How to cook chicken pilaf in a cauldron. Chicken pilaf in a cauldron: the most correct recipe

This recipe is for those who prefer pilaf cooked in a cauldron to all other variations. Delicious and simple pilaf with chicken in a cauldron according to this recipe turns out great!

Many pilaf lovers are of the opinion that real pilaf is pilaf cooked only in a cauldron. If you compare, it’s hard to disagree with this statement! Especially when it comes to pilaf with chicken.

So if you have such an opportunity, then cook pilaf in a cauldron according to this recipe - the time and effort spent are worth it!

Should be used for pilaf long grain rice, and as for chicken, you can take both fillet and meat on the bones - legs, wings and any other parts of the bird.

Recipe for pilaf with chicken in a cauldron

1 kg each of chicken, carrots and onions

150 ml vegetable oil

50 g dark raisins without seeds

2 heads of garlic

1 tsp dried tomatoes

ground black pepper

How to cook pilaf with chicken in a cauldron:

Rinse the rice with cold water and then add new cold water and leave for a while, steam the raisins with boiling water.

Cut the chicken into pieces or cut into small fillets, depending on what you are using.

Cut the onion into cubes and the carrots into thin strips.

Pour 100-150 ml of vegetable oil into a cauldron, heat well, add chopped onion, stir, fry until translucent and lightly browned, add chicken, stir, fry for 5-7 minutes, then add carrots, fry for another 15 minutes.

Next, you need to pour enough boiling water into the prepared zirvak so that it covers the zirvak 1 cm above the level of the products in the cauldron, stir and cook for 5 minutes, then add dried tomatoes, coriander, cumin, salt and pepper to taste (optimally 1.5 tbsp. .salt and 1 tsp.

Add two whole heads of garlic to the seasoned zirvak, as well as raisins (without water), boil everything for 10 minutes, then remove the garlic.

Drain the water from the rice, place it in a cauldron on top of the zirvak, without stirring them, level the rice, make sure that the liquid covers the rice 1 cm above its level, if it is less, add boiling water.

Cook pilaf with chicken in a cauldron without a lid for 20 minutes, without stirring, sprinkle 1 tsp on rice. cumin, stir the rice without touching the zirvak underneath, add another 1 tsp. cumin, make a mound of rice, two holes in it, place heads of garlic in them, completely cover the garlic with rice, sprinkle with another tsp. cumin, place a large plate directly on the rice, cover the cauldron with a lid and cover with a towel on top.

Turn the cauldron to medium temperature and cook the pilaf for 30 minutes, then remove the lid and plate, stir the pilaf and serve.

What do you think, friends, what is the best way to cook pilaf - exclusively in a cauldron, or does it turn out just as good on the stove or in a slow cooker? Share your opinion with us in the comments.

Step-by-step recipes for cooking pilaf in a cauldron on the stove: a classic and quick recipe for pilaf in a cauldron, options with marinated chicken, in pita bread, from breast

2018-03-01 Oleg Mikhailov

Grade
recipe

5887

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

2 gr.

2 gr.

Carbohydrates

24 gr.

124 kcal.

Option 1: Classic recipe for pilaf with chicken in a cauldron on the stove

Poultry meat, domestic or game, is just as often used to prepare pilafs as the meat of large animals. Therefore, acting in full compliance with the other canons, you will prepare the most authentic pilaf. If you want pilaf with chicken in a cauldron on the stove to come out as if on a fire, with smoke, you can lightly sprinkle the chicken liquid smoke before frying.

Ingredients:

• half a kilogram of onions and bright, sweet carrots;
• half a small chicken carcass;
• half a glass of oil;
• 500 grams of large rice;
• large garlic head;
• a spoonful of cumin seeds;
• a spoonful of dark raisins or dried barberry;
• a spoonful of ground coriander;
• salt, table salt and pepper, coarsely ground by hand.

Step-by-step recipe for pilaf with chicken in a cauldron on the stove

Carefully gut the chicken carcass, removing inedible parts - remnants of entrails and feathers, blood clots. Wash, chop or cut into smaller pieces, select half a kilogram of meaty pieces for pilaf.

Peel the carrots and chop them into small slices; do the same with the onions, spreading them into narrow half rings. Sort and rinse the rice, changing the cold water several times during the process, then place in a colander. Place it in a bowl of water and leave it to soak for a while while you prepare the rest of the ingredients.

Heat a cauldron on the stove, pour in oil and let it get hot. Add the onion, sauté until first golden brown and add the chicken. Stir and fry for five minutes. Place carrots in a cauldron and heat for ten minutes, stirring occasionally.

Boil water and pour enough water into the cauldron so that its level rises about a centimeter above the zirvak. Adjust the temperature so that the contents of the cauldron do not boil too vigorously. Cook for five minutes, then add salt, add the whole garlic and spices, set aside for another quarter of an hour, then cover with a lid.

Drain the water completely from the rice, spread the cereal on top of the zirvak, carefully pour in the water, directing the stream towards the side of the cauldron or onto a slotted spoon. The level, as before, is a centimeter higher than the rice. We adjust the heat to a moderate boil, cover the cauldron and cook the pilaf for another thirty minutes. After two-thirds of the time has passed, open the cauldron and check the cookedness of the rice to estimate how long it will take for it to be ready.

Option 2: Quick recipe for pilaf with chicken in a cauldron on the stove

If desired, cumin can be replaced with more accessible cumin. Some chefs believe that these grains do not combine with chicken at all and completely exclude them from pilaf.

Ingredients:

• broiler chicken fillet - approximately 750 grams;
• three hundred grams of round grain rice;
• two large carrots;
• a couple of heads of garlic with small cloves;
• a third of a glass of refined oil;
• onions, onions - 2 pieces;
• a quarter spoon each of red and black pepper;
• a spoonful of cumin and half as much turmeric;
• table salt, coarse.

How to quickly cook pilaf with chicken in a cauldron

Peel and cut carrots and onions into thin slices. Heat the oil in a cauldron, while you wash, dry and cut the chicken into cubes.

Step 2:
Place in boiling oil and sauté the onion first. When it is noticeably fried, add and stir the carrots. Heat for another five minutes, then add and stir the chicken. All this time we keep the heat above average, stir the meat too, and fry for about ten minutes.

We sort the rice, removing all broken and spoiled grains. Whole grain pour into a colander, rinse with a stream of cold water, stirring with a spoon, until the flowing water is transparent. Place a colander with washed rice in a bowl of water and leave to swell.

Place the carrots in the cauldron and fry for ten minutes, always stirring. Then add salt, add spices, pour in 120 grams of boiling water. Simmer covered for ten minutes. Remove the colander with rice from the water and let it drain completely. Spread the cereal in an even layer and carefully add boiling water so that the layer of water rises two centimeters above the rice.

Having raised the temperature to the maximum, let the water evaporate and be absorbed into the rice, spread unpeeled garlic on the surface of the pilaf, maybe the whole head, or disassembled into slices.

Using a narrow knife, we make through holes in the pilaf to the very bottom, turn the heat down to the lowest possible level, and be sure to cover the cauldron. Cook for about twenty minutes, focusing on softening the grains.

Option 3: Indian pilaf with chicken in a cauldron of marinated wings

The quantity of pilaf is two servings. By original recipe it is served with complex salad, but to simplify it, it’s permissible to simply cut a few tomatoes into slices and serve them with slices of pickled onions, adding salt and lightly sprinkling with oil.

Ingredients:

• chicken wings, large - four pieces;
• half a head of garlic;
• a quarter cup of soy concentrate;
• three hundred grams of rice;
• tomato paste - two heaped spoons;
• large white onion;
• honey, liquid - one and a half spoons;
• two spoons of ground coriander and one of curry seasonings;
• pepper, freshly ground, black.

How to cook

Cut, wash and marinate the wings. For the marinade, combine grated garlic, honey, soy sauce and two pinches of pepper, mix, lay out the dried wings and rub them thoroughly. Leave to soak in the marinade for three to twelve hours.

Towards the end of marinating, thoroughly rinse and dry the rice slightly. Finely chop the peeled onion. First, heat an empty cauldron with a pinch of coarse dry salt, then pour in and heat the oil very hot.

Place the onion in the boiling fat, stir, let it become “glassy”, that is, lose its dullness and even brown slightly at the edges of the slices. Lightly wipe off the marinade from the wings; there is no need to remove it completely. Add to the onion, turn down the heat a little and fry the chicken until evenly browned. To prevent the wings from burning, stir frequently.

Sprinkle grated garlic, let it warm up a little, and mix it into the zirvak tomato paste. Add a little more hot water, let it boil for a minute, and add the rice. Pour in boiled water and let it cover the rice by one and a half centimeters. Cook the pilaf, uncovered, until the liquid level is equal to the grain.

Sprinkle the pilaf with spices, add a little salt, right on the surface. Cover tightly with a lid, turn down the heat to low and cook for a quarter of an hour. We taste the rice and, if the cereal is ready, mix the pilaf and add portions.

Option 4: An unusual recipe for pilaf with chicken in a cauldron on the stove in pita bread

To make it easier to lay out the lavash strips, rub the pot with oil and place it in the oven for ten minutes. freezer. The fat will set and working with the pita bread will become more convenient. If laid out correctly, a thick layer of lavash will form on the bottom; don’t worry, the oil and juices draining from the pilaf will saturate it and prevent it from burning.

Ingredients:

• half a chicken fillet - approximately 350 grams;
• three hundred grams of long-grain, steamed rice;
• butter, “Peasant” butter - half a pack;
• two small onions;
• three garlic cloves;
• large carrot - one piece;
• two thin sheets of pita bread;
• two hundred grams of a mixture of soft dried fruits - dried apricots, figs, raisins;
• a pinch of salt and pepper.

Step-by-step recipe for pilaf with chicken in a cauldron in lavash

Sort, rinse and boil the rice until half cooked. Remove the seeds from the dried fruits, wash the pulp and chop finely. Pour in lukewarm, boiled water and let it swell a little.

Wash and dry the chicken, cut into small cubes. Heat a tablespoon of oil in a frying pan and fry the fillet until light golden brown crust. Add peeled carrots grated into medium strips, reduce heat slightly and sauté until softened.

Place onion, cut into quarter rings, into the pan. Add a little oil and heat until softened. Add salt, add spices, pour in half a glass of water and stir. Heat for about ten minutes until most of the moisture has evaporated.

Add rice to vegetables and meat, stir and lower temperature. Cover with a lid and simmer for ten minutes.

Lavash must be cut correctly. The strips should be approximately seven centimeters wide, and the length should be twice the height of the walls of the cauldron. In other words, if you lay the strip with one end towards the middle of the bottom, the other edge should hang out of the pot almost halfway. The free part should be enough to cover the pilaf in the cauldron.

From the description of cutting lavash, you can guess what we will have to do next. Rub a slice of butter not too thickly on the inside of the cauldron. We lay the first strip of pita bread from the middle, press it against the wall and hang the free edge outward. We slightly overlap the second strip on the first, they should overlap, overlapping by about a centimeter. We do this until we cover the entire cauldron from the inside.

Place the pilaf into the cauldron and level it out. Place the free edges of the pita bread on top of the pilaf, one at a time, tightly covering the rice and meat. If there is too much pilaf, you can cut a circle out of the leftover pita bread and place it in the middle, and place the strips on it.

Preheat the oven, place slices on top of the pita bread butter, place the cauldron approximately in the middle of the level and bake for up to forty minutes. More precisely, the cooking time will be indicated by the crust on the pita bread as soon as it is covered bright blush The pilaf can be taken out and cooled. Cut into portions and serve to guests along with lavash.

Option 5: Pilaf with chicken in a cauldron on a slab of thighs

You can put garlic in pilaf either whole or separated into separate slices. It is customary to lay out the stewed cloves on the surface; they are eaten at will, squeezing out the soft, steamed core. It is believed that stewed garlic very good for digestion and eases the stomach.

Ingredients:

• four hundred grams of rice;
• chicken thighs - 1200 grams;
• two sweet carrots;
• large white onion;
• a heaped tablespoon of dried barberry;
• 150 grams of mushrooms;
• one and a half spoons of cumin;
• half a glass of unpeeled garlic cloves;
• three umbrellas of carnations;
• pepper, peas - five pieces;
• 130 milliliters of sunflower oil;
• two spoons of salt;
• four pinches of red pepper.

How to cook

Rinse the thighs and shake off drops of moisture from them, blot with a dry cloth or napkins. Carefully remove the seeds from about half and cut the pulp into three parts. Cut the remaining thighs in two with a heavy cleaver or hatchet, and carefully select the bone fragments.

Turn on the stove to moderate heat, heat the cauldron and pour all the oil into it. Let it heat up and quickly add the chicken. When the first splashes from the contact of meat with hot fat stop flying, stir and throw a pinch of salt on top. Fry the meat, stirring so that it does not burn.

Peel and cut the onion. The size of the slices should be small, about the size of a quarter of a ring. Thinly cut the peel from the carrots, rinse, and dissolve into strips, slightly larger than onions. Add the vegetables to the meat, stir, reduce the heat to very low and simmer for about twenty minutes. Cover with a lid, but look in and stir several times if the contents stick to the walls.

We pre-thaw frozen mushrooms, soak dried ones, and simply wash and clean fresh ones. Chop into small pieces and place in a colander or sieve to allow any free moisture to drain. If you have barberry, rinse the berries; if you don’t have them, you can replace them with chopped dried apricots or a handful of raisins.

Spread the mushrooms over the zirvak, simmer for about five minutes, and only then stir. Warm up the same amount and scatter all the spices, salt and barberries (dried fruits) over the surface. The garlic can be disassembled into cloves or left whole; in any case, thoroughly exfoliate the heads. Scatter the cloves on top of the rest of the products; if you left the garlic whole, be sure to cut off the remaining roots and stick the heads into the zirvak, tops down.

Unfold and level the rice. Press it lightly with a spoon, place it directly on the saucer and carefully pour hot water. Its level can be controlled by the saucer; the boiling water should cover the cereal by three centimeters, that is, approximately level with the rim of the saucer.

Adding a little heat, let the pilaf boil for a couple of minutes, reduce the heat to low and cover the cauldron tightly. We cook pilaf for about twenty minutes, but, depending on the type of rice, it can “ripen” even earlier. For this reason, check the softness of the cereal after fifteen minutes, and cook if necessary. If necessary, you can even add water.

One of the most ancient dishes that has survived to this day almost unchanged is pilaf. Judging by some sources, pilaf appeared in the 2nd - 3rd centuries BC. There are several legends about the origin of this wonderful dish. According to one of them, the cook of Alexander the Great invented this dish for him during a military campaign in Central Asia. Even then it was noticed that pilaf perfectly restores strength during difficult hikes. Alexander called this dish pilaf, which translated from Greek means “varied composition.”

It seems that this dish comes from the East, where it is still very popular. The Uzbek version of preparation and the Iranian one (it is used in Turkey and Azerbaijan) are especially popular. Interestingly, there are fundamental differences between these options.

The basis of any pilaf is zirvak - meat with vegetables and spices, and the second component is rice. In the Uzbek version, zirvak is prepared, then rice is added, and the Iranian version involves preparing zirvak and rice separately, which are then served in a common plate.

Nowadays, pilaf is prepared with lamb, pork, beef, chicken, mushrooms or vegetables. And no matter which option you like best and which meat you prefer, properly prepared pilaf will always turn out tasty, crumbly and aromatic.

Today I will share with you recipes for chicken pilaf. This is one of the most dietary and affordable options for pilaf.

Delicious recipe for pilaf with chicken in a frying pan

One of the most simple recipes. When cooking with chicken, there are some cooking features - less onion is used, and we grate the carrots.

Ingredients:

• chicken meat (legs) - 1 kg.
• long grain rice - 3.5 cups
• onions - 1-2 pcs.
• carrots - 3 pcs.
• garlic - 5-6 cloves
• salt - 1 tbsp. l. for meat
• salt - 1 tbsp. l. stir in 2 cups. boiling water
• coriander
• red pepper
• black pepper
• vegetable oil
• parsley

It is most convenient to cook pilaf in a cauldron or wok pan. But even if there is no such utensils, no less delicious pilaf can be cooked on regular frying pan and even in a saucepan.

1. First, before we start cooking, fill the washed rice with cold water (about 1 glass of water). The rice will be saturated with water and the result will be crumbly.

2. Pour vegetable oil into the cauldron, there should be quite a lot of it, cover the bottom by about 1 cm.

3. Cut the onion into cubes and fry in hot oil until brown.

4. As soon as the brown color of the onion appears, put the chicken legs there. Salt, pepper, add spices to taste. As for the spices, I definitely put coriader in the pilaf; you can add cumin to taste. Cover the pan with a lid and leave to simmer for 20 minutes.

5. During this time, grate the carrots on a coarse grater. Add it to chicken legs. Stir and simmer for another 10 minutes with the lid closed.

6. Drain the water from the rice that we previously soaked. Place the rice in the pan and mix gently.

For pilaf, I choose long-grain and steamed rice; it is least overcooked, does not stick together and retains its shape.

7. We will need boiling water, about 2 - 3 cups. Add 1/2 tbsp to a glass of boiling water. l. salt, stir and pour into the pan.

There should be enough water in the cauldron so that about 2 cm remains between the surface of the rice and the edge of the pan.

8. Simmer the pilaf over fairly high heat until the water boils to the surface of the rice and begins to “puff”, releasing bubbles. After this, insert the garlic cloves into the rice in different places. Reduce the heat a little and cover the pilaf with a lid. Simmer for another 30 minutes.

If you wrap the lid with a clean towel and cover the pilaf, this will help retain the required amount of moisture and protect it from over-salting. Give it a try.

Almost all the water has evaporated, the grains of rice remain intact - the pilaf is ready. When serving, sprinkle it with fresh parsley and treat it to your family.

Uzbek chicken pilaf in a cauldron on the stove

Of course, we all know that the real Uzbek pilaf made from lamb. But in this recipe we use the rules for preparing pilaf in Uzbek style, but with chicken. The dish turns out to be of excellent taste, with fluffy rice, and the aroma exudes such that everyone at home comes running when the pilaf is not even ready yet.

Ingredients:

• chicken meat (legs) - 1 - 1.2 kg.
• steamed rice - 1 kg
• onions - 4 pcs.
• carrots - 1 kg.
• garlic - 2 heads
• hot pepper - 2 pods
• turmeric, paprika, barberry, ginger, cumin - to taste
• black pepper
• vegetable oil - 250 - 300 ml

It is very easy to remember the proportions of the ingredients for this pilaf - for 1 kg of meat we take 1 kg of rice and carrots, and oil - 1/4, i.e. - 250 ml.

Onion cut into fairly large cubes.

Pour vegetable oil into the cauldron, there should be a lot of it, then the pilaf will turn out very tasty. Throw the onion into the heated oil; I fry it only lightly, since the onion will later brown along with the rest of the ingredients.

We place the whole chicken legs into the cauldron without chopping them, although this is not important. Sometimes I cook pilaf by cutting the chicken into cubes. Fry the chicken on all sides.

It is still better to cut the carrots in Uzbek pilaf into cubes, this way you can better feel their taste in the pilaf. Although many people simply grate carrots on a coarse grater when adding chicken pilaf.

We also put the carrots in the cauldron and stir so that all the ingredients become friends. Fry for 5-7 minutes.

Salt the meat and vegetables and add seasonings to taste. Here you can give free rein to your imagination; many seasonings are suitable for pilaf, but I always add cumin, red paprika and ground black pepper.

We have steamed rice, you don’t need to fill it with water first, just rinse it well in several waters. Place the rice in a cauldron and level it over the entire surface.

Pour in pilaf hot water.

There should be enough water so that there is a distance of 2 folded fingers from the surface of the rice, that is, approximately 2 cm.

We insert whole heads of garlic in several places deep into the pilaf.

For thrill-seekers, I suggest adding a couple more things there. hot pepper. Just don’t cut it, put it whole, otherwise it will turn out very spicy.

Cover with a lid and simmer over low heat for 15-20 minutes.

After 15 minutes, check the readiness of the rice. It should not be overcooked, but not raw either.

If the water has boiled away and the pilaf is not ready, add more hot water. Well, if, on the contrary, the rice is already ready, but there is more water than needed, then turn up the heat and open the lid so that the water boils away faster.

The water should boil completely, turn off the stove, and leave the cauldron on the stove, let the pilaf rest for another 5-10 minutes and call us to the table. Although I am sure that such delicious aromas are from home somewhere nearby.

Recipe for Azerbaijani pilaf with greens from Ilya Lazerson

Remember, at the beginning of the article I wrote that Azerbaijani pilaf differs from Uzbek in that zirvak and meat are prepared separately and are found only on a plate? Watch the video, Ilya Lazerson talks and demonstrates it in great detail.

Quickly prepare pilaf with fluffy rice

As you know, the basis of pilaf is zirvak. This recipe differs from the previous ones in that we will first fill the chicken with vegetables with water and cook, and only then add rice.

Ingredients:

• chicken fillet - 500 gr.
• Basmati rice - 500 gr.
• onions - 3 pcs.
• carrots - 3 pcs.
• garlic - 2 cloves
• raisins - 30 gr.
• vegetable oil - 100 ml
• water - 1 liter

1. Cut the chicken fillet into cubes, carrots into cubes, and onions and garlic small cubes.

We cook zirvak over fairly high heat. It is advisable to grind spices in a mortar for greater aroma.

2. Pour vegetable oil into a cauldron, heat it up and throw in the onions. Fry until golden brown.

3. Add chicken fillet to the onion and fry everything until the chicken changes color (about 5-7 minutes).

4. Add spices for pilaf. Place washed raisins in a cauldron. An amazing aroma wafts through the kitchen. Fry for another 2 minutes.

5. Now it’s the turn of the carrots, fry them until they become plastic. The carrots become translucent. Now you can add salt and mix.

6. Fill the resulting zirvak with water at a ratio of 2:1, i.e. for 1 volume of rice 2 volumes of water, in our recipe 1 liter of water. Cook for 10 to 20 minutes, depending on which part of the chicken you choose. The chicken should be almost ready.

7. Wash the rice in several waters and add it to the zirvak. Level the surface. Now you can turn down the heat. Cover the cauldron with a lid and simmer for 20-25 minutes.

8. The water should completely boil away. Check the rice for doneness and turn off the stove. But take your time, let the pilaf brew for another 10 minutes with the lid closed.

Bon appetit!

Khan - pilaf with dried fruits from Stalik Khanshiev

A simple recipe in a slow cooker

We all know that a slow cooker makes preparing any dish easier and the taste is almost the same as on the stove. Well, maybe the dish turns out to be more dietary, since in a slow cooker we use less oil during the cooking process.

Let's try to cook the most affordable and simple chicken pilaf. The portion is small, designed for a small family.

Ingredients:

• chicken meat (leg) - 300 gr.
• steamed rice - 260 gr.
• onion - 100 gr.
• carrots - 100 gr.
• garlic - 5 cloves
• curry, paprika, coriander - to taste
• vegetable oil - 40 ml
• water - 330 ml.

1. We prepare all the ingredients. Cut the chicken fillet and onion into small cubes. Grate the carrots on a coarse grater. We wash the rice well, peel the garlic cloves and leave them whole.

2. Pour vegetable oil into the bottom of the multicooker, and then add onions, carrots and chicken fillet.

3. Salt and sprinkle it all with seasonings, you can put coriander, paprika, cumin, barberry - whatever your heart desires. Mix.

4. Now add the rice and level it evenly over the entire surface. Sprinkle curry on top for color and flavor. Although you can sprinkle it with turmeric to taste, it also produces a very beautiful color.

5. Fill with water on top. I fill it with hot water, although I saw in recipes that they fill it with regular cold water.

6. Turn on the multicooker to the “Pilaf” mode, it cooks within 1 hour. Now just take it out tasty dish and enjoy.

Pilaf with prunes in a saucepan "You'll lick your fingers"

This is one of my favorite chicken pilaf recipes. I put prunes in the pilaf, which gives the dish a special aroma and a sweet-spicy taste.

Ingredients:

• chicken fillet - 700 gr.
• rice - 700 gr.
• onions - 3 pcs.
• carrots - 3 pcs.
• garlic - 1 head
• spices for pilaf to taste (turmeric, paprika, barberry, coriander, cumin)
• prunes - 1/2 cup
• vegetable oil - 100 ml
• water - 1 liter
• tomato sauce - 2 tbsp. l.

We cook in a saucepan, very convenient, by the way. Pour vegetable oil into the bottom and heat well.

1. Cut the carrots into medium-sized cubes. So we send it into heated oil.

2. Diced onions are also added to the pan. Fry the vegetables for about 7 minutes.

3. Chicken meat, I have fillet, go with vegetables. Fry for another 10 minutes, after which you can add spices.

4. Pour hot water over the prunes and place in a saucepan. It will give our pilaf a special taste. The fire can be reduced, after which we extinguish our zirvak for another 5-7 minutes.

5. It's time to add rice. We rinse it well in several waters, pour it into a pan and level it over the entire surface.

6. Now fill the entire contents of the pan with water. We take hot water, measure it and add salt. Taste to avoid oversalting. Fill the rice with water.

There should be 2 cm more water above the surface of the rice (2 folded fingers).

7. Place 1 head of garlic in the middle of the pan. We use whole garlic, do not peel it, just rinse it well.

8. Cover the pan with a lid and simmer for about 30 minutes over medium heat. At this stage, real pilaf connoisseurs will scold me, but I still put in a couple of spoons tomato sauce, stir, bring to a boil and turn off. I let the pilaf simmer under the lid for another 10 minutes and call the family - the smell has already gathered them in the kitchen.

As you can see, pilaf can be cooked in any container. This dish is very healthy and tasty, and with chicken it can even be called dietary.

Pilaf with pork, beef, lamb or even without meat is no less tasty. But more on that in the next issues.

Pilaf is a tasty and satisfying second course, the main components of which are rice, meat and vegetables. Incredible aroma of spices and harmonious combination fluffy rice and tender stewed meat - what could be better? Eastern dish conquered many with its taste, so today it is prepared in a wide variety of variations.

We invite you to cook chicken pilaf in a cauldron; its taste will be bright and multifaceted. Although this recipe differs from the traditional one and uses chicken instead of pork, the dish will turn out excellent. It should be noted that it is best to use broiler chicken, it is looser, so it cooks faster.

One of the most important components of pilaf is spices. During preparation, you can use ready-made mixtures; they will add spicy notes, will be revealed taste qualities main ingredients.

Taste Info Poultry main courses / Second: cereals

Ingredients for 4-5 servings:

• homemade broiler chicken (cut into pieces) - 600 g;
• carrots - 3 pcs.;
• Short grain rice - 2 tbsp.;
• water - 3 tbsp.;
• vegetable oil - 50-70 ml;
• salt - 2 tsp;
• spice mixture for chicken or pilaf - 2 tsp;
• ground turmeric or curry - a pinch;
• garlic - 1 head.

How to cook chicken pilaf in a cauldron on the stove

To prepare pilaf, take a carcass domestic chicken, cut it into portions. Set aside the bone body of the chicken; later you can cook the broth for another dish (for example, soup or borscht). The so-called carcass frame consists mainly of bones, so it only takes up space in the cauldron with pilaf.

Tip: The bone part of the carcass can be frozen and used if necessary.

Broiler chicken varieties are most preferable for preparing pilaf, as the meat cooks quickly. Please note, if you cook pilaf only for chicken fillet, it will not be juicy, but will taste dry. To prevent this from happening, take the legs with wings, as well as the breast.


The carrots must be peeled, then chop them thinly with a knife. To chop vegetables you can take coarse grater or the one used to cook carrots in Korean.


Take a cauldron or pan with a thick bottom, put it on the fire, pour in vegetable oil, heat it well. Now place the pieces of meat there and fry until a crust forms for 10-15 minutes. Add a mixture of spices for pilaf or meat to the chicken.


While the chicken is cooking, rinse the short grain rice with cold water. For cooking of this dish use special varieties of rice. It could be like round rice, and long-grained. Almost any rice can be cooked delicious side dish, if you rinse it well in cold water.


Add chopped carrots to the fried chicken and stir, cook for another five minutes. Add a teaspoon of salt and a pinch of curry or turmeric (optional), these spices will add a brighter color to the rice.

Place the washed rice in a cauldron on top of the chicken, do not stir. Add another teaspoon of salt.


Prepare the garlic. Cut off the root part, unfold the head into a fan shape. Stick the garlic into the rice; it will release all its flavors as the pilaf cooks.


Pour boiling water over the contents of the cauldron. Wait for the broth to boil and taste it for salt; you may need to add a little more. Now you need to reduce the heat to a minimum value, and then cover the dishes with a lid. There is no need to stir the pilaf any more. You have several layers of ingredients in the cauldron. It is the bottom layer of chicken and carrots that will imbue the rice with its aroma.


You can check the readiness of the second dish after 30 minutes, depending on whether all the liquid has evaporated. Now you can carefully mix the contents of the cauldron and serve the pilaf to the table.


Optional homemade pilaf with chicken you can sprinkle with finely chopped parsley, dill or green onions.