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➠ Pilaf with chicken hearts in a pan

Pilaf with chicken hearts in a pan

900

Kitchen Eastern

Calorie content 135.6 kcal

Portions 4 port.

Cooking time 90 minutes

Proteins * 6 gr.

Fats * 9 gr.

Carbohydrates* 29 gr.

Content

Pilaf is usually cooked with lamb or pork, more rarely with chicken. We offer you to try it no less tasty. But the original version of this dish with chicken hearts.

Ingredients

Cooking process

Peel the onion and cut into thin half rings. Wash the carrots, peel and cut into strips.

Fry the onions in a preheated skillet until soft. Wash the chicken hearts, cut the veins and cut in half, add them to the pan to the fried onions. Cook for 10-15 minutes.

Then add carrots, salt and spices, continue cooking for 7-10 minutes.

Rinse the rice with running water. Divide the garlic into cloves and peel them. Place the rice and garlic in a skillet and add the turmeric. Pour in water, when it boils, cover the pan with a lid, reduce heat and simmer pilaf for 40-50 minutes.