Pilaf occupies an honorable place in the national cuisine of Uzbekistan. This dish is served on all holidays and family celebrations. There are more than 150 varieties of rice, and until now, makeup artists (specialists in cooking pilaf) are inventing something new. Add dried fruits to the pilaf: raisins, dried quince, peaches, apricots or prunes, they give the dish an unusual sweet and sour taste. In my recipe, I will share tips on cooking crumbly fragrant pilaf. And it is not necessary to buy special rice, fat or cottonseed oil.
| Cook Time | 60 minutes |
| Servings |
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Ingredients
- 6 pieces Chicken leg You can take any part of the chicken
- 2 glasses Rice round
- 2 glasses Water
- 1 piece Carrot
- 2 pieces Onion
- 2 teaspoons Seasoning to taste
- 1 piece Garlic
- 1 handful Raisin
- 4 tablespoons Sunflower oil
Ingredients
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Instructions
- Prepare the necessary products. When cooking pilaf, the main thing is to observe the ratio of water and rice 1:1
- Free the chicken from the bones, peel the meat from the tendons and cut into medium-sized pieces.
- Cut carrots and onions into strips. Not too small.
- Rinse the rice together with the raisins under running water until light water forms. Flip it on a sieve to drain off excess moisture.
- In a cauldron, heat the vegetable oil until a haze appears. Lay out the meat and fry it over high heat. Then add the vegetables, stir and fry for another 3-4 minutes. Pour a glass of water, add spices, salt, garlic and, if desired, a whole pod of hot red pepper. On medium heat, then simmer for 20-30 minutes. Do not let it boil too much, otherwise the carrots and onions will simply boil and turn into porridge.
- Next, cover the rice with raisins, gently pour in cold water and bring to a boil over high heat. When the water level reaches the rice level, collect the slide from the edges to the center, reduce the heat to a minimum. Put a deep plate of the appropriate diameter on top of the rice, cover it, then with a clean kitchen towel and cover the whole structure with a lid.
- Simmer the pilaf on low heat for 20 minutes. Then remove from the heat and let stand for a while.
- Bon appetit )
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