Turkish pilaf with chicken hatalski

Description

Everyone knows what risotto! There are many recipes for this delicious dishes with the national colors! The pilaf, which I will describe, prepare in the South of Turkey in the Il of Hatay. It differs from the more common recipes that cooking is practically no spices are not used! I don't know if this recipe somewhere on the Internet, but here on the website it is not - exactly. So, to all lovers of plov dedicated!

Ingredients

Chicken's leg

4 piece
Figure

1 cup
Vermicelli

0.5 cup
Salt

1 tsp
Curry

0.5 tsp
Water

600 ml
Vegetable oil

50 ml

Cooking

Let's start with, let's consider Fig. Wash it under cold running water and lay on a dry towel. Necessary, until the rice is dry! This operation can be carried out with the rice beforehand... That is, directly after purchase, and store is clean dry rice.

Now prepare chicken leg quarters. If necessary, I will osmolite them. And wash.

Put the drumsticks into a saucepan and fill with water.

Put on the fire. After boiling, remove the resulting noise and boil on low heat for 10-15 minutes.

A few minutes before the end of provarivanija shins at the fire, put the cauldron. Pour in the vegetable oil and heated it. In hot oil add the noodles.

Quickly stir fry until Golden brown. Then add dried rice to the fried vermicelli.

Stir and add curry.

Upon contact with the hot oil first, the rice becomes transparent, and then frosted white.

After the rice was white, spread into the cauldron cooked drumsticks.

And cover with the broth (in which the cooked shanks). Add salt.

Because the broth is hot, need to wait for boiling no. Just do the minimum fire, close the cauldron lid and leave to simmer for 30-35 minutes. Then turn off the heat and let pilaf stand 10 more minutes under the lid. Pilaf is ready!