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Azerbaijani pilaf with chicken

0
1465
Kitchen Eastern
Calorie content 247.1 kcal
Portions 7 port.
Cooking time 120 minutes
Proteins * 6.6 gr.
Fats * 5.1 gr.
Carbohydrates* 51.4 g
* per 100 gr. product
Azerbaijani pilaf with chicken
Content

Azerbaijani pilaf has a special cooking technology. This dish requires a lot of time and effort, which is why such pilaf is prepared for the festive table. For pilaf, chicken meat with vegetables is prepared separately. Rice is cooked separately until half cooked. Special cakes are prepared from the dough and they are lined with the bottom of the dishes for pilaf. Rice is placed on the cakes and saffron is always added. Dried fruits are prepared separately.

Ingredients

Cooking process

step 1 out of 16
First, prepare all the ingredients for making Azerbaijani pilaf. Rinse the chicken well and cut into portions. Peel the onion and chop into thin quarter rings. Rinse the dried fruit and pat dry with a paper towel.
step 2 out of 16
Place the chicken pieces in a separate frying pan, sprinkle with salt and black pepper to your liking, add a little water and simmer for 15 minutes. In another skillet, fry the chopped onions in vegetable oil for 5 minutes. Then add the juice of half a lemon, sugar, washed apricots and a teaspoon of ghee to it. Stir the onions and fry for another 5 minutes over medium heat.
step 3 out of 16
Then add turmeric to the chicken, put 1 tbsp. l. ghee and simmer for another 5 minutes.
step 4 out of 16
Then put the onion fried with apricots into the pan to the stewed chicken, stir and simmer for 5-10 minutes. The chicken for pilaf is cooked.
step 5 out of 16
Transfer the chicken to a separate platter to serve it on.
step 6 out of 16
Now you can start cooking the rice. Measure out the amount indicated in the recipe and prepare the saffron.
step 7 out of 16
Rinse the rice thoroughly and several times with cold water and pour boiling water over it for 10 minutes. Then, in a large saucepan, boil clean water with a little salt. Transfer the rice to boiling water and cook until half cooked over low heat.
step 8 out of 16
While the rice is cooking, pour 100 ml of boiling water over the saffron, cover it with a napkin and place it in a warm place to infuse.
step 9 out of 16
Then knead the tortilla dough. Measure out the right amount of dough ingredients.
step 10 out of 16
Put sour cream in a bowl for kneading dough and salt it a little. Then add flour and hand knead the tough dough. Form a cake out of the dough and place it on the bottom of the dish in which you will cook pilaf. A large non-stick pan works well for this.
step 11 out of 16
Throw the boiled rice in a colander and place it on top of the tortilla.
step 12 out of 16
Pour the cooked saffron over the rice. Then pour the rest of the ghee over the rice, preheating it well in the microwave. Put a clean towel on the rice and close the pan tightly with a lid on top.Cook the rice for 8 minutes over high heat until the cake is baked, then over low heat for 20 minutes.
step 13 out of 16
If you have the time and opportunity, then hold the rice for 2 hours under a warm blanket. Then transfer the rice to another dish so that the baked tortilla is on top.
step 14 out of 16
Fry prunes with dried apricots and raisins for 5 minutes in ghee, separately. Transfer the fried dried fruits to a separate dish.
step 15 out of 16
Azerbaijani pilaf is ready. Cooked chicken, rice with flatbread, and fried dried fruits can be served.
step 16 out of 16
The guests themselves will put chicken-rice-sweets on the portioned plates according to their taste.

Bon Appetit!

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