Pilaf with chicken
8 servings
100 minutes
Pilaf with chicken meat is less fatty, although the word "dietary" still cannot be applied to it. Chicken is ready faster than lamb and beef - the whole pilaf will take less than two hours. What is important is that it is tasty and filling.
1
Prepare all the ingredients.
2
Cut the chicken into thighs, drumsticks, wings, and breasts, and cut the breasts into large pieces.
- Chicken: 1 piece
3
Heat vegetable oil well in a pot and fry the chicken until golden brown. It's better to fry the meat in parts; otherwise, the chicken will stew instead of frying. Place the fried chicken on a clean plate.
- Chicken: 1 piece
- Vegetable oil: 300 ml
4
Cut the onion and carrot into strips.
- Onion: 1 head
- Carrot: 600 g
5
Fry the onion until translucent, then add the carrot and fry for another 2-3 minutes.
- Onion: 1 head
- Carrot: 600 g
6
Return the chicken to the pot, add a head of garlic, spices and salt, pour in 1 liter of hot water and simmer on low heat for 40 minutes, covered.
- Chicken: 1 piece
- Garlic: 1 head
- Cumin (zira): 1 teaspoon
- Barberry: 1 teaspoon
- Salt: to taste
7
Rinse the rice thoroughly under running water. Then fry it in a dry pan over low heat, stirring constantly. This will take 7-10 minutes.
- Basmati rice: 300 g
8
Then transfer the rice to the kazan, cover with a lid, and let it sit for 30 minutes.
- Basmati rice: 300 g
9
After 30 minutes, you can stir the rice a little and check its readiness. If the rice is not ready yet and the water has evaporated, make a few holes in the pilaf, pour about half a glass of water into them, and keep it covered for another 5-10 minutes.
10
Serve the pilaf with chicken hot.