Cook a true chicken pilaf. Crumbly rice, tender pieces of chicken, spices, herbs and cauldron – it is possible to cook such a pilaf over an open fire or on a stove in the kitchen.
Full recipe at https://www.vsegdavkusno.ru/recipes/p...
Ingredients:
• chicken – 1 kg
• rice – 500 g
• bulb onion – 400 g
• carrot – 300 g
• garlic – 4 heads
• water – 500 ml
• bay leaves – 4
• red chili flakes – 1 tsp
• jeera – 1 tsp
• turmeric – 1 tsp
• barberry – 1 tbsp
• salt – 1 tbsp
• ground black pepper – 1 tsp
• vegetable oil – 100 ml
You will need:
• cauldron
• carving board
• bowl

Preparation:
1. Wash the rice several times until water is clear. Leave the rice in the water.
2. Chop up the bulb onion, cut the carrot into strips, the chicken into pieces of 30-40 g.
3. Heat the vegetable oil in a cauldron and fry the bulb onion over high heat until golden for 2-3 minutes.
4. Add the chicken meat and keep frying over high heat for 3 minutes stirring so that the pieces fried on all sides.
5. Add the carrot and fry for 2-3 minutes over high heat.
6. Add the black and red pepper, turmeric, jeera, barberry, salt and bay leaves.
7. Pour 500 ml of water into the cauldron, bring to a boil and cover with a lid.
8. Braise over low heat for 10 minutes, try the broth to check whether the salt and spices are enough.
9. Drain the soaked rice and lay out into the cauldron into an even layer not stirring with the meat. The broth is to be above the rice layer. If not add some hot water and dip the cleaned whole garlic heads into the pilaf.
10. Cover the lid tightly and braise over low heat for 15 minutes.
11. Open the lid and push the rice together into the centre with a skimmer. If there is still a lot of the broth, make holes in the rice till the bottom with a wooden stick to have extra liquid evaporated.
12. Then cover the lid and cook the chicken pilaf for 10 minutes more over the lowest heat. Your chicken pilaf is ready!
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