Description of preparation:
Pilaf is quite a popular dish and not only in the East. There are many recipes, but today I offer the most gentle option. Such pilaf can be given even to children. It has a minimal amount of fat. At the same time, the oil does not heat up to a characteristic haze, as it should be in a classic pilaf. But still, pilaf with chicken is crisp and tasty. Barberry is a dried product that is obtained by drying the fresh fruits of the plant. Berries of barberry have a sour, tart taste. They are used in medicine and cooking.
Prepare all the ingredients for cooking pilaf with chicken.
Wash any meaty parts of the chicken, dry it and put in a cauldron with a thick bottom.
Pour a little sunflower oil and lightly fry the chicken in a cauldron.
Add 200-250 ml. water and simmer the chicken in a cauldron under the lid until cooked.
Rinse thoroughly, changing water 5-6 times.
Put the rice in a bowl and pour hot water, but not boiling water. Keep rice in water for 50-60 minutes. Slightly salt the rice.
Peel, wash and chop the onions in half rings.
Peel, wash and chop the carrots.
Take out the stewed chicken and separate the meat from the bones and skins. Return clean pulp back to the cauldron.
Add carrots and onions to the cauldron with chicken.
Pour in sunflower oil. Add dried barberry, ground turmeric, salt and black pepper. Pour another 100 ml. water and simmer vegetables with chicken for 10 minutes.
Lay out the rice and flatten. Pour hot water so that it is two fingers above the rice. Do not cover with a lid! Cook the pilaf over medium heat until the water evaporates from above, but remains on the sides of the cauldron and below. It will take about 15 minutes.
Then collect the rice slide to the middle of the cauldron. Cover and continue cooking pilaf already at the very minimum fire for 20 minutes.
Mix the prepared pilaf.
Pilaf with chicken and barberry is ready. Can be served.
Categories: Diet recipes