Description of the preparation:
Each hostess has pilaf, like borsch. Mine is not particularly greasy, very tasty and so crumbly that it is difficult to pile it together. To get the picture for the picture you need to know one rule: very thoroughly rinse the rice from starch, because of which the rice sticks to lumps. That’s the whole secret. And one more tip. Do not spare the onions and carrots, these vegetables add sweetness to the dish. As for spices, then be guided by your preferences. You can do even easier and take ready seasoning for pilaf.
Take all the ingredients for cooking pilaf.
Rinse the chicken and put in a cauldron with a thick bottom.
Pour in 20 ml. refined sunflower oil and fry the chicken in a cauldron for 10-12 minutes.
After pour 300-350 ml. water, cover the cauldron with a lid and simmer the chicken almost until cooked for 20-25 minutes.
While the chicken is cooking, work on the rice. Rinse it thoroughly from starch in 8-10 waters. Pour hot water for 20-25 minutes.
Disassemble the finished chicken by removing the skin and bones. Put it back into the cauldron.
Peel onions and carrots, wash. Cut the carrots into strips, and the onion in half rings. Add to the cauldron with chicken. Pour another 30 ml. sunflower oil.
Stew the vegetables with chicken for 10-15 minutes stirring. Add salt and spices, mix.
Put rice on meat with vegetables in an even layer. Salt it a little, pour hot water so that it is 1-1.5 fingers higher than rice. Cook the pilaf on a fire above the average without a lid until all the water on top evaporates, but remains on the sides of the cauldron and below. It will take 15-20 minutes.
After that, collect the rice slide to the middle of the edges of the cauldron. With a wooden stick, make indentations in the rice to the very bottom of the cauldron.
Cover the cauldron with a lid, reduce the fire to the minimum. I still put the flame divider on the burner. Cook the pilaf for another 20 minutes until the liquid has completely evaporated. After the fire is turned off, let the pilaf infuse for 20 minutes and mix the rice with chicken and vegetables.
Pilaf "Rice to Rice" is ready. Fragrant, crumbly, moderately oily and unusually tasty.
Categories: Diet recipes