Description
Favorite pilaf my husband. Try it, maybe will like you, too!
Ingredients
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Chicken fillet
750 g
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Figure
2.5 cup
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Carrots
1 piece
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Salt
-
Spices
-
Vegetable oil
8 Tbsp
Cooking
Rice (I take long), pour hot water about 1 hour before cooking. Now the chicken: I usually take the carbonates. The pulp separated from the skin and bones, cut in small pieces and put in bowl
Sprinkling spices: 1 carbonatic - 0,5 tsp spices for pilaf and 0.5 tsp of granulated garlic.
From the skins and bones to cook broth with addition of Bay leaf and pepper.
Fry the chicken in the casserole to serve 4 tbsp Rast. oil over medium heat.
Some carrots labor on a coarse grater.
Add some carrots to the + another 2 tbsp. of Rast. oil, and stir all this stew for about 10 min. Add 1 tsp. of seasonings for pilaf 1 tsp of garlic.
Meanwhile, the broth is ready. Filtered it. You should get about 1 liter of broth. Add the broth salt, about 2 tbsp
Add the chicken in 2 tbsp. of Rast. oil. Rice drained the water, poured on the chicken, spread and pour the broth by about a finger above the rice.
Close the lid and leave for 15 minutes like this pilaf looks after 15 min.
The long, narrow knife, make holes, trying to get to the bottom. These holes are carefully poured the broth. Turn down the heat by half and cover for another 10 min.
After 10 min. do the same procedure and even after 10 minutes under the lid pilaf is ready. So it looks to mixing (the pictures are not quite happened).
Gently mix from the bottom up. If the pilaf is cooked on a festive table, it is better just to turn on the dish.
Bon appetit!!!
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