How to cook a delicious pilaf with chicken?

Pilaf from chicken is a dish that came to us fromUzbek cuisine and won the love of housewives. Today, women throughout the country prepare a delicacy on weekends, on weekdays and on holidays. If you cook pilaf incorrectly, then cook the usual rice with chicken. In order for your culinary masterpiece to be rightly called plov, you should arm yourself with important information.

For example, a dish does not need too oftenstir. Destroying the structure of rice, you risk getting stuck porridge. Cooking is best under the lid. About all the other secrets of cooking, we'll tell you in our article. </ p>

How to cook pilaf with chicken?

If you decide to make a pilaf for the first time, buy basmati. This kind of rice is quite non-sticky. Before you cook it, rinse. But only once. Try not to damage the structure of rice.

The taste of pilaf with chicken is largely dependent on dishes,which you have chosen. Ideal option - cast-iron cauldron. Better yet - to cook in the fresh air and put the kazanok to the fire, kindled with firewood. You can do cooking in a conventional frying pan or pan. The multivarquet is also perfect.

Recipe pilaf with chicken and raisins

The taste of this creation will not leave indifferent any gourmet. In particular, a delicious dish is obtained from men.

Necessary ingredients:

chicken fillet - 1 kg

rice - 850 g

carrots - 1 kg

onions - 2 pcs.

raisins - 50 g.

garlic - 2 heads

vegetable oil

pepper

favorite spices for meat

salt

greenery.

Cooking method

Well, warm up the kazan with vegetable oil on fire. It is important that at the time of falling asleep inside the food, it was well warmed.

Cut the chicken and fry until golden in color on all sides. If the utensils are small, fry them in pieces.

When the chicken is ready, fry on the samevegetable oil onion until golden brown. Return the meat, add the chopped carrots. Stir well and fry until the carrot is ready.

Pour all the water so that it covers the meat. Add garlic head, raisins and all spices.

After ten minutes, add rice and one morethe head of garlic. We add water so that it is two centimeters above the rice. We cook until ready. Let's stand under the lid for 10-15 minutes. Remove the garlic. We decorate with greens and serve to the table. Bon Appetit!

Advice to housewives

Some women purify the garlic and add itin a dish on denticles, and then take out. If you cook a lot of delicious plov with chicken, you do not need to do this. Then it will be easier for you to get the head. If you cook a little, you can save time in this way - put the garlic in a bowl, cover it with a lid and actively shake it. The husk will fall off, and you will quickly clean the teeth.

In the dish you can add not only raisins, but prunes. From vegetables - tomatoes and peppers.

Carrots are best cut large. Then the taste will be more vivid. Do not use a grater.

Use unrefined oil.

Chicken cut large, otherwise it can boil.

Raisins will taste better if it is pre-soaked in boiling water.

For acuity, you can add not only black pepper, but a pinch of zira.

Your culinary masterpiece will perfectly match with red Georgian wine. The taste will complement the light summer salad of cucumbers, tomatoes and radishes.