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How to cook pilaf in a frying pan with chicken. Recipe dishes and a few useful tips for beginners culinary

There are many ways to make pilaf in a frying pan with chicken. The recipe of each of them contains certain subtleties, which are always better to know in advance.

A simple option

As you know, pilaf is a dish, which consists of two main ingredients: meat and rice. The remaining components are used to give a special taste to the finished product. To begin with, you can try to cook the simplest version of this dish - pilaf in a frying pan with chicken. The recipe is good because it requires minimal costs, both material and physical.

The first step is to prepare the necessary products.

For a chicken weighing 1 kilogram - a liter of water, 2 cups of rice cereal, 1 carrot, 7 cloves of garlic, 2 onions, a tablespoon of salt, 30 milliliters of vegetable oil and 30 grams of flavored seasonings.

It's easy to cook such a dish. For this you need:

  1. Chicken carcass rinse and divide into portions. Each of them is well salted.
  2. In a deep frying pan heat the oil, and then add the pieces of chicken into it and extinguish them for 5 minutes under a closed lid on low heat.
  3. Cover the seasoning, turn the meat over with the other side and allow it to be well roasted.
  4. After five minutes, add finely chopped onions, and a little later - carrots, crushed cubes. All this mix well and allow the products to be slightly extinguished.
  5. After 5 minutes, pour the products over with washed rice and pour cold water so that it was above the total mass by 2-3 centimeters.
  6. Under the closed lid, the dish should stand for 30 minutes, until the water completely evaporates.
  7. To add flavor, peeled chives of garlic for 10 minutes to steep in a hot mixture.

It turns out a good pilaf in a frying pan with chicken. The recipe for such a dish is very easy to remember.

Basic subtleties of the question

Plov is, in fact, considered to be an oriental dish. The idea of its preparation was born in the 3rd century BC, when in some countries people learned to grow rice. Mostly they are residents of India and the Middle East. A little later, the technology of cooking a unique dish spread far to the north. Having received a national coloring, this dish has become a traditional product in the kitchens of many peoples of the world. For its preparation it is customary to use a cauldron - a special container of conical shape. True, not every modern hostess has it. In addition, certain types of meat are required: lamb or beef. Here too it is not always possible to follow the rules. Therefore, modern housewives often cook pilaf in a frying pan with chicken. The recipe for such changes does not get worse. The main thing is that in the process of work it is observed:

  1. The ratio of components. Groats should not boil excessively. Therefore, at the very beginning of rice, it is necessary to take half as much as water.
  2. The sequence of adding additional ingredients.
  3. Time mode. Some people mistakenly believe that the dish will become tastier from prolonged cooking.
  4. Quality of the dishes. In the absence of cauldron, you need to use containers with thick walls, so that the products do not burn during cooking.

In the rest, the cook is given complete freedom of action.

Important Features

There are many different recipes that will help you figure out how to make pilaw from chicken. The difference between them is only in the additional components and the conditions for their processing. If the main ingredients (rice and poultry) are clear, then the other products are selected depending on the taste preferences of the hostess.

For example, there is an interesting variant of how to cook a pilaf from a chicken. It will require: 400 grams of rice and carrots, 500 grams of meat, salt, 3 onions, raisins, 100 grams of vegetable oil, garlic head and a little bit of zira.

Sequencing:

  1. The first thing you need to wash the rice 5-6 times under the faucet, and then briefly soak it in warm water.
  2. Peeled onion cut into half rings and pass through on high heat in a lot of oil.
  3. Top large pieces of chicken meat and fry them until a soft crust is formed.
  4. Cover everything with an even layer of carrots, cut into strips.
  5. Add raisins, peeled garlic, water and spices.

After this, it remains only to wait until the products reach the stage of full readiness.

National Features

Every nation has its own ideas about tastes and ways of cooking certain dishes. In Uzbekistan, too, pilaf with chicken is cooked . Recipe step by step to repeat is not difficult.

First you need to buy the necessary products: 0.5 kilograms of meat, rice and carrots, a teaspoon of salt, 300 grams of onion, a tablespoon of zira and barberry, half a glass of sunflower oil, half a tablespoon of turmeric and curry, and a quarter of a teaspoonful Ground red pepper.

The process consists of several steps:

  1. Cut the vegetables into strips, and the meat into small pieces.
  2. Finely fry the onions in butter.
  3. Add the meat, stir and wait until it brightens.
  4. Cover carrots and fry all together for 5-6 minutes.
  5. Without interrupting the process, introduce spices. After 3 minutes everything will be ready. The resulting mass is usually called the "zirvak".
  6. On top of the even layer lay the washed rice.
  7. Pour all hot water and leave to stew under the lid for 20 minutes.
  8. Add the garlic and wait for another 15 minutes.

After that, you can take a sample and invite everyone to the table.

Appliances in everyday life

Very tasty pilaf with chicken can be cooked in a multivark. This device was originally intended to facilitate human labor. Therefore, working with him turns into a real pleasure.

There is a good recipe for pilaf, which will require: 600 grams of chicken meat - a kilogram of rice, 1 carrot, salt, garlic, 100 grams of Adzhika, onion, 200 grams of vegetable oil and a few favorite seasonings.

In this case, everything must be done according to the rules:

  1. In the cup multivarki pour oil and put in it washed meat, cut into pieces.
  2. Turn on the "Frying" mode and leave the products for 10 minutes.
  3. Vegetables randomly crumble and add to the total mass for 5-7 minutes.
  4. Add rice, water and spices.
  5. Set the mode "Pilaf" and leave until the timer runs.
  6. Insert the head of the rinsed garlic in the middle of the mass and turn on the "Heated" mode for 10 minutes.

The work can be considered complete. Now pilaf can be eaten without forgetting to remove garlic from it.

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