Very tasty chicken pilaf. The most delicious chicken pilaf recipe

Oriental cuisine is loved for its diversity, brightness of tastes, satiety and beauty of dishes. Thanks to Uzbek chefs, we have the opportunity to enjoy pilaf. There are many options for preparing this dish, some of them are a simplified version of the classic dish. This category includes a recipe with chicken.

How to cook pilaf with chicken

A cauldron is traditionally used for cooking. If you don’t have such dishes, you can use any other deep and thick-walled dish. It is desirable that the preparation of chicken pilaf is carried out in a cast-iron container, which will ensure uniform heating of the products. Using thin dishes will cause the rice to burn constantly and lose its beautiful appearance.

Food preparation

White crumbly varieties of rice are suitable for pilaf (for example, long-grained, steamed), however, some cooks use brown grains and even other cereals - bulgur, pearl barley, and others to prepare an Uzbek dish. Previously, the main component is soaked in lightly salted water for 40-50 minutes. To make rice grains crumbly, several rules are taken into account:

the grains should be washed several times until the water becomes transparent;
clean rice is dried with a clean towel;
after this, the grains can be fried a little in a pan.

You need to choose a chicken for a dish that is not too fat, young. Boiler chicken is ideal, the meat of which cooks quickly and turns out juicy. Any chicken parts are suitable for cooking - legs, breast, hearts, fillets, wings. Unusual, economical and tasty pilaf is obtained from chicken stomachs. When using whole parts of the bird, they are simply laid out on top of rice in a cauldron, and the fillet is cut into small pieces and mixed with other components. Before cooking, the meat is thoroughly washed from the remnants of blood.

Recipes

A dish of rice, vegetables and various types of meat is called pilaf. There are a lot of variations of its preparation: Azerbaijani, Uzbek, Tajik, Turkmen, and others. In every recipe, regardless of the type of meat used, rice is an indispensable component. The technology for preparing pilaf with chicken is practically no different from the classic recipe (with the addition of lamb), except that it takes less time to fry the chicken.

in a frying pan

If your family loves pilaf, and there is no time to cook the classic version of it, the chicken recipe will serve as a great alternative to save time on cooking. Rice should be prepared in advance by soaking it with water for at least 2-3 hours, and preferably overnight. In the morning, the cereals are washed several times - this will prevent the grains from sticking together during the cooking process. Below is a step-by-step recipe for pilaf with chicken in a pan.

Ingredients:

spices (to your taste: turmeric, cumin, garlic, barberry, in the set);
large young carrot;
fillets or other parts of poultry - 0.5 kg;
rice (preferably steamed) - 0.2 kg;
oil for frying;
bulb.

Cooking method:

Chicken should be fried in a pan over high heat (5 minutes on each side).
While the meat is frying, prepare the carrots and onions by peeling and chopping them.
Reduce the fire, add vegetables and seasonings to the fillet.
After 10 minutes, you need to put rice grains in a bowl and pour 2 cups of water.
Close the lid tightly, simmer the dish over low heat for at least half an hour (the liquid should evaporate), without opening the lid.

in a cauldron

Admirers of pilaf are of the opinion that the dish cooked in a cauldron is tastier. If you have the opportunity, cook rice with chicken in a traditional dish: your time and effort will be well spent. Long-grain rice is best, and any chicken parts can be taken, including wings, legs and thighs. How to cook chicken pilaf in a cauldron?

Ingredients:

butter - 7 tablespoons;
chicken fillet - 0.2 kg;
garlic head;
young large carrot;
rice groats - up to 250 g;
bulb;
zira, powdered ginger, saffron, barberry - a little.

Cooking method:

The first step is to put a cauldron on the fire, inside of which put oil.
When the oil boils, add chopped carrots and onions. After 5 minutes, pieces of meat are placed in the cauldron.
When the chicken has a crust, add rice.
Separately, you need to boil 2 tbsp. water, then add it to the dish along with spices.
Using a spoon, it is worth leveling the surface of the rice, put an unpeeled head of garlic on top. The lid is then tightly closed.
Delicious pilaf with chicken fillet will be ready after 20 minutes, while the lid cannot be opened, and the fire should be weak.

Uzbek

Uzbeks prepare treats exclusively with meat, and not only lamb, but also chicken can be used. Tender and juicy chicken goes well with dryish rice and vegetables. All ingredients in the process of stewing exchange aromas, resulting in an incomparable wonderful taste of real pilaf. To cook a delicious dish, it is worth choosing fatty parts of the chicken, for example, thighs. Below is a recipe for Uzbek pilaf with chicken, looking like in the photo.

Ingredients:

garlic heads - 2 pcs.;
seasoning mix;
thighs - 0.5 kg;
medium-sized onion - 2 pcs.;
carrot - 3 pcs.

Cooking method:

Wash your thighs. Pour a little oil into a cauldron or thick-walled pan, heat it up. Fry the onion in a bowl.
Season the chicken, place in a cauldron / pan, fry over high heat for 5 minutes, then reduce the intensity to a minimum and simmer the meat for half an hour.
Carrot shavings should be put on top of the meat and simmer for 20 minutes.
Wash rice grains under water, pour into a cauldron / pan, add 1 tsp. spices, stir. Place 2 garlic cloves on top.
Boil water separately (1.5-2 tbsp.), Pour the dish with it so that the liquid rises almost 1 cm above the rice.
Stew for half an hour, then mix the products and cook for another 30 minutes. After turning off the oven, leave the dish to brew for a quarter of an hour.

With mushrooms

It is not a shame to feed guests with such a dish - it turns out to be very fragrant, beautiful, satisfying and tasty. To cook pilaf with chicken, it is better to choose parts of meat with skin (this way the rice will turn out more moist, not dry). You can use any mushrooms, the main thing is that they are fresh. You can give pilaf a zest by sprinkling the meat with curry powder in advance. How to make pilaf with chicken and mushrooms?

Ingredients:

chicken breast - 0.6 kg;
garlic cloves - 3 pcs.;
champignons (or other mushrooms) - 0.3 kg;
spices;
large carrot - 2 pcs.;
oil for frying;
the bulb is large;
steamed rice - 2 tbsp.

Cooking method:

Divide the breast into several pieces.
Wash the mushrooms, dry with a towel, cut into small plates.
Chop the peeled vegetables, fry in oil until golden brown.
Put the fried onions and carrots in a separate container, fry the chicken in the freed pan (in the same oil).
Return the vegetables to the pan, add the washed rice grains here, mix the food.
Put garlic cloves on the mass, add spices. Pour boiling water over the dish so that it is 1 cm higher than the rice.
Close the pan, simmer the pilaf over low heat for 20 minutes.
Fry the mushroom component and add to the pan. After 15 minutes, you can try the dish.

Dietary

The calorie content of this dish is only 110 kcal (the amount is indicated per 100 g). For cooking, nutritionists advise taking chicken wings or breast. Pieces of meat should be cut into several pieces and pre-fried until golden brown - this will speed up the cooking process. If you understand the process in stages, look at the photo, then making dietary pilaf with chicken will be easy.

Ingredients:

zira - ½ tsp;
large carrots - 2 pcs.;
wings - 6 pcs.;
steamed / long-grain rice - 1 tbsp.;
spices;
garlic head - 2 pcs.;
bulb.

Cooking method:

Divide the wings by joints into three parts, fry until crusty, then add cumin to the pan and keep the food on fire for another 5 minutes.
Next, add carrot shavings, finely chopped onion, unpeeled heads of garlic.
After 10 minutes of frying, add rice with 2 cups of water to the bowl.
When the liquid boils, cover the pan with a lid and simmer the dish for 20 minutes.

In a slow cooker

Cooking a dish with a kitchen appliance is much easier and faster. At the same time, you should not be limited to a standard set of products - rice, spices and meat. The recipe for chicken pilaf in a slow cooker provides for the ability to add dried fruits. Raisins, dried apricots and prunes emphasize the taste of meat, making it slightly sweet. How to cook pilaf in a slow cooker with chicken?

Ingredients:

onion - 0.2 kg;
seasonings;
chicken - 0.5 kg;
garlic cloves - 3 pcs.;
rice groats - 2 tbsp.;
carrot - 1 large.

Cooking method:

Divide the meat into small pieces (about 50 grams).
Onions should be cut into half rings, carrots should be rubbed.
After activating the "Baking" option, grease the bowl with oil, place the chicken inside. Consider how much you need to cook the meat: the chicken should be fried for 20 minutes, then add chopped vegetables to it.
After 10 minutes, add seasonings, rice grains, garlic cloves, 4 tbsp. water.
After mixing the ingredients, switch the device to "Pilaf", close the lid and do not touch the dish until the beep sounds.
After turning off the multicooker, leave it to brew for 10 minutes, after which it will be possible to eat.

In the oven

This hearty, easy-to-prepare and very tasty dish is cooked in different ways. Some people prefer to make pilaf in the oven: this way the dish turns out to be low-calorie. The effect is achieved due to the absence of the need to fry foods in vegetable oil for a long time. Even an inexperienced cook can cook delicious pilaf in the oven with chicken. For this purpose, you can still use a goose, a thick frying pan or tempered glassware. Below is how to cook pilaf in a pot in the oven with chicken.

Ingredients:

garlic cloves - 2 pcs.;
chicken fillet - 0.5 kg;
bulb;
young carrots - 2 pcs.;
rice - 1.5 tbsp.;
seasonings.

Cooking method:

Onion rings are fried for 1-2 minutes, carrot chips are added to the container.
After 5 minutes, chicken pieces are added to the vegetables, while the fire is reduced to a minimum.
The pan is removed from the heat after 15 minutes, crushed garlic is added to the ingredients, mixed and the contents of the dishes are transferred into a pot.
Washed rice is added along with seasonings to a baking dish. Water is added last (about 500 ml). Pilaf is cooked with chicken meat for about 45 minutes.

With the help of a modern kitchen assistant, any side dish or meat dish turns out no worse than cooked on the stove. Food from the steamer has a great advantage over traditionally cooked/fried foods. Food from the device retains the integrity of taste, texture, and the maximum amount of valuable substances. Below is a description of how to cook pilaf in a double boiler with chicken so that it comes out, as in the photo.

Ingredients:

long-grain rice - 1 tbsp.;
seasonings;
chicken (breast / fillet) - 0.5 kg;
medium young carrots - 4 pcs.;
oil for frying;
the bulb is large.

Cooking method:

Fry the onion rings, carrot cubes (it will take 10 minutes).
Cut the breast / fillet into pieces 2x2 cm, add to the pan, season.
Fill the steamer with prepared ingredients: fried meat, vegetables, soaked rice. Pour the ingredients with water so that it slightly exceeds the level of the products.
Turn on the device for an hour, and after this time you can enjoy a delicious, dietary dish.

in Azerbaijani

This traditional dish is prepared in Asia, it combines the sweet taste of dried fruits and the spicy aroma of spices. Tender chicken harmonizes perfectly with other components, so it is preferable to tougher lamb or pork. Azerbaijani plov with chicken and dried fruits will satisfy the requirements of any gourmet. For cooking, it is better to take basmati rice or steamed grains. Do not spare oil during stewing - so the dish will not be dry.

Ingredients:

flour of the 1st grade - 0.6 kg;
chicken fillet - 2 kg;
butter - 120 g;
spices;
rice groats - 0.9 kg;
bulb large white;
raisins and dried apricots - 400 g;
saffron - 5 g;
eggs - 2 pcs.

Cooking method:

Rinse the rice several times, put it in boiling water, cook until half cooked.
Throw the porridge into a sieve, allowing the liquid to drain.
Divide the chicken into pieces, rinse them.
Fry onion half rings in butter. Place the meat in a frying pan (the fire should be moderate), fry the chicken until cooked.
Dried fruits after washing should dry, after dried apricots cut into strips.
Fry the raisins with dried apricots in butter at a low intensity of fire, constantly stir the dried fruits.
In a bowl, combine raw eggs, a small amount of water, ghee, salt. Whisk the ingredients together with a whisk/fork. Pour flour here, knead until smooth.
Roll out the dough thinly.
Heat the cauldron, grease with butter. Put a layer of dough in a container, which is also greased with butter (melted).
Divide the rice into 2 equal parts, place half on the dough.
Melt remaining butter, mix with saffron. The resulting mixture is also divided in half. Pour one part into a cauldron.
After pour the second half of the rice into the container, pour the rest of the oil with saffron on top.
Close the cauldron with a lid, put on low heat. Keep the dish on the stove until the liquid has completely evaporated from the dish (this will take about a quarter of an hour).
Put the finished dish on a plate, decorate with dried fruits. Cut the baked dough into segments, put on top of the rice, divided into diamonds. Place chicken pieces and fried onions between the shortbreads.

condiments

Each housewife selects seasonings for food according to her taste. However, it is advisable to use traditional spices for chicken pilaf. Cumin, zira, barberry and red pepper are the main ingredients for the Uzbek dish, while turmeric, saffron and coriander are optional ingredients in pilaf. To make the rice have a beautiful color, yellow spices (turmeric, saffron) and roasted carrots are added.

In order for the dish to have a bright aroma, seasonings should be used exclusively fresh. So, black or red pepper should be taken in peas and grind on your own in the process of preparing pilaf. Before adding seasonings, they are combined in a separate dry container, and only then poured into a dish. If you want to add fresh chili, do not crush it, but put it whole. So the sharpness of the pepper will be eliminated during the heat treatment, and the rice will acquire a special piquancy.

Video

Fragrant, hearty, tasty and healthy dish. What could be better for a family dinner? In my opinion, pilaf is a wonderful combination of all these qualities.

Initially, pilaf appeared in India and was a vegetarian dish - thick rice porridge, tinted with saffron or turmeric. The composition and taste of it varied depending on the method of preparation and the ingredients used. So in Persia, meat was added to it, in Central Asia rice and meat are cooked together, and in Iran and Turkey they are cooked separately and are already combined on a plate. As it spread in each region, they added something of their own and changed recipes depending on preferences. And now almost every housewife has her own proven recipe for pilaf.

But the combination of two components remains unchanged: the so-called "zirvak" and the cereal part. Zirvak is a combination of meat (fish), vegetables, dried fruits and spices. The cereal part of pilaf usually consists of rice, but other types of cereals or their mixtures can also be used - barley, wheat, jugara, chickpeas, corn, etc.

But not only the composition and quantity of ingredients are a distinctive feature of this dish, namely the cooking technology: firstly, a balanced combination of two parts - “zirvak” and the grain part in finished form (1: 1), which creates the actual taste of pilaf; secondly, each part is prepared, as it were, separately from the other (without mixing); thirdly, the cereal part is not boiled, but stewed.

Today I will cook pilaf with chicken. Since, unlike the Uzbek version (with lamb), it is less fat, and therefore more healthy and dietary. This is especially true for those who would like to lose weight or are simply used to controlling the number of calories in food, but do not want to give up their favorite dish.

Meat (chicken fillet), rice, carrots, onions, fat (sunflower oil), salt and water are used to prepare pilaf.

The main ingredient in this dish is rice very useful for our health. Carrying a large amount of complex carbohydrates, it is a source of energy and strength. And the vitamins and microelements contained in it help to improve metabolic processes in the human body.
Chicken in turn, enriches the dish with a protein component and gives it satiety. Its meat includes many amino acids, potassium, phosphorus, iron, magnesium and vitamins (A, E and group B), being useful for our immunity and helping to protect against all kinds of colds, normalizes metabolism, maintains sugar levels and blood pressure in normal condition.

Carrot rich in beta-carotene, which protects our body from aging, atherosclerosis, eye diseases and cancer. Moreover, it is absorbed 5 times better from boiled carrots than from raw ones. Also, in processed form, this root crop is easier to digest, which is important for people suffering from various diseases of the digestive system.

Nutritional value of the dish per 100 gr.

BJU: 9/2/19.

Kcal: 126.

GI: medium.

AI: medium.

Cooking time: 60 min.

Servings: 7 servings.

Dish ingredients.

Chicken fillet - 500 g.
Rice - 500 g (2 tbsp).
Carrots - 200 g (3 pcs).
Onion - 50 g (2 pcs).
Garlic - 20 g (5 cloves).
Water - 0.5 l (2 tbsp).
Salt - 10 g (1-2 tsp).
Spices for pilaf (with barberry) - 10 g (1-2 tsp).
Sunflower oil (for frying) - 20 g.

Recipe of dish.

We prepare the ingredients. Peel onions, garlic and carrots. Wash the chicken fillet and remove excess moisture with a paper towel.

Rice is washed. Then transfer to a bowl and fill with hot water to remove excess gluten.

We put a cauldron or pan with a non-stick coating on the stove. Pour sunflower oil into it, set the maximum heat (I have 9).

While the oil is heating, quickly cut the onion into small cubes.

We put the onion in a saucepan and fry (heat can be reduced to 7) until golden, almost brown (5 minutes), stir it, not allowing it to burn. Rice will then be painted in this color.

While the onion is cooking, cut the chicken fillet into cubes (about 2x2).

Add meat to fried onion. And cook for 20-25 minutes, until excess moisture is removed from the chicken. But be careful, the meat should not burn.

While frying the chicken, cut the carrots into strips.

The chicken is already ready.

Add carrots to the pot and sauté for 5 minutes. Then add salt and spices. We mix everything thoroughly.

Rice has given excess gluten to the water, now it needs to be washed a couple of times in cold running water. Then add it to the pan to the "zirvak". We do not mix.

Immediately pour water, its level should be 1-1.5 cm above the rice. We are waiting for the boil and reduce the heat to medium (I have 4 out of 9). Close the lid and simmer for 20-25 minutes.

After 15 minutes (when almost all the water has been absorbed into the rice), remove the lid, make small indentations in the pilaf with the back of the fork (spoon) and insert the garlic into them. Close the pot and simmer for another 5-10 minutes.

When the pilaf is cooked (try it, the rice should become soft, but not stick together into porridge), you can mix it gently by lifting the rice from the bottom to the top.

If you have the strength and time to endure, you can remove the dish from the heat, cover with a lid and let it brew for 5-10 minutes.

Delicious, crumbly and fragrant chicken pilaf is ready.

Bon appetit!

They prepare it for all occasions: anniversaries, weddings, tragic events. There are approximately 130 recipes for its preparation. This is a fairly satisfying dish, but not too heavy for the stomach. Traditional classic Uzbek pilaf is cooked with lamb in a cauldron over an open fire. But lamb is not to everyone's taste, and pork meat is quite fatty, so the best option is pilaf with chicken meat. It is dietary, it can be eaten with various diseases of the stomach, and for the price it is the most inexpensive. Therefore, everyone can afford to cook chicken pilaf.

Pilaf with chicken. Classic Uzbek recipe

In the modern world, it is far from always possible to cook pilaf on a fire, and because of this you should not refuse such a wonderful dish. And on a regular stove, at home, it turns out to be very tasty, if you correctly observe the proportions and know the intricacies of cooking. As you know, there is never a lot of pilaf, and if the whole is not eaten at a time, then due to the fact that the dish will stand in the refrigerator, it will not lose its taste, so you can safely cook it in large volumes. How to cook Uzbek pilaf with chicken? The recipe will be presented to your attention below. It is designed for 8-10 servings.

Ingredients

The recipe for Uzbek pilaf with chicken is quite simple. For cooking, we need the following products:

Chicken meat - 1 kilogram (it is advisable to take fatter meat so that the pilaf does not turn out dry, the legs are perfect, it is not recommended to use only chicken breasts).
Rice - half a kilogram (use exclusively hard varieties of long-grain rice, ideally, if it is a devzira variety, it can be purchased on the market without any problems).
Vegetable oil - at least half a glass.
Carrots - half a kilogram.
Onion - a little less than half a kilogram.
Garlic - 2 heads (it is undesirable to take young garlic).
Salt, pepper and spices for pilaf as desired.

Cooking

So, how is chicken pilaf prepared? According to the (Uzbek recipe) technology, you must adhere to the following instructions:

We clean the onion, cut it into two halves and leave it in a container with cold water. In the meantime, wash and cut the meat into medium pieces, approximately the same size. Set aside the meat, take out the onion and cut it into very thin half rings. Then cut the carrots. In order to get a real Uzbek pilaf, vegetables need to be cut into thin long straws, and not rubbed on a coarse grater. Its color depends on the amount of carrots put in pilaf. In Uzbekistan, there is a recipe without carrots, pilaf turns out to be white, it is called wedding, and they cook it exclusively for this celebration.
We put an empty container for cooking the dish on medium heat, pour vegetable oil. After it warms up enough, carefully throw the onion into it, stirring, bring it to medium rare and add the meat to the pan. It is not necessary to bring to full readiness, it is enough to lightly fry, about 5-7 minutes. Then add carrots. No need to wait until all the ingredients are ready. The required readiness of carrots can be determined by their appearance: when stirred, they should bend well. Add salt, pepper and other spices. When the carrots are ready, you need to add boiling water so that the water covers all the ingredients. Simmer over low heat for at least 20 minutes. Be sure to try the salt. The broth should be salty. Rice will absorb some of the salt during cooking. This broth is called zirvak. It can be prepared in advance so that the process does not drag on. There is a belief that the longer the zirvak is stewed, the tastier the pilaf turns out.
Add rice to zirvak, after washing it well. Next, cook pilaf until the rice absorbs almost all the water.
Wash the garlic, but don't cut it. Make a small hole in the almost cooked rice and put the garlic in it. Close the lid tightly, reduce the heat to a minimum and wait 15 minutes. Then remove the container from the heat, wrap the pan with pilaf in a towel and let it brew for 20 minutes.
The dish is ready. You can serve it to the table and delight your guests.

Plov Uzbek. Recipe in a slow cooker (with chicken)

A slow cooker is a very convenient invention that greatly simplifies the process of cooking, and most importantly, saves precious time.

In a slow cooker, you can cook anything, from simple cereals to unsurpassed biscuits. You can also make real pilaf in it, which will not differ much from the famous national Uzbek dish.

Multicookers come in many sizes, but generally they are not designed to cook a large volume of one dish, so the following recipe is not designed for a large number of servings. In addition, if when cooking pilaf in a saucepan or cauldron it is recommended to take more fatty parts of the chicken, then in a slow cooker you can make an excellent meal with chicken fillet.

Required Components

So, to cook Uzbek pilaf with chicken (recipe with photo - in the article), you will need the following products:

Two medium chicken breasts.
Durum rice - 1 cup.
Vegetable oil - about half a glass (you can also use butter).
Onion - 1 pc.
Carrot - 1 pc.
Drinking water - about two and a half glasses.
Salt, pepper, seasonings.

Cooking instructions

The recipe for Uzbek pilaf with chicken involves the following steps:

Turn on the multicooker on the frying mode, add oil. While it is warming up, cut the meat into small pieces. When the oil is hot, add the meat to it and fry for 10 minutes.
While the meat is fried, it is necessary to cut the onion into half rings and carrots into thin strips. Add to the slow cooker and continue to fry for another 10 minutes.
Add well-washed rice, spices and salt to the bowl of the appliance, fry for another 5 minutes on the same program. This is necessary so that the rice is saturated with oil and the pilaf is not dry.
We add water to the multicooker, turn on the “Pilaf” or “Rice” program. The time is usually set automatically. After the end of the program, let it brew for 20 minutes, after which you can serve.

Secrets of cooking Uzbek pilaf in a cauldron

If you have the opportunity to go out into nature, on vacation, in addition to traditional kebabs, you can make real Uzbek pilaf on a fire and in a cauldron, as it should be. To prepare such a dish, you will need the following products (all the main ingredients must be taken on a one-to-one basis, except for onions, it is slightly less):

Rice durum.
Chicken meat.
Carrots (the same amount as rice).
Garlic.
Vegetable oil.
Salt, pepper, spices, barberry.

How to cook?

The recipe for Uzbek pilaf with chicken in a cauldron is quite simple. You must adhere to the following instructions:

Cut the meat, onion rings and carrots into strips. Rinse the rice and garlic well without peeling it.
Heat oil in a cauldron, fry onions, add meat, a little later - carrots, salt and spices. After a little frying, pour boiling water and simmer over low heat, the longer the better, as long as time permits, but not less than half an hour.
When the zirvak is ready, it is necessary to pour rice into it, add water if necessary. It is advisable to check for salt.
Cook over low heat until fully cooked, then add whole heads of garlic and simmer for another 15 minutes, then remove the cauldron from the fire and let the pilaf brew.

Now you know a recipe for Uzbek pilaf with chicken, and more than one. Please your family and friends. Bon appetit!

There are a huge number of pilaf recipes. In different areas, it is cooked in its own way, so you can’t say: this is pilaf, but this is not pilaf. Pilaf is vegetarian, and it can also be cooked with fish, not meat. In this recipe I will tell you how to cook pilaf with chicken. This is easy to do, the main thing is to follow the basic rules that will allow you to cook friable rice and tasty meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special flavor to the dish.

Also read. This is another great way to use meat and rice.

Small secrets of the most delicious pilaf:

carrots should be taken 1:1 with rice. That is, 1 kg of carrots is taken for 1 kg of rice;
carrots for pilaf are never grated. Carrots need to be cut into large enough sticks so that it is felt in the finished dish and not too boiled;
rice is always cooked together with meat and vegetables, and not separately, like porridge;
in a real pilaf, be sure to put zira, barberry, turmeric. Or you can take a good mixture of spices for pilaf with these ingredients;
pilaf with chicken is cooked over high heat, only at the final stage the heating is minimal and the pilaf is covered with a lid;
rice is not mixed with meat during cooking. Rice is on top of the chicken.

Chicken Pilaf: A Step-by-Step Cooking Recipe

Ingredients:

chicken - 1 pc.
rice - 1 kg
onion - 2 pcs.
carrots - 1 kg
garlic - 2-3 heads
zira - 1 tsp
turmeric - 2 tsp
ground black pepper, paprika, salt - to taste
seasoning for pilaf - 1 tbsp.
vegetable oil for frying - 150 ml

Step by step cooking pilaf with chicken.

1. First you need to cut the chicken. Wash it well first, then chop into small portions. It is most convenient to do this with a large cleaver that can cut the bones. Before cutting into pieces, cut the chicken in half lengthwise along the breast, cut out the backbone (this can be left for the broth for soup). Also, if you wish, you can remove the bones from the legs and cut only one meat.

2. Peel the carrots and cut into large strips, about 4 cm long.

3. Wash the head of garlic and cut off the crown, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, put the garlic in it cut down and let the oil warm up well. The oil is considered cooked when the garlic is well fried. Remove the roasted garlic from the pan. The oil has already been saturated with its smell and has become fragrant.

4. Having removed the garlic, put the chopped meat into the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be browned. It is often not necessary to interfere, otherwise the chicken will release more juice and will be stewed. But also make sure that the meat does not burn.

5. Put the water to boil separately, which you will fill in the pilaf. You can not fill it with cold water.

6. Rinse the rice several times until the water is clear. Better yet, rinse and leave the rice in water so that excess starch comes out. When it's time to put the rice in, rinse it again.

7. Put the chopped onion to the fried chicken. Onions can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. When roasted, carrots turn vegetable oil orange. And subsequently, the whole pilaf will be beautiful. Of course, and turmeric in turn will give a yellow color to the rice.

9. When the carrots and onions are fried, the oil will turn orange, put spices and salt (turmeric, cumin, barberry or a mixture of seasonings for pilaf) into the pilaf. Stir.

10. Put the washed rice on top of the chicken, level it. You can not mix rice with meat, just put the grits on top.

11. Wash two heads of garlic, clean the base a little so that no dirt remains. Cut off a few inches from the heads so that the garlic releases its oil better. Place the garlic cloves in the rice, cut side down. Salt the rice, but remember that the meat is already salty.

12. Fill the pilaf with boiling water. The water should be two fingers above the rice. All this time, pilaf was cooked on a strong fire. After laying the rice and pouring it with water, the fire must also be strong. The lid does not need to be closed. Cook pilaf in this way with active boiling and boiling of water until rice appears (about 5-7 minutes).

13. When the rice is already visible, reduce the heat to a minimum, cover with a lid and simmer in this way until the rice is ready, until all the water has evaporated. In this case, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. Cooking time for rice will depend on the type of rice you choose. Unpolished rice will take longer to cook, about 30 minutes. And the steamed one will be ready in 15.

14. When all the water has evaporated, do not open the lid!, but turn off the heat and leave the pilaf to reach and infuse for another 10-15 minutes.

15. After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16. Rice in pilaf should be crumbly. If you cook according to this recipe, then everything must work out.

Here is such an easy recipe. But it turns out the pilaf is just magical! Cook following all the recommendations, and your chicken pilaf will be crumbly, fragrant, appetizing and beautiful.

Let gourmets assure that only Uzbeks can cook real pilaf from lamb and only in a cauldron over an open fire. But I am sure that you can cook very tasty pilaf with chicken in a deep frying pan or pressure cooker, at home on a regular stove. I present to you a simple and quick recipe for how to make chicken pilaf.

Let's start cooking pilaf with chicken, but first we will prepare the necessary ingredients.
Plov Ingredients:

Chicken - 1 kg. (preferably fillet or thigh)
Rice - 500 gr.
Carrot 2-3 pcs. (400 gr.)
Onion 4 pcs. (400 gr.)
Garlic - 1 whole head
Vegetable oil

Seasoning for pilaf with chicken:

2 tsp barberry
1 tsp zira
1 tsp turmeric
1 tsp salt

Calorie content of chicken pilaf - 235.82 kcal. per 100 grams.

Recipe with photos for cooking pilaf with chicken:

Rinse the rice several times until the water runs clear (this is to remove excess starch). After pour the rice with water and let it infuse.
The chicken should be washed, dried and cut into pieces of 4-5 cm.
We cut the onion.
Cut the carrot (or you can grate it on a coarse grater).
Pour in the vegetable oil by about 1 cm. And as soon as the oil is hot, put the onion and mix immediately. Saute the onion until translucent, 2-3 minutes.
Put the chicken in the oil and fry for 5-7 minutes, stirring occasionally.
Then add carrots and fry for another 3 minutes, stirring.
Pour boiled water so that it covers the meat, add spices for pilaf and mix. Cover with a lid and simmer for 15 minutes.
After that, on top of all this, lay out a uniform layer of rice (do not mix !!).
Pour everything with boiling water 1-1.5 cm above the rice level. We cover with a lid. Reduce heat and cook for 15-20 minutes.
By this time, almost all the water will boil away, mix the pilaf and stick garlic into it. We make small holes to the very bottom so that all the water boils away. After 10 minutes, turn off and let it brew under the lid for another 20 minutes.