Chicken Pilaf In A Cauldron – Recipe
Chicken pilaf in a cauldron. Not everyone eats meat like lamb and pork. However, this product is one of the main ingredients of pilaf. There is a more budget option for manufacturing. It is quite tasty and very appetizing dish can be easily prepared using ordinary chicken meat. All other products required for the dish and the cooking sequence remain the same.
It is important to remember that pilaf must be cooked in a cauldron or any other thick-walled pot. In a conventional aluminum saucepan, the ingredients will burn and the pan will be low for this cooking process. If the hostess wants the meat in the pilaf to be with a crispy crust, it should be cooked on high heat, carefully making sure that it does not burn.
What will be included in the future pilaf:
- Chicken meat is about 500 grams (it is better to take the chicken legs so that the dish does not turn out too dry).
- Carrots – 1-2 large root vegetables.
- Onions -2-3 large heads.
- Rice – 200 gr (can be any, but preferably with long transparent rice).
- Water – 400 grams (twice as much as rice).
- Garlic, salt, seasonings (Zira and turmeric) to taste.
- Sunflower oil for frying on the eyes.
How to cook chicken pilaf in a cauldron:
- In a cauldron or any other dishes with thick walls that are suitable for pilaf, it is necessary to pour sunflower oil and warm it.
- Cut chicken meat into large pieces, rinse and lightly fry over medium heat.
- Cut the carrots into large strips, add to the pan and fry with the meat.
- Onions cut into half rings and fry, adding to meat and carrots.
- After the onions become transparent, add boiling water and all spices to the pot (the liquid should be slightly salty). Stew until cooked meat, this sauce is called zirvak.
- Rice should be washed and dried several times (or it can be calcined in a separate frying pan), then add the required amount of water (two cm above the rice) to the zirvak and at this point reduce the heat to slow.
- You cannot stir the ingredients, this will lead to the fact that the rice will stick together and you will get ordinary porridge with meat.
- When water is absorbed a little, add garlic. You can stick a whole unpeeled head in the middle of the rice, and you can arrange the peeled cloves around the perimeter of the entire dish, thrusting them deeper into the pilaf.
- If the water has already been absorbed, and the rice is not ready yet, you need to make small holes with a wooden stick all the way to the bottom of the pilaf and pour water into them.
- You need to cook pilaf under the closed lid, occasionally opening and checking the readiness of the dish.
- After the rice comes, the fire should be turned off and the cauldron should be covered with a warm towel.
- Before serving, stir the dish with a wooden spoon.
How to serve pilaf
In order for pilaf not to be heavy for the human body, it must be served along with light vegetable salads (cucumbers, tomatoes, lettuce, dill, green onions) or any pickles (for example, with cucumbers). You can wash down the dish with warm green tea and you can not use it with cold carbonated drinks (for example, with beer).
Optionally, you can exclude the addition of spicy seasonings to the pilaf, as well as a large amount of garlic. And you can, on the contrary, experiment and add some favorite seasoning mistress. If the hostess is not going to shine with their professional qualities, spices can be completely excluded from the dish, and the carrots rubbed on a grater.
Serve the dish you need, spreading it on a la carte plates and decorating any greens to taste. Calorie pilaf with chicken is about 100 kcal per 100 gr.
In folk medicine, pilaf is considered a very useful dish with healing properties. It was used in the exhaustion of the body, before taking up physical labor and after a heavy load. Rice contains many vitamins, such as E, PP and B vitamins, as well as minerals: calcium, iron, zinc, phosphorus, potassium, and others.