Description
Among the many versions of pilaf with chicken is my way of cooking. Many people are afraid to take on rice, because rice is very fickle, tends to be soft after boiling during cooking and turn into mush, so it just in case, better cooked separately, and talk about the fact that "a risotto is real" and only Uzbek has the right to life, too, somehow does not inspire. Recognizing all the regalia of the Uzbek plov, my version is designed for cooking in an urban kitchen for busy women who need a hearty, quick and tasty to feed the family.
Ingredients
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Chicken
1300 g
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Figure
2 cup
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Onion
1 piece
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Carrots
1 piece
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Water
6 cup
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Salt
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Black pepper
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Sunflower oil
2 Tbsp
Cooking
A whole chicken cut into pieces - wings, thighs, drumsticks, and breast pieces, and the back half (or back and neck can be left on the soup).
Onion cut into. In a heavy-bottomed pot or in a roaster to heat up the sunflower oil and lightly fry the onion until soft.
Add meat, mix with onions, salt and pepper, reduce heat to low, cover and forget for 25-30 minutes. The chicken will be juicy and will be extinguished. In any case, look once more, if juice is not enough, then add a little water. But usually liquid enough.
Meanwhile, wash the rice and grate carrots on a coarse grater.
Boil six cups of water. The ratio of rice and water should be 1:3, so if you have a lot of liquid from the chicken, estimate by eye how much, and when you add water, you should consider it. Pour water to the meat, stir, add salt to taste, maybe add your favorite spices. I don't add anything to the taste of chicken broth. Need to add salt now, because later, when the rice swells, it will be too late. Once the water boils, reduce the heat and simmer under the lid for exactly 20 minutes.
After 20 minutes remove the dish from the stove, the cover is not open. Spread a blanket (a blanket, old coat, etc.), put a wooden cutting Board, put it in the pan with the rice and wrap her with a blanket or quilt.
20, maximum 30 minutes pilaf is ready. Rice turns crisp. If you forget about the rice and leave it wrapped for a long time, the rice will boil soft, and the risotto becomes thick. Instead of chicken you can use any meat, will change taste and cooking time of the meat. In this case, the need to throw rice when the meat is fully cooked.
Bon appetit!
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