Chicken Fillet Pilaf

by Editorial Staff

Of all types of pilaf, I will offer the fastest option. Chicken fillet pilaf is something! πŸ™‚

Cook 1 hour

Serving 6


  • Chicken fillet – 700-800 g
  • Rice – 300 g
  • Bulb onions – 2 pcs.
  • Carrots – 2 pcs.
  • Garlic – 1 head
  • Vegetable oil – 40-50 g
  • Barberry – 2 teaspoon
  • Turmeric – 0.5 teaspoon
  • Zira – 2 teaspoon
  • Ground black pepper – 0.25-0.5 teaspoon
  • Ground red pepper – 0.25-0.5 teaspoon
  • Salt to taste


  1. Peel the onion, wash, cut into thin half rings.
  2. Peel, wash and cut the carrots into thin strips.
  3. Wash the chicken fillet, cut into small pieces.
  4. Preheat the cauldron. Pour in vegetable oil. Put prepared onion in hot oil. Fry the onions until golden, over medium heat, stirring occasionally, for 4-5 minutes.
  5. Then add carrots to the cauldron. Fry everything together for 2-3 minutes, stirring all the time.
  6. Add prepared chicken fillet. Fry everything together for about 10 minutes, stirring occasionally.
  7. Rinse the rice in several waters until the water becomes clear.
  8. Add spices and salt to the meat with vegetables. Mix well.Pour boiling water over everything (about 0.5 cups). Simmer on low heat, covered for 10 minutes.
  9. Lay out the rice, spread evenly over the entire surface. Add hot water so that it covers the rice by 2-3 centimeters. Do not stir! Bring the pilaf to a boil over high heat. Add unpeeled garlic. Make holes in several places with a spoon (for steam to escape).
  10. Cover pilaf with a lid, reduce heat to low. Cook for about 20-25 minutes (until rice is done). The chicken fillet pilaf is ready. Stir and serve.
Enjoy your meal!

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