in it.
We load the entire mass into a cauldron. Bury the garlic in the rice.
Carefully pour everything with boiled water, making sure that it does not mix the layers of the dish.
The water layer should be almost a centimeter above the rice layer.
We put out the food for half an hour under the lid. After that, turn the rice over with a spatula and cook for another 30 minutes.
Once the pilaf is ready, you can mix all the ingredients, let them stand for 15 minutes and serve.

With the addition of mushrooms

If you are tired of the usual pilaf with meat and want something new, add mushrooms to it.

Recipe Ingredients:

one carrot;
steamed rice - 120 gr;
spices - 12 gr;
champignons - 0.15 kg
chicken meat - 0.3 kg;
salt - to taste;
onion - 1 pc.;
vegetable oil - 70 ml;
green onion arrows.

Cooking method:

Process the onion by removing the skin from it.
Chop the chicken meat into cubes.
Roughly cut the peeled fresh mushrooms.
Put the meat, mushrooms and vegetables in a frying pan and sauté in vegetable oil. Cooking 5 minutes.
Add grated carrots, salt and your favorite spices for pilaf.
Stir the food, put the washed white rice.
Continue frying for 2 minutes, then pour water and start to simmer, while removing the fire to a minimum level.
After 20 minutes, the food will be ready. We spread it on plates and sprinkle with chopped herbs. Enjoy your meal!