Such a famous and popular dish, like pilaf, has an ancient origin and its origins go to Central Asia and India.

Nowadays, this dish has gained particular popularity in the countries of the Near and Middle East, as well as in some regions of the Caucasus.

Despite the huge number of recipes for cooking pilaf, all of them are characterized by the presence of one small feature, which consists in combining two groups of ingredients: different types of meat (zivrak) and a certain type of cereal.

The most common cooking method in Russia is a combination of lamb and rice with the addition of various spices and seasonings, and in a more modern version, lamb is replaced by chicken.

To learn how to cook pilaf with chicken correctly, you need to be patient and boldly get down to business.

Criteria for choosing rice for pilaf

Well-chosen rice can not only create the right texture of the dish and the perfect appearance but also completely change the taste.

The most common types of rice for cooking pilaf are hard varieties with elongated white grains.

The use of crushed or polished rice can lead to the fact that instead of an oriental treat, you get ordinary porridge.

• only loose rice of the correct shape, which does not stick together and does not burn during cooking, has the right to become a constituent ingredient of such a dish as pilaf;
• during culinary processing grains should increase in volume;
• medium-grained and long-grained varieties with an oblong or elongated shape are ideal;
• perfect rice should not have a smooth, but slightly ribbed surface;
• while preparing this delicious food water, fat and spices must be absorbed into the grains of the cereal, thereby filling the dish with a unique aroma.

Preparing food and dishes

An ideal dish that is suitable for making real pilaf is a cauldron or any other container that is a deep thick-walled shape.

It is advisable to cook this dish in a cast iron pan.

It will ensure uniform heating of the cereal and all other constituent ingredients.

Using pans with thin sides and bottom will cause the rice to burn constantly and make it look completely unattractive.

The most important ingredient in the dish is zivrak, which is the traditional roasting of meat, onions and carrots.

It is better to cut carrots into strips, and not grate, as most housewives are used to doing.

To prepare pilaf with chicken, you can use both a poultry carcass and its fillets, which are pre-cut in large pieces since the smaller pieces of this tender meat may just fall apart.

In order for the dish to turn out crumbly, you must use the following tips for preparing rice:

• getting rid of the gluten of cereals allows it to be thoroughly washed in several waters;
• washed grains should be dried in a regular colander or with a clean towel;
• to obtain an original and unusual taste, the cereals should be fried a little over low heat.

Classic recipe cooking pilaf with chicken

Rice with chicken meat is one of the simple dishes, which can be prepared by a person who has nothing to do with cooking.

Cooking steps step by step with a photo:

1. The poultry meat is cut into small cubes of about 2-3 cm.
2. Carrots and onions are coarsely chopped. As a result, all prepared ingredients should be in equal proportions.
3. A small amount of oil is poured into a deep saucepan with a thick bottom and brought to a boil. Chicken pieces are placed in the resulting hot mass and fried until a light golden crust appears.
4. Next, carrots are added to the meat and also fried over low heat. After that, onion and garlic are placed in the resulting mixture, which are sautéed until a slight yellowness appears. All roasting is carried out with constant stirring.
5. A thin layer of rice is poured into a saucepan with the fried mass from above, poured with two glasses of water, salt and spices are added to taste.
6. The languishing dish must be closed with a lid and continue to simmer over low heat for 25-35 minutes until the liquid has completely evaporated. After that, the rice is mixed and collected in a small hill, inside which holes are made.
7. Cover the saucepan again and continue cooking pilaf over low heat for about 35-45 minutes. Test and extinguish the fire. Serve immediately or let it brew a little.

If you want to better understand the cooking technology, then we present to your attention a video recipe.

After watching it, you can confidently embody this culinary idea already for dinner today!

Quick recipe for pilaf with minced chicken

For pilaf lovers who are always in a hurry and never have time for anything, I would like to offer quick recipe with the addition of minced chicken.

On a small amount sunflower oil until golden brown, chopped onions and carrots are sautéed, to which they send a tablespoon of tomato paste, 100 g of water and continue to simmer all the ingredients together.

The rice is washed several times until the water is clear and then added to the stews.

Rice and vegetables are laid out in layers in a prepared container - minced meat several times in a row, boiling water is poured in proportions 1: 1 and put on fire for further cooking.

After the dish boils, add a few cloves of garlic, salt and various spices to taste.

Now the whole mass can be mixed, covered with a lid and left on small fire until completely cooked.

When the dish is ready, it should be removed from the heat and left for a few minutes without opening the lids, which will allow excess liquid to be absorbed into the rice.

Seasonings and additives to the dish

Depending on the seasonings used, Asian and European pilaf are distinguished.

The first type is based on such spices as zera and barberry, and the second is prepared with the addition of paprika, black pepper and various herbs.

Zera is a seed of Indian caraway, a feature of which is its small size and dark color, as well as a very sharp and pleasant aroma.

It is best to use whole grains, which will give the pilaf a delicious taste.

Barberry is a source of vitamin C and also contains citric, malic and tartaric acids.

It should be added as a whole, which will avoid the sour taste that appears when the integrity of the berry is violated.

European spices are based on a set of ingredients such as salt, black pepper, paprika, onion and garlic.

This mixture gives the dish Brown color, and also distinguishes the taste of pilaf from the Asian version of the dish.

For homemade chicken pilaf, you can also use ready-made spice mixtures that are widely offered by the retail network.

1. Adding 1 tablespoon of salt to the water for washing cereals will completely wash off the powder from it and protect it from crumbling;
2. Stirring 1 teaspoon of melted butter in pilaf will save dishes from salty taste;
3. Cleanly washed dishes will prevent the mass from burning;
4. A small amount of grape vinegar will get rid of the taste of undersalted rice.

Choosing another recipe for soup for lunch, stop the choice on "Beetroot". It is very beneficial for the body. You can find full information and recipe

Go to the article and remember the good old recipes for potato pancakes. For some reason this dish was forgotten by some housewives, but this is in vain, because it is so tasty!

Despite the abundance of recipes for pilaf not only with chicken, but also with the use of other types of meat, the main secret of this oriental dish is the cook's love and soul, which he must put into all stages of cooking.

Then the dish will turn out to be really tasty and original.

Pilaf is considered one of the most popular dishes not only in the countries of the East, but also in many regions of Europe.

Cooking this dish is a long and painstaking process with its own characteristics and secrets, but if desired, anyone can learn this art.

Agree that the more familiar option is Uzbek.

Therefore, for all those who want to know how to cook chicken pilaf in Uzbek and how this process differs from the usual one, we have prepared a video:

Pilaf is easy to cook with chicken; you can diversify the recipe with prunes, raisins, adding mushrooms. Try it!

Fruits with chicken is the tastiest ingredient dish, which is popular in all countries of the world, and is a business card for most of the countries of Central Asia. The main and unchanged ingredient of the float is rice, while the rest of the ingredients in this wonderful dish can be changed depending on the recipe of the food and the place.

• 250 g chicken fillet;
• 120 g onions;
• 100 g of carrot;
• 300 g rice;
• 600 g of water;
• chesnok - head;
• according to the taste of the sauce for the float;
• to taste the salt.

Clean the carp, then rub it in large quantities. Peel the onion, chop it with a knife.

Fry vegetables in vegetable oil.

It is not necessary to grill too much, just a little smudge.

Chicken meat should not be chopped coarsely. Pieces must be tight. Place the meat in a frying pan with vegetables.

It will take 5-7 minutes to cook. And the fire doesn't have to be strong.

Pour the rice block into a frying pan. Time to pour water.

Along with these products, you need to add salt and spices. Space all over again.

Cut the head of the garlic over the cloves, but do not peel them. Place the black teeth in a frying pan.

Close the cover. Simmer everything on a light fire for 15-20 minutes. Do not mix anything.

The aromatic fast chicken cooked in a frying pan is possible. Pleasant appetite!

Recipe 2: crumbly chicken pilaf (step by step photos)

Loose pilaf with chicken, the recipe with the photo of the preparation of which you are looking at, must be cooked in a special dish - a cauldron or a thick-walled saucepan.

• chicken - 500 g,
• rice (for pilaf) - 300 g,
• turnip onions 3-4 pcs.,
• carrots - 2 pcs.,
• fresh garlic - 3 cloves,
• sunflower oil - 5 tablespoons,
• tomato paste - 2 tablespoons,
• seasoning for pilaf - 2 tsp,
• salt pepper.

We wash the poultry meat, dry it and cut it into small pieces.

Cut the peeled carrots and onions into strips and slices, respectively.

Rinse the rice and fill it with water.

Pour oil into the brazier. As soon as it is warmed up, add the onion and fry over high heat.

Reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Now add tomato paste and simmer for another 10-15 minutes.

Add the carrots and simmer again for 10 minutes.

Then add seasoning for pilaf and barberry, mix the meat and add rice.

We level it on the surface of the brazier, insert the cloves of garlic.

After we fill in hot water so that it covers it by 1.5 cm.

We increase the heat (we need the water to boil faster), and then cover the brazier with a lid and simmer over low heat until the water boils away, about 15 minutes.

We do not mix the dish, so we serve it to the table with a light vegetable salad or homemade preparations.

Bon Appetit!

Recipe 3: how to cook pilaf from homemade chicken

Poultry is very different from shop poultry - both in taste and in the method of preparation. Therefore, there are some subtleties here.

• Chicken (homemade) - 1 piece
• Rice (round grain) - 800 g
• Carrots (raw) - 2 pieces
• Bulb onion - 1 piece
• Vegetable oil
• Garlic - 3 teeth.
• Spices

The chicken must be thoroughly washed, remove the feathers, if left over, remove the fatty film from the skin, it is easily rubbed off with your fingers under hot water. Carefully scrub all the insides from under the back, including the lungs, they will taste bitter.

Chop into pieces, salt and pepper, add finely chopped garlic and let stand for 5 minutes.

Place the chicken in a hot cauldron, deep frying pan or heavy-bottomed saucepan, pre-pour the vegetable oil for frying. Fry the chicken for 5-7 minutes.

Cover and simmer for 30-40 minutes. If the chicken is low on juice, add a little water. This is done because homemade chicken tougher than purchased.

After stewing, add carrots grated on a coarse grater and finely chopped onions. And fry again for 5 minutes.

Take rice, rinse it under cold water to make the drained water clear. Pour rice into chicken, measure out 2 times more water than rice and pour it into a saucepan as well. Salt to taste, add spices. In my case, it is a curry mixture.

Spread the chicken evenly over the rice.

Cover with a lid. When the water boils, stir and reduce heat to simmer. Let the rice and chicken steam for 30-40 minutes.

The dish is ready. Despite the fact that chicken with bones, it turns out very tasty. The chicken becomes soft and juicy.

Recipe 4: pilaf in a chicken pot (step by step)

• chicken 1-1.5 kg (this is half of a good homemade chicken)
• rice 3 cups
• 2-3 onions
• carrots 2 pcs
• 1 head garlic
• refined vegetable oil 100-150 ml
• ground black pepper
• Bay leaf
• allspice peas
• sage, coriander, cumin, barberry

The chicken should be washed, dried with a paper towel and, if necessary, removed the remaining feathers.

Divide the chicken into pieces and season with salt and pepper.

Prepare vegetables: chop onions and carrots. For this pilaf, I cut carrots large, with a curly knife, which I got from my mother and which has been scary for many years. But you can, of course, cut it with an ordinary knife, you can grate it.

You also need garlic - a whole head, from which you need to remove the top layer of husk and wash well.

Fry the chicken pieces on a hot vegetable oil.

Remove the chicken from the pan and fry the carrots in the same oil for 2 minutes.

Add the onions to the carrots, season with salt and fry until the onions are tender, about 10 minutes.

In a cast-iron cauldron or in a saucepan with a thick bottom, transfer the contents of the pan: fried onions, carrots and vegetable oil.

Top with the fried chicken pieces, the head of garlic, bay leaf and allspice.

Pour boiling water over everything (7 glasses), bring to a boil and cook over low heat under a lid for 1-1.5 hours, until the meat softens.

For pilaf, I usually use ground cumin, ground coriander, sage or a mixture of Italian herbs, as well as barberry.

They can be added either with the rice or while stewing the chicken.

Since chickens come in different maturities, then 40 minutes after the start of stewing, take out a piece and try, if the meat is already tender, then you can throw in rice, if it is still tough, then stew the chicken until soft.

While the chicken is stewing, sort through the rice, separate any unnecessary impurities, and rinse it several times. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so not a single grain of rice will escape from you. After threshing and grinding, powder remains on the grains of rice, so it must be well washed off.

Add washed rice (3 cups) to a saucepan on top of the chicken and vegetables. But before that, be sure to try the broth (zirvak) with salt. This is very important, it should be well salted, even oversalted, with the expectation that rice will absorb some of the salt.

Smooth out the rice with a spoon and drown slightly. No need to stir. The liquid above the rice should be about 2-3 cm.

Cook pilaf over low heat, covered, leaving a hole for steam to escape. When the water is absorbed into the rice and bubbles appear on the surface, pierce the rice with a spoon and look at the level of the liquid, it should be no more than a quarter of the pan. Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. We do not eat pilaf right away, it should be infused for about 30 minutes so that all the liquid is finally absorbed into the rice.

The pilaf should be juicy. It depends both on the amount of fat and on the amount of water that together forms a juicy broth, and on the type of rice. A sense of harmony comes with experience, so do not despair if at first your pilaf turns out to be dry - this often happens even with experienced chefs... As my friend says after the next failed pies: "We need to bake more often!"
Cook pilaf more often and you will definitely get such beauty and deliciousness!

The rice is juicy and crumbly, the rice is separated from the rice, the meat is tender, melts in the mouth, the sweetness of onions and carrots ... And this unforgettable aroma of spices!

Recipe 5: chicken pilaf with prunes (with photo)

Many people love pilaf. In most cases, lamb meat is used for cooking pilaf ( classic version Uzbek pilaf) or pork. And we will cook chicken pilaf. It turns out just as tasty, and in time it will be faster to cook chicken pilaf, and even less expensive, because the chicken is cheaper. So let's get started!

• Chicken meat - 0.5-0.7 kg (you can use both fillets and just chicken breasts, thighs or legs). Recently, turkey has been gaining popularity, so you can use it as well.
• Carrots - 0.5 kg
• Prunes - 1 cup (you can use pitted raisins or dried apricots)
• Rice - 2 cups (it is better to use not Chinese rice, but Krasnodar - round)
• Vegetable oil - 1 glass
• Onion - 5 large heads
• A mixture of spices for cooking pilaf - 2 tsp (usually sold on a tray of spices and seasonings in stores)

Rice must be pre-prepared: sort out, rinse, soak in water for half an hour so that the starch comes out and the rice swells. Rinse the meat, cut into pieces 5-6 cm in size

Pour vegetable oil into a deep cauldron. Heat it up so that it emits smoke. This is a very important step, because real pilaf requires exactly this kind of oil heating technology.

Put the chicken in oil and fry for 5-7 minutes, stirring occasionally. The lid of the cauldron can be closed to avoid unnecessary splashes.

Prepare the carrots and onions: cut the carrots into strips, and the onions into half rings, coarsely.

Add the onions and carrots to the chicken and fry everything together, stirring occasionally for another 5-7 minutes, until the onions begin to turn golden.

At the end of frying, add the pilaf mixture to the meat with carrots and onions, mix. The aroma reminiscent of pilaf will immediately spread around!

Put rice in a cauldron and do not stir! There are supporters different ways cooking: someone immediately mixes the rice, and someone after cooking. I am sticking to the second method.

Top with prunes, raisins or dried apricots - whichever you prefer. You can also add garlic cloves. They don't need to be peeled, add just like that. The garlic will cook and will not get into the pilaf, although it will give off its aroma.

Pour boiling water into pilaf so that it covers the rice by 2 fingers (middle and forefinger). Reduce heat (less than medium), cover and leave pilaf to simmer for 15-20 minutes.

We open the cauldron. By this time, the rice has already absorbed the water. Stir the pilaf so that all the ingredients: chicken, rice, carrots and prunes are evenly distributed throughout the mass.

Our chicken pilaf is ready. That's what I did:

Recipe 6: how to cook chicken pilaf in a slow cooker

This recipe for pilaf in a slow cooker for working mothers.

• Chicken legs- 2 pcs.
• Rice - 1.5 cups
• Carrots - 2 pcs.
• Bulb onions - 2 pcs.
• Vegetable oil - 40 ml
• Garlic - 1 head
• Salt to taste
• Pepper to taste
• Seasoning for pilaf - to taste

How to cook pilaf with chicken in a slow cooker: peel the onion, wash and cut into half rings.

Peel, wash and grate the carrots.

Wash the chicken, cut into portions.

Rinse the rice well.

Pour oil into the multicooker bowl. Put the meat, fry the meat until golden brown (stirring for about 7-10 minutes).
Then add onions and carrots. Fry for another 7-10 minutes. Season with salt, pepper, add your favorite spices. Mix. Add garlic.

Boil the kettle. Pour in rice, distribute evenly over the entire surface. Pour water so that it is 1.5-2 cm higher than the rice.

Set the program "Milk porridge / cereals" and cook pilaf with chicken in a slow cooker for 60 minutes.

Pilaf with chicken in a slow cooker is ready.

Bon Appetit!

Recipe 7: original bulgur pilaf with chicken

• chicken breast - 300-400 gr;
• bulgur - 1 tbsp;
• carrots - 1 pc;
• onion - 1 pc;
• salt to taste;
• seasoning for pilaf - to taste

I wash the breast and cut it into large enough pieces. In a thick-walled frying pan, I heat the vegetable oil and spread the chicken breast.

I fry on all sides for 5-10 minutes. At this time I clean vegetables. I cut the carrots into strips, the onion into half rings. As soon as the meat has lightened, I add carrots and onions to the meat.

and a teaspoon of tomato paste.

I fry everything together for about 10 minutes. Add bulgur and mix.

I fill it with boiling water (I take 2 glasses of water for 1 glass of bulgur).

Salt to taste and add such seasonings for pilaf.

Cover with a lid, make the fire smaller and bring the pilaf to readiness, about 30 minutes. Let the pilaf brew a little under the lid and you can serve it to the table. I liked pilaf with bulgur even more than with rice.

Recipe 8: how to cook pilaf with chicken and mushrooms

Don't know what to cook for lunch, cook pilaf with chicken and mushrooms. Delicious and hearty dish... Instead of champignons, you can take oyster mushrooms. I advise you to serve a salad of fresh vegetables with pilaf.

• Chicken 0.5 pcs
• Onion 1 pc
• Carrots 1 pc
• Vegetable oil 3 tbsp
• Rice 2 tbsp.
• Salt 2 tsp
• Black pepper 0.5 tsp
• Seasoning for pilaf 1 tsp
• Turmeric 1.5 tsp
• Garlic 1 head
• Champignons 8 pcs

Fry chopped onions and grated carrots in vegetable oil right in a saucepan.

Then put the chicken cut into pieces. We mix.

Now we take spices, except for salt and garlic.

Pour them into a saucepan for the chicken. We mix.

Pour water so that it completely covers our chicken. Cook the meat for 20 minutes.

We cut the champignons.

Add to the pan to the chicken.

Now you definitely need to salt the broth. Salt to taste.

There are a lot of pilaf recipes. In different regions it is cooked in their own way, so you cannot say: this is pilaf, but this is not pilaf. Pilaf is vegetarian and can also be prepared with fish rather than meat. In this recipe, I will tell you how to cook chicken pilaf. This is easy to do, the main thing is to adhere to the basic rules that will allow you to cook crumbly rice and delicious meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special flavor to the dish.

Also read. This is another great way to use meat and rice.

Small secrets of delicious pilaf:

• carrots should be taken 1: 1 with rice. That is, for 1 kg of rice, 1 kg of carrots is taken;
• pilaf carrots are never grated. Carrots need to be cut into large enough pieces to feel ready dish and was not too boiled;
• rice is always cooked with meat and vegetables, and not separately, like porridge;
• in real pilaf they always put cumin, barberry, turmeric. Or you can take a good mixture of pilaf spices with these ingredients;
• pilaf with chicken is cooked on high fire, only at the final stage, heating is minimal and pilaf is covered with a lid;
• rice does not mix with meat during cooking. The rice is on top of the chicken.

Pilaf with chicken: a step-by-step recipe

Ingredients:

• chicken - 1 pc.
• rice - 1 kg
• onions - 2 pcs.
• carrots - 1 kg
• garlic - 2-3 heads
• zira - 1 tsp.
• turmeric - 2 tsp
• ground black pepper, paprika, salt - to taste
• seasoning for pilaf - 1 tbsp.
• vegetable oil for frying - 150 ml

Step-by-step cooking of pilaf with chicken.

1. First you need to butcher the chicken. Wash it well first, then chop it into small portions. It is most convenient to do this with a large cleaver that can cut through the bones. Before slicing, cut the chicken lengthwise in half across the breast, cut out the ridge (you can leave it for the broth for the soup). Also, if you wish, you can remove the bones from the legs and chop only one meat.

2. Peel the carrots and cut into large strips, about 4 cm long.

3.Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, put the garlic in it, cut down, and let the oil warm up well. The oil is cooked when the garlic is well done. Remove the fried garlic from the pan. The oil has already been saturated with its scent and has become fragrant.

4. After removing the garlic, put the chopped meat into the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be browned. It is often not necessary to stir, otherwise the chicken will let out more juice, it will be stewed. But also make sure that the meat does not burn.

5.Set separately to boil the water with which you will pour the pilaf. Do not fill it with cold water.

6.Rinse the rice several times until clear water. Better yet, rinse and leave the rice in water to release excess starch. When it's time to start the rice, rinse it again.

7. Place the chopped onion on top of the fried chicken. Onions can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. Carrots, when fried, color the vegetable oil orange. And then the whole pilaf will be beautiful. Of course, turmeric, in turn, will give the rice a yellow color.

9. When the carrots and onions are fried, the oil turns orange, put spices and salt (turmeric, cumin, barberry or a mixture of seasonings for pilaf) in the pilaf. Stir.

10.Place the washed rice on top of the chicken and flatten it. You cannot mix rice with meat, just put the cereal on top.

11.Wash two heads of garlic, strip the base a little so that no dirt remains. Cut off a few inches at the heads to give the garlic its oil better. Place the heads of garlic in the rice, cut side down. Salt the rice, but remember that the meat is already salty.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time, pilaf was cooked over high heat. After setting the rice and pouring water over it, the fire should also be strong. You do not need to close the lid. Cook pilaf in this way with active boiling and boiling water until the rice appears (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to low, cover and simmer until the rice is cooked, until all the water has evaporated. In this case, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. The cooking time for the rice will depend on the type of rice you use. Unpolished rice will take longer to cook, about 30 minutes. And the steamed one will be ready after 15.

14.When all the water has evaporated, do not open the lid, but turn off the heating and leave the pilaf to reach and brew for another 10-15 minutes.

15.After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16. Rice in pilaf should be crumbly. If you cook according to this recipe, then everything should definitely work out.

Here is such uncomplicated recipe... But the pilaf turns out to be just magical! Prepare following all the recommendations, and your chicken pilaf will be crumbly, fragrant, appetizing and beautiful.

Pilaf with chicken is a delicious compound dish that is in demand in all countries of the world, and is a visiting card for most of the countries of Central Asia. The main and invariable ingredient of pilaf is rice, but the rest of the ingredients in this wonderful dish can vary depending on the pilaf recipe and the place of origin of the dish.

Meanwhile, regardless of where to prepare a dish, professional chefs always take it very seriously. Carefully choosing the food to cook and slowly preparing the dish itself. It turns out that making a really tasty pilaf at home is not an easy task, but we will try it with you.

Now we will tell you how to cook pilaf with chicken at home and show you several cooking options. And also we will share some cooking tricks different ways.

Pilaf with chicken in a pan - quick and easy

Tasty dinner will be a pleasant moment in the life of every family. For such a case, a quick pilaf with chicken in a pan is suitable. It is chicken meat that is required for simple recipe pilaf. The taste and aroma of this delicate treat will amaze the whole family.

For a culinary specialist, it will be a big plus that the dish can be cooked in a pan, and most importantly, in a short period of time. The rich, appetizing smell of delicious chicken and rice pilaf will spread throughout the kitchen instantly and will not allow anyone to remain indifferent! Even children will love the chicken pilaf!

Required components:

• 250 g chicken fillet;
• 120 g onions;
• 100 g carrots;
• 300 g of rice;
• 600 g of water;
• garlic - head;
• seasoning for pilaf to taste;
• to the taste of salt.

Pilaf with chicken in a pan - step by step recipe with photo:

Peel the carrots, then rub them coarsely. Peel the onion, chop it with a knife. Fry vegetables in vegetable oil.

It is not necessary to deeply fry, just brown it a little.

Chicken meat should not be chopped coarsely. The pieces should be straight. Put the meat in the pan with the vegetables.

It will take 5-7 minutes to fry. Moreover, the fire should not be strong.

Pour into the pan rice groats... Add water immediately.

Following these products, you need to add salt and spices. Stir everything carefully.

Divide the head of garlic into cloves, but do not peel them. Send the garlic cloves to the skillet.

Close the lid. Simmer everything on low heat for 15-20 minutes. Do not stir anything.

You can eat fragrant quick pilaf with chicken, cooked in a pan. Bon Appetit!

Real Uzbek pilaf - recipe with chicken, rice, onions and carrots

To cook Uzbek pilaf for 7-8 people, you need to take:

• 750-850 g chicken fillet (meat should be fresh, with a pleasant smell);
• from 800 g to a kilogram of rice (rice for pilaf should be taken only white, long);
• 2-3 large onion heads (about 300 g large onions are sweeter, we recommend it);
• 600-700 g of carrots;
• 0.4 l. sunflower oil (take strictly odorless, do not replace olive oil);
• to taste spices for pilaf and salt (spices can be purchased at any store, they should be marked "for pilaf").

Classic Uzbek pilaf is cooked with lamb. But this type of meat is not suitable for everyone. Chicken meat is less fatty, therefore it goes perfectly with all products in any dish. In addition, it prepares faster.

Cooking delicious pilaf with chicken meat - a step by step recipe with a photo:

We buy rice for pilaf long, white, wash it and soak it in salted water for an hour and a half.
While the rice is cooking, let's move on to the rest of the food. Thoroughly wash the chicken fillet, cut into large pieces. Approximately, the mass of one piece should be 40-50 grams.

Together with the added 400 grams of sunflower oil, we heat the frying pan or cauldron where we will cook to a temperature of 170-180 degrees. Fry pieces of meat in boiling oil so that they are slightly browned on all sides.

After peeling the onion, we cut it into halves of the rings (it can be into quarters if you took very large onions). Add to the meat and continue to fry. Peel the carrots, cut into small strips.

Attention! Carrots for Uzbek pilaf do not rub on a grater, they are cut into thin strips of different length and width sizes, that is, arbitrarily.

Put the carrots to the onions fried with meat. We continue to fry everything together, remembering to stir the food during cooking.
Put the rice in a saucepan, add water.

Attention! The proportion of water and rice when cooking cereals should be 1 to 1. That is, for a glass of rice, a glass of water, respectively.

Mix the roasting ingredients for pilaf, salt them to your taste. Pepper, add spices (purchased in the store, you can buy it specifically for Uzbek pilaf, but any with the mark "for pilaf" will do). Add half a glass of water.

We cover the food with a lid and, without opening it, simmer over low heat for 30 minutes.

Put the rice, boiled until half cooked, together with the water in which the cereals were cooked, spread in an even layer on top of the meat and vegetables. We do not cover with a lid, we leave it to cook over the same fire until the liquid completely evaporates from the cauldron or frying pan. All this will take about half an hour - 40 minutes.

Ready Uzbek pilaf, gently mix with a spatula so as not to damage the integrity of the rice grains. The dish is ready. The Uzbek pilaf with chicken should be served by placing it on a plate in a small slide and sprinkling with slices of aromatic chopped herbs on top.

Azerbaijani pilaf with chicken and dried fruits

Fragrant Baku pilaf with dried fruits and chicken. Each housewife, it seems to her, knows how to cook chicken pilaf, but we are sure that many of them do not know our recipe yet.

We will tell you how to cook pilaf with chicken and dried fruits. This is how a dish is prepared and served in Azerbaijan, and those who, at least once there and tried this dish, certainly wanted to have a recipe for such a delicious dish in their home, we will provide it to you.

So, how to make pilaf with chicken with the addition of dried fruits, real Baku (Azerbaijan) pilaf.

To prepare 7-8 servings you will need:

• rice ("Basmati" is great) - 3 full glasses;
• 1200-1400 g of chicken (1 piece);
• onion - 2 large heads;
• chicken eggs - 2 pcs.;
• dried fruits (prunes, dried apricots, figs and raisins in equal proportions) - 120-130 g each;
• butter - 250 g (1 pack);
• barberry - 1 bed.table.;
• cumin seeds - 1 box. table.

Cooking pilaf with dried fruits, recipe from Azerbaijan step by step:

Rinse the rice and be sure to dry it. Add about two liters of water to a saucepan, salt to taste, boil the rice for about seven to eight minutes. It should be almost ready (the grains are semi-soft). Drain the rice (you can use a colander).

Put a little butter (about 70 g) in the cauldron, melt it a little and grease the walls of the dishes well.

Attention! Instead of a cauldron for cooking pilaf with chicken and dried fruits, you can use any pan with double or thick walls.

Chicken eggs beat in a plate with a spoonful of boiled water until a small foam forms, pour this mass into a cauldron. Add semi-prepared rice to the eggs, pour 100-150 g of melted butter over it.

Cover everything with a lid and simmer over low heat for 20 minutes. A crispy egg crust should form at the bottom of the pot or cauldron. As soon as the crust has formed, remove the cauldron from the stove. We wrap it in a blanket and set it aside.

All dried fruits are well washed. We spread them on a paper towel to dry, and then fry for 5-7 minutes in a greased frying pan butter(about 70 g of butter).

Pour one and a half cups of boiling water over the fried dried fruits, cover with a lid. Simmer over low heat until the products are soft.

Cut the chicken, remove the skin. Peel and cut into large pieces. Cut the onion into half rings or slightly smaller pieces.

Pour chicken pieces with onions to dried fruits, mix. Pour in about 70-80 grams of melted butter. Add barberry and cumin, continue simmering in a pan for about forty minutes.

Pilaf with dried fruits and chicken is ready. It should be served like this: first, rice is laid out on a plate with a slide. Then sprinkle with chicken pieces with dried fruits and golden fried onions on top. Sprinkle all this fragrant miracle with a broken egg crust, which served as a kind of bedding for rice being cooked in a cauldron.

Video: we cook delicious crumbly pilaf with chicken in a cauldron

Hello! If we talk about your favorite recipes, then pilaf with chicken is one of them. I cook pilaf quite often, I like the speed and simplicity of cooking, it almost always succeeds and everyone likes it. Pilaf with chicken can be cooked no worse than with lamb or other types of meat, and it will also turn out fragrant, with a rich rich taste, very appetizing and beautiful!

Since ancient times, pilaf has been one of the main dishes in Uzbek cuisine, and it is not the first year that we have perceived it as our own. In Russian cuisine, pilaf has taken its place of honor appearing on our tables with enviable regularity. Today any experienced hostess knows how to cook pilaf on the stove, in a cauldron and even in the oven.

By the way, pilaf was originally not an everyday dish, but a festive one! Since ancient times, it was prepared for big holidays, and only men were allowed to cook the dish. Each representative of the stronger sex considered it a great pride to be able to cook pilaf well. Let's move on to the recipes for cooking pilaf, where I will tell you everything in detail.

Criteria for choosing rice for pilaf

Well-chosen rice can not only create the right texture of the dish and the perfect appearance, but also completely change the taste.

The most common types of rice for making pilaf are hard varieties with elongated white grains.

• only friable rice of the correct shape, which does not stick together and does not burn during cooking, has the right to become a constituent ingredient of such a dish as pilaf;
• during culinary processing, the grains must increase in volume;
• medium-grained and long-grained varieties with an oblong or elongated shape are ideal;
• ideal rice should not have a smooth, but slightly ribbed surface;
• during the preparation of this delicious dish, water, fat and spices must be absorbed into the grains of the cereal, thereby filling the dish with a unique aroma.

Spices for pilaf

Currently, the choice of spices for pilaf is very wide. Both markets and supermarkets abound in a variety of herbs and spices. You can buy a ready-made mixture of seasonings for pilaf in the store, you can ask the seller in the market, and he will collect a wonderful set of flavors with you. We will proceed from the minimum so that our dish still resembles pilaf, and not like porridge with meat. And the minimum is: bay leaf, allspice peas, black pepper and caraway seeds or, in another way, cumin. It is simply gorgeous if you have quality dry barberry, sage, paprika or saffron. The last two spices give the pilaf a bright color. Provencal or Italian herbs will give your pilaf a European touch, so you can safely use them. But, I'll tell you a secret, if your kitchen has salt and pepper - it's already good, you have to start somewhere! The main thing is to cook with love and do not doubt your success!

How to cook chicken pilaf in a cauldron

Recipe 1

Ingredients:

• 2.5 cups rice
• 800 g chicken meat(from the hips)
• 2 carrots
• 3 onions
• 1 head of garlic
• 1 bunch of greens
• 1 tbsp. a spoonful of ground red pepper
• salt to taste

Cooking method

Fry chopped onions in oil. Add coarsely chopped meat, cook for 10 minutes. Add carrots, cut into pieces, salt and season with pepper. Pour in 1 glass of hot water, cook covered for 15 minutes. Sprinkle in the washed rice, put in whole peeled garlic cloves, cover 2 fingers with water and cook over medium heat, covered. Sprinkle the finished pilaf with finely chopped herbs.

Recipe 2

Ingredients:

• 400 g chicken fillet
• 2 carrots
• 1 onion
• 1.5 cups rice
• 2 tbsp. spoons pomegranate juice
• 1 teaspoon of ground barberry
• 2 tbsp. tablespoons of vegetable oil
• 1 hot pepper
• a pinch of saffron
• greenery
• sugar
• ground pepper

Cooking method

Fill the rice with cold water for a couple of hours. Grate the peeled carrots, cut the meat into pieces, chop the onion. Lightly sauté the carrots and onions, add the chicken, cook for another 10 minutes. Sprinkle rice on top, pour in 3 cups of water. Season with salt, sugar, saffron, barberry and pepper. Pour in the juice. Cook, covered for 30 minutes. Add the sliced ​​peppers to the finished dish.

Recipe 3

Ingredients:

• chicken 700 g
• long grain rice 150 g
• tomatoes 200 g
• sweet peppers red and green
• 1 pc.
• celery root 200 g
• onion 1 head
• 1 clove garlic
• water 750 ml
• vegetable oil 2 tbsp. spoons
• thyme 2 sprigs
• ground black pepper

Cooking method

1. Chop the chicken into small pieces.
2. cut the onion into half rings, the celery into cubes, Bell pepper- stripes.
3. Pour boiling water over the tomatoes, peel, cut in half, remove the seeds. Cut the pulp into pieces.
4. Fry the chicken pieces in hot oil until golden brown. Season with salt and pepper.
5. Add onions, celery, bell peppers to the chicken, fry all together, stirring occasionally. Add the tomatoes and minced garlic, fry for another 5-7 minutes. Pour in hot water, then bring it to a boil.
6. Sprinkle in the rice, flatten it and sprinkle with thyme leaves. Simmer the pilaf until the rice is cooked. Stir, place on a serving dish.

Recipe 4

Ingredients:

• Chicken - 500 g
• boiled rice- 3 glasses,
• bow - 1 head,
• oil - 2 tbsp. spoons,
• dried seedless cherry plum - 5-6 fruits,
• salt - 1 tsp.

Cooking method

Put half of the fatty chicken in a bowl, pour over salted water, so as to cover the chicken and cook at full power for 8-10 minutes. Strain the broth and add to it the onions, sautéed in oil (in a separate bowl) at full power for 1.5-2 minutes, and a few dried cherry plums, from which to remove the seeds. Cut the chicken into portions, mix with boiled hinged rice, pour over the broth with vegetables, cover and bring to readiness at 50% power for 6-8 minutes.

Cooking pilaf in pots

Dishes cooked in pots are always delicious. All the juice and aroma stays inside and permeates the ingredients. A little more patience while waiting for cooking, and a fragrant hot pot is on your table.

Chicken pilaf with barberry

Ingredients:

• 500 g chicken
• 1 liter of water
• 400 g of rice
• 3 onions,
• 100 g ghee
• 2 carrots,
• 0.5 cups barberry
• 0.5 bunch of parsley,
• salt and pepper to taste.

Cooking method

Rinse the chicken, cut into small pieces, then fry in ghee. After that, add the peeled onion, cut into rings, grated carrots on a coarse grater and fry for 15 minutes. Then add water and simmer for another 10 minutes.

Place the chicken in pots, add the sorted, washed rice, barberry, chopped parsley, salt, pepper, add enough water so that it is two fingers higher than the rice level, and simmer in a preheated oven until tender.

The classic recipe for pilaf

Ingredients:

• Chicken legs 1 piece
• Carrots 1 piece
• Onion 1 piece
• Rice 6 tablespoons
• Vegetable oil 5 ml
• Salt to taste
• Seasoning for chicken 7 g

Cooking method

1. Wash the leg, cut into pieces, rub with chicken spices. Pour vegetable oil into a frying pan, put the chicken legs, put on the fire to simmer.
2. Grate the carrots, add to the legs. Onion chop finely, then pour into the pan. Simmer until tender.
3. Take 3 pots, put the stewed legs in them. Add 2 tablespoons of rice to each pot.
4. Add enough water so that its level is 1.5-2 cm above the rice. Season with salt, close the pots with lids and place in a preheated oven for 30 minutes.

How to make chicken pilaf in a pan

If your family loves pilaf, and there is no time to prepare its classic version, the chicken recipe will serve great alternative allowing you to save time on cooking. Rice should be prepared in advance by soaking it in water for at least 2-3 hours, or better overnight. In the morning, the cereals are washed several times - this will prevent the grains from sticking together during the cooking process. Below is a step-by-step recipe for pilaf with chicken in a pan.

Ingredients:

• spices (to your liking: turmeric, cumin, garlic, barberry, in the set);
• large young carrot;
• fillets or other parts of poultry - 0.5 kg;
• rice (preferably steamed) - 0.2 kg;
• frying oil;
• bulb.

Cooking method:

The chicken should be fried in a skillet over high heat (5 minutes on each side). While the meat is browning, prepare the carrots and onions by peeling and chopping them. Reduce heat, add vegetables and seasonings to fillets. After 10 minutes, put the rice grains in a bowl and pour 2 glasses of water. Close the lid tightly, simmer the dish over low heat for at least half an hour (the liquid should evaporate) without opening the lids.

Fragrant pilaf in a slow cooker

If you are the lucky owner of a multicooker, now you can cook pilaf without any extra hassle. As you can see in the recipe, I pre-fry the chicken and vegetables, but this is not necessary. You can just add everything necessary ingredients and turn on the multicooker to the desired mode. This option will be no less tasty.

A simple recipe for pilaf

Ingredients:

• 5 chicken thighs,
• 2 multi cups rice
• 2 onions (small),
• 1 carrot,
• 30 ml of vegetable oil,
• 5 multi glasses of boiling water,
• seasoning for chicken,
• salt.

Cooking method

Take your washed thighs and peel them off. Add salt, seasoning and place in a multicooker bowl on a layer of onions and carrots fried in vegetable oil. Add washed rice and boiling water. Turn on the "Pilaf" mode and cook for 1 hour. If this is not enough, put it on for another 30 minutes.

Pilaf with chicken breast

Ingredients:

• 1 large chicken breast (with or without skin - to taste),
• 2-3 onions
• 3-4 carrots,
• 500 g rice
• 3-5 tbsp vegetable oil,
• 3-5 cloves of garlic,
• salt, pepper, spices - to taste.

Preparation:

In the "Baking" or "Fry" mode, fry the onions and carrots in vegetable oil, without closing the lids of the multicooker. Sauté vegetables for 10-15 minutes until golden brown. Cut the chicken breast into cubes and add to the multicooker bowl. Stir and continue to fry for 15 minutes more. Add spices and peeled garlic cloves without cutting. Fry for 1-2 minutes. Pour in the rice, previously washed and soaked, level and fill with water so that it covers the rice by about 1.5 cm. Close the lid and set the "Pilaf" mode. After the end of the mode, stir the pilaf and let it stand in the "Heating" mode under the lid for 10-15 minutes.

Pilaf with chicken and garlic

Ingredients:

• chicken fillet- 500 g;
• rice - 2 tbsp.;
• onions - 2 pcs.;
• garlic - 3 cloves;
• carrots - 2 pcs.;
• vegetable oil - 3 tbsp. l .;
• salt to taste;
• water - 4 tbsp.;
• pepper to taste.

Cooking method

Rinse the rice thoroughly and soak in cold water for one hour. Cut the chicken fillet into cubes. Chop the onion finely and cut the carrots into strips. Pour oil into a multicooker saucepan and heat by turning on the Baking program on the appliance. Add the meat, stir and fry with the lid open for 15 minutes. Add onions and carrots. Cook with the lid closed for another 15 minutes. Turn off the multicooker. Place the rice in a strainer to drain the water. Transfer it to the multicooker bowl.

Add spices and garlic. It can be stuck into rice in whole wedges or cut into slices. Pour in hot water, stir everything. Taste the broth. If there is not enough salt, now is the time to add it.

Turn on the "Pilaf" mode in the multicooker. Close the lid and cook until you hear a beep. This usually happens after 35-60 minutes, depending on the multicooker model. Leave the pilaf for 15 minutes, switching the multicooker to the "Heating" mode.

Put the finished pilaf on a large platter or place on portioned plates. Sprinkle with herbs.

Recipe for delicious pilaf with chicken in the oven

These methods, one might say, are very unusual. Traditionally, pilaf is cooked in a cauldron; in everyday Russian cuisine, it is considered the norm to cook it in an ordinary saucepan on the stove. And the oven is something new! And, it should be noted, this is an excellent alternative to cooking on the stove, because in the oven everything gains special taste and aroma. Let's try!

Poultry pilaf

Pilaf is cooked almost everywhere there is rice. The tastes and aromas of the components are mixed in pilaf. And this main secret dishes. Be sure to fry the groats in fat, in which case the rice will turn out to be crumbly.

Ingredients:

• 500-1000 g chicken on the bone
• 200-400 g rice
• 1-2 large tomatoes
• 60-80 ml tomato paste
• 1 large onion
• 1 large carrot
• 2-5 cloves of garlic
• 20-50 g raisins
• ½ tsp hops-suneli
• ½ tsp dried berries barberry
• ½ tsp cumin (cumin)
• 1-2 bay leaves
• salt, freshly ground black pepper - to taste
• vegetable oil for frying

Cooking method

Chop the chicken with bone into small pieces of 30-50 g. Add salt, a little hop-suneli and crushed garlic. Soak raisins in cold water. Fry the chicken for 5-6 minutes in vegetable oil. Add peeled and randomly chopped onions and carrots. Cook for 2-3 minutes more. Add rice and fry for another 2 minutes. Add tomato paste and fry for another 2-3 minutes. Lay out the raisins. Add spices, bay leaf, warm pilaf for 2-3 minutes. Pour in water in an amount twice the volume of rice. Place tomato slices on top. Salt and pepper. To cover with a lid. Put in an oven preheated to 200 ° C for 20-30 minutes.

Uzbek pilaf with chicken

• Rice - 500 g
• Chicken legs - 3 pcs.
• Onions - 3 pcs.
• Carrots - 3 pcs.
• Garlic - 2 heads
• Water - 4 glasses
• Lean oil - half a glass
• Paprika
• Ground black pepper
• Dried dogwood
• Saffron
• Turmeric
• Coriander

Cooking method

1. Wash chicken legs with water, dry and cut.
2. Chop the peeled onions, garlic and carrots. Onions in half rings or cubes, garlic in slices, carrots in strips or cubes. You do not need to chop the onions and carrots very finely, they should be felt in the finished dish.
3. Cooking zirvak - the flavor base of pilaf. We heat the oil in a cast-iron pan, begin to fry the chicken in oil until golden brown... Then put the carrots, fry for about 7 minutes. After that, we send the onion and garlic for frying until golden brown.
4. We wash the rice with a colander or a sieve so that excess gluten is removed from the cereal. We dry it. To get even better and fragrant pilaf the rice can be quickly fried in a dry skillet.
5. We transfer the zivrak to a fireproof oven dish or on a baking sheet. Put rice on top and level the rice layer. We pour in water, it is better to do this carefully through the holes in the slotted spoon so that the carrots do not float up. It is important for us to keep the layered technology of pilaf cooking so that meat and vegetables remain below. The water should be poured about 2 cm above the rice level. Salt. Add spices. We close the lid of the refractory dish. If you use a baking sheet, then no lid.
6. Heat the oven to 180 degrees. We send the dish to the oven for 45 minutes.

Delicious pilaf with chicken

This dish is unpretentious, budget-friendly, hearty and very tasty. It is very easy to prepare pilaf with chicken, everyone can handle the recipe.

Ingredients:

• 0,5 chicken breast
• 1 glass of rice (glass = 250 ml)
• 2.5 cups water
• 2 large carrots
• 30 ml sunflower oil
• 1 head of garlic
• 1 onion
• 0.5 tsp turmeric
• 0.5 tbsp. l. salt
• 0.5 tsp ground black pepper
• Bay leaf

How to cook pilaf in the oven

1. To begin with, in order not to waste time in the process of cooking pilaf with chicken in the oven, turn on the oven to heat up to 200 degrees.
2. Wash half of the chicken breast and cut into large cubes. Cut two carrots (medium-sized or large, we do not regret carrots for pilaf) into strips. We also peel the onion. I grated my onion on a fine grater, you can finely chop it.
3. We decide on the dishes in which the pilaf will be cooked. Ideally, this should be a thick-walled brazier.
4. In a small amount of sunflower oil, fry the meat and carrots with onions on the stove in a brazier over medium heat. The browning time is approximately 10 minutes. Do not forget to stir the ingredients often, otherwise they will burn.
5. After the carrots are fried and the chicken starts to brown, remove the roaster from the stove and add one glass of rice to it. Rice should be pre-washed.
6. Then pour the contents of the roasting pan with two and a half glasses of water and add half a tablespoon of salt, half a teaspoon of ground black pepper, half a teaspoon of turmeric and bay leaf. Turmeric is mainly always used for making pilaf, it gives pilaf an appetizing flavor and subtle oriental aroma. You can also add additional spices to pilaf at your discretion. For example, barberry, cumin, dried herbs and so on.
7. Put a whole unpeeled (but thoroughly washed) head of garlic in a brazier with the ingredients. Cover the brazier with a lid and put it in the oven for 45 minutes. As we remember, the oven was turned on to warm up in advance, the temperature was set to 200 degrees.
8. 45 minutes have elapsed, we take out the brazier from the oven. Meat and carrots were on the surface of the pilaf. Mix the pilaf gently.
9. Pilaf with chicken in the oven is ready.

How to serve chicken pilaf

If pilaf is served to guests on a large platter, then remove all the pieces of meat from the pan, transfer the rice to the platter, and put the chicken on top. If serving in portions, then put rice and a piece of chicken on each plate.

You can serve pomegranate seeds with chicken pilaf, fresh vegetables and salads from them.

You need to cook pilaf with chicken in a cauldron or any other deep container, in which there will be thick walls and a bottom. Only in this case will the ingredients be cooked gradually, not very quickly and will not burn.

Following these tips, you will always cook the perfect pilaf from chicken or any other meat:

Features of the preparation of pilaf components:

• meat together with vegetables (onions and carrots) are fried in a separate bowl;
• chop carrots with a knife, not a grater. You need to give it the shape of a straw;
• using chicken meat, you can choose any part of the carcass;
• it is recommended to cut the meat into large pieces so that during the cooking process it does not fall apart into fibers;
• so that the rice does not stick together, it is initially washed several times in cold running water;
• before adding cereal to frying, it must be thoroughly dried (in a colander or put it on a clean towel);
• after the rice is dry, it must be fried in a dry frying pan. This will give the dish unusual taste and will make it even more original.

Bon appetit and see you soon!