Description
Standard plov from mutton or pork, and I sometimes make chicken, is also tasty.
Ingredients
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Figure
1 cup
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Chicken
1 piece
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Carrots
2 piece
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Onion
1 piece
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Garlic
1.5 piece
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Seasoning
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Salt
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Black pepper
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Sunflower oil
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Water
2 cup
Cooking
First, take the chicken, cut away all the meat, where we leave meat on the bone. Meat placed in a pot or a roaster (the pot). Fry in sunflower oil with onions. Carrots cut into cubes and add to the chicken.
When the meat is browned, fill with rice (I used long pasta), give it a little bit to soak up the oil (literally 3 minutes). DO NOT DISTURB!
Fill with cold water - 2 cups (you can even pour water on the eye, it should be at 2 fingers from the rice). Add all the spices, cloves of garlic "bury" in Fig. DO NOT DISTURB!
Code the water will be a little vitosevic, put a peeled head of garlic (but it has an extruded one piece to stay) for flavor and close the lid. To leave it simmering for approximately 15 minutes.
When the rice is ready, remove the garlic and discard it. All the pilaf of chicken ready. Bon appetit!
Here's a seasoning for pilaf I took.
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