Surely many people know that traditionally pilaf was prepared from young lamb. And those who visited the Caucasus, guaranteed to try friable fragrant treats, performed in national traditions. But do not underestimate the chicken pilaf, which uses more affordable meat, but at the same time, the taste palette of the finished dish remains as bright and saturated.

Classic chicken pilaf in a pan

A hearty and fragrant Uzbek dish is prepared, as you know, in a cauldron. But its absence is not a reason to deny yourself the pleasure of tasting an original dish of friable cereal with aromatic meat.

Components:

  • chicken carcass - 1 pc.;
  • rice - 200 g;
  • boiling water - 300 ml;
  • garlic cloves - 2 pcs.;
  • turnip onion - 1 pc.;
  • carrots - 2 root crops;
  • paprika, curry, pepper mixture, salt - 5 g each;
  • bay leaf - 2 pcs.;
  • peppercorns - 10 peas;
  • dried apricots and raisins - 10 pcs each. (at your look).

Working process:

  1. The carcass is divided into portions, which are laid out on the bottom of the pan with a thick bottom.
  2. The meat is fried in vegetable oil, after which previously prepared vegetables are thrown to it - carrot chips and onion cubes.
  3. Zirvak is getting ready. After, washed rice is distributed on top of it.
  4. The workpiece is filled with water, after which all spices and dried fruits are introduced (if you wish).
  5. The pan is covered, the pilaf languishes for 25 to 30 minutes.

10 minutes before the completion of the process, garlic cloves are buried in the rice, which are removed immediately before serving.

Uzbek in cauldron

For the execution of refreshments in the cauldron, you can use various parts of the chicken carcass.

For 500 g of meat product you will need:

  • rice - 500 g;
  • vegetable oil - 70 ml;
  • garlic cloves - 4 - 5 pcs.;
  • turnip - 500 g;
  • carrots - a similar amount;
  • zira, barberry, coriander - 5 g each;
  • salt and pepper to taste.

Execution Process:

  1. The main components are prepared: the cereal is washed, the onion is chopped, the carrots are rubbed, portioned pieces are prepared from the meat.
  2. Zirvak (onions, meat and carrots with some spices) is fried in oil in a cauldron.
  3. Next, with a spatula on a meat basis, the rice is smoothed into which garlic cloves are inserted.
  4. The dish is filled with water so that it covers the cereal by 1 cm.
  5. The remaining spices are thrown into the cauldron.

Pilaf can be served to the table after 30 minutes of extinguishing under the lid.

Cooking in a pan

If you choose the right ingredients and follow the proportions, then in the pan, pilaf with chicken is simply excellent.

 

To verify this, you should prepare:

  • chicken - 700 - 800 g;
  • rice - 300 g;
  • onion head - 1 pc.;
  • carrot - 1 pc.;
  • garlic head - ½ pcs.;
  • spices, salt and vegetable oil - as needed.

Way of execution:

  1. As usual, preparatory work should be carried out first: rice is washed, onions and carrots are chopped, pieces of the required size are prepared from meat, the garlic head is disassembled into cloves, and those, in turn, are freed from the husk.
  2. In a high frying pan with vegetable fat, the meat is slightly fried, to which onions and carrots are added alternately with an interval of 5 minutes.
  3. Next, spread the rice into which the garlic cloves are buried.
  4. Water is poured, spices are thrown.
  5. The pan is covered with a lid, the treat is brought to readiness (it will take about 30 minutes).

Important! Mix pilaf only when it is ready.

Hearty dish in the slow cooker

In the "smart pan" you can cook, fry, stew. Accordingly, it is very easy to prepare a delicious pilaf in it.

Structure:

  • poultry carcass - weighing 1.5 kg;
  • rice - 300 g;
  • vegetable oil - 70 ml;
  • garlic head - 1 pc.;
  • turnip onion - 3 pcs.;
  • carrots - 1 - 2 fruits (depending on size);
  • barberry, pepper, ginger and salt are preferred.

Pilaf in a slow cooker with chicken is prepared as follows:

  1. Onions are cut in half rings, which are sent to the bowl with vegetable fat.
  2. The appliance is set to frying mode.
  3. When the vegetable becomes golden, prepared pieces of meat are thrown.
  4. After 5 minutes, some water is poured, the mixture is stewed for 20 minutes on the appropriate program.
  5. Carrot straw is thrown and evenly washed rice is distributed.
  6. Water is poured (1 cm above the cereal), salt and pepper are sent to other products.
  7. The dish is being prepared in the “Pilaf” mode (time is the default).
  8. 15 minutes before the beep, garlic cloves, barberry and ginger are sent to the rice.

On the plates, pilaf can be decorated with greens, which will give not only brightness, but also an unsurpassed aroma.

Loose bulgur pilaf with chicken

A dish based on Turkish cereal, which is steamed wheat, has a very interesting taste.

Ingredients:

  • chicken breast - 1 pc.;
  • water - ½ liter;
  • carrots - 1 pc.;
  • onion-turnip - as much;
  • vegetable oil - a stack;
  • tomato paste - 5 - 10 g;
  • spices and salt.

Step-by-step recipe for execution:

  1. The breast is cut into cubes, onions into half rings, carrots into straws.
  2. Zirvak with the addition of tomato paste in vegetable oil is prepared from these ingredients.
  3. Bulgur is washed and poured into the finished frying.
  4. Everything is mixed, filled with water and flavored with salt and spices.
  5. Cooking treats 10 - 15 minutes without a lid.
  6. After this time, the pan is removed from the heat, and the dish reaches readiness already under the lid.

To treat had a friable structure, it is better to choose a large bulgur.

How to make chickpeas

The classic recipe involves the use of rice, but there are also various variations of pilaf based on other cereals.

 

To implement one of them it is necessary to have:

  • chicken thighs - 1 kg;
  • rice - 400 g;
  • chickpeas - 200 g;
  • water - ½ liter;
  • carrots - 1 pc.;
  • onion-turnip - as much;
  • garlic head - 1 pc.;
  • celery - 100 g;
  • vegetable oil - 3 piles;
  • chicken fat - 50 g;
  • red pepper - 2 pods;
  • spices and salt.

Working process:

  1. Preparatory work is underway: rice is soaked for 2 hours, chickpeas for 10 hours, and the bird is pickled for about 8 hours.
  2. The meat slices are fried for 2 to 3 minutes and laid out on a plate.
  3. Separately, about 15 minutes is prepared zirvak from onions, carrots and celery.
  4. Meat is added to the vegetable mass, after which it is covered with water.
  5. After 5 minutes, washed washed chickpeas and rice are laid out.
  6. The latter are covered with water 1 cm above their level.
  7. The dish is salted, seasoned.
  8. When the water evaporates slightly, garlic cloves and pods of pepper are generally placed on top.

The dish is cooked over low heat for about 120 - 150 minutes.

Oven baking recipe

Not only the ingredients of the treats can vary, the preparation methods can also be the most non-standard.

The composition of the grocery set:

  • chicken fillet - ½ kg;
  • rice - 200 g;
  • carrots - 3 pcs.;
  • onion-turnip - as much;
  • garlic cloves - 1 pc.;
  • vegetable oil - a stack;
  • spices and salt.

Stages of preparation:

  1. Slices are prepared from the bird, which are fried before whitening.
  2. Next, pre-shredded vegetables (onion cubes and carrot chips) are added.
  3. Spices are thrown.
  4. The finished zirvak is transferred to a refractory form, where it is evenly covered with well-washed rice.
  5. Pour ½ liter of water, put a whole clove of garlic.

Cooking time in an oven preheated to 180 ° C is 45 minutes.

Chicken pilaf is an excellent dish for lunch as a second and hearty dinner.

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