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Buckwheat pilaf with chicken

0
1223
Kitchen Eastern
Calorie content 111.9 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 4.7 gr.
Fats * 7.8 g
Carbohydrates* 21.4 gr.
* per 100 gr. product
Buckwheat pilaf with chicken
Content

For lovers of buckwheat, you may like this recipe for making pilaf. This dish is rare, but at the same time healthy and tasty. You can diversify your home menu with them. Pilaf is prepared from buckwheat and according to the principles of ordinary rice pilaf. Cooking in a cauldron. To serve pilaf, prepare pickled onions.

Ingredients

Cooking process

step 1 out of 16
First, prepare all the food for pilaf. Rinse the chicken, remove the skin and separate the meat from the bones. Peel the onion and chop into thin half rings. Peel the carrots. Leave 1 piece, and chop the rest into thin strips. Peel the garlic heads from the outer husk.
step 2 out of 16
Heat the vegetable oil well in a cauldron. Then transfer the seeds and wings to it, add the carrots cut in half, and fry them over high heat until golden brown.
step 3 out of 16
Transfer the chopped onion to the fried bones.
step 4 out of 16
Fry the onion, stirring occasionally, until transparent.
step 5 out of 16
Then remove the halves of the carrots and put the carrot straws into the cauldron.
step 6 out of 16
Cut the chicken into pieces. When the liquid has completely evaporated from the fried vegetables, transfer the chicken pieces to them.
step 7 out of 16
Pour 1.5 liters of hot water into the cauldron and put a hot pepper pod, salt and heads of garlic. Cover the cauldron and simmer the meat in the sauce for 20 minutes. This is also called zirvak.
step 8 out of 16
During this time, prepare pickled onions for serving pilaf. Chop two onions into thin half rings and transfer to a separate bowl. Then rinse it several times with cold water. Then pour preferably ice water, add salt, sugar and half a lemon cut into slices. Put the pickled onions in a colander before serving.
step 9 out of 16
Remove seeds, peppers and garlic heads from the prepared zirvak. Try Zirvak, it should be salty enough. Then put the washed buckwheat on top of the meat in a cauldron. Do not stir the dish and reduce the heat to minimum. Grind the cumin in a mortar.
step 10 out of 16
Put chopped cumin and dried barberry into pilaf. Add boiled water to the pilaf so that the liquid level is 1 finger above the buckwheat layer.
step 11 out of 16
Cook pilaf over low heat, without closing the cauldron with a lid, and until the buckwheat has completely absorbed all the liquid. To overthrow it, you can stir it a little.
step 12 out of 16
Put the garlic and hot pepper back in the pilaf.
step 13 out of 16
As the buckwheat liquid absorbs the pilaf with a spoon, collect it up a hill.
step 14 out of 16
When the liquid is completely absorbed by the cereal, make 2-3 holes in the pilaf with a spoon, close the lid and keep the pilaf on the lowest heat for another 15 minutes.
step 15 out of 16
Then turn off the heat and leave the pilaf in the cauldron for another 10 minutes.
step 16 out of 16
Chicken and buckwheat pilaf is ready.The dish can be laid out in portioned plates and served with pickled onions.

Bon Appetit!
 

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