Chicken Pilaf

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

With chicken meat, pilaf turns out to be less greasy, although the term 'dietetic' still doesn't quite apply. Chicken cooks faster than lamb and beef, so the entire pilaf will take less than two hours to prepare. Importantly, it turns out delicious and satisfying.

Ingredients

Poultry - 1 piece
Onion - 1 head
Carrot - 21.2 oz
Basmati rice - 10.6 oz
Garlic - 1 head
Black Cumin (Cumin) - 1 tablespoon
Serviceberries - 1 tablespoon
Vegetable Oil - 10 fl oz
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Cut the chicken into thighs, drumsticks, wings, and breasts, and then chop the breasts into large pieces.

Step 3

In a cauldron, heat vegetable oil well and sauté the chicken until golden brown. It's better to fry the meat in batches; otherwise, the chicken will steam rather than fry. Transfer the fried chicken to a clean plate.

Step 4

Cut the onion and carrot into matchsticks.

Step 5

Sauté the onion until translucent, then add the carrot and cook for another 2–3 minutes.

Step 6

Return the chicken to the pot, add a head of garlic, spices, and salt, pour in 1 liter of hot water, and simmer on low heat for 40 minutes, covered with a lid.

Step 7

Rinse the rice thoroughly under running water. Then, toast it in a dry skillet over low heat, stirring constantly. This will take about 7 to 10 minutes.

Step 8

Then transfer the rice to a pot, cover it with a lid, and let it sit for 30 minutes.

Step 9

After 30 minutes, you can gently stir the rice and check its doneness. If the rice is not yet ready but the water has evaporated, make a few holes in the pilaf, pour about half a cup of water into them, and cover it for an additional 5–10 minutes.