One hundred percent pilaf in Ferghana. Proper pilaf Plov standard recipe

Today we will learn how to make plov crumbly, or simply how to make Uzbek plov at home.

Surely, many housewives know how to make pilaf, but sometimes it turns out to be sticky and lumpy. Moreover, novice housewives, young girls - they still do not know how to cook pilaf correctly, according to a real recipe, so that it turns out tasty and fragrant. And how to make pilaf crumbly? There are certain tricks here.

Let's make a real Uzbek pilaf in our kitchen.

Attention: VIDEO is at the end of the article.

So, what ingredients do we need for the real Uzbek, or classic pilaf? Here step by step cooking recipe of this delicious oriental dish:

1) We take 500 grams of meat, onions, rice and carrots. Vegetable (can be ordinary sunflower) oil - 150 grams (2/3 cup).

Meat can be chosen according to taste - what you like. You can make chicken pilaf, but someone likes pork, and someone loves traditional lamb. I like to make from beef, especially if from young veal - then the meat is soft. In any case, cut all 500 grams of meat into small cubes, throw into a frying pan, pour vegetable oil and fry for 20 minutes until slightly ruddy. Until the crust is not necessary, since then we still have to fry it.

2) While the meat is frying, we also cut the onion into cubes, after 20 minutes we throw it into the pan, mix and fry with the meat in the pan for about 5 minutes (see photo).

3) We take carrots and rub on a coarse grater, as shown in the photo.

4) Add carrots to the pan with meat and onions, throw 2-3 teaspoons of spices "For pilaf", also mix and fry it all for 5 minutes (see photo).

5) Then remove the pan from the heat, and transfer the entire contents into a cast-iron cauldron, or into a saucepan with a thick bottom. If you take Chinese pans with a thin bottom, then the pilaf will burn at the bottom. Therefore, in order to prepare the pilaf that we need, a real cauldron, a Soviet cast-iron pot or expensive German pans, for example, from the Rendel company (see photo), which have high-quality stainless steel and a thick bottom, are best suited.

6) Rinse 500 grams of rice well with water, removing debris, if any, and also put in a cauldron on top of the meat. By the way, if there is leftover rice, it can be used to make fish and rice pie.

7) Sprinkle on top with 2 teaspoons of salt without a slide (you can three, who like it saltier). Fill everything with water, the level of which should not exceed 1 cm above the level of rice (about a finger thick). If you add less water, the rice may not cook through completely and the pilaf will turn out too dry. And if you pour more, then the pilaf will turn out sticky and lumpy, like in the dining room.

8) We put the pan on the fire and bring to a boil, and only then close the lid. We reduce the fire to a slow one so that only the water evaporates and soar our Uzbek pilaf in this way for 15-20 minutes until the water has completely evaporated.

9) Then turn off the stove, let the pilaf rest for 10-15 minutes and stir it while it is still hot.

And for gourmets:

10 minutes before the end of cooking, you can add 5-7 cloves of peeled garlic to the pilaf, simply sticking them into the depth of the rice.

To make pilaf yellow or even golden, it is necessary to pour a little saffron on the tip of a knife at the time of adding water to rice. but do not overdo it with saffron, otherwise you will cook pilaf not yellow, but orange-red, and it will not have a very pleasant taste. Still, this is a spice, and spices should be added a little bit. And then, the yellow color is also formed from carrots, so do not neglect the addition of carrots.

Here our crumbly delicious pilaf is ready.

I heard this pilaf recipe from one Uzbek cook, altered it a little for our Russian cuisine, and prepared it for all readers of this site. As you can see, the dish is actually quite simple, but it has its own tricks, which I told you. So cook it yourself, bon appetit to you and your family.

And now a few video recipes on how to cook pilaf:

1) Uzbek:

2) Tajik, in a cauldron on fire.

love plov, but there are no acquaintances who are worthy of him prepared would?

We bring to your attention the most simple recipe for delicious pilaf, which can cook at home. You just need to stock up patience and necessary ingredients.

How to cook pilaf. cook at home

So, let's go to cooking delicious pilaf. First of all, wash, clean and cut carrots and onions.

Also cut the washed and dried diced meat 50-60 grams.

IN frying pan with high sides, or saucepan, pour oils and heat it up to smoke.

To oil soaked, And meat it turned out tastier, at this stage they throw into the pan bulb, fried, and thrown away. We put meat and fry until light crust.

Add chopped to the pan onions and carrots. Fry over high heat for about 10 minutes.

After roasting reduce the fire, add pepper, ziru and washed and cleaned head of garlic. Garlic you just need to wash and peel off the husk, you don’t need to divide into teeth, put entirely.

Now pour it into the pan boiling water so that the meat completely covered with water, cover with a lid, and stew over low heat for one hour.

Bye zirvak (basis for pilaf, consisting of fried onion, carrots, And meat with spices) is stewed, it is necessary rinse the rice several times until the water is perfectly clean.

After an hour, pour rice in an even layer in the pan, without mixing with meat, and add boiling water so that rice was covered with water by 1 cm. Cover with a lid, turn up the heat and bring to a boil to a boil.

When pilaf boil, reduce the heat, and cook without a lid until all the liquid is will be absorbed.

When the water is no longer visible, cover with a lid and cooking another 30 minutes.

Pilaf. Recipe

beef -500 g;
carrots -200 g;
onion -150 g;
rice -300 g;
garlic - 1 head;
vegetable oil -100 g;
zira - 1 teaspoon;
dried barberry - 2 tsp;
ground black pepper -0.5 tsp

Everything, your delicious pilaf ready. Gently before eating mix big spoon. Now feel free to invite guests and treat them homemade pilaf with pickled cucumbers. Bon Appetit!

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Pilaf is not as terrible as it is painted, - believes Chef Roman Burtsev. - Let the connoisseurs like to fill their own worth, talking about the fact that “pilaf needs special rice”, “pilaf cannot be cooked without cunning spices”, etc. After such reasoning, many do not even dare to approach the cauldron.

There is no one correct recipe for pilaf. There are hundreds of them. Only the Uzbek pilaf has more than a dozen varieties: Fergana, Samarkand, Bukhara, Khorezm. There is also a wedding one, with dolma, yogurt, cherries, plums. As soon as a new ingredient is added, another kind of pilaf is immediately obtained. In some countries, they like a sweetish dish, in others - spicy, in others, rice is cooked separately from meat. In Russia, pilaf is most often understood as Uzbek pilaf made from rice, carrots, onions and meat (in the original - lamb, but it can be replaced with beef, pork or chicken). In the classic recipe, equal proportions of rice, carrots and meat are taken (for 8 servings - 1 kg each), onions - a little less (200 g).

The birth of pilaf is associated with the name of Tamerlane.
Concerned about the decline in the strength of his soldiers, he turned to the mullah for help, who suggested the following way to cope with hunger in the army: “We must take a large cast-iron cauldron. Put in it the meat of not old, but not very young lambs, selected rice, swelling with pride that will be eaten by brave warriors, young carrots, blushing with joy, and a sharp onion, stinging like a sword of the highly venerated emir. All this must be cooked on a fire until the smell of the cooked dish reaches Allah, and the cook does not fall down in exhaustion, because he will taste the divine food. Pilaf saved the army of Tamerlane and became the main food of the inhabitants of Central Asia. Today, this dish is a decoration for both festive and everyday dastarkhan (table).

Step 1: Heat the oil, fry the onion

First of all, you need to properly heat the cauldron and pour a glass of refined vegetable oil into it (in the classic recipe, it is not customary to spare fat for pilaf, at least 2 glasses of oil are poured into a 5-liter cauldron and fat tail fat is also added). Then you need to wait for the oil to heat up (its readiness can be understood by clicking when you throw a pinch of salt), and then put onion sliced \u200b\u200bin half rings (200 g).

Step 2: Roast the Meat and Carrots

When the onion is browned, add diced meat (1 kg) and carrots (1 kg). The latter is not rubbed on a grater, but cut into large strips about 4 cm long and 0.5 wide. In Uzbekistan, yellow carrots are used for pilaf (there is less water in it), but in our conditions this can be neglected and we can take the usual orange one.

Step 3: add salt and spices

When the meat with onions and carrots is fried, you need to pour in a little water, add 2 tablespoons of salt, put 4 whole heads of garlic peeled from the husk and Uzbek spices: 2 teaspoons of barberry, 1 teaspoon of zira and a coffee spoon of turmeric or a pinch of saffron. If there are no spices, it will turn out not Uzbek, but Kazakh pilaf (Kazakhs do not put barberry and zira in pilaf, in their opinion, spices interrupt the true taste of meat with rice).

Step 4: put rice

When the meat becomes soft, remove the garlic and put rice (1 kg) in an even layer in the cauldron. Ideally, if you manage to buy an Uzbek variety on the market. If not, Krasnodar, arborio, basmati or sushi rice are perfect. The main thing is to rinse the rice several times before sending it to the cauldron and soak it in salt water for at least 2 hours. The liquid will take away the starch from the grains, the salt will help not stick together, and the pilaf will turn out crumbly, and not like rice porridge.

Step 5: cook without a lid

Rice in a cauldron must be filled with water so that there is at least 2 cm of liquid above the surface of the grains. You can not interfere with the contents of the cauldron and close it with a lid. Let it gurgle itself until the rice completely absorbs the water.

Step 6: with lid

Collect the rice in a pile, make several punctures in it with the handle of a ladle, put the heads of garlic removed before, close the lid tightly and simmer for at least half an hour over low heat. Only after that, the dish can be mixed, having fished out appetizing fried pieces of meat with carrots from the bottom, put the finished pilaf on plates and sprinkle with cilantro.

Azerbaijani plov

Photo: Shutterstock.com

Ingredients

Meat (beef or lamb) - 500 g
Rice - 300 g
Onion - 2 pcs.
Dried cherry plum - a handful
Sunflower refined oil - 1 cup
Turmeric (or saffron) - a pinch
Greens (dill, cilantro, parsley) - a small bunch
Salt, pepper - a pinch
Lavash - 1 pc.

How to cook:

Chop the onion and fry it in vegetable oil.
Add diced meat to skillet. Salt and pepper.
Pour a small amount of water (even better - broth), bring to a boil and add the washed dried cherry plum.
Simmer the meat until it becomes soft.
Cook loose rice separately. Peel the grits, soak for several hours in cold water with salt, rinse in warm water, boil until half cooked in a large amount of boiling water and put in a colander.
Heat oil in a cauldron, put pita bread on the bottom, fill it with half-cooked rice, add water and bring the grits to readiness. Then mix it, color it with saffron or turmeric. This part of the dish is called kaurma.
Put the rice on a dish. Put the finished meat with cherry plum on top and sprinkle the pilaf with herbs.

Fish pilaf with tomatoes

Photo: Shutterstock.com

Ingredients:

Fish (fillet) - 750 g
Rice - 1 cup
Tomatoes - 5 pcs.
Onion - 2 pcs.
Garlic - 1 clove
Thyme, marjoram, salt, pepper - a pinch each
Tomato paste - 2 tbsp. spoons
Lemon for juice - a quarter
Sunflower refined oil -
0.5 cup

How to cook:

Boil rice in salted water.
Separately, fry the chopped onion, crushed garlic clove and finely chopped tomatoes for 5 minutes.
Add tomato paste.
Pour oil into a cauldron (or other dish with a thick bottom), then put rice, then vegetables, salt, thyme and marjoram.
Put the fish fillet cut into pieces on top, sprinkle with 2 tbsp. spoons of lemon juice and simmer until tender under the lid.

Vegetarian pilaf with pumpkin and dried fruits

Photo: Shutterstock.com

Ingredients:

Rice - 3 cups
Pumpkin - 400 g
Carrot - 3 pcs.
Onion - 2 pcs.
Raisins - 100 g
Dried apricots - 200 g
Zira - a pinch
Coriander seeds - a pinch
Vegetable oil - 0.5 cups

How to cook:

Rinse rice several times in cold water. The water should eventually become clear.
Warm up the cauldron. Then pour vegetable oil into the cauldron so that it is thoroughly calcined.
Peel the carrots and cut into strips.
Cut pumpkin pulp into cubes.
Wash dried fruits (raisins and dried apricots).
Put onions and carrots in boiling oil and fry over high heat for a couple of minutes.
Add chopped pumpkin and fry for a couple more minutes.
Pour two glasses of hot water, add a little salt, cumin and coriander.
Put dried fruits in a cauldron, and then washed rice in an even layer and level it. The water should cover the rice by about 1 cm.
1Close the cauldron with a lid and cook the pilaf over high heat until the water leaves the surface of the rice.
After that, fold the rice in a cauldron with a slotted spoon.
Close the lid again, reduce the heat to low and cook until the water has completely evaporated.
Serve hot.

Kazakh pilaf with dried fruits and nuts

Photo: Shutterstock.com

Ingredients:

Chicken - 500 g
Carrot - 300 g
Rice - 1 cup
Sunflower refined oil - 0.5 cups
Onion - 1 pc.
Chicken broth - 0.5 cup
Raisins (light sultanas) - 60 g
Dried apricots - 100 g
Dates (or prunes) - 100 g
Walnut - 100 g
Suneli hops - 2 tsp

How to cook:

Heat the oil in a cauldron and fry the chicken cut into pieces (possible with bones).
As soon as the chicken is browned, add chopped onions, carrots and hops-suneli spice.
Pour in the chicken broth, simmer, add a glass of rice and water up to 1.5 cm above the surface of the grains.
Simmer until the liquid is absorbed into the rice.
Close the lid of the cauldron and simmer for another 15-20 minutes.
While pilaf is being prepared, separately fry raisins, dried apricots, dates (or prunes) and walnuts in oil.
Throw the contents of the cauldron onto a large dish - rice will turn out at the bottom, and pieces of chicken with carrots and onions at the top. Put dried fruits on top of the finished pilaf.

Which cauldron to choose?

cast iron

If you create a rating of commercially available cauldrons, the classic of the genre - cast iron - will come first. In the East, it is believed that the older the dishes, the better - over the years of use, its pores become clogged with oil, the inner walls are covered with a layer of fat, and food does not burn. A cast-iron cauldron has excellent thermal conductivity, and pilaf in it is not just boiled and fried, but languishes.

Aluminum

In second place in popularity are aluminum and duralumin cauldrons. The latter are made with additions of copper, magnesium, iron and manganese and weigh slightly less than those made of "pure" metal. The main advantage of aluminum cauldrons is ease of use. In order not to drag a heavy cast-iron boiler around the stove, Uzbek housewives choose exactly duralumin.

Copper

There is another metal from which real oriental cauldrons are made - this is copper. Unlike Uzbeks, who would not exchange cast-iron cookware for anything, Azerbaijanis and Iranians choose copper pots. They believe that only in such dishes is the perfect pilaf obtained.

Non-stick

Today in stores you can find new types of cauldrons - enamelled, made of stainless steel and having non-stick coating. As Central Asian chefs say, this is just an imitation of an oriental cauldron. Wok pots and French broilers don't quite fit either. If you are already looking for a replacement for the cauldron, then it is better to stop at the usual duck or goose - they are cast iron and aluminum and have thick walls.

Do you want to cook such a pilaf that always turns out? Then follow this recipe and pilaf will be just delicious! This recipe will allow you to learn how to cook such pilaf so that the rice remains crumbly, the pilaf does not burn and does not turn into porridge. At the same time, very little time is spent on active time when you have to be in the kitchen and cook. Pilaf, after some preparation, cooks itself, and you just wait and relax.

If you don't know how to cook yet, you should definitely learn. Of course, there are a lot of pilaf recipes and everyone will tell you that the right one is the one that they own. Yes, everyone is basically right. Some do it this way, some do it the other way. I offer a certain average basic pilaf recipe, which is most suitable for the majority of residents who cook on a gas or electric stove. I understand that pilaf on an open fire, with raisins, barberries, peas and tail fat, may seem more real to someone.

Yes, perhaps, but where can you get a huge wok, an open fire, lamb and barberry to cook pilaf for dinner? I don't think this is available to everyone. And at home we usually cook the usual pilaf, although it is somehow sad to call it ordinary. After I learned how to cook it, it is now a very tasty and wonderful pilaf. Try it and you will cook it, I'm sure everything will work out!

Products for cooking pilaf

Rice - 2 cups;
Meat - 400 grams;
Onion - 2-4 pcs.;
Carrots - 2-4 pcs.;
Bay leaf - 3 pcs.;
Garlic - 3 cloves;
Allspice sweet peas - 3 pcs.;
Zira - 1/2 teaspoon;
Salt - to taste;
Vegetable oil - for frying;
Ground black pepper;
Drinking water - approximately 5 glasses.

Recipe for pilaf

First we need a piece of meat. In this case, pork was available to me, but very tasty pilaf is made from beef or lamb. The meat must be thoroughly washed and, if necessary, removed films.

Now cut the meat into small cubes. I love it when meat is cut quite finely in pilaf, but sometimes I want larger pieces. Basically cut the way you like.

Put the meat in a heated cauldron for pilaf with vegetable oil. Vegetable oil can be replaced with lard or fat available to you.

Stir the meat in a cauldron and quickly fry it over high heat until crispy. It is not at all necessary to stew it and wait for cooking inside - now only a golden crust is important to us.

Peel the onion, wash well and cut into large half rings. When the meat is fried, put the onion in a cauldron with the meat, reduce the heat a little to a medium position. Then mix everything well and fry until the onion is light golden.

Peel the carrots, wash and cut into small cubes. If someone thinks that carrots in pilaf must be cut into strips - please! I just prefer small cubes. They spread throughout the pilaf and it seems to me that the pilaf becomes tastier from this. Add carrots to the cauldron with meat and onions and simmer a little over medium heat.

Salt everything well, add spices: bay leaf, pepper and cumin. If one of you uses other spices for pilaf, use it. For example, I do not always put zira - it has some special oriental flavor. With it, pilaf seems to me more saturated, but this is not always desirable. Apparently it depends on the eating habits and taste preferences of each.

After salting and adding spices, mix and pour in a glass of drinking water. Bring it all to a boil and reduce heat. You have got a zirvak - this is the name of the basis for pilaf. Some call the basis for pilaf zebrak, etc. These are already local variants and dialects.

For a short time, about 5 minutes, boil the zirvak over low heat under the ajar lid of the cauldron, then gently (hot) try a little broth - it should be slightly salty. This salinity should be enough for the rice and water added afterwards.

Then rinse the rice thoroughly. Ideally, you should wash all the flour out of it and the water should become clear during the washing process. Now carefully put the rice in a cauldron on the zirvak, carefully spreading it over the entire plane, but do not mix! Take a slotted spoon or a plate and pour drinking water on the rice at the rate of 2 cups of rice 4 of the same cups of water. Less rice means less water. Water in zirvak is not taken into account. Be sure to pour in the water carefully so that the jet does not mix the rice with the meat. Rice should lie in one top layer on zirvak.

Close the cauldron with a lid and bring to a boil at maximum heat.

Since time immemorial, Uzbekistan has been famous for its hospitality and very diverse cuisine. Uzbek pilaf is a masterpiece of local cuisine and a hallmark of the country. In addition, it is this dish that most accurately reflects the flavor of Uzbekistan and its national characteristics. Uzbek pilaf has no analogues in any national cuisine of other countries. In the 15th century, pilaf was an honorary dish. It was served during wedding celebrations and big holidays.

To prepare pilaf according to the original recipe, seven ingredients are needed. The taste of pilaf depends on the method of preparation and the quality of the fire. It should be noted that pilaf and rice porridge with various spices and meat are completely different concepts. In the process of preparing pilaf, you need to take into account all the features of the recipe in order to get a dish that, in appearance and taste, will be as close as possible to the Uzbek pilaf.

Uzbek beef pilaf step by step recipe with photo

This recipe will reveal all the secrets and nuances of cooking in a cauldron, a traditional Uzbek pilaf with beef. Guided by the description, you can learn all the subtleties of cooking and discover the uniqueness of the taste of this delicious dish.

A few simple tips will come in handy in preparing a delicious Uzbek beef dish:

1. The beef chosen for pilaf must be fresh. The dorsal part, neck or sirloin part of the shoulder blade will come in handy.

2. Ripe carrots should be moderately juicy. If cut into strips, it will give the dish a more pronounced color and exquisite taste than grated.

3. Pilaf will turn out more crumbly if you rinse the rice thoroughly. To do this, it must be washed with cold water until it becomes transparent.

4. Do not mix rice with vegetables and spices. It should be smoothed out evenly.

Products for cooking:

beef - 500 grams;
long-grain rice (steamed) - 400 grams;
carrots - 300 - 350 grams;
onion - 250 grams;
barberry - 1 teaspoon;
zira - 1 teaspoon;
turmeric - 1/2 teaspoon;
vegetable oil;
garlic, salt, pepper to taste

1. Prepare food for cooking. Thoroughly wash and peel onions and carrots. It is better to cut the onion into half rings.

2. To make the beef more juicy, it should be cut into larger pieces.

3. Be sure to chop the carrot into strips. It is very important not to use a grater in the process of cooking pilaf!

4. Set the cauldron on the stove and pour in the oil, which must be very hot until white smoke appears. Pour the onion into the hot oil and fry it until light golden brown.

5. Add beef to the fried onion and fry it for 20 minutes until golden brown.

6. Add chopped, neat julienned carrots, salt and pepper. Fry for 10 minutes, stirring occasionally. Add the remaining seasonings: zira, barberry and turmeric.

7. Pour boiling water over the finished roast. Water should completely cover vegetables and meat. Close the cauldron with a lid and simmer over medium heat for half an hour. During this time period, beef becomes tender, and zirvak (garnish of vegetables) is saturated with taste and aroma.

8. Thoroughly washed rice is added to the zirvak in a cauldron. Rice should be covered with broth by two centimeters. If it is not covered, then you need to add boiling water. In no case should you stir the rice at this stage! Lightly salt the top of the dish.

9. Cook until all the top liquid is absorbed into the rice.

10. After the broth has been absorbed, make indentations in the rice with the back of a spoon. Put a whole (unpeeled) head of well-washed garlic into the resulting hole. Cover the cauldron and continue cooking on low heat for 25 minutes. After a while, we check for readiness. Rice should be soft, and there should be no remnants of zirvak on the bottom.

11. Remove the garlic and mix the finished dish well. You can serve such pilaf on the table with various fresh vegetables, as well as sauerkraut.

Bon Appetit!

How to cook pork pilaf so that the rice is crumbly

It seems that there is nothing difficult in preparing a delicious pilaf with meat, because the recipe is easy, and the necessary products are available to anyone! However, in order to make this dish truly flawless, it is necessary not only to put a piece of your soul and heart into it, but also to scrupulously study the method of its proper preparation. This wonderful pilaf recipe that I will tell you about will surely charm you and irrevocably win your love.

Ingredients:

pork pulp - 600-700 gr.;
rice - 600 gr.;
sunflower oil - 150 ml;
onions - two pieces;
carrots - two pieces;
turmeric - one pinch;
zira - one pinch;
paprika - one pinch;
pepper - one pinch;
barberry - one pinch;
salt - one pinch;
dried tomatoes - one pinch.

Cooking steps:

1. Before starting the cooking process, you need to thoroughly rinse the rice, and then leave it for a short time in cool water. Washed and dried meat must be cut into medium-sized cubes.

2. Put your cauldron on the stove and pour in the sunflower oil. When calculating the oil, it is necessary to take into account the fat content of pork. If the meat is fatty, then, accordingly, much less oil will be required. Pour it into a cauldron and heat well.

How to determine that the oil is warm enough, but does not burn? You need to put a small clove of garlic or an onion ring in it. The oil is considered normally warmed up when a golden crust has formed on them.

3. We take out the onion and put the chopped pork in the cauldron.

4. While the meat is fried, let's prepare the vegetables.

5. Thoroughly wash and peel carrots and onions.

6. Chop the onion into small pieces. Chop carrots into neat strips or grate.

7. Chopped vegetables can be added to slightly browned meat.

8. First of all, add the onion and fry it until a pleasant golden color.

9. Then add carrots, fry it for a little more time with meat.

10. After 10 minutes, add water. Meat with vegetables should be completely covered with liquid. Add spices, salt and pepper. Mix thoroughly. This preparation (zirak) for our pilaf should be left on the stove for about 20 minutes. This is necessary in order for the pork to become tender and soft.

11. Add rice to the cauldron, after pouring out the water in which it was soaked, and carefully level it.

12. If there is not enough water, then it can be added. You don't need to stir the rice. To enhance the flavor of the dish, you can add a well-washed garlic head to the rice.

13. It is necessary to cook pilaf over moderate heat until all the liquid is absorbed into it.

14. Then turn off the fire and leave the rice to reach under the lid for 20 minutes. Ready pilaf can, to the delight of the household, be served on the table.

Enjoy a hearty and delicious lunch! Eat for health!

Chicken pilaf recipe step by step with photo

Do you love chicken and rice? Then this dish is perfect for you! The combination of lightness, classic and at the same time fantastic taste will win your heart and make you fall in love with chicken pilaf forever! The minimum number of ingredients, a little time spent, a minimum of effort, imagination, and now you and your friends are enjoying a superbly prepared dish. You just need to choose the right rice, fresh chicken meat, vegetables and standard seasonings for pilaf - saffron, barberry and zira.
For cooking we need:

chicken meat - 200-300 gr;
Carrots - 1 pc;
Bulb - 1 pc;
1 head of garlic;
1 st. rice
vegetable oil - 60g;
water - 2 glasses;
salt - a third of a teaspoon.

Preparation of products and the cooking process includes the following steps:

Properly selected rice is the key to a delicious pilaf. For this, varieties are best suited: jasmine, basmati. Rice must be washed with water. To make it crumbly, you need to thoroughly wash off the dust and starch powder, which are the main cause of rice sticking together. Rinse it with warm water at least three times. And if the water is cool, then five or six times until the water is clear. Then the washed rice must be soaked in warm, slightly salted water.

1. The meat is washed and cut into small pieces 2-3 cm in size.

2. Peel, wash and dry the onion thoroughly with a paper towel. Since the onion is placed in hot oil, excess liquid can cause it to ignite.

3. Carrots must be washed twice: before and after cleaning and chopped.

4. Pour the oil in a pan with a thick bottom and heat it up. The maximum incandescence of oil is the key to tasty and fragrant pilaf. Its strong heating also contributes to the improvement of taste characteristics. You can add a whole onion during the heating of the oil, which will act as a sorbent and help eliminate harmful substances from the oil.

5. Put the chopped chicken in hot oil and fry until a pleasant golden hue.

6. Add carrots to the meat, fry over low heat and add onion and garlic. We make a passivation, stirring continuously until golden yellow.

7. We shift the zirak into a cauldron and put it on fire. Pour rice into a cauldron, a thin layer. Add salt and spices to taste.

8. Fill with water and carefully level

9. Cover the cauldron with a lid and simmer over low heat for another 25-35 minutes. When the water is completely absorbed into the rice, mix it and make a hole in the center.

10. Cover the cauldron with a lid and continue cooking pilaf on low heat for another 35-45 minutes. After this time, remove from heat and, if desired, you can let it brew or serve immediately.

How to properly serve pilaf to the table?

If pilaf is served on a dish, then we first take out the meat from the pan, transfer the pilaf to the dish, and put the chicken on top. The dish can be garnished with pomegranate seeds. Chicken pilaf can be served with fresh vegetables, or salads from them.
Bon Appetit!