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➠ Crumbly pilaf with rice, chicken and carrots in a saucepan on the stove

Crumbly pilaf with rice, chicken and carrots in a saucepan on the stove

1532

Kitchen Eastern

Calorie content 93.4 kcal

Portions 4 port.

Cooking time 75 minutes

Proteins * 5.8 gr.

Fats * 4.9 gr.

Carbohydrates* 17.5 g

Crumbly pilaf with rice, chicken and carrots in a saucepan on the stove

Content

Most often, pilaf is cooked in a slow cooker, but in this recipe you are invited to cook it in a saucepan, because not everyone has kitchen gadgets at home. To make the pilaf with chicken in a saucepan crumbly, take Basmati rice and strictly follow the amount of ingredients indicated in the recipe. The pan should be thick-bottomed. Let the pilaf cooked in a saucepan for a while so that it crumbles well and reveals its aroma and taste.

Ingredients

Chicken breast 500 gr. Basmati rice 275 gr. Onion 160 g Carrot 200 gr. Water 640 ml. Garlic 1 PC. Vegetable oil 200 ml. Seasoning (optional) taste Salt taste

Cooking process

First, prepare, in the amount indicated in the recipe, all the products for cooking pilaf in a saucepan.

Peel the onion and carrots and rinse them with water. Then chop the onion into half rings, and cut the carrots into thin strips.

Wash the chicken breast under running water and cut into medium pieces.

Heat the vegetable oil well in a saucepan. Then transfer the chicken pieces to a saucepan and fry them until golden brown on all sides.

Then transfer the chopped onion to the meat and fry it until transparent for 3-4 minutes. Then transfer the carrot straws to a saucepan. Sprinkle everything to your liking with salt and pilaf seasoning and cook for another 5-7 minutes.

Pour the rice into a separate bowl and rinse 5-8 times with cold water. Transfer the washed rice to a saucepan with zirvak (meat with vegetables). Place the head of garlic in the middle of the rice. Then pour 200 ml of hot water into a saucepan with a thin stream over a spoon or wall. When the pilaf boils, reduce the heat to low, cover the pot and cook the pilaf for 40 minutes.

Leave the cooked pilaf in a saucepan for 20 minutes to infuse, and then gently stir with a spoon. Be sure to try the dish. Crumbly pilaf with chicken and carrots, cooked in a saucepan, is ready.