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Pilaf with chicken and garlic in a cauldron on the stove

0
1197
Kitchen Eastern
Calorie content 129.4 kcal
Portions 10 port.
Cooking time 120 minutes
Proteins * 6.7 g
Fats * 8.4 gr.
Carbohydrates* 21.3 gr.
* per 100 gr. product
Pilaf with chicken and garlic in a cauldron on the stove
Content

The ability to cook crumbly delicious pilaf, and not rice porridge with meat, speaks of the culinary experience of every housewife. In this recipe, we cook pilaf with chicken in a cauldron on the stove. This dish is prepared for a big company or a celebration. For pilaf, quality rice is taken, for example, "Basmati" or steamed. Meat, rice and carrots are always taken in a 1: 1 ratio, and for pilaf in a cauldron you need a lot of oil: at least 140 ml per 500 g of rice. It is better to measure the ingredients on a kitchen scale, measure by eye does not work here. Spices for pilaf (cumin, turmeric, paprika, barberry, ginger) are chosen according to your taste.

Ingredients

Cooking process

step 1 out of 12
First, measure out the indicated amount of food for cooking pilaf. Peel and rinse the carrots and onions.
step 2 out of 12
Chop the peeled onion into large cubes.
step 3 out of 12
Heat the required amount of vegetable oil in a cauldron. Then transfer the onion cubes into it and fry them a little.
step 4 out of 12
Transfer the leg meat to the fried onion without cutting it into small pieces. Fry the meat until lightly golden brown on all sides.
step 5 out of 12
During this time, chop the carrots into thin slices.
step 6 out of 12
Then put the chopped carrots into a cauldron, stir and fry for another 5-7 minutes.
step 7 out of 12
Sprinkle the fried chicken and vegetables to your liking with salt and pilaf spices. Cumin, paprika and black pepper are considered obligatory for pilaf, and other spices are added at will.
step 8 out of 12
Rinse rice for pilaf many times with cold water to completely wash off the starch from the surface of the grains, then the friability of pilaf is guaranteed. Place the washed rice in an even layer on top of the rest of the ingredients.
step 9 out of 12
Then pour hot water into the cauldron to the pilaf 2 fingers above the rice layer.
step 10 out of 12
Remove the outer husks from the garlic heads and place the heads in a layer of rice.
step 11 out of 12
For spiciness, this is optional, put hot pepper pods to the pilaf.
step 12 out of 12
Then close the cauldron with a lid. Simmer pilaf over low heat, just to simmer, for 20 minutes. At the end of the stew, check the rice for doneness. If it is a little damp and there is almost no water in the cauldron, then add a little more hot water and extinguish for a while. There should be no water in the finished pilaf. Leave the pilaf with chicken and garlic cooked in a cauldron for 15–20 minutes under a closed lid for infusion, then stir and serve.
Bon Appetit!

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