Chicken pilaf - the best recipes. How to cook pilaf from chicken.

Chicken pilaf - the best recipes. How to cook pilaf from chicken.

This is a favorite and nutritious dish that belongs to the Uzbek cuisine. In order for rice in the pilaf to turn out crumbly, it is necessary to pre-rinse it several times to clean water and follow the recipe at which moments of the pilaf to mix during the cooking process. The advantage is better to give such a type of rice as basmati, because it is non-sticky. Any newcomer to the Basmati cook business will come out crumbly.

Chicken Pilaf - Cooking

The quality of cooked pilaf depends largely on the dishes in which it is cooked. The most delicious, it turns out in cast iron. Pilaf lovers need to buy a duck or a cast iron. You can not even try to cook it in an ordinary saucepan, because it will not work. The maximum that can come out of this venture is delicious rice porridge with meat.

Chicken Pilaf - Food Preparation

Wash the rice several times until the water is clean and let it stand in it until some swelling. Next, wash and pour boiling water over the raisins.

Peel the onion, cut it into medium cubes. Grind carrots to the state of thin straws. In no case should it be rubbed on a large grater, you only need to grind with a knife.

Chop the chicken or its fillet into large pieces, approximately 2x3 cm. If you use smaller pieces, tender chicken meat can be boiled soft.

Chicken Pilaf - Recipe 1:

This recipe is the most common and close to the classic. For its preparation you need to use only fresh chicken fillet. It is advisable to prepare all the ingredients before cooking pilau.


100-150 ml of vegetable oil, 1 kg of chicken fillet, 850 gr. rice, 1 kg of carrots, 2 large onions, 50 gr. raisins, 2 heads of garlic, salt, pepper, zyrr, any favorite spices. Method of preparation

Heat a cauldron over high heat and pour vegetable oil into it, heat it well. Throw chicken meat in boiling fat, roasting it from all sides. Fry one batch - remove and throw the next one. After this procedure has been made with all the meat, we extract it from the cauldron and fry the onion in the same oil. After the onion has reddened, we return the meat to the cauldron and add carrots to the same place. Now you need to fry all this mixture over medium heat, stirring constantly, until the carrots are significantly reduced in size.

Next, we pour boiling water over everything so that the meat is covered with water, we add garlic cloves, raisins and spices. From spices it is better to give preference to zirr and black pepper, however, this is not a panacea. Everyone is free to choose the seasonings at their discretion. It should be noted that zyrr is a rather specific sharp product, so if you use it for the first time, then limit yourself to a pinch.

We give the mixture to boil for about 10 minutes, salt it and throw rice into the cauldron from which water has previously been drained. Pour boiling water on 2 fingers above the level of rice and mix well. Add another head of garlic, cook until done. If the water is boiling away, and the rice is not ready yet, then it is necessary to make holes in it with a stick, into which to add water carefully.

Chicken Pilaf - Recipe 2:

You can cook chicken pilaf for a quick recipe. For this we need bouillon cubes.


300 gr. fillet or any other part of the chicken carcass, 2 bouillon cubes, 200 gr. rice.

Method of preparation

Cut the chicken into small pieces and fry in hot vegetable oil for 5 minutes. Add 400 ml of water, rice and bouillon cubes. Salt to taste. Mix everything, bring to a boil, screw the fire, cover the pan with a lid. Cook on a minimum flame for 15-20 minutes. When all the water is well absorbed - the pilaf is ready.

Chicken Pilaf - Recipe 3:

Pilaf with chicken and prunes will not leave indifferent any gourmet. Smoked plums and spices shade the taste of meat in the best way possible.


10 pieces. prunes, 2 carrots, 300 g chicken fillet. 400 g rice, 2 onions, 2 cloves of garlic, vegetable oil, spices.

Method of preparation

Onions, carrots and chicken fillet fry separately in vegetable oil. Put meat on the bottom of the cauldron, then roasted onions and carrots. Layers do not mix! Pour everything with boiling water so that the carrots are covered with water for 2 cm, bring to a boil and simmer for 15 minutes at minimum heat. Salt, add spices to taste. Carefully lay the rice on top and lightly rub it with a spoon. Gently pour boiling water so that the water covers rice on 2 fingers.

On a strong flame bring to a boil, on a small boil until the water is completely absorbed. Next, add peeled garlic and prunes, close the cauldron with a lid and simmer for 10-15 minutes over low heat. Set aside the cauldron and let it stand for another 10 minutes with the lid tightly closed.

It remains beautiful pilaf file. To do this, you just need not stirring to fold to a large dish. It turns out that the rice will be at the bottom, and the meat and vegetables - on top.

Chicken Pilaf - tips from experienced chefs

If you use unrefined sunflower oil, then to improve the taste you need to put in it a cleaned onion and heat the oil until it turns into dark brown.

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