Hello! If we talk about favorite recipes, chicken pilaf is one of them. I cook pilaf quite often, I like the speed and ease of preparation, it almost always succeeds and everyone likes it. Pilaf with chicken can be prepared no worse than with lamb or other types of meat, and it will also turn out aromatic, with a rich, rich taste, very appetizing and beautiful!

Since ancient times, pilaf has been one of the main dishes in Uzbek cuisine, and in our country it has been perceived as native for several years now. In Russian cuisine, pilaf has taken its place of honor, appearing on our tables with enviable regularity. Today any experienced housewife knows how to cook pilaf on the stove, in a cauldron and even in the oven.

By the way, originally pilaf was not an everyday dish at all, but a festive one! Since ancient times, it was prepared for major holidays, and only men were allowed to prepare the dish. Every representative of the stronger sex considered the ability to cook pilaf well to be a great pride. Let's move on to the recipes for preparing pilaf, where I will tell you everything in detail.

Well-chosen rice can not only create the right texture of the dish and the perfect appearance, but also completely change the taste.

The most common types of rice for preparing pilaf are durum varieties with elongated grains white.

• only fluffy rice of the correct shape, which does not stick together or burn during cooking, has the right to become a component of a dish such as pilaf;
• during culinary processing the grains should increase in volume;
• Medium-grained and long-grained varieties with an oblong or elongated shape are ideal;
• ideal rice should have a slightly ribbed surface rather than a smooth one;
• while preparing this delicious dish water, fat and spices should be absorbed into the grains of the cereal, thereby filling the dish with a unique aroma.

Spices for pilaf

Currently, the choice of spices for pilaf is very wide. Both markets and supermarkets are replete with a variety of herbs and seasonings. You can buy a ready-made mixture of seasonings for pilaf in the store, or you can ask a seller at the market, and he will put together a wonderful set of flavors for you. We will proceed from the minimum so that our dish still resembles pilaf and not porridge with meat. And the minimum is this: Bay leaf, allspice peas, ground black pepper and cumin or otherwise cumin. It’s simply gorgeous if you have high-quality dry barberry, sage, paprika or saffron. The last two spices give the pilaf bright color. Provencal or Italian herbs will give your pilaf a European touch, so you can safely use them. But, I’ll tell you a secret, if you have salt and pepper in your kitchen, that’s good, you have to start somewhere! The main thing is to cook with love and don’t doubt your success!

How to cook chicken pilaf in a cauldron

Recipe 1

Ingredients:

• 2.5 cups rice
• 800 g chicken meat(from the thighs)
• 2 carrots
• 3 onions
• 1 head of garlic
• 1 bunch of greens
• 1 tbsp. spoon of ground red pepper
• salt to taste

Cooking method

Fry chopped onion in oil. Add the meat cut into large pieces, cook for 10 minutes. Add carrots cut into pieces, salt and pepper. Pour in 1 glass of hot water, cook covered for 15 minutes. Pour in the washed rice, add whole peeled garlic cloves, add 2 fingers' worth of water and cook over moderate heat, covered. Sprinkle the finished pilaf with finely chopped herbs.

Recipe 2

Ingredients:

• 400 g chicken fillet
• 2 carrots
• 1 onion
• 1.5 cups rice
• 2 tbsp. spoons of pomegranate juice
• 1 teaspoon ground barberry
• 2 tbsp. spoons of vegetable oil
• 1 hot pepper
• pinch of saffron
• greenery
• sugar
• ground pepper

Cooking method

Soak the rice for a couple of hours cold water. Grate the peeled carrots, cut the meat into pieces, chop the onion. Lightly fry carrots and onions in oil, add chicken, cook for another 10 minutes. Place rice on top and pour in 3 cups of water. Salt, season with sugar, saffron, barberry and pepper. Pour in the juice. Cook covered for 30 minutes. Add chopped peppers to the finished dish.

Recipe 3

Ingredients:

• chicken 700 g
• long grain rice 150 g
• tomatoes 200 g
• red and green sweet peppers
• 1 piece each
• celery root 200 g
• onion 1 head
• garlic 1 clove
• water 750 ml
• vegetable oil 2 tbsp. spoons
• thyme 2 sprigs
• ground black pepper

Cooking method

1. Chop the chicken into small pieces.
2. cut the onion into half rings, celery into cubes, Bell pepper- stripes.
3. Pour boiling water over the tomatoes, peel them, cut them in half, remove the seeds. Cut the pulp into pieces.
4. Fry the chicken pieces in hot oil until golden brown. Salt and pepper.
5. Add onion, celery, bell pepper to the chicken, fry everything together, stirring. Add tomatoes and chopped garlic, fry for another 5-7 minutes. Pour in hot water, then bring it to a boil.
6. Add the rice, smooth it out and sprinkle with thyme leaves. Simmer the pilaf until the rice is ready. Stir and place on a plate.

Recipe 4

Ingredients:

• Chicken - 500 g,
• boiled rice- 3 glasses,
• onion - 1 head,
• oil - 2 tbsp. spoons,
• dried cherry plum without seeds - 5-6 fruits,
• salt - 1 teaspoon.

Cooking method

Place half of the fatty chicken in a bowl, add salted water to cover the chicken and cook at full power for 8-10 minutes. Strain the broth and add onions, sautéed in oil (in a separate bowl) at full power for 1.5 -2 minutes, and several dried cherry plum fruits, from which the seeds have been removed. Cut the chicken into portions, mix with boiled flap rice, pour in broth with vegetables, cover and cook at 50% power for 6-8 minutes.

Cooking pilaf in pots

Dishes cooked in pots are always very tasty. All the juice and aroma remain inside and permeate the ingredients. A little more patience while waiting for it to cook, and a fragrant hot pot is on your table.

Chicken pilaf with barberry

Ingredients:

• 500 g chicken,
• 1 liter of water,
• 400 g rice,
• 3 onions,
• 100 g ghee,
• 2 carrots,
• 0.5 cups barberry,
• 0.5 bunch of parsley,
• salt and pepper to taste.

Cooking method

Wash the chicken, cut into small pieces, then fry in melted butter. After this, add the peeled, chopped onion into rings, grated carrots and fry for 15 minutes. Then add water and simmer for another 10 minutes.

Place the chicken in pots, add sorted, washed rice, barberries, chopped parsley, salt, pepper, pour in enough water so that it is two fingers above the level of the rice, and simmer in a preheated oven until cooked.

Classic pilaf recipe

Ingredients:

• Chicken legs 1 piece
• Carrot 1 piece
• Onion 1 piece
• Rice 6 tablespoons
• Vegetable oil 5 ml
• Salt to taste
• Seasoning for chicken 7 g

Cooking method

1. Wash the leg, cut into pieces, rub with chicken spices. Pour into the frying pan vegetable oil, lay out the legs, put on the fire to simmer.
2. Grate the carrots on a coarse grater and add to the chicken legs. Onion chop finely, then pour into the pan. Simmer until done.
3. Take 3 pots and place the stewed chicken legs in them. Add 2 tablespoons of rice to each pot.
4. Add enough water so that its level is 1.5-2 cm above the rice. Add salt, cover the pots with lids and place in a preheated oven for 30 minutes.

How to make chicken pilaf in a frying pan

If your family loves pilaf, but there is no time to prepare its classic version, the chicken recipe will serve as an excellent alternative that will save time on cooking. Rice should be prepared in advance by soaking it in water for at least 2-3 hours, or better yet, overnight. In the morning, the cereal is washed several times - this will prevent the grains from sticking together during the cooking process. Described below step by step recipe pilaf with chicken in a frying pan.

Ingredients:

• spices (to your taste: turmeric, cumin, garlic, barberry, in the set);
• large young carrot;
• fillet or other parts of poultry - 0.5 kg;
• rice (preferably steamed) - 0.2 kg;
• frying oil;
• bulb.

Cooking method:

Chicken should be fried in a frying pan over high heat (5 minutes on each side). While the meat is roasting, prepare the carrots and onions by peeling and chopping them. Reduce heat, add vegetables and seasonings to the fillet. After 10 minutes, place the rice grains in a bowl and add 2 cups of water. Close the lid tightly and simmer the dish over low heat for at least half an hour (the liquid should evaporate) without opening the lid.

Fragrant pilaf in a slow cooker

If you are the happy owner of a multicooker, then now you can cook pilaf without any hassle. As you can see in the recipe, I pre-roast the chicken and vegetables, but this is not necessary. You can simply add all the necessary ingredients and turn on the multicooker desired mode. This option will be no less tasty.

A simple pilaf recipe

Ingredients:

• 5 chicken thighs,
• 2 multi cups rice,
• 2 onions (small),
• 1 carrot,
• 30 ml vegetable oil,
• 5 multi glasses of boiling water,
• chicken seasoning,
• salt.

Cooking method

Take the washed thighs and remove the skin from them. Add salt, seasoning and place in a multicooker bowl on a layer of onions and carrots fried in vegetable oil. Add washed rice and boiling water. Turn on the “Pilaf” mode and cook for 1 hour. If this is not enough, cook for another 30 minutes.

Pilaf with chicken breast

Ingredients:

• 1 large chicken breast (with or without skin, to taste)
• 2−3 onions,
• 3−4 carrots,
• 500 g rice,
• 3−5 tbsp. vegetable oil,
• 3−5 cloves of garlic,
• salt, pepper, spices - to taste.

Preparation:

Using the “Baking” or “Frying” mode, fry the onions and carrots in vegetable oil without closing the multicooker lid. Fry vegetables for 10-15 minutes until golden brown. Cut the chicken breast into cubes and add to the multicooker bowl. Stir and continue frying for another 15 minutes. Add spices and peeled garlic cloves without cutting them. Fry for 1−2 minutes. Add rice, previously washed and soaked, level it and add water so that it covers the rice by about 1.5 cm. Close the lid and set the “Pilaf” mode. After the mode ends, stir the pilaf and let it stand in the “Heating” mode under the lid for 10-15 minutes.

Pilaf with chicken and garlic

Ingredients:

• chicken fillet- 500 g;
• rice - 2 tbsp;
• onions - 2 pcs.;
• garlic - 3 cloves;
• carrots - 2 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt - to taste;
• water - 4 tbsp.;
• pepper - to taste.

Cooking method

Rinse the rice thoroughly and soak in cold water for one hour. Cut the chicken fillet into cubes. Finely chop the onion and cut the carrots into strips. Pour oil into the multicooker pan and heat it by turning on the “Baking” program on the device. Add the meat, stir and fry with the lid open for 15 minutes. Add onions and carrots. Cook with the lid closed for another 15 minutes. Turn off the multicooker. Place the rice in a sieve to drain the water. Transfer it to the multicooker bowl.

Add spices and garlic. It can be stuck into rice in whole slices or cut into pieces. Pour hot water and mix everything. Taste the broth. If there is not enough salt, now is the time to add it.

Turn on the “Pilaf” mode in the multicooker. Close the lid and cook until sound signal. This usually happens after 35-60 minutes, depending on the multicooker model. Leave the pilaf for 15 minutes, switching the multicooker to the “Warming” mode.

Place the finished pilaf on a large dish or place it on portion plates. Sprinkle with herbs.

Recipe for delicious pilaf with chicken in the oven

These methods can be said to be quite unusual. Traditionally, pilaf is cooked in a cauldron; in everyday Russian cuisine, the norm is to cook it in an ordinary pan on the stove. And the oven is something new! And, it should be noted, this is an excellent alternative to cooking on the stove, because in the oven everything acquires a special taste and aroma. Let's try!

Poultry pilaf

Pilaf is prepared almost everywhere there is rice. The tastes and aromas of the components are mixed in the pilaf. And this main secret dishes. The cereal must be fried in fat, in which case the rice will turn out crumbly.

Ingredients:

• 500−1000 g chicken on the bone
• 200−400 g rice
• 1-2 large tomatoes
• 60−80 ml tomato paste
• 1 large onion
• 1 large carrot
• 2−5 cloves of garlic
• 20−50 g raisins
• ½ tsp. khmeli-suneli
• ½ tsp. dried barberries
• ½ tsp. cumin (cumin)
• 1−2 bay leaves
• salt, freshly ground black pepper - to taste
• vegetable oil for frying

Cooking method

Chop the chicken with the bone into small pieces of 30-50 g. Add salt, a little suneli hop and crushed garlic. Soak raisins in cold water. Fry the chicken for 5-6 minutes in vegetable oil. Add peeled and randomly chopped onions and carrots. Cook for another 2-3 minutes. Add rice and fry for another 2 minutes. Enter tomato paste and fry for another 2-3 minutes. Add raisins. Add spices, bay leaf, heat the pilaf for 2-3 minutes. Pour water in an amount twice the volume of rice. Place tomato slices on top. Salt and pepper. To cover with a lid. Place in an oven preheated to 200°C for 20-30 minutes.

Uzbek pilaf with chicken

• Rice - 500 g
• Chicken legs - 3 pcs.
• Onion - 3 pcs.
• Carrots - 3 pcs.
• Garlic - 2 heads
• Water - 4 glasses
• Vegetable oil - half a glass
• Paprika
• Ground black pepper
• Dried dogwood
• Saffron
• Turmeric
• Coriander

Cooking method

1. Wash chicken legs with water, dry and cut.
2. Chop the peeled onions, garlic and carrots. Onions in half rings or cubes, garlic in slices, carrots in strips or cubes. There is no need to chop the onions and carrots very finely; they should be felt in the finished dish.
3. We prepare zirvak - the flavor base of pilaf. Heat the oil in a cast iron frying pan and begin frying the chicken in the oil until golden brown. Then add the carrots and fry for about 7 minutes. After this, fry the onions and garlic until golden.
4. We wash the rice using a colander or sieve so that excess gluten is removed from the grain. Let's dry it. To get an even better and more flavorful pilaf, rice can be quickly fried in a dry frying pan.
5. Transfer the zivrak into a fireproof oven-safe dish or onto a baking sheet. Pour rice on top and smooth out the rice layer. Pour in water, it is better to do this carefully through the holes in the slotted spoon so that the carrots do not float to the surface. It is important for us to maintain the layered technology of preparing pilaf so that the meat and vegetables remain at the bottom. Water should be poured approximately 2 cm above the level of the rice. Salt. Add spices. Close the lid of the fireproof dish. If you use a baking sheet, then without a lid.
6. Heat the oven to 180 degrees. Place the dish in the oven for 45 minutes.

Delicious pilaf with chicken

This dish is unpretentious, budget-friendly, satisfying and very tasty. Preparing pilaf with chicken is very easy, anyone can handle the recipe.

Ingredients:

• 0,5 chicken breast
• 1 cup rice (cup = 250 ml)
• 2.5 glasses of water
• 2 large carrots
• 30 ml sunflower oil
• 1 head of garlic
• 1 onion
• 0.5 tsp. turmeric
• 0.5 tbsp. l. salt
• 0.5 tsp. ground black pepper
• Bay leaf

How to cook pilaf in the oven

1. To begin with, so as not to waste time in the process of preparing pilaf with chicken in the oven, let’s turn on the oven and preheat it to 200 degrees.
2. Wash half the chicken breast and cut into large cubes. Cut two carrots (medium or large, we don’t spare carrots for pilaf) into strips. We will also peel the onion. I grated my onion on a fine grater, but you can finely chop it.
3. We decide on the dishes in which the pilaf will be prepared. Ideally, this should be a thick-walled roasting pan.
4. In a small amount of sunflower oil, fry the meat and carrots and onions in a Dutch oven over medium heat. Frying time is approximately 10 minutes. Don't forget to stir the ingredients often, otherwise they will burn.
5. Once the carrots are fried and the chicken begins to brown, remove the roasting pan from the stove and add one cup of rice to it. Rice should be washed first.
6. Then fill the contents of the frying pan with two and a half glasses of water and add half a tablespoon of salt, half a teaspoon of ground black pepper, half a teaspoon of turmeric and a bay leaf. Turmeric is mainly always used to prepare pilaf; it gives the pilaf an appetizing shade and a subtle oriental aroma. You can also add additional spices to the pilaf at your discretion. For example, barberry, cumin, dried herbs and so on.
7. Add a whole, unpeeled (but thoroughly washed) head of garlic to the roasting pan with the ingredients. Cover the roasting pan with a lid and place in the oven for 45 minutes. As we remember, the oven was turned on to warm up in advance, the temperature was set to 200 degrees.
8. 45 minutes are up, remove the roasting pan from the oven. Meat and carrots ended up on the surface of the pilaf. Gently mix the pilaf.
9. Chicken pilaf in the oven is ready.

How to serve chicken pilaf

If pilaf is served to guests on a large platter, then remove all the pieces of meat from the pan, transfer the rice to the platter, and place the chicken on top. If you are serving in portions, then place rice and a piece of chicken on each plate.

You can serve chicken pilaf with pomegranate seeds, fresh vegetables and salads made from them.

You need to cook pilaf with chicken in a cauldron or any other deep container with thick walls and a bottom. Only in this case will the ingredients cook gradually, not very quickly, and will not burn.

Using these tips, you will always cook the perfect pilaf from chicken or any other meat:

Features of preparing pilaf components:

• meat along with vegetables (onions and carrots) are fried in a separate bowl;
• You should chop carrots with a knife, not a grater. You need to give it the shape of a straw;
• using chicken meat, you can choose any part of the carcass;
• It is recommended to cut the meat into large pieces so that during the cooking process it does not fall apart into fibers;
• To prevent the rice from sticking together, it is initially washed several times in cold running water;
• Before adding cereal to the frying, it must be thoroughly dried (in a colander or placed on a clean towel);
• After the rice has dried, you need to fry it in a dry frying pan. This will give the dish an unusual taste and make it even more original.

Bon appetit and see you soon!

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, not every housewife still knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make your dreams come true.

Friable chicken pilaf: “a classic of the genre”

• chicken (leg) - 550-600 gr.
• carrots - 2 pcs.
• rice cereal - 480 gr.
• garlic head - 1 pc.
• onion - 2 pcs.
• spices “For pilaf” (can be replaced with cumin) - 15 gr.

Since you can prepare traditional crumbly pilaf with chicken on your own, we offer for your consideration the classic technology with step-by-step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour a sufficient amount of oil into it (can be replaced with fat tail fat). Heat to maximum, add chicken and fry until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Don't rub it, otherwise it will turn into mush after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry for 6 minutes, stirring.

4. Then reduce the heat to medium and cover with a lid. Simmer until the carrots are soft (about 10 minutes). Season with salt, add pilaf spices or cumin.

5. Before preparing aromatic chicken pilaf, you need to do everything to ensure that the rice is crumbly. To do this, boil water and pour it into the cauldron so that the liquid covers the components.

6. Wash the garlic head and remove the peel, do not separate it into separate cloves. Immerse it completely in the container, you get zirvak (base for pilaf).

7. Now cover the dishes, set aside for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water runs clear.

8. After half an hour, place the cereal in a cauldron, leveling it with a spatula (do not stir). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put the lid on, wait until it boils.

9. Next, close the cauldron and cook on the minimum stove setting for a third of an hour. After the specified period, lightly stir the surface of the rice and evaluate it for readiness. If everything is fine, turn it off and wait half an hour.

10. If the grains are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Before serving, do not forget to remove the garlic head. Here's a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a pan

• carrots - 2 pcs.
• chicken leg - 0.8 kg.
• garlic heads - 2 pcs.
• onions - 3 pcs.
• rice (preferably “Devzir”) - 0.4 kg.
• spices “For pilaf” - 15-20 gr.

Since you can cook equally tasty and aromatic chicken pilaf in a pan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the “Devzir” variety.

1. Chicken legs must be washed, removed from films, removed from the bones and chopped into pieces. Pour oil into a thick-bottomed pan.

2. Fry the chicken pieces over high heat until they form a crust. Add onions chopped into half rings and carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then reduce heat slightly. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water and simmer for about 5 more minutes. During this period, rinse the rice grains 4 times and place them on top of all the ingredients. Add more boiling water until the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. Make holes in the rice with a spatula and stick the garlic inside. Set the stove to low, wait for it to boil, and cover with a lid. Simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out very delicious pilaf made in a pan with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

• chicken leg - 0.4 kg.
• rice - 0.4 kg.
• onion - 2 pcs.
• garlic head - 1 pc.
• spices - to your taste
• carrots - 2 pcs.

If you still don't know how to cook the most... best pilaf chicken, you can use a slow cooker to make the rice crumbly.

1. First, take all the ingredients according to the list. We clean the onions and chop them into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, and chop the meat into pieces.

2. Before preparing pilaf, you need to heat the oil in the multicooker. When it is hot, add vegetables and chicken, fry on the “Fry” mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the ingredients are thrown in, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker; let it sit for 25-30 minutes on “Warming”.

Now you know how to cook chicken pilaf using a “smart pan” so that the rice is crumbly. Before tasting, do not forget to remove the garlic head.

Pilaf with chicken in a frying pan

• chicken - 550 gr.
• onion - 2 pcs.
• rice - 0.5 kg.
• garlic - 5 cloves
• carrot - 1 pc.

The crumbly pilaf is obtained thanks to steamed rice. A chicken dish in a frying pan is prepared without much effort.

1. Chop the vegetables large pieces. Send them to fry in vegetable oil in a frying pan. After this, start frying the chicken. Chop the meat in any order. Mix the necessary spices to taste.

2. Chicken pilaf cooked in a frying pan turns out no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, place the rice on top of the fried foods. Insert the garlic cloves into the mixture in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove's power to minimum. Don't forget to cover the container with a lid. Wait for the cooking to finish.

Chicken pilaf with mushrooms

• mushrooms (any) - 300 gr.
• onion - 2 pcs.
• rice - 400 gr.
• chicken fillet - 350 gr.
• garlic - 5 cloves
• carrots - 3 pcs.
• cumin, saffron, turmeric - 1 g each.

Before preparing chicken pilaf, follow the instructions to ensure the rice is fluffy. Practical recommendations simple and understandable.

1. Chop the onion into cubes and the carrots into strips. Fry in a frying pan in hot oil until golden. Since making chicken pilaf is not difficult, we proceed further.

2. Add fillet pieces to the vegetables. Fry the meat until golden brown. After this, place rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. At the same time, fry the chopped mushrooms in vegetable oil in a separate frying pan. A few minutes before cooking the pilaf, add them. You can add a little more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

• chicken thighs - 8 pcs.
• carrots - 1 pc.
• rice - 280 gr.
• onions - 3 pcs.
• sweet mustard - 60 gr.

1. Before preparing chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After this, finely chop the onion and chop the carrots into bars.

2. Place the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic seasonings. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and please your loved ones more often national dishes different countries.

This beloved and nutritious dish belongs to Uzbek cuisine. In order for the rice in the pilaf to be crumbly, you need to pre-rinse it several times until clean water and follow the recipe at what moments during the cooking process to stir the pilaf. It is better to give preference to a type of rice such as basmati, because it is non-sticky. For any new cook, basmati will come out crumbly.

Chicken pilaf - preparing dishes

The quality of cooked pilaf largely depends on the container in which it was cooked. It tastes best when served in a cast iron bowl. Pilaf lovers should definitely purchase a duck pot or a cast iron pot. You don’t even have to try to cook it in an ordinary pan, because it won’t work. The maximum that can come out of this idea is delicious rice porridge with meat.

Chicken pilaf - food preparation

Rinse the rice several times until the water is clear and leave it in it until it swells a little. Next, rinse and pour boiling water over the raisins.

Peel the onion and cut it into medium cubes. Grind the carrots until thin strips. Under no circumstances should it be grated on a coarse grater; it should only be chopped with a knife.

Cut the chicken carcass or fillet into large pieces, approximately 2x3 cm. If you use smaller pieces, the tender chicken meat may become overcooked.

Chicken pilaf - recipe 1:

This recipe is the most common and close to the classic one. To prepare it, you need to use only fresh chicken fillet. It is advisable to prepare all the ingredients before starting to cook the pilaf.

Ingredients

100-150 ml vegetable oil, 1 kg chicken fillet, 850 gr. rice, 1 kg carrots, 2 large onions, 50 gr. raisins, 2 heads of garlic, salt, pepper, cumin, any favorite spices.

Cooking method

Heat a cauldron over high heat and pour vegetable oil into it, heat thoroughly. Throw chicken meat into the boiling fat in portions, frying it on all sides. Once we’ve fried one portion, take it out and throw in the next one. After this procedure has been completed with all the meat, remove it from the cauldron and fry the onion in the same oil. After the onions have browned, return the meat to the cauldron and add the carrots there. Now you need to fry this entire mixture over medium heat, stirring constantly, until the carrots have significantly reduced in size.

Next, we pour boiling water over everything so that the meat is covered with water, add a head of garlic, raisins and spices. Among the spices, it is better to give preference to zirra and ground black pepper, however, this is not a panacea. Everyone is free to choose seasonings at their own discretion. It should be noted that zirra is a rather specific spicy product, so if you are using it for the first time, limit yourself to a pinch.

Let the mixture boil for about 10 minutes, add salt and add the rice from which the water has previously been drained into the cauldron. Pour boiling water 2 fingers above the rice level and mix well. Add another head of garlic and cook until tender. If the water has boiled away and the rice is not ready yet, then you need to make holes in it with a chopstick, into which you carefully add water.

Chicken pilaf - recipe 2:

You can cook pilaf with chicken according to quick recipe. For this we need bouillon cubes.

Ingredients

300 gr. fillet or any other part of a chicken carcass, 2 bouillon cubes, 200 gr. rice

Cooking method

Cut the chicken into small pieces and fry in hot vegetable oil for 5 minutes. Add 400 ml of water, rice and bouillon cubes. Add salt to taste. Mix everything, bring to a boil, turn down the heat, and cover the pan with a lid. Cook on low flame for 15-20 minutes. When all the water is well absorbed, the pilaf is ready.

Chicken pilaf - recipe 3:

Pilaf with chicken and prunes will not leave any gourmet indifferent. Smoked plums and spices perfectly highlight the taste of meat.

Ingredients

10 pieces. prunes, 2 carrots, 300 g chicken fillet. 400 g rice, 2 onions, 2 cloves of garlic, vegetable oil, spices.

Cooking method

Fry onions, carrots and chicken fillet separately in vegetable oil. Place meat on the bottom of the cauldron, then fried onions and carrots. Do not mix the layers! Pour boiling water over everything so that the carrots are covered by 2 cm, bring to a boil and simmer over low heat for 15 minutes. Salt and add spices to taste. Carefully place the rice on top and lightly press it down with a spoon. Carefully pour boiling water so that the water covers 2 fingers of rice.

Bring to a boil over high heat, and simmer over low heat until the water is completely absorbed. Next, add the peeled garlic and prunes, close the cauldron with a lid and simmer over low heat for 10-15 minutes. Set the cauldron aside and let it brew for another 10 minutes at a tight closed lid.

All that remains is to serve the pilaf beautifully. To do this, you just need to throw it onto a large dish without stirring. It turns out that the rice will be on the bottom, and the meat and vegetables will be on top.

If you use unrefined sunflower oil, then to improve the taste you need to put a peeled onion in it and heat the oil until it turns dark brown.

There are a huge number of pilaf recipes. IN different areas it is prepared in its own way, so you cannot say: this is pilaf, but this is not pilaf. Pilaf can be vegetarian, and it can also be prepared with fish rather than meat. In this recipe I will tell you how to cook pilaf with chicken. This is not difficult to do, the main thing is to follow the basic rules that will allow you to cook fluffy rice and tasty meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special aroma to the dish.

Also read. This is another one great way use meat and rice.

Small secrets of delicious pilaf:

• carrots should be taken 1:1 with rice. That is, for 1 kg of rice, take 1 kg of carrots;
• carrots for pilaf are never grated. The carrots need to be cut into large enough pieces so that they can be felt in the finished dish and not be too boiled;
• rice is always cooked together with meat and vegetables, and not separately, like porridge;
• Real pilaf always contains cumin, barberry, and turmeric. Or you can take a good pilaf spice mixture with these ingredients;
• pilaf with chicken is cooked over high heat, only at the final stage the heating is minimal and the pilaf is covered with a lid;
• the rice is not mixed with the meat during cooking. The rice is on top of the chicken.

Chicken pilaf: step-by-step cooking recipe

Ingredients:

• chicken - 1 pc.
• rice - 1 kg
• onions - 2 pcs.
• carrots - 1 kg
• garlic - 2-3 heads
• cumin - 1 tsp.
• turmeric - 2 tsp.
• ground black pepper, paprika, salt - to taste
• seasoning for pilaf - 1 tbsp.
• vegetable oil for frying - 150 ml

Step-by-step preparation of pilaf with chicken.

1.First you need to cut up the chicken. Wash it well first, then chop it into small portions. The most convenient way to do this is with a large cleaver that can cut through the bones. Before cutting into pieces, cut the chicken in half lengthwise along the breast, cut out the backbone (you can save it for broth for soup). You can also remove the bones from the legs and chop just the meat if you wish.

2. Peel the carrots and cut into large strips, about 4 cm long.

3.Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, place the garlic cut side down in it and let the oil warm up thoroughly. The oil is considered ready when the garlic is well fried. Remove the fried garlic from the pan. The oil has already been saturated with its smell and has become aromatic.

4.After removing the garlic, place the chopped meat in the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be fried. There is no need to stir often, otherwise the chicken will release more juice and stew. But also be careful not to burn the meat.

5. Set the water to boil separately for pouring the pilaf. Do not fill it with cold water.

6.Rinse the rice several times until clear water. Better yet, rinse and leave the rice in water to remove excess starch. When the time comes to add rice, wash it again.

7.Add chopped onion to the fried chicken. The onion can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. Carrots, when fried, color the vegetable oil Orange color. And subsequently all the pilaf will be beautiful. Of course, turmeric, in turn, will give yellow rice.

9.When the carrots and onions are fried, the oil turns orange, add spices and salt to the pilaf (turmeric, cumin, barberry or a mixture of pilaf seasonings). Stir.

10.Place washed rice on top of the chicken and smooth it out. You can’t mix rice with meat, just put the cereal on top.

11.Wash two heads of garlic, clean the base a little so that no dirt remains. Cut off a few tops from the heads so that the garlic releases its oil better. Place the garlic heads in the rice, cut side down. Salt the rice, but remember that the meat is already salted.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time the pilaf was cooked over high heat. After laying the rice and pouring water over it, the fire should also be strong. There is no need to close the lid. Cook the pilaf in this way with active boiling and water boiling away until the rice appears (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to low, cover with a lid and simmer in this way until the rice is ready, until all the water has evaporated. At the same time, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. The cooking time for the rice will depend on the type of rice you use. Unpolished rice will take longer to cook—about 30 minutes. And the steamed one will be ready in 15.

14.When all the water has evaporated, do not open the lid!, but turn off the heat and leave the pilaf to cook for another 10-15 minutes.

15.After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16.The rice in pilaf should be crumbly. If you cook according to this recipe, then everything should definitely work out.

Like this simple recipe. But the pilaf turns out to be simply magical! Prepare, following all the recommendations, and your chicken pilaf will be crumbly, aromatic, appetizing and beautiful.

There are a great many recipes for making pilaf. Each nation prepares pilaf in its own way, using a different set of products. But the following remains unchanged: meat, cereal components, vegetables, spices and seasonings.

To prepare pilaf, a cast iron cauldron or stewpan is mainly used. But what to do if such dishes are not available? You can cook equally delicious pilaf in a pan; for this, be sure to choose a pan with a thick bottom.

To prepare pilaf with chicken in a saucepan, prepare the necessary ingredients.

Wash the chicken, dry it and cut it into portions. Pour oil into a saucepan with a thick bottom. When it is hot, carefully place the prepared chicken pieces into it. Fry until light golden brown, remembering to stir.

Let's start preparing the vegetables. Cut the onion into half rings, carrots into cubes.

Add chopped onion to the meat, mix and fry over moderate heat for 1-2 minutes, stirring.

Add carrots, mix and continue to fry for 2-3 minutes, remembering to stir.

Season with salt to taste and add seasonings. Rinse the rice until clean and place it in a saucepan, leveling it.

We peel the heads of garlic from the top layer of husk, rinse them well and stick them into the rice. Then carefully pour hot water. Cover the pan with a lid, bring to a boil, and reduce heat to low. Cook until the liquid has completely evaporated, 25-30 minutes.

Let the pilaf brew for a while, then mix it carefully. Then we arrange the pilaf with chicken cooked in the pan on plates or place it on one large dish. Bon appetit!