How to cook pilaf with chicken step by step. How to cook chicken pilaf in a pan, how to cook crumbly pilaf - step-by-step recipe with photos

Chicken pilaf, recipe

How to cook pilaf with chicken, step-by-step recipe with photos. Cooking delicious pilaf with chicken. Crumbly pilaf with chicken in a cauldron. Chicken pilaf at home.

The word “pilaf” causes many housewives to be taken aback and associate it with a menacing bearded man who sits by the fire in a big hat and conjures over a cauldron. Everything is not so scary, cooking pilaf is not difficult, the main thing is to follow a few rules and choose good rice. We'll cook now pilaf with chicken, the preparation of this dish is not much different from the preparation of pilaf with lamb meat, but nevertheless, pilaf with chicken is easier to prepare and a good result is not difficult to achieve. To this, I can say that pilaf with chicken meat It’s quite a dietary dish and can be given to children without fear.

We will talk about some of the features of preparing pilaf below.

We will need:

1. Whole chicken 1.5-1.7 kg
2. Onions 3-4 pcs.
3. Carrots 2-3 pcs.
4. Sesame oil 50 ml.
5. Vegetable oil 20 ml.
6. Seasonings for pilaf, cumin, barberry, maybe a little saffron, turmeric for color, ground black pepper.
7. Garlic 1 head
8. Rice 0.5 kg.

It is better to take long-grain, steamed rice; with such rice, the pilaf will turn out crumbly. If you take short-grain rice like “Kuban”, the pilaf will be mushy. A lot of onions, carrots and garlic will bring success and taste to pilaf.

Wash the chicken thoroughly, remove the chicken fat and remove the skin from the chicken.

Now you need to cut the chicken meat from the bones. Some people chop chicken into pilaf with bones, but this is not correct, especially since we want children to eat this dish.

Instead of throwing away chicken bones, you can freeze them; they will be useful for broth.

Cut the chicken meat into small pieces.

Cut the onion into quarters of rings.

Rinse the rice under running cold water.

Let's start cooking. To prepare chicken pilaf, I usually use a cast iron cauldron or a cast iron pan with a thick bottom. If you don’t have a thick-bottomed pan in your arsenal, it will be difficult to cook pilaf. Mix vegetable and sesame oils and heat. Throw in the onion and fry until golden brown.

When preparing lamb pilaf, the meat is dipped in the so-called “zirvak” - a mixture of fat tail fat, onions and spices. Here we will do things a little differently. Add chicken to the fried onions.

Fry the meat with onions over high heat.

Now add seasonings and salt. Fry the chicken with seasonings a little more. The chicken will give juice - that’s good, we try to keep it.

Cut the carrots into long thin strips or grate them on a coarse grater.

Place the carrots in an even layer on top of the chicken.

Boil water in a kettle. Pour in the rice.

Using a spatula, spread the rice into an even layer over the carrots.

Now the most subtle point: “How much water should I pour into the pilaf?” I pour according to how I feel. As a guide, pour water about 1-1.5 cm above the rice. It’s better to have a little more water than less.

The water should be boiling water, pour it carefully, in a small stream along the wall.

Turn on high heat and wait until it boils. Add peeled garlic cloves (whole) to the rice.

Reduce the heat to low and cover with a lid. will simmer for about 30-40 minutes. You can’t interfere with pilaf. Cook the pilaf until the rice is ready. You can make holes in the rice with a thin knife to see whether the rice has taken all the water or not. If you didn’t get the water right, then add a little boiling water, no one will eat crispy rice. Pay special attention to the rice that is located at the edges of the cauldron.

Ready, the pilaf turned out crumbly, the rice was well cooked. For pilaf, it is always useful to stand for a while after cooking. Cover the cauldron with a towel and let it sit for a while.

Pilaf with chicken is a self-sufficient dish.

Chicken pilaf is a delicious compound dish that is in demand in all countries of the world, and is a calling card for most countries of Central Asia. The main and constant ingredient of pilaf is rice, but the remaining ingredients in this wonderful dish can vary depending on the pilaf recipe and the place of origin of the dish.

Meanwhile, regardless of where the dish is prepared, professional chefs always take its preparation very seriously. Carefully selecting ingredients for cooking and leisurely preparing the dish itself. It turns out that making really tasty pilaf at home is not an easy task, but we will try.

Now we will tell you how to cook pilaf with chicken at home and suggest several cooking options. We’ll also share some tricks for preparing the dish in different ways.

Pilaf with chicken in a frying pan - quick and easy

A delicious lunch will be a pleasant moment in the life of every family. For such a case, a quick pilaf with chicken in a frying pan is suitable. It is chicken meat that is needed for a simple pilaf recipe. The taste and aroma of this delicate treat will amaze the whole family.

For a cook, it will be a big plus that the dish can be cooked in a frying pan, and most importantly, in a short period of time. The rich, appetizing smell of delicious chicken and rice pilaf will spread throughout the entire kitchen instantly and will not allow anyone to remain indifferent! Even children will love pilaf with chicken!

Required components:

• 250 g chicken fillet;
• 120 g onion;
• 100 g carrots;
• 300 g rice;
• 600 g water;
• garlic - head;
• seasonings for pilaf to taste;
• salt to taste.

Chicken pilaf in a frying pan - step-by-step recipe with photos:

Peel the carrots, then grate them coarsely. Peel the onion and chop it with a knife. Fry vegetables in vegetable oil.

There is no need to fry it too much, just brown it a little.

Chicken meat should not be cut into large pieces. The pieces should be even. Place the meat in the pan with the vegetables.

It will take 5-7 minutes to fry. Moreover, the fire should not be strong.

Add rice cereal to the pan. Immediately pour in water.

Following these products, you need to add salt and spices. Stir everything carefully.

Divide the head of garlic into cloves, but do not peel them. Place the garlic cloves into the pan.

Close the lid. Simmer everything over low heat for 15-20 minutes. Do not mix anything.

You can eat this flavorful quick chicken pilaf cooked in a frying pan. Bon appetit!

Real Uzbek pilaf - recipe with chicken, rice, onions and carrots

To prepare Uzbek pilaf for 7-8 people you need to take:

• 750-850 g chicken fillet (meat should be fresh, with a pleasant smell);
• from 800 g to a kilogram of rice (rice for pilaf should be taken only white, long);
• 2-3 large onions (about 300 g large onions are sweeter, we recommend them);
• 600-700 g carrots;
• 0.4 l. sunflower oil (take strictly odorless, do not replace it with olive oil);
• spices for pilaf and salt to taste (spices can be purchased at any store, they must be marked “for pilaf”).

Classic Uzbek pilaf is prepared with lamb. But this type of meat is not suitable for everyone. Chicken meat is less fatty, so it goes perfectly with all foods in any dish. In addition, it cooks faster.

Cooking delicious pilaf with chicken meat - step-by-step recipe with photos:

We buy long, white rice for pilaf, wash it and soak it in salted water for an hour and a half.
While the rice is being prepared, let's get to the rest of the ingredients. Wash the chicken fillet thoroughly and cut into large pieces. Approximately, the weight of one piece is 40-50 grams.

Together with the added 400 grams of sunflower oil, heat the frying pan or cauldron where we will cook to a temperature of 170-180 degrees. Fry the pieces of meat in boiling oil until they are slightly browned on all sides.

After peeling the onion, cut it into halves of rings (you can cut them into quarters if you took very large onions). Add to the meat and continue frying. Peel the carrots and cut into small strips.

Attention! Carrots for Uzbek pilaf are not grated; they are cut into thin strips of different lengths and widths, that is, at random.

Add carrots to fried onions with meat. We continue to fry everything together, not forgetting to stir the ingredients during cooking.
Place the rice in a saucepan and add water.

Attention! The proportion of water and rice when cooking cereals should be 1 to 1. That is, for a glass of rice, a glass of water, respectively.

Mix the frying ingredients for the pilaf and salt them to your taste. Pepper and add spices (purchased at the store, you can buy it specifically for Uzbek pilaf, but any marked “for pilaf” will do). Add half a glass of water.

Cover the food with a lid and, without opening it, simmer over low heat for 30 minutes.

Place the rice, boiled until half cooked, along with the water in which the cereal was cooked, in an even layer on top of the meat and vegetables. Do not cover with a lid, leave to cook over the same heat until the liquid from the cauldron or frying pan has completely evaporated. All this will take about half an hour - 40 minutes.

Carefully mix the finished Uzbek pilaf with a spatula so as not to damage the integrity of the rice grains. The dish is ready. Uzbek pilaf with chicken should be served by placing it on a plate in a small mound and sprinkling it with pieces of aromatic chopped herbs on top.

Pilaf with chicken and dried fruits in Azerbaijani style

Fragrant Baku pilaf with dried fruits and chicken. Every housewife, it seems to her, knows how to cook chicken pilaf, but we are sure that many of them still do not know our recipe.

We will tell you how to cook pilaf with chicken and dried fruits. This is how the dish is prepared and served in Azerbaijan, and those who, at least once there and tried this dish, certainly wanted to have a recipe for such a delicious dish in their home, we will provide it to you.

So, how to make pilaf with chicken with the addition of dried fruits, real Baku (Azerbaijani) pilaf.

To prepare 7-8 servings you will need:

• rice (basmati works great) – 3 full glasses;
• 1200-1400 g chicken (1 piece);
• onion – 2 large heads;
• chicken eggs – 2 pcs.;
• dried fruits (prunes, dried apricots, figs and raisins in equal parts) - 120-130 g each;
• butter – 250 g (1 pack);
• barberry – 1 table spoon;
• cumin seeds - 1 spoon. table.

Cooking pilaf with dried fruits, recipe from Azerbaijan step by step:

Rinse the rice and be sure to dry it. Add about two liters of water to the pan, salt to taste, and boil the rice for about seven to eight minutes. It should be almost ready (the grains are semi-soft). Drain the rice (you can use a colander).

Put a little butter (about 70 g) into a cauldron, melt it a little and thoroughly grease the walls of the dish.

Attention! Instead of a cauldron, you can use any pan with double or thick walls to prepare pilaf with chicken and dried fruits.

Beat chicken eggs in a plate with a spoon of boiled water until a slight foam forms, pour this mixture into a cauldron. Add cooked rice to the eggs, pour 100-150 g of melted butter over it.

Cover everything with a lid and simmer over low heat for 20 minutes. A crispy egg crust should form at the bottom of the pan or cauldron. As soon as the crust has formed, remove the cauldron from the stove. We wrap it in a blanket and set it aside.

Wash all dried fruits well. Place them on a paper towel to dry, and then fry for 5-7 minutes in a frying pan greased with butter (about 70 g of oil).

Pour one and a half cups of boiling water over the fried dried fruits and cover with a lid. Simmer over low heat until the food is soft.

Cut the chicken, remove the skin. Remove bones and cut into large pieces. Cut the onion into half rings or slightly smaller pieces.

Add chicken pieces with onions to dried fruits, mix. Pour in about 70-80 grams of melted butter. Add barberry and cumin and continue to simmer in the pan for about forty minutes.

Pilaf with dried fruits and chicken is ready. It should be served like this: first, place a pile of rice on a plate. Then sprinkle chicken pieces with dried fruits and golden fried onions on top. Sprinkle all this fragrant miracle with broken egg crust, which served as a kind of bedding for the rice being cooked in the cauldron.

Video: preparing delicious crumbly pilaf with chicken in a cauldron

Let gourmets claim that only Uzbeks can cook real pilaf from lamb and only in a cauldron over an open fire. But I am sure that you can cook very tasty pilaf with chicken in a deep frying pan or pressure cooker, at home on a regular stove. I present to you a simple and quick recipe for making chicken pilaf.

Let's start preparing chicken pilaf, but first, let's prepare the necessary ingredients.
Ingredients for pilaf:

• Chicken - 1 kg. (preferably fillet or thighs)
• Rice - 500 gr.
• Carrots 2-3 pcs. (400 gr.)
• Onion 4 pcs. (400 gr.)
• Garlic - 1 whole head
• Vegetable oil

Seasoning for pilaf with chicken:

• 2 tsp barberry
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp salt

The calorie content of chicken pilaf is 235.82 kcal. per 100 grams.

Recipe with photos for cooking pilaf with chicken:

1. Rinse the rice several times until the water runs clear (this is to remove excess starch). Then pour water over the rice and let it sit.
   
2. The chicken needs to be washed, dried and cut into pieces of 4-5 cm.
   
3. Chop the onion.
   
4. Chop the carrots (or you can grate them on a coarse grater).
   
5. Pour in vegetable oil to about 1 cm and as soon as the oil is hot, add the onion and immediately mix. Fry the onion until translucent for 2-3 minutes.
   
6. Place the chicken in the oil and fry for 5-7 minutes, stirring occasionally.
   
7. Then add the carrots and fry for another 3 minutes, stirring.
   
8. Pour boiled water so that it covers the meat, add spices for pilaf and mix. Cover with a lid and simmer for 15 minutes.
   
9. After that, spread the rice on top of it all in an even layer (do not mix!!).
   
10. Pour boiling water over everything 1-1.5 cm above the level of the rice. Cover with a lid. Reduce heat and cook for 15-20 minutes.
    
11. By this time, almost all the water will boil away, mix the pilaf and stick the garlic into it. We make small holes all the way to the bottom so that all the water boils away. After 10 minutes, turn it off and let it brew under the lid for another 20 minutes.
    

I hope you no longer have any questions about how to make pilaf with chicken, but if you still have, write them in the comments and I’ll try to answer.

Homemade chicken pilaf

Recipe for pilaf with chicken. Simple, fast, tasty, inexpensive! This recipe belongs to the category of homemade dishes that do not take much time and effort. The recipe is very simple. The products can be easily purchased in the store and are relatively inexpensive.

The dish is hearty and not too fatty, ideal for baby food (for older children). Having cooked homemade chicken pilaf You will feed the whole family to satiety, spending a minimum of time and money on preparation.

Step-by-step recipe for making homemade chicken pilaf

Ingredients:

• Chicken – 1 kg;
• Steamed rice – 1 kg;
• Onion – 1 large onion;
• Carrots – 3 pieces (or frozen);
• Turmeric or seasoning for pilaf – 2-3 tablespoons. spoons;
• Salt, pepper - to taste;
• Vegetable oil - for frying;
• Butter – 50 grams;
• Garlic – 7 cloves

Preparation:

1) Chicken or chicken legs or thighs (can be used as desired) should be washed and dried.

2) Now the chicken pieces need to be salted, peppered, mixed and left for 20 minutes.

3) Peel the onions, rinse under cold water and cut into small cubes.

4) Wash the carrots, peel them, grate them on a coarse grater (as coarse as possible).

5) Rinse the rice in several waters until the water is clear, then drain the water.

6) In a cast iron skillet or saucepan, fry the chicken in enough oil until it is lightly browned. Approximately 15 minutes.

7) Add onion to chicken and stir. Simmer until the onion is transparent. About 10 minutes.

8) Add carrots to chicken and onions and stir. Simmer for 10 minutes. In this recipe I used frozen carrots, so it took a little more time.

9) After the carrots have stewed, add the pilaf seasoning and mix. I added 2 tablespoons to a five-liter cast iron pot; if you want to get a brighter color of the pilaf, add another spoon.

10) Add rice. Pour it in evenly over the entire surface. Add salt to taste.

12) As soon as the water boils, immediately reduce the heat to medium and close the lid.

13) After the rice has absorbed all the liquid and there is no liquid left on the surface, reduce the heat to the lowest possible setting and cook under a closed lid until the rice is cooked.

14) Try the rice, if ready, turn off the heat and leave the pilaf on the stove.

15) The next step is to peel the garlic and separate it into cloves.

16) Cut frozen butter into large pieces.

17) Stick whole cloves of garlic and pieces of butter on top of the pilaf.

18) With the lid closed, simmer the pilaf on a warm stove until the oil dissolves. At this time, the garlic will give its taste to the pilaf.

19) Before serving, stir the pilaf and place on plates.

Bon appetit!

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Today I want to offer you a recipe for pilaf with chicken. Yes, not just any one, but the real thing. Yes, yes... one where each grain of rice comes away from the grain of rice, and they do not stick together, like in porridge. With the correct proportions of products and the correct cooking time. Of course, you will have to work hard, because a real Uzbek dish does not tolerate inaccuracies. But the result will be simply amazing - I guarantee you that!

The finished dish will turn out the way it is prepared in Uzbekistan. Do you want one? Then let's not hesitate! The recipe is given with a step-by-step description, follow step by step, and the result will not take long to arrive. In 1.5 hours, aromatic, steaming and divinely delicious pilaf will be on your table.

How to cook pilaf with chicken

We will need (for 8-10 servings):

• chicken - 1 kg.
• onion - 1 kg.
• carrots - 1 kg.
• rice - 0.5 kg.
• garlic - 2 heads
• vegetable oil - 0.5 cups
• spices - cumin, coriander, rosemary
• salt - half a tablespoon
• ground red and black pepper - to taste

Preparation:

1. Prepare the chicken. I had a 1.4 kg carcass. From it I cut off the wings, the spine and parts with thin ribs. The net weight remains a little more than 1 kg. I cut the washed and dried chicken into equal pieces, each half into 7 parts.

2. Peel the onion. Leave the tails, it’s convenient to hold the onion by them when we cut it. If the peel is difficult to peel, then you can place the cut halves in water at room temperature for 2-3 minutes, this will clean them better and faster.

3. Cut the onions into two halves and place them in cold water. Water will wash away the onion juice, and we will save our eyes from tears. Cut the onion into half rings as thin as possible; when held up to light, they should be almost transparent. We throw away the remaining tails.

4. Cut the carrots into thin strips. As a rule, this presents some difficulty for a beginner. But after cutting correctly once or twice, then this process will be effortless.

For ease of slicing, carrots should be medium or large in size. The appearance of the pilaf depends on how correctly you cut the carrots. As a rule, the mistake is that the carrots are cut into pieces that are too thick and too short. You must first cut diagonally with long plates no more than 0.5 cm thick, and then with long strips of the same thickness.

Unfortunately, it is quite difficult to describe the process of cutting carrots in words, so I found a suitable video. Here you can see how it should be done.

5. Garlic must be cleaned from the upper dusty leaves, and cut off to the very base where the root was located. There may be some earth left there, but we don’t need it at all in a dish. When the garlic has been peeled, yes, you need to save the whole head, wash it and put it out to drain.

6. Prepare rice. For cooking, I use long steamed rice, preferably yellow. There is no need to pre-soak this rice; you just need to rinse it thoroughly under running water.

7. Heat the oil in a cauldron. To cook pilaf, it is best to use a cauldron; it cooks quickly, evenly, and most importantly, it definitely won’t burn. In extreme cases, you can use other, but always thick-walled dishes. You need to take half a glass of oil, no less, otherwise it will turn out too dietary, and most importantly dry.

8. Place the chicken in the hot oil, lowering it along the edge of the cauldron. There is no need to salt or pepper it in advance. This way, all the juice will remain in the chicken, and the meat will turn out juicy. Mix immediately with a slotted spoon. Until the meat is fried, it will cling to the walls of the cauldron. Therefore, it must be stirred periodically.

9. After about 10 minutes, all the meat turned white, and in some places slightly browned. It's time to plant the onions.

10. While the chicken and onions are frying, we do not reduce the heat; we fry everything over high heat. It will take about 15 minutes for the onion to completely fry, maybe a little more or less. It depends on the amount of onion and how juicy it is. The juicier the onion, the better. Today I roasted it for about 20 minutes.

11. When the onions have completely softened and become almost transparent, it’s time to add the carrots. Add spices along with carrots. Mandatory spices for pilaf are cumin (cumin) and coriander. Add a tablespoon of cumin. You can rub it between your palms right above the cauldron, so it will release even more aroma. Coriander, ground of course, a teaspoon with a small pile.

Other spices can be added, or you can limit yourself to just these. Add thyme, rosemary, herbs, turmeric and saffron. I also added half a teaspoon of turmeric for color. Although there are a lot of carrots, they will still give the desired color.

You also need to add ground black pepper, depending on how much you like, I added a little less than a teaspoon. And ground red hot pepper, a pinch will be enough - for aroma and taste. Add salt immediately. For now, half a tablespoon will be enough. Mix everything. The smell is already permeating the whole house! He probably also went outside the house...

12. Put a kettle of water to boil. We will need boiling water.

13. While everything was being added and mixed, the carrots were already limp - for this it needs no more than 5 minutes. Our zirvak is ready. Zirvak is the basis of any pilaf. “Like the zirvak, so is the pilaf,” say the Uzbeks! And this is actually true. Only we have one more component left for this base - garlic.

14. Place the heads of garlic in the center, directly sticking them between the carrots and the chicken. Next we lay out the rice, from which all the water has previously been drained. Distribute it evenly over the entire surface, covering the chicken and carrots. Let the garlic sticks stick out, they won’t bother us.

15. Pour boiling water through the holes in the slotted spoon. If you pour water directly on the rice, all the carrots will float, but for us it is important to leave them at the bottom. By carefully pouring water through a slotted spoon, we will not damage our layered structure.

Water should be poured approximately 2 cm above the rice level. Of course, we will not immerse the ruler in water.

The measuring stick for masters of preparing pilaf is the index finger. The phalanx of the first finger approximately corresponds to this size. But if you are afraid to put your finger in hot water, use a Chinese chopstick. Mark where the first phalanx ends and check by lowering it into the liquid. Moreover, we still need a wand.

16. I would like to note one important detail - so far everything we have done has been done over high heat. It is important! Now we wait for the water to boil. It gradually becomes a pleasant golden color; properly chopped carrots do their job and give their wonderful color to the dish.

The water has boiled, let it simmer for 3-5 minutes and try not the water, but rather the broth for salinity. There wasn't enough salt for my taste, so I added another 1/4 tablespoon.

17. Now the heat needs to be reduced to medium. We don’t touch or interfere with anything. It is important! Don't be afraid, nothing will burn.

18. After about 10-12 minutes, all the broth will be absorbed into the rice and it will swell. And small holes will appear all over the surface of the rice (They are clearly visible in the photo), steam will make them and will come out. Now is the time to make a mound.

19. Without disturbing the steam holes, and without stirring anything, simply peel the rice from the edge of the cauldron using a slotted spoon and forming a mound. Remember how in childhood we built a house in the sandbox. They took sand from below and threw it on top. The middle remains untouched, the steam needed for the dish is concentrated there, it will bring the rice to the desired state. We only cover it slightly from above, forming a slide.

20. And we will help him a little with this. We have a Chinese chopstick somewhere nearby, if you don’t have it at hand, take something similar, or even a spoon. Use a stick to make larger holes.

We stick the stick all the way to the bottom, and slightly rotating it, we get a conical hole. In this way we create passages for steam in 5-7 places. Excess water will come out through them, and the pilaf will turn out crumbly and certainly not like porridge.

21. Reduce the heat to minimum. Close the lid and leave for 10 minutes.

22. After 10 minutes, open the lid, water from the lid should not get back inside, and see if there is any water left in the cauldron. In fact, it should no longer remain. Not to be confused with oil, it can be misleading. Let's try the rice, it's already ready.

23. Close the lid again, turn off the gas and cover with a towel. Leave to infuse for 15 minutes. If there is water left there that is invisible to us, during this time the rice will completely absorb it.

24. During this time, chop the greens and sprinkle them on the finished dish. If you have basil, chop it too, it will also not be superfluous. And let's make a salad. A salad of cucumbers and tomatoes with bell peppers and fresh herbs, seasoned with vegetable oil, preferably olive oil, works well.

25. Nowadays it’s not difficult to buy flatbreads, or lavash as they are also called. Purchase in advance and heat them in the microwave or oven. This bread is perfect for pilaf.

26. The finished pilaf should be placed correctly on a large flat plate. Usually a large dish is used, which in Uzbekistan is called lyagan - or king of dastarkhan. First, rice is laid out, then carrots and chicken. Sprinkle with chopped herbs on top. And everything is topped with garlic.

27. The dish is placed in the center of the table. In Uzbekistan, everyone eats crayfish from a common dish. We serve everyone with a plate and fork.

Our wonderful dish is ready! Eat to your health and don’t forget about the supplement. And when all the pilaf is eaten, you will see a lyagan. Beautiful, like a mountain garden, sonorous, deep, painted with amazing signs. Know that when you ate, you absorbed the potter's good wishes along with your food. And of course the cook, because without good thoughts you can’t cook good pilaf!

Some cooking nuances

• As you probably noticed, this quantity of products is designed for 8-10 servings. Why this calculation? When Uzbeks cook pilaf, they say that one serving requires 1 medium bowl of raw rice, which is about 50 grams. Moreover, other products are not taken into account; only rice is always considered. We have 500 grams of rice, which means 10 servings. Some people get larger portions, which means for 8 people.
• In general, today I cooked for 5 people. But there is never too much pilaf; it is never cooked back to back. Someone will want more... And on the second day it is no worse than on the first.
• I have another serious deviation from the cooking rules. There should be only 1 kg of meat, onions, and carrots. But I always break this rule. The meat turns out very tasty, and as a rule there is never enough of it. It's a shame! Therefore, so that everyone can eat to their heart’s content, I am increasing this component.
• I break the rule, and every time I say: “You can’t spoil pilaf with meat!” By the way, no one has ever noticed this violation; on the contrary, everyone seems to even like it!
• a very important point for beginners in cooking pilaf! When I first learned to cook it, I always had a problem - how much water should I pour into the rice? My rice turned out either undercooked or overcooked, and this caused me great annoyance! I adapted as best I could and tried to achieve the desired result.
• The fact is that they used to cook pilaf from the rice they had. Now it’s steamed or unsteamed, long or short... choose which one you need. And I’ll say right away that the result from steamed rice is always predictable. If you follow the recipe, there will be no surprises.
• but still, if a surprise happens, I will share my experience, which I gained through trial and error when I was studying. If suddenly all the water from the rice has already boiled away, and the rice is still hard, then add a little boiling water to each hole made, and cover with a lid, putting it on low heat.
• if, on the contrary, you poured more water than necessary, then turn up the heat to maximum and try to let the water boil away quickly. Then make a slide, holes in it, and continue with the recipe. But leave it under the towel not for 15, but for 20-25 minutes.

Otherwise there shouldn't be any problems. And if you have any questions, ask, I will be happy to answer them.

And regarding today’s dish, I will say one thing, today I had guests who ate my pilaf not for the first time, and not for the second time. They ate it, saw the lyagan... then they filled it again, ate it again... At first they were silent, but smacked their lips with pleasure. Then, having already eaten, they began to praise. It actually turned out very tasty and aromatic (the photos really didn’t turn out very well - I’m still just learning how to do this). But it’s not a shame to serve such pilaf in Uzbekistan.

How could it be otherwise, because today I cooked not only for my guests, but also for you, dear readers. So that you too would want and, most importantly, be able to cook the same wonderful and tasty chicken dish.

And in conclusion, I’ll tell you the legend about pilaf.

She talks about how when the Great Tamerlane was getting ready for his next military campaign, one mullah taught him how to cook his delicious pilaf: “You need to take a large cast-iron cauldron. It must be so old that the fat from the previous food oozes from the outside and catches fire when the fire hits it.

In this cauldron you need to put the meat of not old, but not very young lambs, selected rice, swelling with pride, which will be eaten by brave warriors, young carrots, blushing with joy, and sharp onions, stinging like the sword of a highly respected emir.

All this must be cooked over a fire until the smell of the cooked dish reaches God, and the cook collapses in exhaustion because he has tasted the divine food.”

By the way, how to cook this, I also have a ready-made recipe.

Bon appetit!