Pilaf with Chicken
by Editorial Staff
I love pilaf very much. This tasty and simple recipe was shared by my friend from Tajikistan, and now I cook pilaf only as he told me.
Cook: 35 mins
Serving: 5
Ingredients
- Rice – 400 grams
- Chicken – 2 legs
- Medium carrots – 2 pieces
- Onion – 1 head
- Garlic – 0.5 heads
- Salt
- Zira (seeds)
- Vegetable oil
Directions
- First of all, pour the rice in a cup with hot water and let it stand.
- Cut the carrots into large strips.
- Cut the legs into small pieces.
- Cut the onion into half rings.
- Pour oil into a cast iron pan, or just into a thick-walled pan (I prefer the first option).
- When the oil is hot, spread the onion.
- Fry the onions until dark brown, but not until coals (due to this, the chicken will be golden and tasty, and the rice will have a pleasant color).
- Add the chicken.
- Stir and fry for 5 minutes.
- Add the carrots and in no case stir. Cover and simmer for 5 minutes.
- Drain the water from the rice, add the cumin (cumin) grains, mix. Add 2 cups of water and rice to the saucepan.
- Make sure to cover the entire rice with water. Cook pilaf with chicken for 15 minutes.
- After that, open the lid and make small round holes with the back of the fork, but do not mix. We put garlic in the holes, you don’t need to peel it, and let the pilaf with chicken simmer for another 5 minutes over low heat.
TIP: if you notice that the rice has begun to burn, add a little water to the round holes. Due to the fact that rice is different, the cooking time may change, but now they sell special rice for pilaf.
- To check if the rice is ready, gently peel off the top layer of rice with a spatula and turn it over. If the chicken pilaf is ready, then you can stir it. Let it stand still for 5 minutes and rather at the table!
Bon appetit!
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