Pilaf is one of the most common dishes of oriental cuisine. In our understanding, this is rice with meat, but few people know that there are many technologies for preparing a dish. This article will help you choose exactly the cooking recipe that you like.

Chicken pilaf - a simple recipe in a saucepan

How to cook pilaf with chicken for a beginner? Very simple. The cooking technology in the pan is considered classic, it is not complicated and fast. Adults and children will certainly enjoy the dish, because rice combined with tender chicken just melts in your mouth.

Ingredients:

  • 2 cups of rice;
  • 0.5 kg of chicken;
  • 1 liter of hot distilled water;
  • 1 onion;
  • 1 carrot root;
  • 1 head of garlic;
  • 50 ml of sunflower oil;
  • a pinch of salt;
  • ground pepper to taste.

Cooking:

  1. To cook chicken pilaf, first of all, you need to rinse the fillet with water, dry and chop into cubes.You must choose the right pan. It should be with a thick bottom, and ideally - cast iron.
  2. We put the pan on the fire, pour the oil and fry the chicken meat until a brown crust appears.
  3. Meanwhile, the vegetables need to be washed and chopped. Carrots can be cut into cubes or grated. Throw everything into a saucepan, pour salt, pepper and fry for 10 minutes.
  4. Rice, previously soaked in hot water, wash, pour in a saucepan and pour hot water.
  5. We clean the garlic, wash and throw, without chopping, into the container. We simmer for about half an hour, constantly stirring until the water boils.

Cooking Recipe

This technology of cooking pilaf with chicken in a slow cooker is the simplest, because the main task of the hostess is to prepare the products, and the rest will be done by the kitchen machine. The dish will be fragrant and tender.

Ingredients:

  • 1 chicken fillet;
  • 1 cup coarse rice;
  • 0.5 liters of pure water;
  • 1 onion;
  • 1 carrot;
  • 1 bunch of green dill;
  • 1 tablespoon of sunflower oil;
  • 3 cloves of garlic;
  • salt to taste.

Cooking:

  1. My chicken fillet under the tap and cut into medium cubes. In the meantime, pour oil into the multicooker bowl, throw the fillet and press the “frying” mode for 10 minutes.
  2. Onions and carrots need to be washed and cut into cubes, or grate the carrots. Throw everything into the slow cooker and continue to fry another 10 minutes.
  3. Rice, previously held in hot water, pour it into my bowl of the multicooker, pour hot water, add spices, peeled garlic and turn on the “stewing” mode for 20 minutes.
  4. Serve with chopped dill.

How to make pilaf with chicken in a pan?

This dish is no less tasty than with other cooking technologies. Moreover, turmeric and zira will make pilaf with chicken in a pan extremely fragrant.

Ingredients:

  • 0.5 kg of chicken;
  • 2 onions;
  • 2 carrot roots;
  • 1 cup rice
  • 0.5 teaspoon of turmeric;
  • 0.5 teaspoon of zira;
  • 5 cloves of garlic;
  • 2 tablespoons of sunflower oil;
  • salt to taste.

Cooking:

  1. We wash the meat, cut into cubes. Peel the vegetables and also cut into cubes. Rice washed until water is clear.
  2. Heat the pan, pour oil, throw the chopped fillet and fry until a golden crust appears.
  3. Add vegetables and seasonings, simmer another 10 minutes.
  4. Pour the prepared rice into the pan, distribute it evenly over the surface, and fill it with salt water 1 cm above the rice surface.
  5. When the water has practically evaporated, stick the peeled garlic cloves into the pilaf and simmer until the water evaporates completely.

Uzbek in cauldron

Chicken pilaf in a cauldron is very tasty in nature, when all the relatives gathered at a picnic. The Uzbek cooking technology makes the dish unique and a little piquant. Its taste is irresistible.

Ingredients:

  • 1 kg of chicken;
  • 800 grams of rice;
  • 4 onions;
  • 4 carrot roots;
  • 2 heads of garlic;
  • 1 tablespoon of salt;
  • 1 tablespoon of zira;
  • 0.5 teaspoon ground coriander;
  • 0.5 teaspoon ground red pepper;
  • 200 ml of sunflower oil.

Cooking:

  1. Pre-rinse the rice several times and pour boiling water. We clean the vegetables, wash the meat.
  2. Cut the onions into rings, carrots in cubes, and meat into cubes.
  3. We heat the cauldron over a large fire, pour sunflower oil into it, and fry the meat for 5 minutes. Add vegetables, simmer for another 5 minutes, stirring constantly.
  4. Pour 1.5 liters of hot water into the cauldron, salt and season. Pour rice and, if necessary, add hot water so that its level is 1 cm higher than the level of rice.
  5. Throw the peeled garlic to the pilaf, cover and simmer on a small flame until the water has completely evaporated. Pilaf in a cauldron will be tasty and very fragrant.

With mushrooms

Chicken pilaf with the addition of mushrooms impresses with its unique taste. Such a dish will certainly appeal to relatives and friends of the hostess.

Ingredients:

  • 2 cups of rice;
  • 0.5 kg chicken fillet;
  • 0.3 kg of champignons;
  • 1 liter of hot distilled water;
  • 1 onion;
  • 1 root of carrots;
  • 1 head of garlic;
  • 50 ml of sunflower oil;
  • a pinch of salt;
  • ground pepper to taste.

Cooking:

  1. Pre-rinse the rice several times, pour boiling water and leave, at least for 20 minutes.
  2. Dice the meat. We put the saucepan on the fire, then pour the oil and fry the chicken until golden brown.
  3. In the meantime, peel vegetables and mushrooms. Cut the mushrooms into plates and fry separately in a pan for 10 minutes.
  4. Grind the vegetables, throw them to the meat, pour salt, pepper and fry for 10 minutes. Then add the mushrooms.
  5. Pour rice into a pan and pour hot water.
  6. Peel the garlic, wash and add to the pilaf. We simmer for about 30 minutes, moreover, stir constantly until the water boils.

With prunes

Pilaf with prunes is the most unusual way to prepare a dish, but, rest assured, chicken with prunes in combination has an unrivaled and refined taste.

Ingredients:

  • 2 chicken fillets;
  • 1 glass of rice;
  • 10-15 prune berries;
  • 2 carrot roots;
  • 2 onions;
  • 1 teaspoon of zira;
  • 1 teaspoon of turmeric;
  • 1 bunch of greenery;
  • 50 ml of sunflower oil;
  • salt and pepper to taste.

Cooking:

  1. We wash the rice and pour boiling water for half an hour. Soak prunes in boiling water. Peel the vegetables, cut into cubes. We also chop the fillet.
  2. Pour oil into a cast-iron pan, fry the fillet with vegetables for 15 minutes.
  3. Add washed rice, fill it with water 1.5 cm above the level of rice, salt and season.
  4. We clean the garlic, cut the prunes into cubes and throw to the pilaf. Stew until the water evaporates.
  5. Serve pilaf with chopped herbs.

Loose and tasty pilaf in the oven

Fragrant pilaf with the smell of fire can be prepared not only on wood, but also in a conventional home oven. The dish will be incredibly fragrant and delicious.

Ingredients:

  • 0.5 kg of steamed rice;
  • 3 chicken fillets;
  • 100 ml of vegetable oil;
  • 2 onions;
  • 2 carrot roots;
  • 1 liter of hot distilled water;
  • 1 bunch of greenery;
  • a pinch of salt;
  • red pepper and ground black to taste.

Cooking:

  1. To begin with, we wash and soak rice in boiling water for half an hour.
  2. Grind vegetables in the form of cubes, meat is also cut into cubes.
  3. In a frying pan, fry vegetables with fillets for 15 minutes, then transfer to a pan, pour rice, pour water.
  4. Peel the garlic, put in the pan, add salt, pepper and place in the oven preheated to 180 degrees for 50 minutes.
  5. When the water has completely evaporated, sprinkle chopped herbs with pilaf and serve to the guests.

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