Cooking description:
Turkmen pilaf is distinguished by its simplicity and minimal amount of spices. In some cases, they are not put at all. Despite this, the pilaf is aromatic and tasty. Traditionally it is made from lamb, but poultry, hare and even fallow deer are used.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Cereal / Rice
Dish: Hot dishes / Pilaf
Cuisine geography: Eastern
Ingredients:
- Chicken - 500 Grams
- Rice - 300 Grams
- Carrots - 150 Grams
- Onion - 150 Grams
- Sunflower oil - 60 Milliliters
- Salt - To taste
Servings: 5-6
How to cook "Turkmen pilaf"
Prepare the ingredients for making pilaf.
Wash the meaty parts of the chicken, cut and put in a cauldron or saucepan with a thick bottom. I had chicken thighs that I skinned and pitched off. Pour in some oil and fry the chicken.
Cut the carrots into strips.
Cut the onions into half rings.
Place the carrots and onions in the chicken cauldron. Pour in sunflower oil. Season with a little salt. I added a quarter teaspoon of turmeric.
Simmer chicken and vegetables for 15-20 minutes.
Wash the rice well in several waters. Then fill with hot water and let stand for 30-40 minutes.
Spread the rice in an even layer over the chicken, carrot and onion. Season with a little salt.
Pour hot water so that it is 1-1.5 centimeters higher than the rice. Do not cover the cauldron. Turn on a high heat and cook pilaf until the liquid evaporates on top, but still remains at the bottom. This will take approximately 10-15 minutes.
Then collect the rice with a slide from the edges to the middle of the cauldron, reduce the heat to low and cover the cauldron with a lid. In 20-25 minutes the pilaf will be ready.
Turkmen pilaf is ready. Fragrant, hearty, crumbly and delicious.