Pilaf from chicken navels and stomachs

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Take chicken gizzards/navels, wash them, remove excess internal fat. Soak the rice in cold water for 20-30 minutes.

2. STEP 2

   

   We set the gizzards to cook over medium heat. My family doesn’t like onions in pilaf, so I add the head when cooking the chicken gizzards to neutralize the smell.

3. STEP 3

   

   Grate the carrots on a fine grater. Finely chop the greens. In summer we use fresh, in winter you can replace it with frozen.

4. STEP 4

   

   After the meat is cooked, take it out and cut it into small pieces. Then we take a cauldron, pour out the meat, rice, washed until clean water and pour in the chicken broth in which the gizzards were cooked, after first removing the head of the boiled onion. This way, I save on butter, and my pilaf turns out crumbly.

5. STEP 5

   

   After 10 minutes, add carrots, herbs, salt to taste and spices. Cook until the liquid has completely evaporated.

6. STEP 6

   

   The pilaf is ready. Place it on a large plate and add vegetables or light salads. Bon appetit!

Comments on the recipe

Guest

08.08.2023

4.8

An excellent option for pilaf. I love stomachs. That’s why I often take them, just with boiled rice. Well, your version is very convenient. Thanks for the recipe. I’ll definitely cook it, I’ll just add a raw egg, I can’t do without it.