Cooking description:
Each housewife has her own pilaf, like borscht. Mine is not particularly greasy, very tasty and so crumbly that it is difficult to collect it in a pile. To get rice to rice, you need to know one rule: rinse the rice very thoroughly to remove starch, which causes the rice to stick together into lumps. That's the whole secret. And one more piece of advice. Do not spare onions and carrots, it is these vegetables that add sweetness to the dish. As for spices, be guided by your preferences. You can do even easier and take ready-made seasoning for pilaf.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Meat / Cereals / Rice
Dish: Hot dishes / Pilaf
Cuisine geography: Asian / Eastern
Ingredients:
- Chicken - 500 Grams
- Rice - 2 Cups (long grain)
- Onions - 2 Pieces
- Carrots - 2 Pieces
- Sunflower oil - 50 Milliliters
- Salt - To taste
- Ground turmeric - 0.25 Teaspoons
- Barberry - 1 Teaspoon
- Basil - 0.5 Teaspoons (dried)
Servings: 5-6
How to cook "Rice to Rice Pilaf" "
Take all the ingredients for making pilaf.
Rinse the chicken and put it in a cauldron with a thick bottom.
Pour in 20 ml. refined sunflower oil and fry the chicken in a cauldron for 10-12 minutes.
Then pour 300-350 ml. water, cover the cauldron with a lid and simmer the chicken until almost cooked for 20-25 minutes.
While the chicken is cooking, turn to the rice. Rinse it thoroughly from starch in 8-10 waters. Cover with hot water for 20-25 minutes.
Disassemble the finished chicken, removing the skin and bones. Put it back in the cauldron.
Peel and wash onions and carrots. Cut the carrots into strips and the onion into half rings. Add to the cauldron with chicken. Pour in another 30 ml. sunflower oil.
Simmer vegetables with chicken for 10-15 minutes, stirring. Add salt and spices, stir.
Put the rice on the meat with vegetables in an even layer. Salt it a little, fill it with hot water so that it is 1-1.5 fingers higher than the rice. Cook pilaf over medium heat without a lid until all the water on top has evaporated, but remains on the sides of the cauldron and below. This will take 15-20 minutes.
Then collect the rice with a slide towards the middle from the edges of the cauldron. Use a wooden stick to make depressions in the rice all the way to the bottom of the cauldron.
Cover the cauldron with a lid, reduce heat to the lowest. I also put the flame divider on the burner. Cook pilaf for another 20 minutes until the liquid has completely evaporated. After turning off the heat, let the pilaf brew for 20 minutes and stir the rice with chicken and vegetables.
Pilaf "Rice to Rice" is ready. Fragrant, crumbly, moderately fatty and unusually tasty.