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Pilaf with chicken and dried fruits

0
1308
Kitchen Eastern
Calorie content 136.5 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 6.2 gr.
Fats * 6.5 gr.
Carbohydrates* 23.4 gr.
* per 100 gr. product
Pilaf with chicken and dried fruits
Content

Dried fruits in tandem with spices give pilaf new shades of aroma and taste, which will allow you to diversify your home menu. For this kind of pilaf, take thigh or drumstick meat, as the breast can be dry. Add dried fruits (dried apricots, prunes, raisins) to your liking. Cooking pilaf in a cauldron on the stove.

Ingredients

Cooking process

step 1 out of 7
First, prepare in the amount indicated in the recipe all the products for cooking pilaf.
step 2 out of 7
Rinse the meat with cold water and cut into medium pieces. Peel and rinse the onions and carrots. Chop the onion into a quarter of the ring, and the carrots into thin strips.
step 3 out of 7
Pour the required amount of vegetable oil into a cauldron or saucepan with a thick bottom and heat it well. Then put the chopped vegetables into the oil and fry them over high heat for 5 minutes, stirring occasionally.
step 4 out of 7
Then transfer the pieces of chicken meat to the fried vegetables and add spices in the amount indicated in the recipe. Do not add spices by eye, you can spoil the taste of pilaf. Then salt the dish, stir and simmer under a closed lid over low heat for 5-7 minutes.
step 5 out of 7
Rinse dried apricots well and pour boiling water for 5 minutes, then discard in a colander and transfer to a cauldron. Add some clean water to the cauldron and simmer for 10 minutes.
step 6 out of 7
Put the rice in a separate bowl and rinse 5-8 times with cold water. Salt the rice a little. Then lay it evenly on top of the meat with dried apricots. Pour hot water into the cauldron to a level 3 cm above the rice layer. Cook the pilaf over low heat and covered for 30 minutes and until the rice has absorbed all the water (it will not be on the surface of the rice).
step 7 out of 7
Then stick the peeled chives into the rice, and hold the pilaf with garlic over low heat for another 10 minutes. Leave the cooked pilaf with chicken and dried fruits in a cauldron for 20 minutes to infuse, then mix gently and can be served.

Bon Appetit!

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