Pilaf is a very popular oriental dish. It is cooked quite often and not only in the East, but also in Russia. I have it today with dietary chicken meat, a little fat and spices. But at the same time, the dish turns out to be no less tasty, satisfying and crumbly. Everything is very simple and you will see for yourself by looking at the step-by-step description in the recipe.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Cereal / Rice
Dish: Hot dishes / Pilaf
Cuisine geography: Uzbek / Eastern
- Chicken - 700 Grams
- Rice - 2 Glasses
- Onions - 2 Pieces
- Carrots - 2 Pieces
- Sunflower oil - 50 Milliliters
- Zira - 0.5 Teaspoons
- Turmeric - 0.5 Teaspoons
- Salt - To taste
How to cook "Diet chicken pilaf"
Wash any meaty parts of the chicken and place in a heavy-bottomed saucepan.
Pour in some sunflower oil and simmer the chicken until tender.
Remove the skin and bones from the finished chicken. Leave one pulp.
Peel, wash and chop onions and carrots. Onions in half rings, and carrots in strips. Add to the saucepan to the meat. Add a little more oil and simmer the chicken and vegetables for 10-15 minutes, stirring.
Rinse the rice thoroughly in several waters. Cover with hot water and let stand for 40-50 minutes. Season the rice with a little salt.
Salt the chicken with carrots and onions, add turmeric, cumin. Place the rice on top. Pour hot water into a saucepan so that it is one finger above the rice. Do not cover the pot with a lid.
Cook the pilaf over medium heat until all the liquid on top has boiled away, but there is still some left at the bottom. Then slide the rice together from the edges to the center of the pot. Use a wooden stick or spoon to make indentations down to the bottom of the pot. Cover it with a lid and cook pilaf for another 20-25 minutes on the lowest heat.
Stir the finished pilaf.
Serve dietary pilaf with chicken for lunch or dinner.