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 Pilaf with Corn and Peas Recipe
This pilaf - rich, fragrant and insanely delicious - is a must-have hot dish on any festive table for my children. Also perfect for dinner.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Egyptian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Egyptian Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Chicken meat is separated from the bones and cut into small arbitrary pieces.
    Chicken meat is separated from the bones and cut into small arbitrary pieces.
  2. In a deep bowl in vegetable oil, fry the onion until transparent. Add the chicken, season with salt and pepper and cook over high heat, without closing the lid, stirring occasionally, until all the liquid has evaporated. I recommend that the pieces of meat do not turn red, then it will remain juicier.
    In a deep bowl in vegetable oil, fry the onion until transparent. Add the chicken, season with salt and pepper and cook over high heat, without closing the lid, stirring occasionally, until all the liquid has evaporated. I recommend that the pieces of meat do not turn red, then it will remain juicier.
  3. Wash the canned vegetables - corn and peas.
    Wash the canned vegetables - corn and peas.
  4. Cut the carrots into small cubes.
    Cut the carrots into small cubes.
  5. Cut the sausage into small pieces. They should be smoked out. I have "Bavarian" with cheese.
    Cut the sausage into small pieces. They should be smoked out. I have "Bavarian" with cheese.
  6. Add the carrots to the chicken and onion and fry for a couple of minutes. Then add the spices (I took the ready-made seasoning for pilaf) and fry for a minute. Put the sausages on top, then sprinkle it all with washed rice (I have steamed, if desired, you can take a smaller amount). The garlic head is cleaned of excess husk, but we leave a little so that the cloves do not fall apart, wash well and press into the rice. Put a couple of bay leaves.
    Add the carrots to the chicken and onion and fry for a couple of minutes. Then add the spices (I took the ready-made seasoning for pilaf) and fry for a minute. Put the sausages on top, then sprinkle it all with washed rice (I have steamed, if desired, you can take a smaller amount). The garlic head is cleaned of excess husk, but we leave a little so that the cloves do not fall apart, wash well and press into the rice. Put a couple of bay leaves.
  7. Fill all this with hot water so that the level is 1.5-2 cm above the rice level. After boiling, cover with a lid and reduce the heat.
    Fill all this with hot water so that the level is 1.5-2 cm above the rice level. After boiling, cover with a lid and reduce the heat.
  8. After the water boils a little - there will be almost no water over the rice, pour the peas and corn on top.
    After the water boils a little - there will be almost no water over the rice, pour the peas and corn on top.
  9. Cover with a lid and bring to readiness, each to your taste. Someone likes boiled rice, someone does not like it very much. Then turn off the heat and leave to sweat for 5 minutes. Mix and treat everyone. Enjoy your meal!
    Cover with a lid and bring to readiness, each to your taste. Someone likes boiled rice, someone does not like it very much. Then turn off the heat and leave to sweat for 5 minutes. Mix and treat everyone. Enjoy your meal!
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