home Knitting Appetizing chicken fillet pilaf. Uzbek chicken pilaf Delicious chicken pilaf recipe

Appetizing chicken fillet pilaf. Uzbek chicken pilaf Delicious chicken pilaf recipe

There are a huge number of pilaf recipes. In different regions they prepare it in their own way, so you cannot say: this is pilaf and this is not pilaf. Pilaf can be vegetarian, and it can also be prepared with fish rather than meat. In this recipe I will tell you how to cook pilaf with chicken. This is not difficult to do, the main thing is to follow the basic rules that will allow you to cook fluffy rice and tasty meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special aroma to the dish.

Also read. This is another great way to use up meat and rice.

Small secrets of delicious pilaf:

carrots should be taken 1:1 with rice. That is, for 1 kg of rice, take 1 kg of carrots;
carrots for pilaf are never grated. The carrots need to be cut into large enough pieces so that they can be felt in the finished dish and not be too boiled;
rice is always cooked together with meat and vegetables, and not separately, like porridge;
Real pilaf always contains cumin, barberry, and turmeric. Or you can take a good pilaf spice mixture with these ingredients;
pilaf with chicken is cooked over high heat, only at the final stage the heating is minimal and the pilaf is covered with a lid;
the rice is not mixed with the meat during cooking. The rice is on top of the chicken.

Chicken pilaf: step-by-step cooking recipe

Ingredients:

chicken - 1 pc.
rice - 1 kg
onions - 2 pcs.
carrots - 1 kg
garlic - 2-3 heads
zira - 1 tsp.
turmeric - 2 tsp.
ground black pepper, paprika, salt - to taste
seasoning for pilaf - 1 tbsp.
vegetable oil for frying - 150 ml

Step-by-step preparation of pilaf with chicken.

1.First you need to cut up the chicken. Wash it well first, then chop it into small portions. The most convenient way to do this is with a large cleaver that can cut through the bones. Before cutting into pieces, cut the chicken in half lengthwise along the breast, cut out the backbone (you can save it for broth for soup). You can also remove the bones from the legs and chop just the meat if you wish.

2. Peel the carrots and cut into large strips, about 4 cm long.

3.Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, place the garlic cut side down in it and let the oil warm up thoroughly. The oil is considered ready when the garlic is well fried. Remove the fried garlic from the pan. The oil has already been saturated with its smell and has become aromatic.

4.After removing the garlic, place the chopped meat in the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be fried. There is no need to stir often, otherwise the chicken will release more juice and stew. But also be careful not to burn the meat.

5. Set the water to boil separately, with which you will pour the pilaf. Do not fill it with cold water.

6.Rinse the rice several times until the water runs clear. Better yet, rinse and leave the rice in water to remove excess starch. When the time comes to add rice, wash it again.

7.Add chopped onion to the fried chicken. The onion can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. When fried, carrots turn the vegetable oil orange. And subsequently all the pilaf will be beautiful. Of course, turmeric in turn will give yellow color to rice.

9.When the carrots and onions are fried, the oil turns orange, add spices and salt to the pilaf (turmeric, cumin, barberry or a mixture of pilaf seasonings). Stir.

10.Place washed rice on top of the chicken and smooth it out. You can’t mix rice with meat, just put the cereal on top.

11.Wash two heads of garlic, clean the base a little so that no dirt remains. Cut off a few tops from the heads so that the garlic releases its oil better. Place the garlic heads in the rice, cut side down. Salt the rice, but remember that the meat is already salted.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time the pilaf was cooked over high heat. After laying the rice and pouring water over it, the fire should also be strong. There is no need to close the lid. Cook the pilaf in this way with active boiling and water boiling away until the rice appears (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to low, cover with a lid and simmer in this way until the rice is ready, until all the water has evaporated. At the same time, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. The cooking time for the rice will depend on the type of rice you use. Unpolished rice will take longer to cook—about 30 minutes. And the steamed one will be ready in 15.

14.When all the water has evaporated, do not open the lid!, but turn off the heat and leave the pilaf to cook for another 10-15 minutes.

15.After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16.The rice in pilaf should be crumbly. If you cook according to this recipe, then everything should definitely work out.

Here is such a simple recipe. But the pilaf turns out to be simply magical! Prepare, following all the recommendations, and your chicken pilaf will be crumbly, aromatic, appetizing and beautiful.

They prepare it for all occasions: anniversaries, weddings, tragic events. There are approximately 130 recipes for its preparation. This is a fairly filling dish, but not too heavy on the stomach. Traditional classic Uzbek pilaf is cooked with lamb in a cauldron over an open fire. But not everyone likes lamb, and pork meat is quite fatty, so the best option is pilaf with chicken. It is dietary, it can be eaten for various stomach diseases, and it is the most inexpensive in price. Therefore, everyone can afford to cook chicken pilaf.

Pilaf with chicken. Classic Uzbek recipe

In the modern world, it is not always possible to cook pilaf over a fire, but you should not refuse such a wonderful dish because of this. And on a regular stove, at home, it turns out very tasty if you follow the proportions correctly and know the intricacies of cooking. As you know, there is no such thing as too much pilaf, and if you don’t eat it all at once, then due to the fact that the dish sits in the refrigerator, it will not lose its taste, so you can safely cook it in large quantities. How to cook Uzbek pilaf with chicken? The recipe will be presented to your attention below. It serves 8-10 servings.

Ingredients

The recipe for Uzbek pilaf with chicken is quite simple. For cooking we will need the following products:

Chicken meat - 1 kilogram (it is advisable to take fattier meat so that the pilaf does not turn out dry, legs are perfect, it is not recommended to use only chicken breasts).
Rice - half a kilogram (use exclusively hard varieties of long-grain rice; ideally, if it is the devzir variety, it can be purchased on the market without any problems).
Vegetable oil - at least half a glass.
Carrots - half a kilogram.
Onions - a little less than half a kilogram.
Garlic - 2 heads (it is not advisable to take young garlic).
Salt, pepper and spices for pilaf as desired.

Preparation

So, how is chicken pilaf prepared? According to (Uzbek recipe) technology, you must adhere to the following instructions:

Uzbek pilaf. Recipe in a slow cooker (with chicken)

A multicooker is a very convenient invention that greatly simplifies the cooking process, and most importantly, saves precious time.

In a slow cooker you can cook anything, from simple porridges to unrivaled biscuits. You can also make real pilaf in it, which will be not much different from the famous national Uzbek dish.

Multicookers come in different sizes, but in general they are not designed to cook a large volume of one dish, so the following recipe is not designed for a large number of servings. In addition, if when preparing pilaf in a saucepan or cauldron it is recommended to use fattier parts of the chicken, then in a slow cooker you can make an excellent dish with chicken fillet.

Required Components

So, to prepare Uzbek pilaf with chicken (recipe with photos in the article), you will need the following products:

Two medium chicken breasts.
Durum rice - 1 cup.
Vegetable oil - about half a glass (you can also use butter).
Onion - 1 pc.
Carrots - 1 pc.
Drinking water - approximately two and a half glasses.
Salt, pepper, seasonings.

Cooking instructions

The recipe for Uzbek pilaf with chicken involves the following steps:

Turn on the multicooker to fry mode, add oil. While it is heating, cut the meat into small pieces. When the oil is hot, add the meat and fry for 10 minutes.
While the meat is fried, you need to cut the onion into half rings and the carrots into thin strips. Add to the slow cooker and continue cooking for another 10 minutes.
Add well-washed rice, spices and salt to the bowl of the device, fry for another 5 minutes on the same program. This is necessary so that the rice is saturated with oil and the pilaf is not dry.
Add water to the multicooker and turn on the “Pilaf” or “Rice” program. The time is usually set automatically. After the end of the program, let it brew for 20 minutes, after which you can serve.

Secrets of cooking Uzbek pilaf in a cauldron

If you have the opportunity to go out into nature, on vacation, in addition to traditional barbecue, you can make real Uzbek pilaf over a fire and in a cauldron, as it should be. To prepare such a dish, you will need the following products (all main ingredients must be taken on a one-to-one basis, except for onions, which are slightly smaller):

How to cook?

The recipe for Uzbek pilaf with chicken in a cauldron is quite simple. The following instructions must be followed:

Cut the meat, onion into rings and carrots into strips. Rinse the rice and garlic well without peeling it.
Heat the oil in a cauldron, fry the onion, add the meat, and a little later - carrots, salt and spices. After a short frying, add boiling water and simmer over low heat, the longer the better, as long as time allows, but not less than half an hour.
When the zirvak is ready, you need to pour rice into it and add water if necessary. It is advisable to check for salt.
Cook over low heat until fully cooked, then add whole heads of garlic and simmer for another 15 minutes, then remove the cauldron from the fire and let the pilaf brew.

Now you know recipe for Uzbek pilaf with chicken, and more than one. Please your family and friends. Bon appetit!

Crumbly, tender, aromatic pilaf with chicken. It will be the main decoration on any table. Chicken cooks faster than other types of meat, and you will taste non-greasy, tasty pilaf.

Although this recipe includes many ingredients, the pilaf is prepared quickly and turns out delicious.

You will need:

one onion;
rice - 185 g;
two carrots;
six chicken drumsticks;
two cloves of garlic;
curry - 6 g;
mixture of black and red peppers - 12 g;
two bay leaves;
ten peppercorns;
boiling water - 300 ml;
paprika - 10 g;
salt - 15 gr.

How to cook pilaf in a pan:

Chop the washed and dried chicken meat into portions.
Pour vegetable oil into a deep saucepan with a thick bottom.
Add the meat and fry until golden brown.
Peel all vegetables.
Chop garlic and onion.
Grate the carrots.
Place a separate frying pan and sauté the garlic and onion in it. After 5 minutes, add chopped carrots. After 5 minutes, turn off the heat.
Rinse the rice grains thoroughly and add to the meat.
Pour the roast in there.
Pour boiling water over the food.
Add all the dry ingredients and bay leaves.
Let it cook for half an hour.
Look under the lid from time to time, and if the water evaporates too quickly, add more. Bon appetit!

In a slow cooker

With a multicooker, the food will be prepared without any hassle. There is no risk that the rice will burn or run off.

Main ingredients:

How to cook pilaf in a slow cooker:

Process vegetables according to standard procedure. The difference is that the carrots need to be grated and the garlic needs to be chopped.
Cut the finished fillet into pieces.
Fry the vegetables in a slow cooker for 10 minutes, then add the chicken and cook for another 15 minutes.
Turn off the kitchen appliances, pour rice, spices, salt into the bowl, pour water, mix everything and cook in the “Pilaf” mode for 40-50 minutes.

In a frying pan

Delicate, ruddy, spicy pilaf with a light crispy crust comes out in a frying pan.

Grocery list:

How to cook pilaf with chicken in a frying pan:

Chop the peeled onions into large squares with a knife. It is necessary that the taste of onions be well felt in the pilaf.
Cut the boneless chicken fillet into small pieces with a knife.
Process the washed carrots on a coarse grater.
It is good to warm up the frying pan, pour in oil and saute the onion until it acquires a golden hue.
After that, add pieces of meat to the onion.
As soon as they turn white, add the carrots. Cook covered for 5 minutes.
After time, add spices: you can add turmeric, cumin, red and black pepper, turmeric and salt.
Fill the meat and vegetables with water so that it barely covers the layer of meat.
Simmer for 25 minutes.
During this time, rinse the round rice in several waters.
Place rice on top of meat. Do not mix the layers under any circumstances.
Pour water again.
After 15 minutes, press six peeled cloves of garlic into the rice mixture; they will add spice to the dish.
Cook the pilaf for another 10 minutes, turn it off and let it brew.

Cooking in Uzbek style in a cauldron

Real Uzbek pilaf is prepared with lamb, but many people find it too fatty. Therefore, we will prepare crumbly pilaf according to all the canons of the traditional recipe, but with chicken.

Required Products:

brown rice - 0.5 kg;
onions - 0.3 kg;
poultry breast - 0.5 kg;
vegetable oil - 150 ml;
two garlic heads;
salt - 15 g;
seasonings: cumin, paprika, turmeric - to taste.

How to cook chicken pilaf in a cauldron:

Place the chicken breast under water, then dry and cut into slices.
Prepare a cauldron with a thick bottom, pour sunflower oil into it and heat.
Finely chop the peeled onion and throw it into the cauldron.
Roll the chicken pieces in salt and pepper and add to the onion to fry.
Sauté over high heat for the first 5 minutes, then reduce the power and simmer for half an hour under the lid.
Grate the carrots and add on top of the meat. Cook for 20 minutes.
We take two heads of garlic, do not peel them under any circumstances, but only wash them under the tap.
I also wash brown rice several times. We put salt and seasonings in it.
We load the entire mass into the cauldron. Bury garlic in rice.
Carefully pour boiled water over everything, making sure that it does not mix the layers of the dish.
The layer of water should be almost a centimeter higher than the layer of rice.
Let the dish simmer for half an hour under the lid. After this, turn the rice over with a spatula and cook for another 30 minutes.
Once the pilaf is ready, you can mix all the ingredients, let them stand for 15 minutes and serve.

With added mushrooms

If you are tired of the usual pilaf with meat and want something new, add mushrooms to it.

Recipe Ingredients:

Cooking method:

Process the onion by removing its skin.
Chop the chicken meat into cubes.
Roughly chop the peeled fresh mushrooms.
Place meat, mushrooms and vegetables in a frying pan and sauté in vegetable oil. Cook for 5 minutes.
Add grated carrots, salt and your favorite spices for pilaf.
Mix the ingredients and add washed white rice.
Continue frying for 2 minutes, then pour in water and start simmering, while turning the heat to minimum.
In 20 minutes the food will be ready. Place it on plates and sprinkle with chopped herbs. Bon appetit!

Pilaf as a dish with rice has been known since ancient times. It was mentioned in the written history of the 10th-11th centuries; ancient recipes have survived to this day. But modern man, due to different circumstances, different tastes or the availability of products, has slightly modified the composition of the products when preparing pilaf.
I would like to present to you my recipe for pilaf with chicken. I prefer to cook it with steamed rice.

Ingredients:

1 kg chicken fillet,
3-4 medium carrots,
2 large onions,
1 kg steamed rice (preferably long grain),
seasonings: turmeric, curry,
salt,
vegetable oil.

Cooking process:

So, we cut the chicken meat into medium pieces and send it to a heated cauldron, the bottom of which has been generously greased with odorless vegetable oil. Fry the chicken fillet for 10-15 minutes until a golden crust appears on the pieces of meat.

After throwing the meat in to fry, you need to rinse and pour warm water over the rice prepared in advance for the pilaf (salt it a little), so that it softens a little and is saturated with water.

Preparing the vegetables.

Cut the carrots into long strips. Cut the onion into half rings.

Next, add onions and carrots to the chicken. Fry the vegetables along with the meat over medium heat for about 10 minutes. Together with the vegetables, add salt and seasonings to taste.

We continue, put pre-soaked rice in the finished zirvak, and fill it with water to a level 3 cm above the rice. And leave it.

Cook over medium heat until the water is absorbed into the rice. Next, add water a couple of centimeters above the rice, close the lid, and let it cook over low heat for another ten minutes.

Alexander P. prepared pilaf with chicken fillet for you.

Bon appetit and good recipes!

Dear friends, today’s recipe is Alexander’s debut. You can support him or ask a question about cooking in the comments below.

Pilaf is considered a traditional dish of oriental cuisine. Azerbaijani, Turkish, Indian and Uzbek pilaf are prepared using different techniques, with different types of meat and seasonings.

In Russia, a light and less calorie cooking option is popular - pilaf with chicken. A hearty, aromatic dish can be prepared for lunch, festive dinner, New Year, Easter.

Every housewife can prepare delicious crumbly pilaf; this does not require skills or knowledge of complex cooking techniques. The dish can be cooked in the oven, in a frying pan, in a cast iron cauldron or in a slow cooker. Seasonings allow you to diversify the recipe.

This is a simple and delicious recipe for crumbly pilaf with chicken fillet. The aromatic dish can be prepared for an everyday lunch, dinner, or served to guests on a holiday table. To make the pilaf crumbly, choose steamed rice. Pilaf is cooked in a cauldron, pressure cooker, or in a frying pan.

It will take 45 minutes to prepare the pilaf.

Ingredients:

Preparation:

Cut the fillet into medium pieces.
Grate the carrots on a coarse grater.
Chop the onion.
Pour oil into a cauldron and simmer the meat and vegetables until golden brown.
Pour water into the cauldron, boil, salt, pepper, add seasoning and add rice. Place garlic cloves on top.
After 30 minutes, turn off the gas and tightly cover the cauldron with a lid. Leave the pilaf to sit under the lid and completely absorb the water.
Sprinkle pilaf with finely chopped herbs before serving.

This is another quick way to prepare delicious and appetizing chicken pilaf. Pilaf with chicken legs can be prepared for lunch and a holiday table. The dish is high in calories. Chicken legs provide a rich taste and aroma.

Cooking pilaf in a slow cooker with chicken takes 1.5 hours.

Ingredients:

Preparation:

Cut the fillet into cubes.
Chop the carrots into strips.
Chop the onion with a knife.
Place a deep frying pan on the fire and fry the onions and carrots. Place the meat in the pan. Fry the ingredients until half cooked.
Rinse the rice several times.
Add rice to the pan.
Boil water, add salt and pour into a frying pan. Add pepper and seasonings.
Remove the pits from the prunes.
Place unpeeled garlic in the middle of the rice.
Spread the prunes evenly over the entire surface of the pilaf.
Boil the pilaf in a frying pan for 10-15 minutes.
Turn off the heat and leave the pilaf to steep for 20 minutes.
Remove the lid from the pan, remove the garlic and stir the pilaf.