Today, there are many different variations of pilaf. As a rule, his cooking recipe involves the use of lamb or pork. However, you can add other ingredients, such as chicken hearts. This is a good dietary product that does not contain harmful fats and consists of almost one protein.
Pilaf with chicken hearts is a tasty and easy to prepare dish. When stewing this product, a lot of juice is released, so the meal is very satisfying, juicy and non-greasy. In addition, chicken hearts contain a large amount of B vitamins. Due to these characteristics, they are recommended for people with hematopoiesis.
Pilaf with chicken hearts, the recipe of which is indicated in this article, can be prepared very quickly.
What is needed for this?
Ingredients:
- 1 kg of chicken hearts;
- half a glass of rice;
- 3 medium carrots;
- 2 onions;
- vegetable oil;
- 3-4 cloves of garlic;
- seasoning zira;
- water;
- salt.
Product Preparation
First of all, all the components need to be prepared. Chicken hearts will need to be completely thawed, then rinse well. From each heart, it is required to remove blood clots, fat and blood vessels, then they need to be cut in half. After this treatment, the weight of the product will decrease by about 300 grams.
Fold the prepared hearts in a bowl and temporarily set aside.
Rinse the carrots well and peel them, cut into small cubes of small length and thickness. This form will allow the vegetable to not boil and provide the finished dish an attractive look.
Peel and rinse the onion, cut it into small squares.
Take a deep frying pan, heat oil in it and put onions in it. Extinguish it over low heat until it becomes a yellowish tint. It usually takes 5 to 8 minutes. After that add hearts, mix thoroughly and add salt. Continue stewing for approximately 8 minutes, during which time they should let the juice go. Simultaneously boil water in the kettle. Add carrots to the hearts and mix thoroughly. Pour boiling water about half a liter - the water should slightly cover the vegetables with hearts. Add salt and zira to taste (about 1-2 teaspoons), mix again and bring to a boil.
After that, make the fire on the stove minimal and cover the pan with a lid. Continue cooking for about half an hour. It is recommended that after 10-15 minutes, try the hearts and, if desired, add more seasoning or salt.
Adding rice
While the contents of the pan are being prepared, rinse thoroughly with rice. You can use any of its varieties to cook pilaf with chicken hearts, however long grain will be the classic choice. After the vegetables with hearts are stewed for half an hour, rice should be added to the pan. They need to cover the prepared ingredients in an even layer.
Then, boiling water is required to be poured over the rice - the layer of water should be 1 cm above the surface of the contents of the pan. The fire on the stove needs to be maximized, and at this temperature cook until rice is visible. However, the water should not boil completely.
After this, the fire must be switched to medium and add peeled garlic (whole cloves) to the rice. Cover the pan and continue to simmer another 8 minutes. During this time, rice should be almost completely cooked. Once this is done, the fire must be turned off, and the pilaf with chicken hearts should still stand under the lid for about 15 minutes.
As soon as this time passes, the dish is ready. Stir it thoroughly and serve hot.
Option for a slow cooker
If you do not have the opportunity to cook on the stove, you can cook pilaf with chicken hearts in a slow cooker. Since the hearts quickly reach softness and have a specific aroma, the dish will turn out very tasty. It can even be prepared for the festive table, as its low-fat consistency and juiciness will be appreciated by almost everyone.
To do this, you need the following ingredients:
- approximately 600 grams of chicken hearts;
- 2 cups steamed rice;
- 2 pieces of carrots and onions;
- 1 head of garlic;
- a few tablespoons of vegetable oil;
- 1.5 tablespoons tea seasonings for pilaf;
- water;
- salt.
Pilaf with chicken hearts - recipe with photo
Prepare chicken hearts - thoroughly rinse them from the remnants of blood, cut into halves. Fold in a colander and let the water drain.
After that, wash and peel the vegetables well, chop the carrots in the form of straws, and onions in the form of cubes. If you want to give the dish more juiciness, you can take more vegetables than indicated in the recipe.
Pour a little oil into the multicooker bowl, heat it and put the hearts there. Set the mode "Frying" and continue cooking for 10 minutes. Add onions to the hearts and continue to fry for about five more minutes. After that, put the carrots, mix the ingredients and cook for another 5 minutes or until the vegetables have a golden hue. At this point, salt must be added.
Rinse the rice very thoroughly and add it to the hearts with vegetables. It is advisable to use long-grain varieties - jasmine or basmati. Put your favorite seasoning - you can take ready-made spices for pilaf or create the desired bouquet yourself. As a rule, zira, barberry and turmeric are added to this dish.
Pour all the ingredients with water - its layer should rise one and a half centimeters above the rice. You do not need to mix the dish. Close the slow cooker, set the mode "Pilaf" and set the timer for 45 minutes. Once this time has passed, put the peeled garlic in the rice and set the timer for another 15 minutes. As soon as cooking is completed, mix the resulting pilaf with chicken hearts well and set the mode "Heating" in the multicooker. The dish should be infused for another half an hour, after which it can be served on the table.