Ottoman Rice – Osmanli Pilaf
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 42 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg chicken leg (s), cut into small pieces
- 1 handful chestnut (s), cooked, optional
- 57 g sunflower oil
- 1 teaspoon, leveled salt and pepper, black
- 2 tablespoon syrup (grape syrup - pekmez)
- 80 g juice (plum juice)
- 600 g rice
- 80 g sunflower oil
- 600 g chicken broth, hot
- 25 g butter
- 5 apricot (s), dried
- 5 prunes
- 115 g sultanas
- 115 g almond (s), peeled
- 115 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Put the chicken drumstick, which has already been cut into small pieces, in the hot sunflower oil and fry for 5 minutes over medium heat, stirring continuously. Add salt and stew with the plum juice and grape syrup for another 4 - 5 minutes and then remove from the hob.
- Otherwise melt the butter in a pan and add the finely chopped plums and apricots. Add the sultanas, walnuts and almonds and stir-fry for 5 minutes. Then also remove from the heat, add to the chicken and let cool down a little.
- Wash the rice under hot water until the water is almost clear and let it drain. Heat 80 g of sunflower oil in a large pan and add the rice. Fry for 3 - 4 minutes, stirring constantly.
- Now add the chicken and the fruits as well as the hot (!) Chicken broth and season with salt and pepper. Stir and simmer over medium heat until there is no more liquid.
- When the rice has absorbed the water, let it steep for another 5 minutes on a lower heat, then remove it from the hob and let it rest a little.
- Decorate with chestnuts if you like or fold them in at the end.
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