Pilaf with chicken in a cauldron on the stove

An original way to cook homemade pilaf in a cauldron is from bulgur and chicken. The dish will come out nutritious, aromatic and crumbly. Ideal for a family lunch or dinner.

Nourishing and original in taste pilaf is made from pearl barley and chicken. This easy-to-prepare dish will be a bright decoration for your home table. Serve with a family meal.

You can cook delicious pilaf in a cauldron on a gas stove. A simple recipe involves adding chicken meat. This option will speed up the cooking process. Serve with your homemade dinner!

The nutritious and spicy chicken pilaf is easy to cook at home in a cauldron. The finished product will delight you with its bright taste and aroma. Add a simple cooking idea to your menu.

Homemade chicken pilaf can be cooked in a cauldron on the stove. The culinary idea is suitable for lunches and dinners. Evaluate an interesting recipe, thanks to which you will get a fragrant and crumbly dish.

It is easy to cook pilaf with chicken in Uzbek at home. A hearty dish will delight you with its bright spicy aroma and rich taste.Suitable for a large family lunch or dinner.

Long grain rice is often appreciated by culinary experts for its quick and unpretentious preparation. It makes an appetizing crumbly pilaf. Check out this homemade chicken recipe!

Round rice is ideal for making homemade chicken pilaf. The dish comes out rich and satisfying, and will pleasantly surprise you with its bright spicy aroma. Take a simple recipe for your menu.

For homemade chicken pilaf to come out crumbly, use steamed rice. You do not have to waste time rinsing the product, which will save time. Check out a simple dinner table recipe.

Brown rice is famous for its beneficial properties. It makes not only a delicious side dish, but also nutritious pilaf. Prepare a juicy chicken platter and serve it for family dinner!

There are many recipes for cooking pilaf with chicken, and hostesses often prepare this dish, because the products for it are inexpensive and available throughout the year. In this recipe, you are invited to add prunes to pilaf, which will give it sweet and sour notes and an interesting original taste. The recipe is simple and quick. Cooking pilaf in a skillet.

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 large 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.

Various dried fruits are often added to pilaf, which set off the taste of pilaf and give it a pleasant sweet and sour taste.In this recipe, you are invited to cook white rice pilaf with chicken and raisins. Cooking pilaf in a frying pan. You will have a simple and delicious meal for a family lunch or dinner.

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.

Pilaf with meat is a famous Uzbek dish that is cooked in a cauldron over a fire. In order to easily prepare this dish at home, it is not necessary to make a fire, you can use a regular stove.

A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.