How to cook pilaf in a pan with chicken. A recipe for dishes and some useful tips for beginners

There are many ways to make pilaf in a pan with chicken. The recipe for each of them contains certain subtleties that are always best known in advance.

Simple option

As you know, pilaf is a dish that contains two main ingredients: meat and rice. The remaining components are used to give a special taste to the finished product. For starters, you can try to cook the simplest version of this dish - pilaf in a pan with chicken. The recipe is good in that it requires minimal costs, both material and physical.

The first step is to prepare the right products.

For a chicken weighing 1 kilogram - a liter of water, 2 cups of rice cereal, 1 carrot, 7 cloves of garlic, 2 onions, a tablespoon of salt, 30 milliliters of vegetable oil and 30 grams of aromatic seasonings.

Cooking such a dish is easy. To do this:

1. Rinse the chicken carcass and divide into portions. Each of them is good salt.
2. Heat the oil in a deep frying pan, and then put the chicken pieces in it and simmer them for 5 minutes under a closed lid over low heat.
3. Pour seasoning, turn the meat on the other side and let it fry well.
4. Five minutes later, add finely chopped onions, and a little later - carrots, chopped into cubes. Mix all this well and give the products a little stew.
5. After another 5 minutes, pour the products on top with washed rice and pour cold water so that it is 2-3 cm higher than the total mass.
6. Under a closed lid, the dish should stand for 30 minutes until the water has completely evaporated.
7. To add flavor, peeled garlic cloves for 10 minutes, stick in a hot mixture.

It turns out a good pilaf in a pan with chicken. The recipe for such a dish is very easy to remember.

The main subtleties of the question

Pilaf, in fact, is considered a dish of oriental cuisine. The idea of ​​its preparation was born in the 3rd century BC, when in some countries people learned to grow rice. These are mainly residents of India and the Middle East. A little later, the technology of preparing a unique dish spread far north. Having received national coloring, this dish has become a traditional product in the cuisines of many peoples of the world. To prepare it, it is customary to use a cauldron - a special conical-shaped container. True, not every modern housewife has it. In addition, certain types of meat are required: lamb or beef. It is also not always possible to adhere to the rules. Therefore, modern housewives often cook pilaf in a pan with chicken. The recipe for such changes does not get worse. The main thing is that the following is observed during the work:

1. Ratio of components. Groats should not boil too much. Therefore, at the very beginning of rice, it is necessary to take half as much as water.
2. The sequence of making additional ingredients.
3. Time mode. Some mistakenly believe that from prolonged cooking, the dish will become tastier.
4. The quality of the dishes. In the absence of a cauldron, containers with thick walls must be used so that the products do not burn in the cooking process.

The rest of the cook is given complete freedom of action.

Important features

There are many different recipes that will help you figure out how to cook pilaf from chicken. The difference between them consists only in additional components and their processing conditions. If everything is clear with the main ingredients (rice and poultry), then the rest of the products are selected depending on the taste preferences of the hostess.

For example, there is an interesting option on how to cook pilaf from chicken. It will require: 400 grams of rice and carrots, 500 grams of meat, salt, 3 onions, raisins, 100 grams of vegetable oil, a head of garlic and a little zira.

Sequencing:

1. The first step is to wash the rice 5-6 times under a tap, and then soak it briefly in warm water.
2. Cut the peeled onions in half rings and sauté over high heat in a large amount of oil.
3. Lay large pieces of chicken on top and fry them until a tender crust is formed.
4. Pour everything in an even layer of carrots, cut into strips.
5. Add raisins, peeled garlic, water and spices.

After that, it remains only to wait until the products reach the stage of full readiness.

National features

Each nation has its own ideas about the tastes and methods of cooking certain dishes. In Uzbekistan, they also cook pilaf with chicken. It ’s not at all difficult to repeat the recipe step by step.

First you need to purchase the necessary products: 0.5 kilograms of meat, rice and carrots, a teaspoon of salt, 300 grams of onions, a tablespoon of zira and barberry, half a glass of sunflower oil, half a tablespoon of turmeric and curry, as well as a quarter teaspoon ground red pepper.

The process consists of several steps:

1. Cut the vegetables into strips, and the meat into small pieces.
2. Fry the onion a little in oil.
3. Add the meat, mix and wait until it brightens.
4. Pour carrots and fry all together for 5-6 minutes.
5. Without interrupting the process, introduce spices. In 3 minutes everything will be ready. The resulting mass is usually called "zirvak."
6. Spread washed rice on top with an even layer.
7. Pour everything with hot water and leave to simmer under the lid for 20 minutes.
8. Add garlic and wait another 15 minutes.

After that, you can take a sample and invite everyone to the table.

Household appliances

A delicious pilaf with chicken can be cooked in a slow cooker. This device was originally designed to facilitate human labor. Therefore, working with him turns into a real pleasure.

There is a good recipe for pilaf for which you need: for 600 grams of chicken - a kilogram of rice, 1 carrot, salt, garlic, 100 grams of adjika, onion, 200 grams of vegetable oil and some favorite seasonings.

In this case, everything needs to be done according to the rules:

1. Pour oil into the multicooker bowl and put the washed meat into it, cut into pieces.
2. Turn on the “Frying” mode and leave the products for 10 minutes.
3. Chop the vegetables arbitrarily and add to the total mass for 5-7 minutes.
4. Add rice, water and spices.
5. Set the "Pilaf" mode and leave until the timer goes off.
6. Insert the head of the washed, but not peeled garlic in the middle of the mass and turn on the “Preheat” mode for 10 minutes.

The work can be considered completed. Now you can eat pilaf without forgetting to remove the garlic from it first.