The recipe of Uzbek pilau with chicken. How to cook Uzbek pilaf with chicken?

Plov is a favorite dish of Uzbeks, they prepare it for all occasions: jubilees, weddings, tragic events. There are about 130 recipes for its preparation. This is quite a satisfying dish, but it is not too heavy for the stomach. Traditional classic Uzbek pilaf is cooked with lamb in a cauldron, over an open fire. But lamb is not all to taste, and pork meat is fat enough, so the best option is a pilaf with chicken meat. It is dietary, it can be eaten with various diseases of the stomach, well, at the price it is the most inexpensive. Therefore, everyone can afford to cook a pilaf from a hen.

Pilaf with chicken. The recipe is classic Uzbek

In today's world, it is not always possible to cook pilaf at a fire, and to refuse because of this from such a wonderful dish is not worth it. And on a regular stove, at home, it turns out very tasty, if you properly observe the proportions and know the subtleties of cooking. As you know, plov does not happen much, and if everything is not eaten at a time, then because the dish is in the refrigerator, it will not lose its flavor, so you can safely cook it in large quantities. How to cook Uzbek pilaf with chicken? The recipe will be presented to your attention below. It is designed for 8-10 servings.

Ingredients

The recipe of Uzbek plov with chicken is quite simple. For cooking, we need these products:

• Chicken meat - 1 kilogram (it is advisable to take meat fatter so that pilaf does not turn out to be dry, legs are perfect, it is not recommended to use only chicken breasts).
• Rice - a half kilogram (use only solid varieties of long grain rice, ideally, if it is a sort of devzira, it can be easily purchased on the market without problems).
• Vegetable oil - not less than half a glass.
• Carrots - half a kilogram.
• Onions are slightly less than half a kilogram.
• Garlic - 2 heads (it is undesirable to take young garlic).
• Salt, pepper and spices for pilaf at will.

Preparation

So, how is the pilaf made from chicken? According to the (Uzbek recipe) technology, the following guidelines should be adhered to:

1. We clean the onion, cut it into two halves and leave it in a container with cold water. In the meantime, mine and cut the meat in medium pieces, about the same size. We leave the meat, we get the onion and cut it with very thin half rings. Then cut the carrots. To get a real Uzbek pilaf, vegetables should be cut into thin long straws, and not rub on a large grater. From the amount of carrots laid in pilaf, its color depends. In Uzbekistan, there is a recipe without carrots, pilaf turns white, it is called a wedding, and they prepare it exclusively for this celebration.
2. We put an empty container for cooking the dish for medium heat, pour the vegetable oil. After it is sufficiently heated, gently throw the onion into it, stirring it, bring it to an average roast and add the meat to the pan. To the full readiness is not necessary to bring, a lightly fry, about 5-7 minutes. Then add carrots. Do not wait until all the ingredients have reached their readiness. The required availability of carrots can be determined in appearance: with stirring, it should bend well. Add salt, pepper and other spices. When the carrots are ready, you need to add boiling water, so that the water covers all the ingredients. Stew on low heat for at least 20 minutes. It is necessary to try for salt. The broth should be brackish. Rice in the cooking process will absorb part of the salt. This broth is called zirvak. It can be prepared in advance, so that the process of cooking pilaf is not delayed. There is a belief that the longer the dirwak is stewed, the more delicious the pilaf becomes.
3. In zirvak add rice, pre-washed it well. Next, cook the pilaf until rice absorbs almost all the water.
4. Garlic is mine, but not chopped. We make a small groove in almost ready rice and put there garlic. Tightly close the lid, reduce the fire to a minimum and wait for 15 minutes. Then remove the container from the fire, wrap the pan with pilaf in a towel and let it brew for 20 minutes.
5. The dish is ready. You can serve to the table and please the guests.

Uzbek pilaf. Recipe in a multivark (with chicken)

Multivarka - a very convenient invention, which greatly facilitates the process of cooking, and most importantly, saves valuable time.

In a multivariate, you can cook anything, from simple cereals and ending with unsurpassed biscuits. Also in it you can make a real pilaf, which will not differ much from the famous national Uzbek dish.

Multivarkas come in different sizes, but mostly they are not designed for cooking a large volume of one dish, so the following recipe is not designed for a large number of servings. In addition, if it is recommended to take more fat parts of the chicken when preparing pilaf in a saucepan or cauldron, then in the multivariate you can make an excellent dish with chicken fillet.

Required components

So, to cook Uzbek pilaf with chicken (the recipe with the photo - in the article), you will need the following products:

1. Two medium chicken breasts.
2. Rice of solid grades - 1 glass.
3. Vegetable oil - about half a glass (can be used and creamy).
4. Onions - 1 pc.
5. Carrots - 1 pc.
6. Drinking water - about two and a half glasses.
7. Salt, pepper, seasonings.

Cooking Instructions

The recipe of Uzbek pilaf with chicken assumes the following actions:

1. Turn the multivarker on the frying mode, add butter. While it is warming up, cut the meat into small pieces. When the oil is warm, add the meat and fry it for 10 minutes.
2. While the meat is fried, it is necessary to cut the onions into semi-rings and carrots with thin straws. Add to the multivark and continue to fry for another 10 minutes.
3. Add the well washed rice, spices and salt to the bowl of the appliance, fry for another 5 minutes on the same program. This is to ensure that the rice is soaked with oil and the pilaf is not dry.
4. We add water to the multivark, we include the program "Pilaf" or "Rice". Time is usually set automatically. After the end of the program, let it brew for about 20 minutes, after which it can be served to the table.

Secrets of cooking Uzbek pilova in kazan

If there is an opportunity to go to nature, for rest, in addition to traditional shish kebabs, you can make a real Uzbek pilaf at the stake and in the cauldron, as it should be. To prepare such a dish you need the following products (all the main ingredients must be taken at a rate of one to one, except for onions, it is slightly less):

• Solid rice.
• Chicken meat.
• Carrots (by quantity as much as rice).
• Bow.
• Garlic.
• Vegetable oil.
• Salt, pepper, spices, barberry.

How to cook?

The recipe for Uzbek pilau with chicken in Kazan is quite simple. Follow the instructions below:

1. Cut meat, onion rings and carrot strips. Rinse rice and garlic well without cleaning it.
2. Warm up the oil in the cauldron, fry the onion, add the meat, a little later - carrots, salt and spices. After a small roast pour boiling water and simmer on a small fire, the longer, the better as time allows, but not less than half an hour.
3. When the quirk is ready, it is necessary to pour rice into it, add water as needed. It is advisable to check for salt.
4. Cook over low heat until completely cooked, then add whole heads of garlic and simmer for another 15 minutes, then remove the cauldron from the fire and let the pilaf brew.

Now you know the recipe of Uzbek plov with chicken, and not one. Give joy to your family and friends. Bon Appetit!