How to cook pilaf with chicken? No more secrets

Plov can cook differently - it's certain that not only every chef, but also an experienced culinary expert, will surely say. However, there is one common property for cooked dishes according to different recipes: 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. Recipes of this dish there is a huge amount - pilaf can be with beef or poultry meat, with the addition of raisins, quality fried onions and carrots, seasoned with pepper or other spices.

How correctly to cook pilaf? Many mistresses think about this, after which they start searching for "ideal" recipes in cookbooks or on Internet portals, not realizing that the secret is simple - loose rice, properly selected meat, suitable dishes and, of course, caring hands. The food will turn out to be wonderful, if everything is accurately calculated, prepared and taken seriously. If everything turns out - pilaf, even on a daily table, will look festive, bringing joy not only to the owner herself, but 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, you should look for ingredients. To make a delicious pilaf according to the Uzbek recipe, rice (400 grams), chicken fillet (300 grams), carrots and onions (2 pcs.), Prunes (10 pcs.), Garlic (2 teeth), frying oil and various Spices to taste.

As already mentioned, it is best to take a large capacity for cooking - thick-walled pan, brazier or cauldron. Next, the products will need to be cleaned and washed, cut into rings (half rings), onion, carrots, cut into small cubes of chicken fillet. Prunes must first be soaked in water and left for a quarter of an hour. After this, it is necessary to prepare a special gravy for pilaf, which is called zirvak. To do this, fry in the vegetable oil separately cut cubes of fillets, carrots and onions. Before you cook a pilaf with chicken for a general public, you need to practice so that the vegetables are roasted exactly to golden color, no more, no less. When everything is ready, you can gently mix the ingredients - at first put the fried pieces of meat on the bottom of the dishes, then - ruddy vegetables (first carrots, after it onions).

When everything is ready, the dirwak in the cauldron or pot can be poured with boiling water so that under it a layer of carrots almost disappeared. Next, the correct pilaf should be stewed on the lowest heat for a quarter of an hour, until the meat is ready. After the dish is ready, you can pour the condiments and prunes into the cauldron. Literally in a minute, a delicious pilaf will be ready for serving.

Think about how to cook a pilaf with chicken so that the whole family is satisfied and asked for supplements? Pay attention to the recipe for cooking this dish in Armenian. Its main difference from Uzbek pilaf is that a dish of Armenian cuisine is served separately - at first rice, then meat with gravy. For cooking, you need rice (750 grams), chicken fillet (900 grams), water (2 liters), as well as raisins, dried apricots, chestnuts and white albuhara plums (300 grams). In addition, for the recipe you need to take ghee (250 grams), onions (3 gals.), 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), then in the same water, boil it until half cooked. While this is happening, you can prepare the dough - to drive into the flour and sour cream one egg, carefully knead, roll out and cut into small cubes. In a suitable dish, you need to lay out the dough cubes, pour half a portion of melted butter, pour rice on top and pour the remaining oil. Next, the cauldron or pot in which pilaf is cooked, should be covered tightly and placed on a weak fire for about three quarters of an hour. On the plate this time you can lay out saffron, place golden cubes of dough and separately cooked meat pieces and gravy (you can use the previous recipe for cooking zirvak). Finished crumbly rice and meat with gravy served separately, decorated with peeled chestnuts and pomegranate seeds, and on top - raisins, dried apricots and white plums.

Still think how to cook pilaf with chicken correctly? Take any proposed recipe, apply your skillful hands to the cooking process and you can rest assured that everyone who tries this dish will be satisfied.