Uzbek pilaf with chicken

Pilaf with chicken according to the Uzbek recipe has a bright spicy aroma and rich taste. You can prepare a nutritious meal in a saucepan. Check out this simple and quick idea for your table!

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!

Nutritious and bright in taste, pilaf with chicken can be baked in the oven. An aromatic spicy dish will diversify your home menu. Can be served with lunch or dinner. Delight your family with a simple and tasty treat!

Loose and spicy chicken pilaf can be baked in the oven in a pot. This method will preserve all the bright aromas and flavors of the dish. This culinary idea is perfect for a hearty family lunch or dinner.

An excellent hearty dish for lunch or dinner. In a slow cooker, the rice turns out to be crumbly and retain its shape. In general, pilaf resembles a dish cooked according to all the rules in a cauldron.

Pilaf with chicken and the addition of chickpeas is distinguished by a special original taste and satiety. Cooking it takes a lot of time: the chickpeas are soaked for 10 hours, and the chicken is marinated for 6 hours, but in the end the dish will delight you and your guests. Cooking pilaf with chickpeas in a brazier (duck).

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.

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.

Homemade tender chicken pilaf can be cooked in a wok. This spicy and nutritious dish is the perfect solution for a big lunch or dinner. Take away the fun way of cooking!

The roaster is ideal for preparing delicious rich pilaf. Complement your homemade meal with juicy meats and serve with a family lunch or dinner. A simple recipe won't take much of your time.

For a homemade meal, you can prepare a hearty and aromatic pilaf. Check out a quick round rice and pork recipe.The finished dish will delight you with a rich look and juicy taste.

Do not despair if there is no cauldron at hand. You can cook delicious homemade pilaf on the stove in a saucepan with a thick bottom. Check out this simple recipe. The dish on it comes out crumbly and tender.

Parboiled rice makes homemade pilaf crumbly and interesting to taste. Take note of a simple recipe for cooking in a saucepan on the stove. Treat yourself to a quick and nutritious lunch

Spicy and nutritious pilaf according to the Uzbek recipe can be cooked on the stove in a saucepan. Surprise your family with interesting cooking and bright taste of the finished product.

Loose pilaf for homemade meals can be made with parboiled rice and pork. This hearty dish will delight you with its spicy aroma and taste. Delight your family with a bright product.

Cook homemade pilaf in the oven using ducklings. The bright dish will be remembered for its spicy aroma and rich taste. Treat yourself and your loved ones with a delicious treat.

The original way to prepare homemade crumbly pilaf is in the oven in the baking sleeve. A hearty pork dish to diversify your family meal. Take note!

Nutritious and flavorful pork pilaf can be baked in a glass dish. The finished dish will delight you with its bright taste and appearance. Suitable for home lunches and dinners.

Stalik Khankishiev knows a lot about cooking the right fatty pilaf.Therefore, if you want to surprise your guests with a great meat dish, then this proven recipe will definitely come in handy for you.

Loose and fragrant pilaf with lamb in a cauldron on the stove at home. Such a dish will nourish you, give strength and energy for a productive day.

Either the rice is hard, or the meat is tough - the main problems faced by housewives in cooking pilaf. With the Polaris multicooker you will forget about these difficulties. Your pilaf will be rich, tender and juicy.

In addition to a cauldron, ducklings and a saucepan, rich pilaf can be cooked in a wok. This is a special frying pan that is often used in oriental cooking. The cooking technology is not very different from the traditional one.

Proper pilaf is prepared exclusively in a cauldron with a lot of spices, onions and carrots. According to all traditions, pilaf is served on a common dish and eaten by hand, and washed down with green tea.

The famous Uzbek dish - pilaf with beef can be cooked in a frying pan at home. Complement this hearty and delicious meal with fresh herbs and vegetables for a balanced meal for the whole family.

A very tasty national Uzbek dish can be easily prepared in your kitchen. The main thing is to do everything in a certain sequence, without missing a single step, then you will get a rich and aromatic pork pilaf.

Pork pilaf is a versatile dish that can be cooked over an open fire, gas, or in a slow cooker. But it will be especially crumbly and fragrant if you bake it in the oven.

When preparing pilaf, it is important to choose high-quality meat and steamed rice. Then your dish will turn out delicious and rich. The amounts of meat, carrots and onions should be approximately the same.

Pilaf with pork in a slow cooker is tasty, satisfying and convenient. Firstly, you do not need to stand at the stove all the time, but simply put food in the bowl and select a program, and smart technology will cook everything itself. In addition, rice in a multicooker boils very well and turns out to be crumbly.

Cooking pilaf on a fire is a pleasure! Such pilaf turns out to be even more appetizing and tasty! Hearty, loose, with an amazing aroma, it is simply impossible for him to come off! Disappears in an instant!

The most delicious pilaf is obtained on a fire, especially if it is prepared according to the recipe of Stalik Khankishiev. Spicy, mouth-watering and deliciously delicious, it is impossible to tear yourself away from such a dish!

Delicious and very appetizing pilaf with rice and pork is a great dish for the whole family. It is easy to cook it, and your family will remain well-fed and satisfied! Simply delicious!

The correct lamb pilaf is not prepared quickly, and it is important to fulfill certain conditions correctly. For proper pilaf, take only fresh lamb and preferably young. The correct choice of dishes is important: pilaf is cooked only in a cauldron and on an open fire or on the stove. Meat, rice and carrots are taken in equal amounts. For proper pilaf, you need fat tail fat. For such pilaf, Basmati crumbly rice is taken. Mandatory spices for proper pilaf are always cumin, barberry, hot peppers and garlic.

Cooking delicious pilaf is a special skill that is acquired only by the experience of the hostess. Here is a recipe for the classic lamb pilaf. Pilaf is prepared only in a cauldron. It is important to carefully choose the products for pilaf, because the main taste depends on it. Lamb is taken on the bone. For pilaf you need fat tail fat. Rice is taken from hard varieties: "Basmati" or "Devzir".Zira is an obligatory spice of pilaf. Cooking pilaf on the stove in a cauldron.

They say that there are as many pilaf recipes as there are cooks. You are offered a time-tested recipe for cooking this dish in an ordinary apartment and on a gas stove. By following the recipe steps correctly and observing the amount of ingredients, you will end up with real crumbly pilaf, not rice porridge with meat. For pilaf, you need a cauldron or a saucepan with a spherical thick bottom to keep the temperature well. Meat and rice, onions and carrots are taken in equal quantities. Zira, garlic and pepper are required for pilaf, and the rest of the spices are added as desired.

Such a variation of pilaf will appeal to lovers of porridge and a combination of rice with dried fruits. The dish is good for dinner as it is quite nutritious but not heavy. Rice saturates well, and dried fruits add "mood" with a sweet taste and bright color, and also supply the body with valuable fiber. Unlike viscous porridge, such pilaf is crumbly, since we use long-grain or parboiled rice for its preparation. Alternatively, you can take brown or wild - the usefulness of a dish with such rice will only increase.

Cooking a sweet version of pilaf with dried apricots and raisins. Despite the apparent "dessert" orientation, such pilaf can be served for lunch or dinner as a main course. It is nourishing, aromatic and, in addition to sweetness, also exhibits spicy-salty flavor notes. Cooking Meat-Free - Those who fast or don't eat animal products will appreciate the versatility of this recipe.

At first glance, pilaf without meat is not pilaf at all. However, it is not! If you approach the preparation thoughtfully and with imagination, then you can get a hearty, rich in taste dish that will delight both the look and the stomach. This pilaf will become a sumptuous fasting treat and will undoubtedly be enjoyed by vegetarians.

Real pilaf should be crumbly - grain to grain. In addition to adhering to the pilaf cooking technology, it is very important to initially choose the right type of cereal. Long grain rice will always be an ideal option for pilaf. The starch content in it allows you to get a crumbly texture without sticking. The most convenient cooking utensil is a cauldron. If it is not there, then any similar thick-walled heavy container with high walls will do.

Traditionally, Uzbek pilaf is prepared with the addition of lamb. However, not everyone loves this type of meat, so we suggest making pilaf with beef. We use long rice - pilaf with this turns out to be crumbly, beautiful, the cereal never sticks together. Parboiled long rice is especially good for pilaf - even beginners can cook such rice, it is difficult to spoil it. We also recommend taking fat tail fat for frying - it gives the pilaf a special taste and richness.

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

We offer to cook Uzbek pilaf in a slow cooker. Traditionally, such a dish is prepared in a cauldron, but in a multi-bowl it is also delicious. In addition, grease does not splatter during frying - the kitchen remains clean. Natural juices from meat and vegetables do not evaporate during cooking, but soak the cereals - a rich taste of pilaf is provided.

Pilaf with minced meat for the pan is not a classic, but if there is no multicooker or cauldron, it can be cooked in a saucepan with a thick bottom. If there is no such pan, then the minced meat with vegetables can be fried in a pan and then continue to stew the pilaf in the pan. To avoid rice porridge, for such a pilaf, you need to take steamed rice and measure the amount of water correctly (for pilaf, the proportion is 1: 2). The pan must be cleanly washed and wiped dry, then the pilaf will not burn. And one more thing: the pan should have a tight lid, if there is none, then cover the pan with pilaf with a wet towel and place the lid on top. During frying, minced meat does not need to be kneaded much, but leave in pieces.

Rice pilaf with meat in a pot always turns out amazingly tasty and aromatic. The effect of a Russian stove works here, and the dish tastes different from that cooked on the stove or in a slow cooker. Any meat is suitable for pilaf in pots, it is better to use long-grain rice, seasonings are added to each pot in portions, and usually those intended for pilaf.In the recipe, pilaf is made from chicken, and the technology of its preparation in pots is classic.

Every self-respecting housewife should have recipes for quick and tasty dishes, and one of them can be lazy pilaf with chicken in its sleeve. In essence, this is a simplified version of the traditional pilaf adapted to the present time, but tasty and healthy, since it does not contain oil. It is better to take steamed long-grain rice for pilaf in the sleeve, and any chicken meat is suitable.

Oven pilaf with mushrooms has a special aroma and taste. You can cook it in any heat-resistant container. The cooking process is almost the same as cooking pilaf on the stove. First, mushrooms with carrots and onions are fried in a frying pan or immediately in a cauldron. Then the pre-soaked rice is added, filled with water with turmeric and the dish is baked in the oven.

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.

If you have not cooked pilaf with chickpeas yet, we advise you to fix it and be sure to try it. It has a mild, slightly nutty taste - very pleasant. The most important value of this product is that it is rich in protein, which is an excellent alternative to meat protein. Therefore, we propose to cook this pilaf without meat - chickpeas will almost completely replace it in satiety and nutritional value. Chickpeas have a peculiarity in cooking - they cook for a very long time. Therefore, it must be soaked before cooking - this solves the problem of prolonged cooking and significantly reduces the cooking time.

Pilaf with the addition of dried fruits takes on a completely different sound: it becomes more juicy, aromatic, pronounced sweet and sour notes appear. Such pilaf cannot be called dessert, because, even despite the absence of meat, the dish turns out to be hearty, nutritious and great for lunch. Those who are fasting or vegetarian will love this pilaf. We suggest using red rice instead of white - pilaf will become even more unusual.If you prefer the usual white rice, of course, use it.

Pilaf is always a great solution for lunch or a hearty dinner. It's delicious, nutritious, and convenient. And if you cook a dish in a multicooker-pressure cooker, then it is doubly convenient. Fry vegetables with meat in a bowl, add spices, water, rice, close the lid. The pressure cooker will cook pilaf further without our participation. It is advisable to use long-grain rice - it turns out friable and fluffy in the finished pilaf.