Pilaf is a delicious dish made from rice, meat and vegetables. To make it really tasty, you need to take into account some of the nuances. Take the right proportions of rice and water, choose the right spices, do not stir the dish after laying the cereal. After cooking, pilaf must be infused and evaporated, only then will it truly reveal all its tastes and aromas.
Ingredients:
Chicken (any of its parts) - 0.5 kg.
Rice - 2 cups
Salt to taste
Seasoning for pilaf - 1 tbsp. (or to taste)
Bulb onions - 1 pc.
Carrots - 1 pc.
Vegetable oil - 30 ml.
Garlic - 1 head
Water
Step by step recipe:
1. For cooking pilaf with chicken in a saucepan, prepare the required set of ingredients. You will also need a thick-walled saucepan and a 200 ml glass.
2. Poultry meat (I took chicken legs), wash and dry. Cut into portions. If desired, the pulp can be separated from the bones and skinned.
3. Pour vegetable oil into a saucepan and heat it well. Place the meat and fry over high heat. It should not be completely cooked, the main thing is that a golden brown crust appears.
4. Peel the vegetables in parallel. Cut the carrots into large strips or grate.
5. Cut the onion into medium cubes.
6. Add onions and carrots to a saucepan, fry everything together until vegetables are soft, about 3-4 minutes.
7. Salt, add spices to the pilaf. Remove the top husk from the garlic and rinse under cold water. Place it in the center of the pot (as shown).
8. Pour water over the contents of the saucepan, it should almost cover all the ingredients except the garlic.
9. Send the container to the fire and cook until the meat is tender, about 30 minutes.
10. Rinse the rice thoroughly until clear water.
11. Remove the garlic and spread the rice in an even layer. The liquid should cover it by 1.5-2 cm. If there is not enough water, add boiling water to the desired level and return the garlic to the pot. Add more spices if desired. Do not mix the resulting layers.
12. Cover with a lid and simmer the pilaf over low heat until the liquid evaporates completely (about 20-30 minutes).
13. Remove the saucepan with the finished dish from the heat, wrap it up with a warm towel and leave for 20 minutes. Only then can the infused pilaf be gently mixed and served.
Pilaf is served on a large common plate, laying it in a slide with a head of garlic in the center. It must be hot. Many people prefer this dish with fresh vegetables and herbs.
Bon Appetit!
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