Chicken pilaf - a step by step recipe with photos and videos

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The classic recipe for pilaf with chicken - 16 steps to perfection

Mm ... crumbly rice, tender chicken, aromatic herbs and spices ... We tell how to cook classic pilaf with chicken and garlic, in our step-by-step recipe with a photo.

Traditional pilaf is cooked with lamb, but the chicken version is much more suitable for everyday lunches and dinners. After all, she prepares a little faster, somewhat easier and healthier. And, by the way, this dish perfectly tolerates freezing, so it is convenient to cook it a lot and in advance

Before you begin to practice, pay attention to 4 key points in the preparation of chicken pilaf:

You should only use cast-iron dishes, such as a frying pan, cauldron, or uatnitsu.
Rice should be thoroughly washed and preferably soaked in water before adding it to the “cauldron”.
Which rice is best for pilaf? The easiest way is to use steamed rice (“golden”) - with it, chicken pilaf will definitely turn out crumbly. The Uzbeks love to cook pilaf from either rice varieties devzira, or from round grain rice (for example, Krasnodar rice). But the latter option is only possible for experienced culinary specialists, since it is difficult to achieve perfect crumbiness with it, but it is much more delicious than steamed and ordinary long grain rice.
You must use a lot of carrots.

The classic recipe for pilaf with chicken - 16 steps to perfection

Ingredients for 4 -5 servings (full size standard griddle):

Chicken breasts and thighs without skin and bones - 1.5 kg;
Pic - 1-1.5 cups (250-350 g);
Bow - 1 large onion;
Carrot - 4-5 large;
Garlic - 2-3 onions;
Zira - pinch (to taste);
Black pepper - 0.5 tbsp. l;
Salt - about 0.5 tbsp. spoons (to taste);
Vegetable oil for frying.

Attention! The recipe indicates the number of products for cooking chicken pilaf in a griddle. If you use a cauldron, cast-iron pot or utyatnitsu, double the amount of each ingredient.

Recipe:

Rinse the rice under cool running water, then soak in a bowl and set aside. In the meantime, prepare zirvak - pilaf base from a mixture of meat and vegetables.

Hint: It is most convenient to wash the rice in a sieve as in this photo.

Cut the vegetables: carrots into strips about 4 cm long, and onions into half rings or four-ring rings (preferably not too thin — about 3 mm thick).

Hint for the lazy: Carrots can be grated or chopped in a food processor.

The next step is meat preparation. But before you get your hands dirty, put a frying pan with vegetable oil to warm up on high heat.

Cut chicken breasts and thighs into medium cubes, about 3 × 3 cm or 4 × 4 cm.

Hint: Cut the chicken fillet into three strips first, and then into cubes. Chicken thighs roughly cut into 2-3 pieces. Do not forget to remove the skin from them and remove the bones. By the way, it is very convenient to buy already-cut chicken thighs (we did).

Season the meat with salt and pepper. Then carefully transfer it to a well-heated griddle or cauldron and fry until golden brown.

Hint: You may have to fry the chicken in batches so that the pan is not overcrowded and each piece has a good browning time.

As soon as the chicken breasts and thighs are podzol sufficient, add onions to them. Fry the onions for about 10-15 minutes on medium-high heat until golden brown, but not coals (!).

Add carrots, mix it with meat and onions. Fry the carrots for 10-15 minutes.

Now fill the pan with boiling water so that the water completely covers its contents. Add salt and pepper. Try a liquid. It should be hard salted, so that salt is enough for rice, which we add later).

Now just relax and leave your zirvak for 30-45 minutes without a lid on medium or medium high heat (it should constantly boil slightly, but not roast).

When the specified time passes, drain the water from the previously soaked rice, place it on top of the zirvak, and then level it with a spoon.

Sprinkle some rice in the rice (pinch).
Then slowly pour the boiling water over the pan so that the water level is 1.5 cm higher than the rice level.

Peel the garlic bulbs from the husk (only from the top white layer) and dip into rice.
Cook the rice in a lid on medium heat until the liquid boils completely (it will take about 20-30 minutes).

Hint: If you notice that the rice has started to burn, but has not yet prepared, then you can add some water to those round holes that, most likely, have already appeared in the pilaf by this moment.

As soon as the water evaporates, reduce the heat to minimum and allow the float to sweat for another 20-30 minutes.
Finally, gently mix the pilaf with a fork, picking up carrots and pieces of chicken from the bottom. Well, that's it, quickly grab the forks!

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See also:

Chicken pilaf - a classic recipe with photo steps

The classic recipe for pilaf with chicken - 16 steps to perfection

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