Loose Pilaf With Chicken
by Editorial Staff
You can cook pilaf from any meat. Today I cook with chicken, but you can choose from pork, lamb or beef. This is not exactly Uzbek pilaf, but it is also very crumbly and delicious. How to make pilaf instead of porridge? There are several principles. I’ll tell you how I prepare it for my family.
Serving: 6
Ingredients
- Chicken – 500 g
- Rice – 500 g
- Carrots – 500 g
- Garlic – 1 head
- Bulb onions – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Zira – to taste
- Seasoning for pilaf – to taste
- Vegetable oil (fat) – 120 ml
Directions
- Cut the meat into pieces, about 2×2 cm. Fry until golden brown, over high heat, in hot oil (fat tail fat). Add the onion, cut into cubes. Fry together
- Add the carrots, cut into strips. Reduce heat and simmer until soft. Add spices and salt. (Be sure to use cumin if it is not included in the finished seasoning for pilaf.) Pour boiling water so that the water covers the meat. Put the head of garlic, peeled and washed. Simmer zirvak (gravy) over medium heat, until the meat is cooked (25-30 minutes for chicken).
- Rinse the rice to clean water, lay it out on top of the meat and add boiling water, about 1 cm above the rice. Close the lid tightly, cook for 20 minutes.
- Loose pilaf with chicken is ready. Before serving, take out the garlic, then stir.
Bon appetit!
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