Pilaf with chicken, brown rice and barberry
6 servings
60 minutes
Pilaf with chicken, brown rice, and barberry is a harmony of flavors and textures that combines ancient culinary traditions. Despite its Chinese origin, the dish carries notes of Central Asian cuisine. Juicy onions and carrots create a fragrant base, chicken breast adds tenderness, while barberry and cumin bring spiciness and a slight sourness. Brown rice, rich in fiber, makes this pilaf healthy and nutritious. A special feature of the recipe is garlic, which imparts a subtle aroma but does not remain in the finished dish. Chicken pilaf is a versatile dish suitable for family dinners and festive gatherings. It pairs wonderfully with fresh vegetables, herbs, and traditional Chinese sauces, turning every meal into a gastronomic journey.
1
Finely chop the onion and fry in sunflower oil until golden brown.
- Onion: 2 pieces
2
Grate the carrot and add it to the onion.
- Carrot: 1 piece
3
Chop the breast finely and add to the pot, simmer for 10 minutes.
- Chicken breast: 1 piece
4
Rinse the rice and add it to the pot, mix everything well and pour water to cover it by 1 cm, lower the temperature and simmer until the rice is cooked.
- Brown rice: 2 glasss
5
Put one whole garlic clove and spices to taste in the cauldron (ready-made seasonings for pilaf are sold in stores, but I prefer to add a large pinch of cumin and more barberry).
- Garlic: 1 clove
- Cumin seeds (jeera): to taste
- Barberry: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Simmer for another 10 minutes.
7
When the pilaf is ready, remove the garlic clove; it is only needed for cooking and for aesthetics!!!