Description
Shah-pilaf-Khan-pilaw, Shah ash, Royal pilaf - so many names this pilaf I found on the Internet. This risotto is the king of the table in Azerbaijan, an indispensable dish in any wedding. And he earned it rightfully, because it is not only beautiful, but incredibly delicious! Recipe adapted for the slow cooker. PS For authenticity do not claim, hence the amendment in the name.
Ingredients
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Figure
300 g
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Chicken breast
1 piece
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Butter
100 g
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Onion
1 piece
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Carrots
1 piece
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Garlic
1 piece
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Pita
4 piece
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Dried fruits
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Spices
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Barberry
Cooking
For this risotto I used rice aquatics* - a mixture of brown, red and wild rice. Pilaf I cooked in a slow cooker (bowl diameter 21 cm) and only vegetables and dried fruits fried in the pan. So, let's start. Wash rice, place in a bowl multivarki and add water from the ratio of 1 part rice 2 parts water. Add 1 tsp of turmeric, a little salt, put 50 grams of butter to enable the Rice and cook 40 minutes. *In the original recipe - Basmati, Jasmine or any long grain rice.
At this time we'll have. Wash dried fruits - raisins, prunes, dates, figs. It would be good to add dried apricots, but I was not. Cut large dried fruit into 4 parts.
Fold in a bowl, stir and pour boiling water
Chicken breast* cut into small pieces and fry in vegetable oil. Oil need to pour more than usual to ready the risotto was not dry. Cook over high heat, stirring constantly. When pieces of meat are browned on the outside, add the chopped onion and saute a couple of minutes. * The original recipe used lamb.
Carrots* cut into cubes and add to the pan, fry all together for another 2 minutes. *In Azerbaijan pilaf carrots do not put, but I can't imagine risotto without the carrots.)
Stir in the dried fruit, seasoning for pilaf and barberry, a little salt, cook, stirring for another couple minutes.
Remove the pan from the heat and add chopped garlic.
By this time our rice is cooked and has this elegant look.) It is filled with oil, turmeric gave it a beautiful Golden color, and multicolored grains are impressive.
Mix the rice with the contents of the pan. Try as you taste. Align salt, pepper and other spices.
Pita bread, this pilaf need to buy dense, in any case not thin as paper, otherwise pilaf can fall apart. I took 2 packs of 2 sheets each. Slice the pita bread on the longest side of the strips about 5 cm wide. The length of the strips should be enough to cover the risotto on top.
The Cup multivarki* liberally grease with butter** and lapped to lay out the strips as pictured. *The pilaf can be prepared in a conventional narrow pot in the oven. Bake 1 hour at 180 C. **the author of the greased strips of pita bread and the greased side is laid out in a bowl full of multi.
Pour rice, a bit of sealing on top and cover it with strips of pita bread.
Top off with remaining butter. Turn on the bake mode, T 180C and cook the pilaf for 1 hour. After the pilaf is cooked* let it sit in the bowl for 5 minutes so the pita has dried up and flip it to a wide dish. *Make sure that the crust of the bread is well dried and flushed, otherwise the pilaf on a platter won't hold the shape.
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