Pilaf has many completely different recipes that differ in both the set of products and the technology of creation. Pilaf cooked in the oven always turns out to be crumbly, while in a saucepan, sticky porridge can come out of the same products. In the proposed version, chicken is used as meat, with it the dish will be leaner and more tender. It is permissible to use any part of the carcass, except fillet. Using meat on the bone will make the pilaf much juicier.
Ingredients:
Long-grain steamed rice - 250 gr.
Chicken thighs - 500 gr.
Carrots - 1 pc.
Bulb onions - 1 pc.
Garlic - 4 cloves
Seasoning for pilaf with barberry - 1 tsp
Turmeric - 0.5 tsp
Curry - 0.5 tsp
Vegetable oil - 3 tablespoons
Paprika - 0.5 tsp
Water - 450 ml.
Salt, pepper - to taste
How to cook:
Prepare the food you need.
Remove the top layer from root crops, rinse. Chop the carrots finely using a grater, cut the onion into small cubes.
On the stove, heat a large skillet with 1 tablespoon of oil. Then send the vegetable shredder. Saute the carrot and onion mixture for the next 3 minutes until tender.
Rinse the rice several times under running water, drain the liquid completely, transfer the cereals to the pan to the vegetables. At the same time, add another serving of vegetable oil.
Season with a set of the specified spices (seasoning for pilaf, pepper, turmeric, salt) and fry the rice together with onions and carrots for 5 minutes, stirring the mixture regularly with a spatula. Keep the fire at a medium level.
Cook the meat in parallel. Rinse chicken thighs, blot all moisture with a napkin, load into a separate oil pan set on fire. Be sure to place the meat on a well-heated surface. Fry the thighs on both sides until golden brown, sprinkle with salt, pepper and curry.
Transfer the fried thighs to an ovenproof dish. Cut them into smaller pieces if desired.
Top with rice from the pan, spreading it evenly around the entire perimeter of the container.
Pour hot water over the contents of the mold so that it completely covers the rice and is two fingers taller than it. Salt water to taste. Place the container in an oven preheated to 180 degrees.
Cook the pilaf for about 40 minutes until the liquid disappears completely. Approximately in the middle of the process, stick the cloves of garlic peeled from the film into the rice. For a more pronounced smell, divide each of them into two parts.
After cooking, let the pilaf brew for 10 minutes, then put on portioned plates, garnish with herbs.
Bon Appetit!
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