Chicken pilaf on the stove in a cauldron

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make homemade pilaf on the stove in a cauldron from chicken? Very simple! To begin, prepare the necessary ingredients according to the list. In addition to chicken fillet, you can use any other boneless chicken parts, such as meat from thighs or drumsticks. Pilaf can be cooked without turmeric and barberry, but we cook with these ingredients - they give the dish a rich yellow color, aroma and slight sourness.

2. STEP 2

   

   Rinse the rice thoroughly until the water runs clear. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and will not boil over. I have golden steamed rice.

3. STEP 3

   

   Wash the chicken fillet, dry it and cut it into small pieces.

4. STEP 4

   

   Peel the carrots. Cut the carrots into small cubes. You can grate the carrots on a coarse grater, but they are usually added to pilaf cut into pieces so that they do not boil over during heat treatment and retain their shape.

5. STEP 5

   

   Peel the onion. You can cut into small or medium cubes. If you don’t like to feel the onion in the finished pilaf, you can chop it larger, like I did, or even leave the onion whole so that you can easily remove it later.

6. STEP 6

   

   Heat the vegetable oil in a 4.5-5 liter cauldron over medium heat. Add chicken, onions and carrots and stir-fry for 7-10 minutes.

7. STEP 7

   

   Pour rice into the cauldron, add all the spices, bay leaves, barberries and whole unpeeled garlic cloves. If the cloves are small, then you can double their number or even add a whole washed head of garlic in the husk to the pilaf. As they say, you can’t spoil pilaf with garlic, it will only be more flavorful.

8. STEP 8

   

   Pour warm or slightly hot water along the edge so that it completely covers all the ingredients in the cauldron by 1-2 fingers. In this case, there is no need to mix rice with meat and spices. Everything should remain in layers.

9. STEP 9

   

   Bring the water to a boil. Cover the cauldron with a lid and simmer the pilaf over low heat for about 30 minutes or a little longer until the rice is cooked. Do not stir the pilaf at this time. Taste the rice to see if it is done. It should be soft, but not overcooked. Remove the finished pilaf from the heat and let it sit under the lid for about 25 minutes so that the rice absorbs excess moisture.

10. STEP 10

    

    Before serving, stir the pilaf, place on a dish and sprinkle with chopped herbs if desired. It could be cilantro, parsley, etc. Bon appetit!

Comments on the recipe

Vendetta

01.10.2023

4.6

I cook pilaf this way too. I also want to try baking pilaf with chicken in the oven. We'll see how it goes.

Natalia M

01.10.2023

4.6

What an interesting pilaf recipe! The set of spices attracts attention. I just needed to cook pilaf. I used chicken breast and special rice for pilaf. Cutting carrots for pilaf is unusual for me, but it’s nice when there are sweet pieces in the pilaf. Turmeric and paprika turned ordinary pilaf golden. It looks very nice. The pilaf was prepared quickly, it turned out juicy, aromatic and very tasty!

caramel

01.10.2023

4.9

Be sure to try this recipe, I promise you won’t regret it