How to cook delicious pilaf with chicken. Authentic Uzbek pilaf with chicken - step-by-step cooking recipe

Pilaf is a multinational dish with a long history. Interestingly, it was originally vegetarian, but today it is difficult to imagine the discussed treat without meat. Next, the story will tell you how to properly and tasty cook pilaf with chicken.

Ingredients: 770 g of chicken, 320 g of onions and carrots, table salt, 2 heads of garlic, a little less than a liter of filtered water, 410 g of rice for pilaf, spices.

Chicken pilaf has become the standard of tasty and healthy food.

1. Washed and dried chicken pieces are fried directly in a thick-bottomed pan in a large amount of refined oil.
2. When they acquire a light golden hue, you can add onion half rings and large long sticks of carrots to the meat. Together, the products are fried for another 6-7 minutes.
3. Add salt and any seasonings to taste.
4. Place raw rice on top, washed until clear water. Garlic heads, freed from the husk, are stuck into it.
5. The ingredients are poured with hot water.

Under the lid, the pilaf is cooked in a saucepan for about half an hour until the liquid has completely evaporated. There is no need to stir the dish during the process.

Cooking in Uzbek style in a cauldron

Ingredients: 1 carrot, a full glass of long-grain rice, 2 red onions, table salt, 270-290 g of chicken, a pinch of barberry and sweet paprika, unrefined sunflower oil, 3 large garlic cloves.

1. The carrots are peeled and cut into thin strips, the onions into half rings.
2. In a cauldron with unrefined oil, one onion is first fried, and then it is cooked together with carrots. The vegetables should soften slightly.
3. Next, large pieces of meat are placed in the cauldron, and then spices and salt are added to taste.
4. The products are poured with a glass of hot water and simmered for 12-14 minutes under a closed lid with frequent stirring.
5. Well-washed rice is placed on top of the frying. Peeled garlic cloves are stuck into it in different places.
6. Another half glass of hot water is added.

After boiling, cook the dish covered over low heat until the liquid is absorbed.

In a slow cooker

Ingredients: large carrots, chicken quarter (300-350 g), refined oil, 380 g steamed rice, 630 ml water, onion, head of garlic, aromatic herbs.

Chicken pilaf is a budget and dietary dish.

1. First, randomly chopped vegetables are cooked in the frying or baking mode until golden brown.
2. Next, pieces of chicken are laid out on top of them. When slicing the meat, you also don’t need to cut it too small.
3. Together, the products are fried until the chicken turns white.
4. All that remains is to add aromatic herbs and salt.
5. Dry rice and an unpeeled head of garlic are laid out on top. If the correct type of cereal is selected, then there is no need to rinse it.
6. Hot water is poured into the bowl of the smart pan.

Aromatic chicken pilaf in a multicooker is cooked in the appropriate program until it ends. It is important to leave the dish to steep for another 12-14 minutes in the heating mode.

With mushrooms

Ingredients: 2 onions, 280 g of mushrooms, 1.5 cups of rice for pilaf, 330 g of chicken fillet, 3 carrots, 3-4 cloves of garlic, refined oil, table salt, a little each of saffron, cumin and turmeric.

1. Fry carrot strips and onion cubes over high heat until golden brown.
2. Next, they are cooked with fillet slices until it turns white.
3. Thoroughly washed rice is distributed on top. The cereal is leveled with a spatula, and then peeled garlic cloves are stuck into it.
4. The mass is salted and filled with water. The liquid should be 1 cm higher than the rest of the ingredients.
5. Under the lid, the future pilaf will simmer for 17-20 minutes.
6. At this time, mushrooms are fried in a separate frying pan.
7. When the dish is almost ready, spices are added to it. Fried mushrooms are laid out on top of the treat. After this, the pilaf should be infused for another 12-14 minutes.

Before serving, the dish is thoroughly mixed.

How to make pilaf with chicken in a frying pan?

Ingredients: 570 g of chicken, large carrots, 2 onions, 2 cups of Barakat rice, 4-5 garlic cloves, salt, refined oil.

Chicken meat is very tender and requires minimal cooking time.

1. First, coarsely chopped vegetables are fried one by one in a frying pan. Then they are cooked with pieces of chicken. Any part of the carcass is suitable for this dish.
2. The contents of the pan are salted.
3. Washed rice is distributed on top, into which garlic cloves are randomly inserted. Afterwards, 3 cups of filtered cold water is poured into the frying pan.

First, pilaf with chicken is cooked in a frying pan over high heat for 10-12 minutes, and then for another 12-14 minutes over low heat. Before serving, the treat needs to sit for another 10 minutes under the lid.

Crumbly and delicious pilaf in the oven

Ingredients: 1 carrot, 7-8 chicken thighs, 270-290 g long grain rice, aromatic herbs for pilaf, 3-4 small onions, 2 tbsp. spoons of sweet mustard.

1. The pulp is removed from the thighs, salted and mixed with mustard. There should also be some meat left on the bones.
2. The onion is chopped into cubes, the carrots are cut into strips.
3. Vegetables are laid out on the bottom of a glass dish. The washed rice is distributed on top and seasonings are sprinkled.
4. The ingredients are mixed and filled with water, the level of which should be equal to that of the rice.
5. The pickled pulp and bones with meat are laid out on top.

Under the lid, the pilaf will cook in the oven for 90-110 minutes. A temperature of 180-190 degrees is sufficient.

With the addition of prunes

Ingredients: 2 carrots, 1.5 faceted glasses of rice, 720 g of chicken, a head of garlic, 5 grams of turmeric and cumin each, 8-9 pcs. prunes, 2 onions, table salt, fresh herbs.

You can diversify classic pilaf with prunes or other dried fruits.

1. Vegetables are chopped and fried in refined oil. When they are browned, you can add spices, salt and chicken pieces to the pan. Together the products are cooked until the meat turns white.
2. Well-washed rice is distributed on top. Garlic cloves and prunes are stuck into its surface in different places.
3. Water pours out from above. It should be a finger above the level of the rump.

Let's not lie. Pilaf (including pilaf with chicken) - real, famous, Uzbek - is not at all the pilaf that we cook in our kitchen. The most delicious and “correct” pilaf is prepared in a cauldron over a fire by an experienced cook who has cooked more than one cauldron. And this is a real culinary art with a couple of dozen very secret secrets.

But in our life, where there are not many opportunities to try real lamb pilaf in a cauldron, it is possible to cook pilaf with chicken in your own kitchen in a saucepan. Modest and tasteful. And oh, with what taste! Yes, adapted and edited. So what? Culinary art doesn't have to be an exact science. But it can be a very contagious thing. Let's cook!

From the editor. For our taste, the rice in this chicken pilaf recipe was chosen poorly. We recommend replacing it with devzira, paello rice, or at least basmati.

Ingredients

• rice - 400 grams
• chicken - 500 grams
• vegetable oil - 100 grams
• carrots - 400 grams
• onions - 3
• salt, cumin - to taste

Preparation

The most important thing for chicken pilaf is the products, especially rice, it must be of very good quality (I cooked it from arborio). And, of course, seasonings. The most common is cumin or cumin (it’s in the photo).

But if you don’t have cumin, replace it with a ready-made mixture for pilaf - as a rule, it includes both cumin and barberry. Other seasonings are controversial.
By the way, seasonings are still different in different cuisines, because even European cuisines have perfectly mastered oriental pilaf, adding their own flavor and technological accents to it.



If you have a whole chicken, cut it into portions (not too small).
Wash thoroughly, drain, place in a bowl and add salt. Leave for 2 hours (ideally, do this the day before the day you prepare the pilaf).



Important point. Rinse the rice(for pilaf, the rice must be washed, but the Italians will be outraged by such a proposal). To make it crumbly and not porridge, you need to wash off the dust and starch powder, which causes sticking.

You need to rinse the rice in warm water at least 3 times, in cool water at least 5-6 times, until the water becomes clear and the rice is pearlescent.

It is best to wash in a wide and deep bowl, rubbing the rice between your palms. Soak clean rice in warm salted water.



Prepare the vegetables.

Important point 2. Peel the onion, do not wash it (if you really need to wash it, be sure to dry it with a napkin - the onion will subsequently be thrown into the boiling oil; wet onions will create a strong “noise”, which can cause the oil to ignite). Cut into half rings 2-3 mm thick.

Wash the carrots twice: before and after peeling. Cut into strips (first lengthwise into plates, then across (average thickness - 2-3 mm, it can be thinner or thicker, it all depends on your love for this vegetable).



Important point 3. Pour oil into a pan (preferably with a thick bottom) and heat it. Heating oil is the key to tasty and healthy pilaf. Highly heating the oil improves taste and digestibility.

When overheating, you can add an onion, which will play the role of a sorbent and also help neutralize harmful impurities of vegetable oil (blackened onions must be removed).

Place the onion in hot oil and sauté over high heat (in fact, the picture is about this).



Then add the chicken pieces and fry until golden brown, also over high heat.



Next, add the carrots (you can fry until half cooked).



Add salt and spices, such as cumin and a few raisins. You can add a washed and unpeeled head of garlic and barberry.



Pour in water; it should be about 1.5-2 cm above the meat and vegetables.

Important point 4. Now you need to cook zirvak - the basis of pilaf. Cook over very low heat after boiling so that the zirvak does not turn out cloudy from boiled carrots (if the boil is strong and the carrots boil, the pilaf will be sticky). This should be simmering chicken and vegetables, and the longer the better.

When the chicken is ready, add the rice.



Now be especially careful. Flatten the rice by smoothing it with the back of a slotted spoon and pour water through it so you don't make any indentations in the rice. The amount of water depends on the quality (water absorption) of the rice. The average water level is 1.5-2 cm above the rice layer.

Important point 5. After laying rice turn the heat to high so that the boil is even and vigorous. The intensification of the flame leads to fat boiling at the bottom, and the water, turning into steam, rises to the rice layer (it is impossible to photograph this, alas)). If you don't turn up the heat, the chicken pilaf will turn out sticky. Uneven boiling will result in the grain kernels being undercooked. And this, as you yourself understand, is completely useless.



Once the pilaf has begun to boil, reduce the heat, but make sure it boils evenly.

If there is not enough water during the cooking process, you can gradually add warm water from the kettle.

Important point 6. Excess liquid must be evaporated by briefly increasing the heat and stirring the rice layer so that the bottom layer is not affected. Be careful.

At this stage, the food should be tasted for salt and added salt if necessary. Also add seasoning. The average cooking time for chicken pilaf after adding rice is about 30 minutes.

That's all, actually. Once you try it, you will “understand the technology at your fingertips.” After repeating it a second time, you will feel confident. Having completed the third one, you will learn how to teach daughters, girlfriends, co-workers and neighbors. It turns out that absolutely everyone who enjoyed the treat will need to cook chicken pilaf according to your recipe...

How to serve chicken pilaf? If pilaf is served to guests on a large platter, then remove all the pieces of meat from the pan, transfer the rice to the platter, and place the chicken on top. If you are serving in portions, then place rice and a piece of chicken on each plate.

You can serve chicken pilaf with pomegranate seeds, fresh vegetables and salads made from them.

Another one, also with chicken, but with a different type of rice.

A fragrant, satisfying dish for the whole family - delicious chicken pilaf. Properly cooked fluffy rice with pieces of fresh and juicy chicken will bring you a lot of pleasure. In recent years, dishes from Central Asia have increasingly appeared on our tables. Many of them are not so difficult to prepare, and therefore are increasingly finding a place of honor in our home. A variety of herbs and spices make them aromatic and spicy in taste. You can prepare chicken pilaf at home, spending not much time, and as a result you will receive a lot of admiration and praise from loved ones. The recipes for making chicken pilaf that I came across in different cookbooks were largely similar to each other, but I want to offer you, friends, a recipe that I have tested more than once. Cook with me - you will succeed.

Ingredients:

chicken - medium carcass;
rice - 1 kilogram;
onions - 2 large pieces;
carrots - 5 large pieces;
garlic - 3 heads;
spices for pilaf - 1 tablespoon;
bay leaf - 4 leaves;
peppercorns - 10 peas;
sweet red pepper - 1 teaspoon;
Refined sunflower oil - 100 milliliters.
Very tasty chicken pilaf. Step by step recipe

Let's start with the chicken. Rinse and dry it with a paper towel or napkins. If you have cut up a whole carcass more than once, cut it into medium pieces measuring 3 by 4 centimeters. If you are a beginner, you must first cut off the wings, then the thigh, after which you need to separate the breast from the back. We don't use the spine, so we cut it out and set it aside. We also put aside areas with a large amount of subcutaneous fat. Place all the chopped pieces into a bowl.
Chicken, unlike pork and lamb, is, in my opinion, more juicy and milder in taste - if cooked correctly.
Peeled carrots must be cut into medium-sized cubes. Peel the onion and also cut into medium cubes. Only the top of each of the three heads of garlic needs to be cut off.
Rice must be rinsed under running water until the water becomes clear. The better you wash it, the more likely you are to end up with crumbly chicken pilaf rather than rice porridge.
It is necessary to choose a saucepan or cauldron for our pilaf. The volume must be at least 6 liters.
Place the cauldron on the stove, pour in vegetable oil and place one head of garlic, cut side down, on the bottom. Turn on the heat and start heating. When our garlic is fried, we remove it and lay out the chicken cut into pieces. Now you can add salt and mix with a spatula. The chicken must be fried until half cooked without a lid, stirring from time to time.
When the chicken broth has evaporated, you need to add our previously chopped carrots. We do not reduce the heat, stir and let the carrots fry for about 5 minutes. Then add the prepared onion and also mix. Fry until the onion becomes translucent and the carrots completely turn the oil orange.
Now is the time to add all the necessary spices so that we get aromatic and juicy chicken pilaf. Place bay leaf, a tablespoon of pilaf spices, peppercorns, and red bell pepper on the meat. Mix everything thoroughly.
Add a kilogram of washed rice, add two heads of garlic and pour boiling water over everything. The height of the water should be two fingers above the rice. Salt to taste. Without reducing the heat, wait for the rice to appear through the water. When the rice has appeared, cover the cauldron or pan with a lid, turn the heat to very low and simmer for no more than 15-20 minutes. At the end of this time, without lifting the lid, leave it under the closed lid for another 10 minutes.
Infused, tasty and aromatic homemade pilaf should be stirred and served.
Serve the dish only hot: feel the aroma of herbs and spices unfold. It is enough to cook it once - and it will be simply impossible to forget the taste. Get real pleasure from delicious and satisfying chicken pilaf. Website "Super Chef" wishes you bon appetit!

Pilaf for 4-5 servings

• Rice (my husband likes crumbly pilaf, for him I take long-grain, and when I make it to my liking, then short-grain) 400 g;

• Chicken chicken legs 5-6 pieces (small);
• Medium carrots 3 pcs;

• Onion 2 medium heads;

• Garlic 5 small cloves;
• Vegetable oil (I used corn oil);
• Salt;
• Ground pepper.

Let's start cooking chicken pilaf at home

1. Take the rice and rinse it with water. I often use rice from bags for cooking, so I don’t rinse it, but simply pour hot boiled water over it and let it steep.
2. Meanwhile, we cut the carrots into small slices, sometimes I grate them on a coarse grater (it also turns out delicious).

3. Cut the onion into small squares.

4. Rinse the chicken legs with water.

If you have a cast iron pan, then it will work just fine. If not, then it is better to choose a pan with thicker walls.
I use a cast iron pan:
— I pour in vegetable oil, after the oil is hot, I throw in the onions.
— I fry until golden brown, the main thing is not to burn, otherwise it will have a bitter taste.

— I add chicken legs and salt. Stir and fry for 10 minutes over high heat.
— I put the carrots on top, without stirring, I make the flame quieter, cover with a lid and simmer for 5-7 minutes.

I drain my rice and add it to the pan, adding two glasses of water. Stir, cover with a lid and leave to cook for 15-20 minutes. then open the lid, without stirring, insert the garlic cloves deeper into the rice, cover with the lid again, simmer for another 5-10 minutes

Distribute carrots evenly

PILAF IS READY!
Before serving, I remove all the legs from the pilaf so as not to damage them, mix them well, put them on a plate for everyone, and put chicken legs on top.
As you can see, preparing chicken pilaf at home is not at all difficult!

Enjoy your meal!

Good afternoon, dear friends and blog guests! Today we will look at how to cook pilaf with chicken. A dish whose recipe has long become international. Just like many other dishes of Uzbek cuisine, it migrated to Russian. And it enjoys well-deserved popularity.

It’s safe to say that more of this dish is prepared in Russia than in any eastern country. And we cook with chicken more often than with any other meat. After all, poultry meat is more affordable and cooks much faster than any other meat.

Choose grains at your discretion. Our retail chains offer a large number of specialty rice varieties. Mistral, Basmati, Barakat, Devzira and some others. You can take several types and try different ones each time to choose the one with which you will get the most delicious and crumbly pilaf. Although, they are all good in their own way.

To make the dish fragrant and aromatic, a variety of spices are used. Be sure to take the most basic ones. These are red, black and allspice, as well as cumin, turmeric and barberry. It would be nice to also add a small pinch of saffron. If you like it spicy, add a pod or two hot chili peppers.

Crumbly chicken pilaf in a slow cooker

Cooking in different dishes has its own nuances, but in any case, the result always depends on the experience of the cook. And for guests to be delighted, you need to be able to cook delicious food both in a cauldron over a fire and at home in a frying pan.

Whoever has a Redmond, or Polaris, or any other company assistant in the kitchen, she will always help you make any dish quickly and tasty. With our daily busyness, it often happens that by the evening we no longer have the energy or time to prepare delicacies. Chicken pilaf in a slow cooker turns out wonderful in both taste and appearance. And this work will take very little time.

Preparation:

1. I always remove the skin from the carcass. Then I wash the meat and dry it with a paper towel. Cut it into large pieces. The onion is smaller, and the carrots are long strips. Rinse the cereal several times until the water is clear.

I have devzira rice, you can use any other.

2. No need to soak, just rinse well. Pour half the vegetable oil into the multicooker bowl and fry the onion in the “fry” mode until transparent. Then add carrot sticks, chicken, as well as salt, pepper and all the spices to it.

3. Using a plastic or wooden spatula, mix all this stuff and fry for another 5 minutes. Pour the cereal into the multicooker bowl. We level it well and stick peeled garlic cloves all over the surface. Or you can use the whole head, but then you will have to take it out and throw it away.

4. All we have to do is pour boiling water over everything so that the water covers the rice by 2 cm. Close the bowl and turn on the “pilaf” program. Cooking time 1 hour. This will be even a lot for our number of products. Therefore, we can go about our business for now, and in 30-35 minutes. turn off the unit.

Let the dish brew for another half hour and serve, sprinkling with finely chopped parsley and cilantro.

Cooking chicken pilaf on the stove in a cauldron

A cauldron is the best utensil for such main dishes that need to be first fried and then boiled or stewed. Cast iron or aluminum - as long as it has thick walls and a bottom. Any lunch there will be rich and tasty, as if cooked over a fire.

Try cooking pilaf with chicken in a cauldron or duck pot. You will be convinced that cooked at home on the stove it will be no worse than if it was cooked over a live fire on the street. Follow my step-by-step recipe and maintain the indicated proportions. And you will succeed!

What products do we need:

Supermarkets have a large selection of durum rice. Mine is called “jasmine”, but you can take another one. It also doesn’t matter which parts of the chicken carcass you choose. If only the meat was fresh. preferably chilled, not frozen.

Preparation:

1. First, peel and cut the onion into rings and the carrots into thin cubes. Rinse the meat and dry with napkins. Place a cauldron on the stove and pour half a glass of vegetable oil into it. We wait until it is hot enough and add onion rings into the boiling oil.

2. When the onion is golden, add parts of the carcass to it and mix. Fry for another 5 minutes and you can add the carrot sticks to the cauldron. Here you can already add salt and spices.

Stick the garlic heads straight among the meat pieces. If you want, you can peel it and add cloves. Rice should not be soaked to prevent it from turning into porridge.

3. Just rinse several times and drain the water. Pour into the cauldron and level it over the surface. Using a slotted spoon, add enough boiling water so that the liquid is 2 cm higher.

4. Wait until the water begins to boil slightly and close the lid. Reduce the heat to low and cook the dish for 20-25 minutes. Then turn off the heat and let the dish brew for another half hour.

And finally, you can open and stir the crumbly, aromatic pilaf. Place on plates and sprinkle with parsley and cilantro. Indescribable yummy!

Video on how to cook pilaf with chicken in a pan

On the video channel “Cooking and Recipes from Khrumka” we spotted such an interesting and quick recipe. The components of the zirvak are first fried and then transferred to the pan. The cereal is poured there, water is poured in and all this goodness is stewed on the smallest fire until cooked.

Even if you don’t have a cauldron, you are guaranteed a simple and tasty dinner. Sometimes this dish is supplemented with tomatoes or bell peppers. And be sure to have a lot of greens - basil, parsley, cilantro, rosemary. The greens can be chopped and added to the pan, or eaten separately.

Step-by-step recipe for pilaf with chicken in a frying pan

If the saucepan is deep enough and has thick walls and a bottom, then you can fry zirvak in it and completely cook real pilaf with chicken. Whether you cook on an electric stove or on gas, it will be a great treat either way!

Even if the frying pan is small, 2-3 servings can be made quickly and easily. I have a Chinese wok with a capacity of three liters.

If necessary, reduce the ingredients according to your pan.

I sometimes replace raisins with prunes or dried apricots. This dish with dried fruits is called “juja” in Uzbek. If you haven't cooked this dish before, be sure to try it.

So where do we start? Of course, from preparing the chicken. I have chicken breast fillet already cleaned of skin and bones. I just cut it into cubes. I chopped the onion into large half rings, and the carrot into thin strips. The raisins were thoroughly washed with hot water. There is no need to soak it; it will still steam during the cooking process. It is better to take not sweet white raisins, but black ones.

The oil is already heating up in the frying pan. I don't like to fry for a long time. I pour out the chopped vegetables and, as soon as they soften, add meat to them. Now let it fry properly.

I don’t determine the exact frying time. When the moisture evaporates and the pieces are browned, you will see for yourself.

As soon as the zirvak is sufficiently fried, add raisins, all the seasonings, spices and salt. Next, pour in a glass of boiling water and let it cook for a minute. I throw in the whole head of garlic. You can peel it and divide it into cloves. And finally, the washed rice was poured in and smoothed out.

Using a slotted spoon or spoon, add more liquid until it reaches 1.5 cm above the rice. The heat is reduced to very low and the lid is tightly closed.

In half an hour everything is ready. If you reduce the amount of food, then reduce the cooking time. Turn off the heat and stir the rice and zirvak. Close again and let it brew for another 15-20 minutes. Serve with salads or chopped fresh vegetables.

How to cook delicious chicken pilaf in the oven

It turns out that you can serve food beautifully and elegantly in ceramic pots. It looks very impressive, and the taste is simply tongue-in-cheek. And let someone tell me that “this is not pilaf, but porridge.” It doesn’t matter to me what you call this work of culinary art. But my family and friends are very happy when I serve them such steaming, flavorful pots.

My containers are different. Two larger ones of 500 ml. and two for 350 ml. To avoid mistakes, I will put equal amounts of components into them. This chicken pilaf does not have to be divided into portions; it can be made in one large bowl.

For 4 servings you will need:

• Chicken breasts – 2 pcs.
• Carrots - 1 large
• Bulbs - 2 pcs.
• Basmati rice - 12 tablespoons
• Vegetable oil for frying
• Salt, seasonings
• Garlic to taste
• Hot pepper optional

Chop the peeled and washed onions into thin half rings. And grate the carrots on a coarse grater.

Cut the meat arbitrarily depending on the size of the vessel in which you will cook.

First, we will fry the zirvak in a frying pan. To do this, first place the meat in heated oil and, stirring, let it brown. Next is the turn of onions, and then carrots. You choose the degree of browning yourself. I simmer the vegetables until soft.

I salt, pepper and add spices to the zirvak. Mix everything and remove from heat. Let it cool down a little and put it equally into the prepared pots.

We rinse the cereal until clean. Place 3 tablespoons of rice in each pot. Throw garlic in there too. As much as you want. If you wish, add a little hot cayenne pepper.

The contents in each pot were reduced to about half. I pour boiling water until it reaches two centimeters to the top. I close the lids and put the pots in the oven. We will cook at a temperature of 180 degrees for about 45 minutes. Then take it out, let it cool a little and you can treat your household, already distraught by the aroma.

Recipe for pilaf with chicken in Uzbek

I spotted a delicious and quick Fergana pilaf with chicken on the Max Malkiel channel. He cooks without frying the zirvak until it turns red. Therefore, the rice turns out white and crumbly, although he adds a lot of carrots. This method, without heavy frying, is also the most useful.

After all this splendor, I have nothing more to add. I say goodbye to you until the next delicious meetings. And if you really liked the recipes, click on the social media buttons and share them on your pages!