Pilaf with chicken
For sure, the real pilaf has to be cooked with mutton or at least with beef. I made it with chicken, so called light option. But the principles remain the same.
8
portions 
Ingredients:
- Chicken – 700 g;
- Rice – 2 glasses;
- Onion – 1 big or 3 average pc;
- Carrot – 2 pc;
- Garlic – 2 heads;
- Ground jeera, coriander, black pepper – per 1 tea spoon;
- Salt;
- Oil – 5 tbsp.
Step 1
First of all, we need to wash out the rice thoroughly under cold running water. I lift the collander with rice down to the bowl and fill it with cold water. I mix up the rice well in the bowl full of water and then drain the water out. Rice remains in the collander. We repeat it until the water is transparent, at least for 5 times.
Step 2
Then wash out the chicken and dry it with paper towel.
Step 3
Cut into pieces.
Step 4
Cut the onion into semi-rings.
Step 5
Cut the carrot into cubes.
Step 6
Heat the oil in the large cooking pot or thick-bottom saucepan. Heat well.
Step 7
Low down the heat and put the chicken there.
Step 8
Fry for a couple of minutes, mixing it up.
Step 9
Then add the onion.
Step 10
In a minute add the carrots. Mix up.
Step 11
Top with spices. Sprinkle with salt. Mix up and heat up for another minute.
Step 12
Peel the garlic and wash out the cloves.
Step 13
Now put the rice with a flat layer. Ins ert the garlic cloves in to the rice. Pour with 1 litre of hot water.
Step 14
Water has to cover rice for 1.5 cm. Sprinkle with salt, get it boiled, put the cover on and cook for 20 minutes on average heat.
Step 15
Then open the cover and see that water has been evaporated from the surface.
Step 16
Make holes with a wooden stick (I have sticks for Chinese food). If the water is visible through the holes, keep cooking until the water gets evaporated. Cook for 10-15 minutes more under the cover.
Step 17
Mix up before serving to the table.
Bon appetite!
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