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In the classic version, pilaf is made in a special thick-walled container – a cauldron. In addition, for the recipe usually take red meat, for example, beef. However, in the modern world, the traditional recipe of pilaf has suffered a lot of changes. Now there are a lot of options using chicken white meat, you can also add dried fruits or mushrooms to such a dish. Ingredients for chicken pilafThe main condition for preparing tasty pilaf is the choice of the right type of rice. Devzira is considered the best rice for pilaf. It is grown in the Fergana Valley, and for the best quality it is kept for 2-3 years in bins and only then used for cooking. Another rice variety suitable for preparing pilaf is indica. Groats are narrow and long grains and are one of the most popular in the world. A dish made from such rice is always crumbly. Indica is suitable not only for pilaf, but also side dishes, salads. The jasmine rice variety can also be successfully used for preparing pilaf. It belongs to aromatic varieties and is especially widely known in Southeast Asia. This type of rice sticks together a little when cooked, but it does not boil soft and keeps its shape perfectly. Another suitable grade of rice for pilau is basmati. It is characterized by long and thin grains, which, during cooking, become even longer. Basmati is extremely popular in India. It is well suited for pilaf and Uzbek rice varieties – kakir, laser, khanabad, avant-garde. For the preparation of chicken pilaf, you can use both a whole carcass and separate parts, for example, a drumstick and wings. However, the fillet is cooked the fastest. A chicken for pilaf can be cooked separately from rice, if a whole carcass is used (this is called Baku-style pilaf), and you can fry it with other products if you have chicken fillet. The most suitable spices for pilaf are cumin (or cumin), turmeric and barberry. You can also add saffron and curry to the dish. All these spices are perfectly combined with chicken. Is it possible to replace a cauldron for pilaf with a pan? If your home does not have a cauldron, then a more or less equivalent substitute for it may be a duckling – it has thick walls and a streamlined shape that ensures uniform heating. Nevertheless, many housewives have used it to use an ordinary saucepan for cooking pilaf, which must have a thick bottom and an inner coating to which food does not burn. It is believed that the food warms unevenly in the saucepan, so the taste of pilau can lose to the dish cooked according to all the rules – in a cauldron. However, there is an interesting trick. You can cook a fry on the stove, add rice and liquid, bring to a boil, and then put the pan in a properly heated and turned off oven. Here, pilau will gradually reach readiness. However, this method is only suitable if your oven keeps heat inside well. If you don’t bring the dish in the oven ready, then you can use a special flame divider on the stove, which is placed on the kitchen hob. At the same time, the likelihood that the products at the bottom of the pan will be burned significantly decreases. Chicken sauce in the pan (step-by-step recipe) Ingredients: 350-400 g of chicken fillet240 g of long-grain steamed rice suitable for pilaf1 large-sized carrots1 medium onions1 head garlic3 teaspoons with a hill of seasoning for water and planting oil plant oil Preparation in stages: 1. Rinse the onion, peel it off and chop it into small cubes. Put in a pan with vegetable oil and fry – onion should be transparent. Do not regret oil. Rinse carrots, peel and grate. Stir in the onions and fry a little. By the way, in the traditional recipe of pilaf, it is usual to use not vegetable oil, but melted butter, or fat, which can be pre-cut from meat. Rinse the chicken meat, cut into slices and add to the carrot-onion zazharka. Salt and fry to a light blush. Then add 2 tsp. Of seasoning for pilaf (you can use both the prepared mixture and make it yourself, which, of course, is a bit more difficult). Stir the contents of the dish. At this stage, you can add all the spices from the recipe, if you are not afraid that the dish will turn out to be spicy. Next, put the prepared frying (zirvak) in a pot with a thick bottom (you can, for example, use a container from a pressure cooker). Pour in the thoroughly washed rice and smooth the surface.5. Fill with sufficient amount of filtered water – it should completely cover the rice grain layer. Bring the dish to a boil. Do not mix. Take a whole head of garlic, rinse it very thoroughly. The part where the roots were located, slightly cut with a sharp knife. Husk with garlic can not clean, remove only those parts that burst.7. Place the head of garlic in the center of the dish. Reduce the heat on the stove, cover the pan with a lid and cook for about 20-25 minutes – all the liquid should be absorbed into the rice without residue. Stir the dish is still impossible.8. Remove the cap and check readiness. If the dish is ready, remove the garlic and stir the rice and stir-fry.9. At this stage, you can add another 1 teaspoon of spices, if you have not used them before. Ready mixed pilaf close the lid again and let it stand for 10 minutes. Then you can serve to the table. Chicken and dried fruit dish Ingredients: 1 chicken 3 cups of rice, for example, basmati 250 grams of dried apricots 100 grams of raisins without stones 100 grams of dried figs 50 grams of prunes 200 grams of baked butter 2 eggs 2 onions 1 tbsp. spoon Zira seeds1 Art. spoon barberry-salt Preparation step by step: 1. Basmati rice, rinse thoroughly in several waters. Pour two liters of filtered water into the kettle and heat it. Put the rice in a saucepan, cover with water, add salt, put on the fire and cook for about 10 minutes or a little less – the rice should be a little soft. Then fold the cereal into a colander and let it dry. Take a thick-bottomed and toasted-walled pan, to which food does not stick. Put it on the stove, grease from the inside with melted butter (a small amount). Wash chicken eggs well, break them into a bowl, shake with a regular fork or whisk. Now pour the resulting mash up into a preheated pan. Place the layers of rice on top of the eggs. Pour each layer with the remaining ghee (150 g), then sprinkle with the raisin and barberry top layer and smooth. Cover and simmer for 20-25 minutes over low heat. At the bottom of the pan should be formed crisp eggs. Remove the pan from the stove and wrap it with a warm blanket or blanket.4. Rinse all dried fruits thoroughly, fold to dry. In a frying pan with high sides, heat 3 tbsp. spoons of butter, add dried fruits and fry them for about 5 minutes. Then pour one and a half cups of boiled water and cook on medium heat until they are soft enough – it will take about 10 minutes. When extinguishing a gravy is formed. Rinse the chicken, cut into fairly large pieces. Salt to taste, fry in the oil that is left until cooked – this can take up to half an hour. Release the bulbs from the husk, finely chop and sprinkle the chicken, cook for 7 more minutes.6. On a large dish, lay in a slide like rice with a crust of yats, in the center place the fried pieces of chicken with onions, and on the edges – soft stewed dried fruits. Garnish the dish with greens as desired and immediately serve to the table. Chicken and Mushroom Pillow Ingredients: 500 g chicken legs 150 g long grain rice for pilaf 100 g mushrooms 100 g cream 1 1/2 cups chicken broth 30 g almond leaflets, spices for floatation or ghee ointment. . Chicken legs thoroughly rinse, free from skin. Salt and rub with spices. Put in a thick-bottomed saucepan, oiled, and fry them on one side. Then flip. Wash rice well in several waters. Wash and cut the mushrooms. Add the rice and mushrooms to the pan in the chicken legs, then pour in the hot broth (you can use the broth prepared from the cube). Close the lid with a steam outlet and stew on low heat until the cereal soaks up all the broth. Remove the cooked pilaf from the heat and let the dish stand for some time. Pour the cream in a saucepan, put on the stove and bring to a boil. Pour on cream pilaf. Fry the almond leaves in a dry frying pan, sprinkle on top of the pilaf.
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