Pilaf with chicken Burakovsky style
4 servings
60 minutes
Beetroot chicken pilaf is a refined dish that combines the traditions of Eastern cuisine with a European culinary approach. The recipe is based on tender chicken meat fried to a golden crust, juicy carrots, and aromatic onions that give the pilaf a rich flavor. The addition of spices—cumin, turmeric, paprika, and pepper—fills the dish with spicy notes, creating a harmony of tastes. Long-grain rice absorbs the juices and aromas of the ingredients, making the texture of the pilaf fluffy and tender. Bay leaves and garlic add depth to the aroma, while the slow cooking process reveals the full palette of flavors. This pilaf is perfect for family dinners or festive gatherings.
1
If you have a whole chicken, we start by cutting it up. We separate the wings, thighs, and drumsticks, which we will use for the pilaf. Then we rinse them in cold water and dry them with a paper towel! Set aside and let's work on the carrots and onions. The other parts of the chicken will also be useful! The fillet can be used for many different dishes! For example, for the homemade stew that I will prepare tomorrow) The remaining part of the chicken is great for making broth!
- Chicken: 6 pieces
- Onion: 1 piece
- Carrot: 1 piece
2
We peel the carrot and onion. We grate the carrot and chop the onion into small pieces.
- Onion: 1 piece
- Carrot: 1 piece
3
Now we move on to the most interesting part! We place a non-stick saucepan on the stove, heat it on high, add a little vegetable or olive oil, and lay out our pieces of chicken.
- Chicken: 6 pieces
4
Fry the pieces on high heat on both sides until white (about 3-5 minutes), then add your favorite spices! I recommend not to neglect them, as spices give the pilaf a rich aroma and flavor! I usually use ground red and black pepper, paprika, cumin, turmeric.
- Chicken: 6 pieces
5
Reduce the heat to medium and add the aromatic pieces of onion and carrot. Sauté for about 5 minutes until the vegetables are soft.
- Onion: 1 piece
- Carrot: 1 piece
6
Next, add 200-250 grams of rice. If your rice is steam-treated (usually indicated by manufacturers on the packaging), you don't need to rinse it! So, we immediately put it in our saucepan and spread it out in an even layer! Do not stir it under any circumstances!
- Long grain rice: 250 g
7
Now we pour hot water over our future pilaf so that the water is slightly above the level of the pilaf. We add a bay leaf, 2 cloves of garlic, and cover our saucepan with a lid. We let the pilaf cook on low heat for 25-35 minutes. Every 10-15 minutes, we can check the dish and add a little water if it completely evaporates.
- Garlic: 2 cloves
8
In half an hour we open the lid, enjoy the aroma, and get aesthetic pleasure! (You can call your family and friends to relax too!) Next, we remove the bay leaf and garlic from the pilaf; they have played their role and are no longer needed! We mix our wonderful dish, serve it on plates, add greens, and enjoy! Our chicken pilaf in the Burakovsky style is ready! Bon appétit to everyone!!!