Pilaf can be prepared in different ways - this is surely said not only by every chef, but also just by an experienced cook. However, one common property of a dish prepared according to different recipes still has: in any case, it should be prepared from rice. Therefore, in order to create a delicious and unique dish, you need to know how to cook pilaf and rice for it. There are a huge number of recipes for this dish - pilaf can be with beef or poultry, with the addition of raisins, high-quality fried onions and carrots, seasoned with pepper or other spices.
How to cook pilaf? Many housewives think about this, after which they start searching for “ideal” recipes in cookbooks or on Internet portals, not realizing that the secret is simple - crumbly rice, correctly selected meat, suitable dishes and, of course, caring hands. The meal will be wonderful if everything is accurately calculated, prepared and seriously approach the matter. If everything works out - pilaf even on an everyday table will look festive, bringing joy not only to the hostess herself, but also to her family.
So, how to cook pilaf with chicken? First of all, you should take dishes with thick walls, in which rice will not burn. Next should be the selection of ingredients. To prepare a delicious pilaf according to the Uzbek recipe, you will need rice (400 grams), chicken fillet (300 grams), carrots and onions (2 pieces each), prunes (10 pieces), garlic (2 teeth), frying oil and various spices to taste.
As already mentioned, it is best to take a large container for cooking - a thick-walled pan, roasting pan or cauldron. Next, the products will need to be cleaned and washed, cut into onions in rings (half rings), carrots in strips, cut into small cubes of chicken fillet. Prunes must be soaked in water in advance and left for a quarter of an hour. After this, you need to start cooking special gravy for pilaf, which is called zirvak. To do this, fry individually sliced fillet cubes, carrots and onions in vegetable oil. Before you cook pilaf with chicken for the court of the general public, you need to practice so that the vegetables are fried exactly to a golden color, no more, no less. When everything is ready, you can carefully mix the ingredients - first put the fried pieces of meat on the bottom of the dishes, then rosy vegetables (first carrots, onions after it).
When everything is ready, the zirvak in a cauldron or pan can be poured with boiling water so that a layer of carrots is almost hidden under it. Next, the correct pilaf should be stewed on the lowest heat for a quarter of an hour, until the meat is ready. After the meal is ready, you can pour seasonings and prunes into the cauldron. In just a minute, a delicious pilaf will be ready to serve.
Thinking about how to cook pilaf with chicken so that the whole family is satisfied and ask for supplements? Pay attention to the recipe for cooking this dish in Armenian. Its main difference from the Uzbek pilaf is that the dish of Armenian cuisine is served separately - first rice, then meat with gravy. For cooking, you will need rice (750 grams), chicken (900 grams), water (2 liters), as well as raisins, dried apricots, chestnuts and albuhara white plum (300 grams each). In addition, for the recipe, you need to take ghee (250 grams), onions (3 goals), sour cream (75 ml.). A little flour, saffron, spices and pomegranate seeds will complement the list of ingredients.
Rice before cooking should be soaked for 2-3 hours in water (slightly salted), after which it should be boiled in the same water until half cooked. While this happens, you can prepare the dough - beat one egg into flour and sour cream, knead thoroughly, roll and cut into small cubes. In a suitable dish, put the cubes of dough, pour half a portion of melted butter, pour rice on top and pour in the remaining oil. Next, a cauldron or a pan in which pilaf is cooked should be tightly covered and put on low heat for about three quarters of an hour. On the plate this time, you can put saffron, place golden dough cubes and separately cooked pieces of meat and gravy (you can use the previous zirvak recipe). Ready crumbly rice and meat with gravy are served separately, decorated with peeled chestnuts and pomegranate seeds, and on top - raisins, dried apricots and white plums.
Still wondering how to cook pilaf with chicken right? Take any suggested recipe, apply your skillful hands to the cooking process and you can be sure that everyone who tries this dish will be happy.