There are a great many variations of cooking pilaf, everyone cooks it in their own way, try to cook it according to my recipe and you will definitely get a fragrant and crumbly pilaf👍🏼. I cooked pilaf in a slow cooker, but it also turns out in a cauldron, just as tasty. 😊
Ingredients: chicken fml, mixture of steamed long grain and wild rice, onions, carrots, large head of garlic, turmeric, zira, barberry, Adyghe salt, seasonings for pilaf (I take by weight in the market), salt, vegetable oil, boiling water
Cooking method:
Cut the chicken into medium pieces, send to a cauldron (slow cooker) and fry until golden brown. Separately, fry the onion in a pan until golden, add the carrots, cut into sticks (not on a grater, not be too lazy to chop the carrots, it turns out much tastier), fry for 5-7 minutes, add all the spices, salt. Send zirvak to the chicken.
Rinse the rice until clear water (6-10 times depending on the rice). Fry the rice in the pan where zirvak was prepared, stirring constantly, add a couple of tablespoons of vegetable oil. Rice should turn out crumbly, and as if poured from a spoon. It usually takes 5-7 minutes.
We mix zirvak with chicken and rice in a cauldron (slow cooker). Salt, a little more than usual, because rice absorbs a lot of salt. Pour boiling water to the thickness of two fingers, add the disassembled, but in the husk, garlic cloves. Close and cook for 25-30 minutes. In the process of cooking, pierce the pilaf to the bottom with a stick so that the liquid evaporates, add boiling water if necessary. After 10-15 minutes, lightly mix the top layer. Bon appetit 🌸.