Pilaf takes pride of place in the national cuisine of Uzbekistan. This dish is served on all holidays and family celebrations. There are over 150 variations of rice and still OSPAZ skilled (specialists in the preparation of pilaf) invent something new. Add to pilaf and dried fruits: raisins, dried quince, peaches, apricots or prunes, they give the dish an unusual sweet and sour taste. In my recipe I will share tips for cooking crumbly fragrant pilaf. And it is not necessary to buy special rice, fat or cottonseed oil.
Prepare the necessary products. In the preparation of pilaf, the main thing is to observe the ratio of water and rice 1 : 1
Free the chicken from the bones, clean the meat from the tendons and cut into medium-sized pieces.
Carrots and onions cut into strips. Not too small.
Rice together with raisins rinse under running water until light water. Fold on a sieve to drain excess moisture.
In a cauldron, heat the vegetable oil until a haze appears. Put the meat and fry it on high heat. Then add the vegetables, stir and fry for another 3-4 minutes. Pour a glass of water, add spices, salt, garlic and a whole pod of hot red pepper if desired. On medium heat then sirvac 20-30 minutes. Do not let it boil too much, otherwise the carrots and onions will just boil and turn into porridge.
Next, fill 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, gather the group from the edges to the center of the slide, reduce the fire to a minimum. Over rice posting a deep plate appropriate diameter, covering his, then kitchen a clean towel and entire pillar cover with a lid.
Simmer the pilaf on a minimum heat for 20 minutes. Then remove from heat and allow time to rest.