Boranes-pilaf with chicken and pumpkin

Description

Have a pumpkin tradition in Azerbaijan is deeply rooted. It is believed that in Europe it was brought from Latin America Columbus, but in the Caucasus pumpkin knew and was prepared long before. Today I made pumpkin and chicken risotto with a very interesting zazharkoy Gizmag.

Ingredients

Figure

250 g
Chicken

750 g
Pumpkin

750 g
Almonds

100 g
Sour cream

2 Tbsp
Butter

50 g
Turmeric

0.5 tsp
Salt
Melted butter

100 g
Onion

2 piece
Basil

0.5 tsp
Garlic

1 piece

Cooking

Almond pour boiling water for 5 minutes. Drain in a sieve and peel

Prepare the garnish. All products cook separately over medium heat, and melted butter. We first saute the onion, then lightly fry. Chicken is cut into pieces and simmer under a lid. Add salt and fry until Golden brown. Pepper then remove from heat.

The pumpkin lightly saute and season with salt and a little fry. ( do not close the lid, otherwise the pumpkin will split)

To connect with onion, almonds and chicken. Add turmeric to the tip of a knife, gently stir. Pour 100ml of boiled water, and close the lid, simmer on low heat for 30min. Within 30 minutes all the liquid boils away, leaving only the oil.

Prepare pilaf: Pilaf cooked in a cauldron, in an aluminium pan or a pan coated with Teflon with a thick bottom. Otherwise everything will burn. Boil 1,5 l of water. To oversalt the water ( 1,5 l water 1,5 tbsp salt ) to the rice turned out bland and tasteless. In heavily boiling water to pour the basmati rice Gold TM "Mistral". Stirring occasionally, cook until soft. The rice should stay on the outside soft, inside but crisp.

To the rice add the pumpkin. Stir, leave for 3 minutes and drain in a colander. Pumpkin needs to stay raw. Sprinkle turmeric on the tip of a knife, Basil and mix gently.

For Gizmag: Gizmag is a crispy crust which is baked on the bottom of the bowl. In a deep bowl, beat one egg, combine with 2st. l of sour cream and 4st. l semi-finished rice (try to keep the pumpkin part were not included, otherwise it will burn). Mix well.

In a pan put the ghee. Bring to a boil. Reduce the heat. The egg mixture is poured on boiling oil, razravnyat, cover. Cook 3-5min.

Return back to the pot tilted in a colander Fig. Do this very carefully, not pressing the rice with a spoon. In Fig crumble SL. oil and insert the garlic.

The lid of the cauldron and wrap it in a wet kitchen towel (so that during the infusion of excess steam did not come out) and put on low fire to simmer, to infuse. Pilaf stewed 45min, while these different tastes do not merge into one. Around the kitchen begins to spread tickling his nose, the aromas!!!

Rag cloth soaked in cold water, and gently squeeze. Put the pan on a napkin (Gizmag easily now divided from the bottom of the pan). Remove the cover, give them a little to clear my head afloat. The rice was very crumbly rice to rice and juicy, and the pumpkin not lost their shape, but cook for a couple. First spread on a saucer of rice (on a saucer pilaf). Do this very carefully, not referring to Gizmag.

Make cuts on gamage delicious (as pizza), it is easy to get a shovel. Put Gizmag to pilaf, decorating the edges of the risotto. At the edge of a plate place the chicken on the middle of the pilaf, put the pumpkin and decorate with almonds and radishes with greens.

Comments and reviews

Leave a comment or a recipe review