I called my pilaf wrong only because connoisseurs of real Uzbek pilaf will throw stones at me after reading this recipe, but I assure you that at the exit my pilaf does not differ from the real Uzbek one in taste pilaf. The main thing in this dish is spices!! If you don't know exactly what spices to use, buy a ready-made pilaf spice mixture. There is an Indian store next to me, and in there I always buy spices, dried herbs for all occasions). I love pilaf with chicken, so I invite you to get acquainted with this recipe.
So, for cooking you will need:
Chicken-0.5 carcasses
Carrots - 1-2 pcs.
Bow - 1 pc.
Rice - 1.5 - 2 cups
Garlic - 1 head
Salt, spices to taste
Cut half the chicken into small pieces. Grate or chop the carrots. In real pilaf, yellow carrots are often used, but we work under given circumstances, so we buy what is in the store. Also cut into small pieces.
I pour enough vegetable oil into the cauldron, and when it heats up, put the carrots in it,
and after a couple of minutes onions. Vegetables are fried over high heat. I put a small amount of spices into vegetables already at this stage. After five minutes I add the chicken, mix everything well and fry the chicken for ten minutes. I add more spices.
Now I put steamed yellow rice in the cauldron (sometimes I buy special rice for pilaf, but this time I used the one that was at home) and fry vegetables, chicken and rice together.
I know that professionals sometimes also fry rice when cooking pilaf. It seems to me that it tastes better because rice absorbs all the fat, the smell of spices, or maybe it just seems to me, but the taste of the dish is different than if I just poured rice into a cauldron and filled it with water. I fry everything together over high heat for three minutes and stir constantly.
Now I fill the rice with water. The water should cover the rice by at least 2 cm, salt.
I peel the head of garlic a little and use a knife to make vertical cuts in each clove, so the garlic will give its aroma faster.
I add garlic to the pilaf, reduce the heat and forget about the pilaf for twenty-five minutes.
I know that with proper preparation, pilaf does not interfere when the rice is already poured, but I immediately warned that us pilaf is not correct, so when I see that the water evaporates, I can stir the contents several times kazanka. Nothing will definitely turn into porridge if you choose the right rice and do not overexpose it on the stove.
When you see that the water has evaporated, try the rice, it should be slightly undercooked, after turning it off, it will still come in the cauldron.
That's all! Pilaf is ready! Bon Appetit everyone!