How to cook pilaf with chicken? No more secrets

  Plov can be prepared in different ways – it's safe to say not only does each chef, but just an experienced cook. However, one common property have cooked according to different recipes is still there: in any case, it must be prepared from rice. Therefore, in order to create a tasty and unique dish, you must know how to cook rice and rice for him. Recipes for this dish, there are a huge number of – the pilaf can be with beef or poultry meat, with raisins, high quality fried onion and carrot, spiced with pepper or other spices.

  How to cook pilaf? Think about it, many Housewives, and then begin the search for the “perfect” recipes in cookbooks or on the Internet portals, not knowing that the secret is simple – rice crispies, the right combination of meat, appropriate utensils, and of course, caring hands. The dish will turn out great if everything accurately calculate, prepare and seriously to approach the matter. If all goes well – the pilaf even the everyday table will look festive, bringing joy not only to the hostess and her family.

  so, how to cook pilaf with chicken? The first step is to take a bowl with thick walls, in which the rice will not burn. Further, should address the selection of ingredients. For cooking delicious Uzbek pilaf in the recipe will need rice (400 grams), chicken fillet (300 grams), carrots and onions (2 PCs.), prunes (10 pieces), garlic (2 tooth.), oil for frying and various spices to taste.

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  As has been said, it is best for cooking take a large container – a thick-walled pot, a Dutch oven or cauldron. Further, the products will need to clean and wash, cut into rings (half-rings) onion, julienne – carrots, cut into medium-sized cubes of chicken. Prunes definitely need to pre-soak in water and leave for quarter of an hour. After that, you must prepare the special sauce for the pilaf, which is called zirvak. To do this, fry in vegetable oil separately diced fillet, carrots and onions. Before you can cook pilaf with chicken of the court for the General public, need to practice, so the vegetables were fried for sure until Golden brown, no more, no less. When ready, carefully mix the ingredients – first spread on the bottom of the pan, roasted meat pieces, then – ruddy vegetables (carrots first, after the bow).

  When ready, sirvac in a cauldron or a pot you can pour boiling water so that under it nearly disappeared a layer of carrots. Further proper risotto needs to stew on the low heat for quarter of an hour, until the meat is ready. Once the dish is ready, pour the seasoning in the cauldron and prunes. Literally a minute tasty pilaf is ready to serve.

  Think about how to cook pilaf with chicken that the entire family was pleased and asked for more? Please note the recipe of this cuisine in Armenian. The main difference from the Uzbek plov is the dish of the Armenian cuisine are served separately – first rice, then meat with sauce. For cooking you will need rice (750 grams), chicken (900 grams), water (2 liters), as well as raisins, dried apricots, chestnuts and white plum albuhera (300 grams). In addition, for the recipe should be melted butter (250 grams), onion (3 PCs.), sour cream (75 ml). A little flour, saffron, spice and pomegranate complement the list of ingredients.

  Rice before cooking should be at a 2-3 hour soak in water (slightly salted), and then in the same water boil it until soft. While this is happening, you can prepare the dough – to drive in the flour and sour cream one egg, knead thoroughly, roll out and cut small cubes. Into a suitable container to put the cubes of dough, pour half portion of ghee, pour on top of rice and pour remaining oil. Next, a pot or pan in which the risotto is prepared, it should tightly cover and put on low heat for about three quarters of an hour. On a plate  this time, you can put saffron, place Golden cubes of dough and cooked separately, slices of meat and gravy (you can use the previous recipe servaka). Ready crisp rice and meat with sauce served separately, decorated with peeled chestnuts and pomegranate seeds, and top – raisins, dried apricots and white plums.

  still thinking about how to cook pilaf with chicken right? Take any suggested recipe, apply to the process of cooking your skillful hands and you can be sure – everyone who tries this dish will be satisfied.