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. In comparison, it is difficult to disagree with this statement! Especially when it comes to chicken pilaf.
So if you have such an opportunity, then cook pilaf in a cauldron according to this recipe - the time and effort spent is worth it!
Long-grain rice should be used for pilaf, and as for chicken, you can take both fillet and meat on the bone - legs, wings and any other parts of the bird.
Recipe for pilaf with chicken in a cauldron
1 kg of chicken, carrots and onions
150 ml vegetable oil
50 g pitted dark raisins
2 heads of garlic
1 tsp dried tomatoes
ground black pepper
How to cook pilaf with chicken in a cauldron:
Rinse rice cold water and then pour new cold water and leave for a while, steam the raisins with boiling water.
Cut the chicken into pieces or cut into small pieces of fillet - depending on what is used.
Cut the onion into cubes, and the carrot into thin strips.
Pour 100-150 ml of vegetable oil into a cauldron, heat it well, put chopped onion, mix, fry until translucent and lightly browned, add chicken, mix, fry for 5-7 minutes, then add carrots, fry for another 15 minutes.
Next, you need to pour so much boiling water into the cooked zirvak so that it covers the zirvak 1 cm above the level of the products in the cauldron, mix and cook for 5 minutes, then add dried tomatoes, coriander, cumin, salt and pepper to taste (optimally 1.5 tbsp.l salt and 1 tsp pepper).
Add two whole heads of garlic to the seasoned zirvak, as well as raisins (without water), boil for 10 minutes, then remove the garlic.
Drain the water from the rice, put 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 rice with 1 tsp. zira, mix the rice without touching the zirvak under it, add another 1 tsp. zira, make a hill out of rice, there are two holes in it, put the heads of garlic in them, completely cover the garlic with rice, sprinkle with another tsp. zira, put a large plate directly on the rice, cover the cauldron with a lid and cover with a towel on top.
Make a medium temperature under the cauldron and cook pilaf for 30 minutes, then remove the lid and plate, mix the pilaf and serve.
And what do you, friends, think, what is the best way to cook pilaf - exclusively in a cauldron, or does it turn out no worse 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 MikhailovGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
2 gr.
2 gr.
carbohydrates
24 gr.124 kcal.
Option 1: The classic recipe for chicken pilaf in a cauldron on the stove
Poultry meat, domestic or game, is just as often used for cooking pilaf as the meat of large animals. Therefore, acting in full accordance with the rest of the canons, you will cook the real pilaf. If you want the pilaf with chicken in a cauldron on the stove to come out, as if on a fire, with smoke, you can sprinkle a little chicken liquid smoke before frying.
Ingredients:
- half a kilogram of onion and bright, sweet carrots;
- half a carcass of a small chicken;
- 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, coarse manual grinding.
Step-by-step recipe for chicken pilaf in a cauldron on the stove
Carefully gut the chicken carcass, removing inedible parts - the remains of the entrails and feathers, blood clots. Rinse, chop or cut into smaller pieces, select half a kilogram of fleshy pieces for pilaf.
Peel the carrots and chop them into small slices, do the same with the onion, dissolving it into narrow half rings. Sort and rinse the rice, changing cold water several times in the process, then put in a colander. Dip it in a bowl of water, leave to swell for a while while the rest of the food is being prepared.
Heat a cauldron on the stove, pour in the oil and let it heat up well. Put the onion, sauté until the first blush and add the chicken. Mix, fry for five minutes. Put the carrots in a cauldron and, with occasional stirring, warm up for ten minutes.
Boil water and pour into the cauldron so much that its level rises about a centimeter above the zirvak. Adjust the temperature so that the contents of the cauldron do not boil very violently. Boil for five minutes, then salt, put the whole garlic and add spices, detect another quarter of an hour, you can cover with a lid.
Drain the water completely from the rice, spread the grits on top of the zirvak, carefully, directing the jet at the wall of the cauldron or at the slotted spoon, pour in the water. The level, as in the previous time, is a centimeter above the rice. We adjust the heat for a moderate boil, cover the cauldron and cook pilaf for up to thirty minutes. After two-thirds of the time, open the cauldron and check if the rice is cooked to see how long it takes to cook.
Option 2: A quick recipe for chicken pilaf in a cauldron on the stove
If desired, cumin can be replaced with more affordable cumin. Some culinary specialists believe that these grains do not combine with chicken at all and completely exclude them from pilaf.
Ingredients:
- broiler chicken fillet - about 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;
- onion, onion - 2 things;
- a quarter teaspoon of red and black pepper;
- a spoonful of zira 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 narrow slices. Put the oil in a cauldron to heat up, and at this time wash, dry and cut the chicken into cubes.
Step 2:
Put in boiling oil and sauté the onion first. When it is noticeably fried, add and mix the carrots. Heat for another five minutes, then add and mix the chicken. We keep the heating all this time above average, stir the meat too, fry for about ten minutes.
We sort the rice, removing all broken and spoiled grains. Pour the whole cereal into a colander, rinse with a stream of cold water, stirring with a spoon, achieving transparency of the flowing water. Dip a colander with washed rice into a bowl of water, leave to swell.
We spread the carrots in a cauldron, fry for ten minutes, be sure to stir. Then salt, add spices, pour 120 grams of boiling water. Simmer covered for ten minutes. We take out the colander with rice from the water and let it drain completely. We lay out the cereal in an even layer and carefully pour boiling water so that the layer of water rises two centimeters above the rice.
Raising the temperature to the maximum, let the water evaporate and soak into the rice, spread the unpeeled garlic on the surface of the pilaf, you can use the whole head, you can disassemble it into slices.
We make through holes in the pilaf with a narrow knife to the very bottom, remove the fire to the smallest possible, be sure to cover the cauldron. Cook for about twenty minutes, focusing on the softening of the rice.
Option 3: Indian pilaf with chicken in a cauldron of marinated wings
The amount of pilaf is two servings. By original recipe it is served with a complex salad, but to simplify it, it is permissible to simply cut a few tomatoes into slices and serve them with slices of pickled onions, adding salt and lightly drizzling with oil.
Ingredients:
- chicken wings, large - four things;
- half a garlic head;
- a quarter cup of soy concentrate;
- three hundred grams of rice;
- paste, tomato - two spoons with a slide;
- large white onion;
- honey, liquid - one and a half tablespoons;
- two tablespoons of ground coriander and one - 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. We leave to soak in the marinade from three hours to twelve.
By the end of pickling, thoroughly rinse and slightly dry the rice. Finely chop the peeled onion. We first heat an empty cauldron with a pinch of coarse dry salt, then pour in and heat the oil strongly.
We spread the onion in boiling fat, mix, let it become “glassy”, that is, lose its dullness and even brown a little along the edges of the slices. Wipe the wings lightly from the marinade, you do not need to completely clean it off. We spread to the onion, reduce the heat a little and fry the chicken until a uniform crust. To prevent the wings from burning, stir often.
Sprinkle grated garlic, let it warm up a little, and mix it into zirvak tomato paste. Pouring a little hot water, let it boil for a minute, and spread the rice. Pour in boiled water, let it cover the rice by one and a half centimeters. Cook the pilaf, uncovered, until the liquid level is equal to the grits.
Sprinkle the pilaf with spices, add a little salt, right on the surface. Cover tightly with a lid, reduce the heat to a minimum and cook for a quarter of an hour. We try the rice and, if the cereal is ready, mix the pilaf and put in portions.
Option 4: An unusual recipe for chicken pilaf in a cauldron on a stove in pita bread
For the convenience of unfolding the strips of pita bread, rub the pot with oil and put it in for ten minutes. freezer. The fat will seize and it will become more convenient to work with pita bread. With the correct layout, a thick layer of lavash is formed on the bottom, do not worry, the oil and juices flowing from the pilaf will saturate it and prevent it from burning.
Ingredients:
- half chicken fillet - about 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 thing;
- 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 pita bread
Sort, rinse and boil rice until half cooked. Remove the seeds from dried fruits, wash the pulp and finely chop. Pour a little warm, boiled water, let it swell a little.
Wash and dry the chicken, cut into small cubes. Heat a spoonful of oil in a frying pan and fry the fillet until light golden brown. Add peeled carrots, grated with medium straws, reduce heat a little and sauté until softened.
Put the onion, cut into quarters of rings, into the pan. Add some oil and heat until softened. Salt, add spices, pour half a glass of water and mix. Heat for ten minutes until most of the moisture has evaporated.
Add rice to vegetables and meat, mix and lower the temperature. Cover with a lid, simmer for ten minutes.
Lavash must be cut correctly. The strips should be about seven centimeters wide, and the length should be twice the height of the walls of the cauldron. In other words, if you lay a strip, with one end towards the middle of the bottom, the other edge should hang down from the bowler almost to half. The free part should be enough to cover pilaf in a cauldron with it.
From the description of cutting pita bread, you can guess what we have to do next. Rub a slice of butter not too thickly on the inside of the cauldrons. 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.
We put pilaf in a cauldron, level it. We put the free edges of the pita bread on top of the pilaf, one at a time, tightly covering the rice with meat. If it turned out to be too much pilaf, you can cut a circle from the remnants of pita bread and place it in the middle, and wind the strips on it.
We heat the oven, put the slices on top of the pita bread butter, set the cauldron approximately in the middle of the level and bake for up to forty minutes. More precisely, the cooking time will tell the crust on pita bread, as soon as it is covered bright blush pilaf can be taken out and cooled. Cut into portions and serve with pita bread to guests.
Option 5: Pilaf with chicken in a cauldron on a plate of thighs
Garlic in pilaf can be put both whole and disassembled into separate slices. Stewed cloves are usually laid out on the surface, they are eaten at will, squeezing out a soft, steamed core. It is believed that stewed garlic very good for digestion and eases the work of the stomach.
Ingredients:
- four hundred grams of rice;
- chicken thighs - 1200 grams;
- two sweet carrots;
- large white onion;
- a tablespoon with a slide of dried barberry;
- 150 grams of mushrooms;
- one and a half tablespoons of zira;
- half a glass of unpeeled garlic cloves;
- three umbrellas of carnation;
- pepper, peas - five things;
- 130 milliliters of oil, sunflower;
- two tablespoons 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 rag or napkins. Carefully remove the stones from about half, and cut the pulp into three parts. Cut the remaining thighs in two with a heavy cleaver or hatchet, carefully select bone fragments.
Turn on the stove to moderate heat, heat the cauldron and pour all the oil into it. Let it warm up and quickly lay out the chicken. When the first splashes from the contact of meat with hot fat stop flying, mix and throw a pinch of salt on top. Fry the meat, stirring so that it does not burn.
We clean 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 carrots, rinse, dissolve into strips, slightly larger than onions. We spread the vegetables to the meat, mix, reduce the heat to very low and simmer for about twenty minutes. We cover with a lid, but we look several times and stir if the contents stick to the walls.
We pre-thaw the frozen mushrooms, soak the dried ones, just wash and clean the fresh ones. Cut into medium-sized pieces, put in a colander or sieve so that free moisture comes off. If there is a barberry, rinse the berries, in the absence of them, chopped dried apricots or a handful of raisins can replace them.
Spread the mushrooms over the zirvak, simmer for about five minutes, only after that mix. We warm up the same amount and sprinkle all the spices, salt and barberry (dried fruits) on the surface. Garlic can be disassembled into cloves or left whole, in any case, carefully peel the heads. Scatter the slices on top of the rest of the products, if you left the garlic whole, be sure to cut off the remnants of the roots and stick the heads into the zirvak, tops down.
Spread and level the rice. Lightly press it with a spoon, place a saucer directly on the grits and carefully pour hot water. Its level can be controlled by a saucer, boiling water should cover the grits by three centimeters, that is, approximately flush with the rim of the saucer.
After adding a little heat, let the pilaf boil for a couple of minutes, remove the fire to a minimum 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, if necessary, boil it. You can even add water if needed.
One of the most ancient dishes that have survived almost unchanged to this day is pilaf. Judging by some sources, plov 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 in difficult campaigns. Alexander called this dish pilaf, which in Greek means "diverse composition."
It seems that this dish comes from the East, where it is still very popular. Especially popular are the Uzbek version of cooking and Iranian (it is cooked in Turkey and Azerbaijan). 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, while the Iranian version involves cooking 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 it doesn’t matter which option you like best and what kind of meat you like best, properly cooked pilaf will always turn out tasty, crumbly and fragrant.
Today I will share with you recipes for pilaf with chicken. This is one of the most dietary and affordable options for pilaf.
Delicious recipe for pilaf with chicken in a pan
One of the most simple recipes. When cooking with chicken, there are some cooking features - less onion is consumed, and carrots are grated.
Ingredients:
- chicken meat (leg) - 1 kg.
- long grain rice - 3.5 cups
- onion - 1-2 pcs.
- carrots - 3 pcs.
- garlic - 5-6 cloves
- salt - 1 tbsp. l. for meat
- salt - 1 tbsp. l. stir in 2 stacks. 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 utensil, no less delicious pilaf can be cooked for regular frying pan and even in a bowl.
- Previously, before we start cooking, pour the washed rice with cold water (about 1 cup of water). Rice will be saturated with water and as a result it will turn out crumbly.
2. Pour vegetable oil into the cauldron, it should be quite a lot, 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. From spices, I always put coriader in pilaf, you can add zira to taste. Cover the pan with a lid and let it simmer for 20 minutes.
5. During this time, rub the carrots on a coarse grater. We 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. Pour the rice into the pan and stir gently.
Rice for pilaf I choose long-grained and steamed, it boils the least, does not stick together and retains its shape.
7. We need boiling water, about 2 - 3 cups. In a glass of boiling water, add 1/2 tbsp. l. salt, stir and add to 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. On a fairly high heat, simmer the pilaf until the water boils to the surface of the rice and begins to “puff”, as it were, releasing bubbles. After that, insert the garlic cloves into the rice in different places. We reduce the fire a little, and close the pilaf with a lid. Simmer another 30 minutes.
If you wrap the lid with a clean towel and cover the pilaf, this will help retain the right amount of moisture and protect against oversalting. Try it.
Almost all of the water has evaporated, the grains of rice remain whole - the pilaf is ready. When serving, sprinkle it with fresh parsley and treat your family.
Uzbek chicken pilaf in a cauldron on the stove
Of course, we all know that real Uzbek pilaf is made from lamb. But in this recipe we use the rules for cooking pilaf in Uzbek, but with chicken. The dish turns out to be of excellent taste, with friable rice, and the aroma exudes such that all homemade ones come running when the pilaf is not even ready yet.
Ingredients:
- chicken meat (leg) - 1 - 1.2 kg.
- steamed rice - 1 kg
- onion - 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 to be very tasty. Throw the onion into the heated oil, I fry only lightly, as the onion will brown later along with the rest of the ingredients.
We put the whole chicken legs in a cauldron, without chopping, 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 carrots in Uzbek pilaf into cubes, so its taste is better felt in pilaf. Although many in pilaf with chicken, carrots are simply rubbed on a coarse grater.
We also put the carrots in a cauldron and stir so that all the ingredients make friends. Fry for 5-7 minutes.
Salt meat with 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 black pepper.
We have steamed rice, you can not pre-fill it with water, rinse well enough in several waters. We spread the rice in a cauldron, level it over the entire surface.
Pour 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, about 2 cm.
We insert whole heads of garlic in several places deep into the pilaf.
For thrill-seekers, I propose to introduce a couple more things there. hot pepper. Just do not cut it, put it whole, otherwise it will turn out very sharp.
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, then add more hot water. Well, if on the contrary, the rice is already ready, and there is more water than necessary, then add fire and open the lid so that the water boils away faster.
The water should boil away completely, turn off the stove, and leave the cauldron on the stove, let the pilaf rest for another 5-10 minutes and call to the table. Although I am sure that homemade ones are somewhere nearby from such delicious aromas.
Recipe for Azerbaijani pilaf with greens from Ilya Lazerson
Remember, I wrote at the beginning of the article that Azerbaijani pilaf differs from Uzbek pilaf in that zirvak and meat are cooked separately, but are found only on a plate? Watch the video, Ilya Lazerson tells and demonstrates in great detail.
Cooking pilaf with friable rice in a hurry
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 boil, and only then add rice.
Ingredients:
- chicken fillet - 500 gr.
- rice "Basmati" - 500 gr.
- onion - 3 pcs.
- carrots - 3 pcs.
- garlic - 2 cloves
- raisins - 30 gr.
- vegetable oil - 100 ml
- water - 1 liter
- We cut the chicken fillet into cubes, carrots into cubes, and onions and garlic small cubes.
Zirvak is cooked on a fairly strong fire. Spices for more flavor, it is advisable to grind in a mortar.
2. Pour vegetable oil into a cauldron, heat it up and throw onions there. Fry until golden brown.
3. Add the chicken fillet to the onion and fry everything until the color of the chicken changes (about 5-7 minutes).
4. Add spices for pilaf. We put the washed raisins in the cauldron. A wonderful aroma wafts through the kitchen. We fry for 2 more minutes.
5. The turn of carrots has come, we fry it to a state of plasticity. Carrots become translucent. Now you can salt and mix.
6. Fill the resulting zirvak with water at the rate 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 chose. The chicken should be almost done.
7. We wash the rice in several waters and put it in zirvak. We level the surface. Now you can turn off the fire. Cover the cauldron with a lid and simmer for 20-25 minutes.
8. The water should boil away completely. Check rice for readiness and turn off the stove. But take your time, let the pilaf brew for another 10 minutes under a closed lid.
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 cooking any dish easier and the taste is almost the same as on the stovetop. Well, maybe the dish turns out to be more dietary, because in the slow cooker we use less oil in 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.
- We prepare all the ingredients. Chicken fillet and onion cut into small cubes. We rub the carrots on a coarse grater. We wash the rice well, and clean the garlic cloves and leave whole.
2. Pour vegetable oil into the bottom of the multicooker, and then put onions, carrots and chicken fillet.
3. Salt and sprinkle it all with seasonings, you can put coriander, paprika, zira, barberry - whatever your heart desires. We mix.
4. Now we fall asleep rice, level it evenly over the entire surface. Sprinkle curry on top for color and flavor. Although you can sprinkle with turmeric to taste, it also turns out a very beautiful color.
5. Top with water. I pour hot water, although I saw in the recipes that they fill it with ordinary cold water.
6. We turn on the multicooker to the “Pilaf” mode, it cooks for 1 hour. Now just get tasty dish and enjoy.
Pilaf with prunes in a pan "Lick your fingers"
This is one of my favorite chicken pilaf recipes. I put prunes in pilaf, which gives the dish a special aroma and sweet-spicy taste.
Ingredients:
- chicken fillet - 700 gr.
- rice - 700 gr.
- onion - 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.
Cooking in a saucepan, very convenient, by the way. Pour vegetable oil on the bottom and heat well.
- Cut carrots into medium-sized pieces. Here we send it to the heated oil.
2. Onion, diced, also sent to the pan. Saute vegetables for about 7 minutes.
3. Chicken meat, I have a fillet, we send it to vegetables. Fry for another 10 minutes, after which you can add spices.
4. Pour prunes with hot water and put in a saucepan. It will give our pilaf a special taste. The fire can be reduced, after that we extinguish our zirvak for another 5-7 minutes.
5. It's time to fill up the rice. We wash it well in several waters, put it in a saucepan and level it over the entire surface.
6. Now fill the entire contents of the pan with water. We take hot water, measure and salt. Taste to make sure you don't overdo it. Pour water over rice.
There should be 2 cm more water above the surface of the rice (2 folded fingers).
7. In the middle of the pan we “introduce” 1 head of garlic. Garlic is used whole, not peeled, just washed well.
8. Close the pot with a lid and simmer for about 30 minutes over medium heat. At this stage, real pilaf experts will scold me, but I still put a couple of spoons tomato sauce, stir, bring to a boil and turn off. I let the pilaf simmer for another 10 minutes under the lid, and I don’t have to call the family - the smell of them has already collected in the kitchen.
As you can see, pilaf can be cooked in any dish. This dish is very healthy and tasty, and with chicken it can even be called dietary.
No less tasty is pilaf with pork, beef, lamb or even without meat. But more on that in future releases.
Pilaf is a tasty and hearty second course, the main components of which are rice, meat and vegetables. Incredible aroma of spices and harmonious combination crumbly rice and tender stew - what could be better? oriental dish conquered many with its taste, so today it is prepared in a wide variety of variations.
We suggest you cook chicken pilaf in a cauldron, its taste will be bright and multifaceted. Although this recipe differs from the traditional one and chicken is used 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 are spices. During cooking, you can use ready-made mixtures, they will bring spicy notes, reveal taste qualities main ingredients.
Taste Info Second poultry dishes / Second: cereals
Ingredients for 4-5 servings:
- homemade broiler chicken (cut into pieces) - 600 g;
- carrots - 3 pcs.;
- round-grain rice - 2 tbsp.;
- water - 3 tbsp.;
- vegetable oil - 50-70 ml;
- salt - 2 tsp;
- a mixture of spices for chicken or for pilaf - 2 tsp;
- ground turmeric or curry - a pinch;
- garlic - 1 head.
How to cook chicken pilaf in a cauldron on the stove
To cook pilaf, take a carcass domestic chicken cut it into serving pieces. Set aside the bone body of the chicken, later you can cook the broth for another dish (for example, for soup or borscht). The so-called carcass frame consists mainly of bones, therefore it only takes up space in a cauldron with pilaf.
Tip: The bone in the carcass can be frozen and used if necessary.
Broiler chicken varieties are most preferred for cooking pilaf, as the meat cooks quickly. Note that if you cook pilaf only for chicken fillet, it will not be juicy, but it will turn out to be dry in taste. To prevent this from happening, take the legs with wings, as well as the breast.
Carrots must be peeled, then chop them finely with a knife. To grind a vegetable, you can take a large grater or the one that is used to cook carrots in Korean.
Take a cauldron or pan with a thick bottom, put on 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 round grain rice with cold water. For cooking 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 well rinse it in cold water.
Send chopped carrots to the fried chicken and mix, cook for another five minutes. Add a teaspoon of salt and a pinch of curry or turmeric (optional), these spices will brighten up the rice.
Put the washed rice in a cauldron on top of the chicken, do not mix. Add another teaspoon of salt. 
Prepare the garlic. Cut off the root part, unfold the head in the shape of a fan. Stick garlic in rice, while cooking pilaf, it will give all its flavors. 
Pour the contents of the cauldron with boiling water. 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. More pilaf does not need to be mixed. You have several layers of ingredients in a cauldron. It is the bottom layer of chicken and carrots that will soak the rice with its aroma. 
The readiness of the second dish can be checked after 30 minutes, be guided by whether all the liquid has evaporated. Now you can gently mix the contents of the cauldron and serve pilaf to the table. 
Optional homemade pilaf with chicken, you can sprinkle with finely chopped parsley, dill or green onions. 
