How to cook pilaf with chicken hearts

Today, many different variations of pilaf are known. As a rule, his recipe for cooking involves the use of lamb or pork. However, you can add other ingredients, such as chicken hearts. This is a good dietary product that does not contain harmful fats in its composition and consists of almost one protein.

Pilaf with chicken hearts is a tasty and easy-to-prepare dish. When putting out this product, a lot of juice is allocated, so the food turns out to be very satisfying, juicy and low-fat. In addition, chicken hearts contain a large number of B vitamins. Due to such characteristics, they are recommended for people who have problems with hematopoiesis.

Pilaf with chicken hearts, the recipe of which is indicated in this article, can be cooked very quickly.

What is needed for this?

Ingredients:

• 1 kg of chicken hearts;
• Half a glass of rice;
• 3 medium carrots;
• 2 onion bulbs;
• vegetable oil;
• 3-4 cloves of garlic;
• Seasoning zira;
• water;
• salt.

Preparation of products

First of all, all the components need to be prepared. Chicken hearts need to completely defrost, then rinse well. From each heart you need to remove blood clots, fat and blood vessels, then you need to cut them in half. After this treatment, the weight of the product will decrease by about 300 grams.

Fold the prepared hearts in a bowl and temporarily set aside.

Rinse carrots well and peel it from the peel, cut into small lengths and thickness. This form will allow the vegetable not to boil and provide an attractive dish with an attractive appearance.

Clean and rinse the onion, cut it into small squares.

Take a deep frying pan, heat the oil in it and put a bow in it. Stew it on low heat until it becomes a yellowish shade. Usually it takes 5 to 8 minutes. After that, add the hearts, mix thoroughly and add salt. Continue to simmer for about 8 minutes, during which time they should start the juice. In parallel to this process, boil water in the kettle. To the hearts, add the carrots and mix thoroughly. Pour about half a liter of boiling water - the water should lightly cover the vegetables with hearts. Add salt and ziru (approximately 1-2 teaspoons of tea) to taste, stir again and bring to a boil.

After that, make a fire on the stove minimum and cover the frying pan with a lid. Continue cooking for about half an hour. It is recommended that after 10-15 minutes, try the hearts and, if desired, add more seasoning or salt.

Adding rice

While the contents of the frying pan are being prepared, rinse the rice thoroughly. You can use any of its kind to cook pilaf with chicken hearts, however the long-grain version will be a classic choice. After the vegetables with hearts are extinguished for half an hour, rice should be added to the frying pan. They need to cover the prepared ingredients evenly.

Then over the rice is required to pour boiling water - the layer of water should be 1 cm above the surface of the contents of the pan. Fire on the stove should be made maximum, and at this temperature cook until the rice is not visible. However, the water should not boil completely.

After this, the fire should be switched to the medium and add the purified garlic (whole denticles) to the rice. Cover with a frying pan and continue to simmer for about 8 minutes. During this time, rice should be almost completely prepared. Once this is done, the fire must be turned off, and the pilaf with chicken hearts should still stand under the lid for about 15 minutes.

Once this time has passed, the dish is ready. It should be carefully stirred and served hot on the table.

Option for multivarkers

If you do not have the opportunity to cook on the stove, you can cook pilaf with chicken hearts in the multivark. Since the hearts quickly reach softness and have a specific flavor, the dish will turn out very tasty. It can be cooked even for a festive table, since its low-fat consistency and juiciness will be appreciated by almost everyone.

To do this, you need the following ingredients:

• About 600 grams of chicken hearts;
• 2 cups steamed rice;
• 2 pieces of carrot and onion;
• 1 head of garlic;
• A few spoons of vegetable oil;
• 1,5 tablespoons tea seasonings for pilaf;
• water;
• salt.

Pilaf with chicken hearts - recipe with photo

Prepare the hearts of chicken - thoroughly rinse them from the remnants of blood, cut into halves. Fold in a colander and allow to drain water.

After that, wash well and clean vegetables, in the form of straws, grind the carrots, in the form of cubes - onions. If you want to give the dish more juiciness, you can take more vegetables than indicated in the recipe.

Pour a little oil into the bowl of the multivark, warm it up and put the hearts there. Set the "Fry" mode and continue cooking for 10 minutes. Add the onions to the hearts and continue frying for about five minutes. After that, put the carrots, mix the ingredients and cook for another 5 minutes or until the vegetables get a golden hue. At this stage, you need to add salt.

Very carefully rinse the rice and add it to the hearts with vegetables. It is desirable to use long-grain varieties - jasmine or basmati. Put your favorite seasoning - you can take ready-made spices for pilaf or create the desired bouquet yourself. As a rule, in this dish add ziru, barberry and turmeric.

Pour all the ingredients with water - its layer should rise above the rice by one and a half centimeters. Stir the dish is not necessary. Close the multivark, set the mode to "Pilaf" and set the timer for 45 minutes. As soon as this time passes, put the peeled garlic in rice and set the timer for another 15 minutes. Once the cooking is complete, mix well the resulting pilaf with chicken hearts and set the multivarker mode to "warm up". The dish should be infused for another half an hour, after which it can be served on the table.