Description
Those who love liver, especially, will appreciate this pilaf. The rice in this pilaf is darker than usual, due to the juices of the liver, but it is more rich in taste and aroma, it has a sour black currant and barberry. The rice turns out crumbly and delicious, the liver is soft and tender - this dish can perfectly diversify your daily menu and festive table. It turned out unusual, interesting, delicious, hearty risotto. Surprise your household and guests by preparing this risotto!
Ingredients
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Figure
300 g
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Chicken liver
500 g
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The chicken legs
3 piece
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Barberry
1 Tbsp
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Black currants
2 Tbsp
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Onion
1 piece
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Garlic
3 tooth
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Vegetable oil
5 Tbsp
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Butter
1 Tbsp
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Parsley
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Black pepper
1 Tbsp
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Leaf vine
3 piece
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Sauce
5 Tbsp
Cooking
First you have to marinate the chicken. Chicken meat well with salt, pepper, sprinkle of parsley, add the pomegranate sauce, 5 tbsp oil, mix and leave for 1 hour for marinating.
When chickens zamarinuetsya, preheat the pan with vegetable oil. Fry in vegetable oil under the lid over medium heat. Don't forget 1-2 times to turn. Fry until cooked and until Golden brown.
While frying the chicken, prepare the pilaf. Chicken liver rinse under running water, cut into small pieces, dry with paper towels.
Onion cut into half rings, finely chop the garlic.
In a cauldron or a deep frying pan, heat butter and vegetable oil, fry onion and garlic until Golden brown.
To the onions add the liver, fry on high heat for 3 minutes, until browned on the liver. Not Iriarte the liver, so it does not dry out. Onions with the liver well and season with salt and pepper.
Now it's time to add the rice. The pic I chose Basmati Gold. This rice has long slender grains, delicate aroma and exquisite taste. Thanks to steam treatment prior to grinding, the grains of this rice become amber color and retain the vitamins and nutrients. When cooking the basmati grain elongates Gold is almost 2 times, it becomes white and do not stick together. All over the world and basmati rice is deservedly considered the King of Rice. In combination with liver rice takes a grayish color.
In the fried liver add well washed rice, barberries, a few berries of black currant. Gently stir the rice with the liver, and pour the boiling water from the kettle. Pour water so that the rice was filled with water about 1 cm above. First boil the rice on high heat, allow water to boil. Close the cauldron with a tight lid, reduce the heat to low and cook pilaf 20-25 minutes, the water should be fully absorbed into the rice. Turn off heat, allow rice to stand, covered and breathe easy for another 10 minutes.
Pilaf served on a large platter.
On top of the rice to spread out the grape leaves. I just picked fresh grape leaves, but you can use pickled. Before using fresh leaves pour over boiling water so they were softer.
On vine leaves to lay hot Chicks.
Serve pilaf with fresh vegetables and herbs. Bon appetit!
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