Pilaf with chicken and dried fruits
10 servings
60 minutes
Pilaf with chicken and dried fruits is a refined dish that combines the tenderness of chicken, the sweetness of raisins and apricots, as well as the rich aroma of Eastern spices. Its roots go back to the traditions of Eastern cuisine, where pilaf is a symbol of hospitality and family celebrations. Golden rice infused with the aromas of cumin and turmeric forms an appetizing base, while meat and dried fruits give it a rich flavor with subtle sweet notes. Barberry adds a tangy acidity, making each serving harmonious. This pilaf is perfect as a festive treat, especially in cold weather when warming and hearty dishes are desired. It is cooked in a thick-walled pot that helps retain the juiciness of the meat and achieve an airy texture for the rice. The transformation of the kazan into a dish is the final touch that gives the meal special splendor.
1
Wash the rice in plenty of water, rinse the raisins and remove the tails, wash the dried apricots, clean the garlic head, peel the carrot. Prepare in advance: mix 1 tablespoon of cumin, salt, and half a teaspoon of turmeric in 1 tablespoon of vegetable oil (preferably in a separate small bowl — you won't be able to wash the container later). Turmeric will give the dish a spicy flavor and orange color; be careful not to overdo it! It's better to use odorless oil — refined sunflower or corn oil. Prepare a thick-walled pot — a kazan and a frying pan.
- Round rice: 1 kg
- Raisin: 50 g
- Dried apricots: 80 g
- Garlic: 1 head
- Carrot: 3 pieces
- Cumin (zira): to taste
- Salt: to taste
- Turmeric: to taste
- Vegetable oil: 0.25 l
2
Next, everything goes in order: while something is frying, the next is being cut. The pot stands aside at first.
3
Heat oil in a pan (a quarter of the portion). Cut the chicken fillet (for better taste - not frozen!) into large pieces (for 8-10 servings, so everyone gets meat), lightly fry until slightly golden, then place it at the bottom of the pot with a slotted spoon. In the same oil (adding a little for each frying), sauté julienned carrots in the pot (do not stir!), add oil, fry raisins and dried apricots; layer them in the pot.
- Vegetable oil: 0.25 l
- Carrot: 3 pieces
- Raisin: 50 g
- Dried apricots: 80 g
4
Place the kazan on the fire, pour all the oil from the pan into it, rinse the pan over the kazan 2-3 times with boiling water (to wash in all the flavors), so that the water covers the mixture. Add cumin, salt, turmeric diluted in oil, half a head of finely chopped garlic, and barberry. This is the zirvak, let it boil until the meat and carrots are almost ready, a maximum of 10 minutes.
- Vegetable oil: 0.25 l
- Cumin (zira): to taste
- Salt: to taste
- Turmeric: to taste
- Garlic: 1 head
- Barberry: 100 g
5
Have you tried it? Is it soft? We pour rice into the zirvak, level it with a slotted spoon, and add boiling water so that the rice is covered by 1 finger of water. On top, we place the remaining garlic cloves whole and add salt. Do not stir under any circumstances!
- Round rice: 1 kg
- Garlic: 1 head
- Salt: to taste
6
Cook over moderate heat (to prevent the meat from burning) until the rice is ready (to the al dente stage), the water should be fully absorbed by the rice. Do not stir! If the rice is not ready and the water is gone, poke the rice to the bottom in 2-4 places with the handle of a spoon and add water just to fill the 'shurfs'. The whole cooking process takes less than an hour. Ready? Is the water gone? Remove from heat and let the pot sit in a warm place for half an hour.
- Round rice: 1 kg
7
Now for the most luxurious part. When serving, cover the pot with a large plate and with a precise motion (preferably in front of guests clinking their forks) flip the entire structure. Remove the pot. The pilaf should be layered as it was cooked: fluffy rice at the bottom, dried fruits on top, carrots, and meat at the very top. I recommend rehearsing acrobatic moves in advance.
- Round rice: 1 kg
- Raisin: 50 g
- Dried apricots: 80 g
- Carrot: 3 pieces