Kurnik with rice is a traditional hearty cake. The best recipes for chicken, rice, mushrooms, cheese

Kurnik with rice is a traditional hearty cake. The best recipes for chicken, rice, mushrooms, cheese

The crown is the famous Russian pie, which was prepared by our distant ancestors. Baking turns out very tasty, despite the ease of preparation.

Chicken chicken with rice - the basic principles of cooking

Traditional chicken roaster is made from yeast dough. However, there are recipes that use sand or puff pastry. Yeast dough is kneaded in warm water or milk, with the addition of vegetable or butter fat.

Stuffing is made from chicken fillet. To do this, use the bird entirely. It is pre-boiled, then cooled and the meat is separated from the bones. Rice take any: long grain, round or even wild. The cereal is pre-boiled until cooked, then thrown back onto a sieve and left to get rid of excess liquid. Then chicken meat is combined with boiled rice, salted and seasoned with spices. Stir. For juiciness add raw chopped or chopped onion, chopped into thin stuffing. You can diversify it by adding mushrooms, cheese, boiled eggs or vegetables.

You can make a cake in two ways. In the first case, the dough is rolled out and laid out in a form, making high sides. They put the stuffing into it and cover with the second layer of dough, tightly holding the edges together in a circle. In the second case, the dough is divided into several equal parts and form a cake, alternating layers of rolled dough with filling.

Recipe 1. Kornik with rice


100 g of flour;


1.5 stacks warm water;

freshly ground black pepper;

10 g of white granulated sugar;

ground paprika;

10 g dry yeast;


10 g of starch;

a bunch of green onions;

half stack vegetable oils;

two bulbs;

two chicken thighs;

stack boiled rice;

three chicken eggs.

Method of preparation

1. In a deep cup, sift the flour, combine it with yeast and other dry ingredients. Pour in warm water and vegetable oil. Knead the stiff, elastic dough, roll it into a ball, place in a bowl and leave to warm, cover with a towel. 2. Prepare the first filling. Boil chicken thighs until tender. Then remove the meat, separate the fillet from the bones and cut it into small pieces. Crumble onion finely. Pass it to rosy in vegetable oil. Combine chicken meat with onions, salt and season with pepper and paprika. Stir.

3. Boil hard-boiled eggs, peel and finely chop up. Boil rice until tender. Combine the rice with finely chopped eggs and chopped green onions. In the mixture, add mayonnaise, pepper and salt. Stir.

4. Divide the dough: one part is the largest, two are medium-sized and one is the smallest. Grease the baking mold. Roll out most of the dough and lay out in the form, making small bumpers. Put the rice stuffing and level.

5. Thinly roll out one of the parts of medium size, cover it with stuffing. Top evenly lay out the chicken and onion stuffing. Cover it with a thin layer of dough. From the small part sculpt the decorations and place them on top of the cake. Brush the surface with a beaten egg. Bake at 200C for forty minutes.

Recipe 2. Kornik with rice and porcini mushrooms


three stacks flour;

meat broth;

1 1/3 stack sour cream;

kitchen salt;

130 grams of drained oil .;

freshly ground pepper;

4 g of soda;

a third of lemon;

kg of chicken;

a pinch of nutmeg;

stack rice;

seven eggs;

five sprigs of parsley;

100 mushrooms white.

Method of preparation

1. Boil chicken until meat is cooked. At the end of salt. Remove the pan from the heat and cool the chicken without removing it from the broth. Separate the meat from the bones and disassemble it into fibers.

2. Sift flour in a bowl, beat in two eggs, salt, add a glass of sour cream and soft butter. Knead soft elastic butter. Put in the fridge for an hour. Boil the rice until half cooked, fold in a colander, rinse.

3. Pour into a saucepan one and a half cups of broth and boil. Put the rice in it and simmer on low heat until cooked. Boil the eggs hard, peel and chop finely. Finely chopped mushrooms fry in vegetable oil. Add chopped parsley, a third of a glass of sour cream, pepper, salt and simmer for another five minutes. 4. Roll out three-quarters of the dough into a round layer, half a centimeter thick. Put it on a baking sheet. Put half of the boiled rice in the middle, leaving the edges of the dough without filling. On the rice, lay out half the eggs and chicken meat. Repeat layers in the same sequence.

5. Roll the remaining dough into a circle, cover the filling with it. Seal the edges. In the center, make a small hole and pour a little broth into it. Give the shape of a cone. Grease the surface of the cake with a beaten egg. Put in the oven, warming it up to 220C. Bake until tender. If the chicken can be moved with a spatula, it means he is ready.

Recipe 3. Kornik with puff pastry rice


1.5 kg chicken carcass;

two yolks;

150 grams of rice;

on a bunch of dill, green onions, parsley;

400 g of salted mushrooms;


two eggs;

freshly ground pepper;

seven pancakes;

on a root of a parugka and a celery;

three plates of puff pastry;

condiments for broth;

50 ml of cream;

one carrot.

Method of preparation

1. Wash chicken, cut into pieces. Put in a pan with water, put the peeled carrots whole, bay leaves and celery and parsley roots. Cook until cooked meat. Be sure to remove the foam.

2. While the chicken is cooking, bake the usual, not sweet pancakes. Wash rice cereal and boil in salted water until cooked. Flip out on a colander and rinse under running water.

3. Boil two eggs hard, cool and peel and chop. Remove the finished chicken from the broth and cool. Separate the fillet from the bones, and cut into small pieces. For meat, add finely chopped parsley and dill. Pour in a couple of spoonfuls of broth and mix.

4. Combine boiled rice with eggs and chopped green onion. Pour in two spoons of broth and stir.

5. Clean the mushrooms, and cut into thin plates. Roll one layer of dough, cut a circle slightly larger than the diameter of pancakes. Divide the filling in half. Put a pancake on the dough circle. Distribute the rice stuffing on top, cover it with pancake. Spread the mushroom mixture on it and cover the pancake. Now lay out the chicken stuffing. Repeat layers in the same sequence. The last should be a pancake. 6. Roll the two remaining plates of dough into a circle so that they can cover the entire cake. We cover them with our pyramid of pancakes and toppings and tightly join the edges. Cut off excess dough. Wrap edges beautifully. Cut out the remnants of the decorations and place them on top of the cake. Make a hole at the top.

7. Put the cake on a baking sheet, cover it with paper, grease the entire surface with a mixture of cream and yolks. Bake for an hour at 200C.

Recipe 4. Kornik with rice on sour cream


400 g of flour;

fresh greens;

half a pack of plums. oils;

three eggs;

a quarter stack milk;

boiled rice - 200 g;

80 g sour cream;

400 g of mushrooms;

a pinch of soda:

kg of chicken.

Method of preparation

1. Boil the chicken until cooked. Cool, separate the meat from the bones and cut into slices.

2. Combine sour cream with sour cream, egg and milk. Gradually add the flour and soda and knead the thick, soft dough. Send for forty minutes in the fridge.

3. Boil eggs and rice. Finely crumble the greens. Peel eggs from eggshell and cut into cubes. Combine the right rice with eggs and herbs. Stir.

4. Clean the mushrooms and fry with onions until lightly ruddy. Cool it down.

5. Divide the dough into two parts: larger and smaller. Roll out a large layer and place in the form. Layers lay out a hill. Cover everything with the lower part and hold the edges together beautifully. Make a hole at the top. Bake at 180 ° C for one and a half hours.

Recipe 5. Kornik with rice and cheese



half a kilo of flour;

50 g of flax flour;

olive oil;

130 g plums oils;

a pinch of black pepper;

baking soda - pinch;

5 g sweet paprika;


two chicken breasts:

150 grams of hard cheese;

150 grams of wild rice;

white onion.

Method of preparation

1. Boil the rice until cooked, following the instructions on the package.

2. Chicken my breast and cut into small pieces. Shred the peeled white onion into half rings. Breast fry in olive oil until all the juice is evaporated. Add the onion and continue to sauté until lightly ruddy. 3. Melted butter and combine with the rest of the ingredients. Knead elastic dough that does not stick to the hands.

4. Grease a lot of oil. Divide the dough in half. We roll one part and put it in the form, having made sides. Spread boiled rice and level. On top of it lay the fried chicken. Sprinkle with large shavings of cheese.

5. Roll out the second part of the dough and cover them with the filling, firmly fastening the edges. Make a hole and drive an egg into it. Bake the cake for 35 minutes at 180 ° C.

Recipe 6. Kornik with rice according to an old recipe



3 stack flour;

stack sour cream;

pachska oil drains .;


two eggs.


kg of chicken;

vegetable oil - 20 ml;

a quarter stack cream;

eight champignons;

a quarter of a lemon;

a little parsley;

stack rice;

a pinch of nutmeg.

Method of preparation

1. Wash my chicken and boil until cooked for an hour.

2. Rinse the mushrooms and finely crumble. Fry champignons in vegetable oil, stirring constantly, for about seven minutes.

3. Boil hard boiled eggs, cool, clean and finely crumble.

4. Remove the chicken from the broth, cool it, remove the meat from the bones and cut into slices. Bones are sent to the broth and boiled until half of the liquid remains. Put the meat in it and mix. Add a few drops of freshly squeezed lemon juice and chopped greens. Pour 1 1/4 cup of broth, season with nutmeg and pour in cream. Stir and leave to boil down.

5. Boil the rice until cooked, following the instructions on the package. Fold in a colander.

6. From eggs, sour cream, salt, butter and flour, knead soft dough. The fourth part is left for decoration. The rest is divided in half. We roll one part into a circle. Spread half of the rice in the middle, level it. The edges should be left without filling. On rice evenly half eggs. Then chicken and mushrooms. Repeat layers, forming a hill. Roll out the second part of the dough and cover it with the filling. Make decorations and lay them on the surface of the cake. Grease it with a beaten egg. 7. Kurnik bake for forty minutes at 180C. Then leave the cake in the oven off for another half hour.

Kurnik with rice - tips and tricks

Boil the rice, adhering to the instructions on the package, as the cooking time of different varieties is different.

To make the filling juicy, in the baking process, pour broth into the hole.

The pie will be even tastier if the chicken is marinated and baked in the oven.

Kurnik can bake in a slow cooker.

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