The recipe of Uzbek pilaf with chicken. How to cook Uzbek pilaf with chicken?

Risotto-favorite dish of the Uzbeks, they cook it on all occasions: anniversaries, weddings, tragic events. Has about 130 recipes of cooking. This is quite a hearty dish but not too heavy on the stomach. Traditional Uzbek pilaf cooked with lamb in a cauldron, over an open fire. But the lamb is not to everyone's taste, but the pork is quite fatty, so the best option is the risotto with chicken meat. It diet, it can be eaten in various diseases of the stomach, and for the price it is the most inexpensive. So to afford to cook pilaf of chicken each.

Pilaf with chicken. The recipe of Uzbek

In the modern world do not always have the opportunity to cook on the fire, and give up because of this from such a great meal is not worth it. And on a conventional stove, in the home, it turns out very tasty, if properly proportioning and to know the intricacies of cooking. As you know, pilaf is never too much, and if for once all is not eaten, due to the fact that the dish will stand in the fridge, it won't lose its taste, so I can cook it in large volumes. How to cook Uzbek pilaf with chicken? The recipe will be presented to your attention below. It is designed for 8-10 servings.

Ingredients

Recipe of Uzbek pilaf with chicken is very easy. To prepare, we need such products:

• Chicken meat - 1 kg (it is advisable to take meatier meat to the risotto didn't dry out, perfect legs, it is not recommended to use only chicken breast).
• Rice - half a kilo (to use exclusively durum long grain rice, ideally, if this is the sort of devzira, it can be purchased on the market).
• Vegetable oil - no less than half a Cup.
• Carrots – a pound.
• Onions - a little less than a pound.
• Garlic – 2 heads (do not want to take young garlic).
• Salt, pepper and spices for pilaf as desired.

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Preparation

So, how to prepare the pilaf of chicken? (Uzbek recipe) technology must adhere to the following guidelines:

1. Peel onion, cut it into two halves and keep it in a container with cold water. Meanwhile, wash and cut into medium-sized pieces of meat, approximately the same size. Meat set aside, take out the onion and cut it into very thin half-rings. Then coarsely chop the carrots. In order to make a real Uzbek pilaf, vegetables should be cut into thin long strips and not RUB on a large grater. The number of carrots, put in rice, depends on its color. In Uzbekistan there is a recipe without carrots, rice turns white, it is called wedding, and it is prepared exclusively for the event.
2. Put an empty container for cooking on medium fire, pour vegetable oil. After it is sufficiently warmed up, gently throw the onion, stirring, bring it to medium rare and add to the pan the meat. Until you are ready to bring just lightly fry, about 5-7 minutes. Then add the carrots. No need to wait until all the ingredients comes to preparedness. The required readiness carrots can be identified by appearance: while stirring it should bend. Add salt, pepper and other spices. When the carrots need to be ready, you need to add boiling water so that water covers all ingredients. Simmer on low heat for at least 20 minutes. Definitely need to try on salt. The broth should be salty. The rice in the process of cooking will absorb a portion of salt. This broth is called zirvak. It can be prepared in advance to the process of cooking pilaf is not delayed. There is a belief that the longer sirvac stewed, the better it turns out pilaf.
3. Zirak add the rice, previously well washed it. Next, cook the risotto until the rice has absorbed almost all the water.
4. My Garlic, but do not cut. Make a small depression in the nearly finished rice and put garlic there. Tight fitting lid, reduce the heat to low and wait 15 minutes. Then remove the receptacle from the heat, wrap the saucepan with the rice in a towel and allow to infuse for 20 minutes.
5. The Dish is ready. You can bring to the table and delight guests.

Uzbek Pilaf. The recipe in the slow cooker (with chicken)

Multivarka-a very convenient invention, which greatly facilitates the process of cooking, and most importantly, saves valuable time.

In a slow cooker, you can cook anything, ranging from simple cereals and offbeat biscuits. Also, it can make a real plov, which will be little different from the well-known Uzbek national dishes.

Crock pots come in different sizes, but mostly they are not suitable for cooking large amount of one dish, so the following recipe is not designed for a large number of servings. In addition, if the preparation of pilaf in a saucepan or cauldron, it is recommended to take the more fatty parts of the chicken in the slow cooker, you can doexcellent dish and with chicken.

Prerequisites

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

1. Two medium chicken Breasts.
2. Rice, durum – 1 Cup.
3. Vegetable oil - about half Cup (you can use butter).
4. Onion – 1 PC.
5. Carrots-1 PC.
6. Drinking water - about two and a half cups.
7. Salt, pepper, spices.

Cooking instructions

Recipe of Uzbek pilaf with chicken involves following steps:

1. Turn the slow cooker on the mode frying, add the oil. While it heats, cut the meat into small pieces. When oil is hot, add the meat and roast for 10 minutes.
2. While the meat roasted, chop the onion half rings and carrots into sticks. Add to the slow cooker and continue to cook for another 10 minutes.
3. Add in the bowl of the device is well washed rice, spices and salt, on the same program, cooking for another 5 minutes. This is necessary in order to let the rice absorb the oil and the risotto was not dry.
4. Add to the slow cooker with water, turn on the program “Risotto” or “Figure”. Time is usually set automatically. After left to stand for 20 minutes, after which you can bring to the table.

The Secrets of cooking Uzbek pilaf in a cauldron

If you have the opportunity to go on nature, on vacation, in addition to traditional kebabs can make a real Uzbek pilaf on an open fire cauldron, as expected. To prepare this dish will need the following products (all major ingredients must be taken at the rate of one to one, in addition to onion, it is slightly smaller)

• Rice durum.
• Chicken.
• Carrots (the number same as rice).
• Onions.
• Garlic.
• Vegetable oil.
• Salt, pepper, spices, barberries.

How to prepare?

The Recipe of Uzbek pilaf with chicken in a pot is very easy. Must adhere to the following instructions:

1. Slice the meat, onion rings and carrot sticks. Rinse the rice and garlic, with the peel on it.
2. Preheat a pot of oil, fry onions, add meat, a little later - carrots, salt and spices. After a little frying add boiling water and simmer on low heat, the longer the better as long as time permits, but at least an hour.
3. When zirvak is ready, you need to pour into it the rice and if necessary add water. It is advisable to check for salt.
4. Cook on low heat until completely cooked, then add the whole garlic cloves and simmer for another 15 minutes, then remove the cauldron from the fire and let the pilaf rest.

Now you know Recipe of Uzbek pilaf with chicken, and not one. Delight your loved ones. Bon appetit!