Pilaf with chicken hearts in a cauldron

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pilaf with chicken hearts in a cauldron? Prepare the necessary ingredients. Due to the fact that this is one of the smallest offal, the hearts do not need to be cut at all. Thus, it will take very little time to prepare the pilaf. However, I still recommend not being lazy and cutting the hearts in half when preparing pilaf.

2. STEP 2

   

   Peel the onions and cut them into half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water. Transfer the onion to the cauldron where the pilaf will be cooked and fry in vegetable oil until slightly golden brown.

3. STEP 3

   

   Rinse the chicken hearts well under running water to remove blood clots, cut off the veins and cut them in half. Transfer the prepared hearts to the cauldron with the fried onions and fry until tender for about another 10-15 minutes, without covering the cauldron with a lid.

4. STEP 4

   

   Peel the carrots, rinse under water and grate on a coarse grater. Add to chicken hearts with onions, salt to taste. Fry for about 10 minutes, remembering to stir.

5. STEP 5

   

   Rinse the rice several times until the water runs clear. Disassemble the garlic into cloves and peel off the husks. Pour washed rice into a cauldron with fried vegetables and hearts, place garlic cloves on top, pour in water, add turmeric. You may need a little more water; it should cover the rice by about 1 cm. Bring to a boil. When the water boils, cover the cauldron with a lid, reduce the heat and cook the pilaf until tender, about 40-50 minutes, without stirring.

6. STEP 6

   

   After the specified time, when the pilaf is cooked, open the lid of the cauldron, remove the garlic cloves if desired, mix everything thoroughly, place on a dish and serve. Bon appetit!

Comments on the recipe

Catherine

25.11.2023

4.9

An exquisite dish in the Asian style - I decided to add variety to my menu and prepared pilaf with chicken hearts in a cauldron! This is an adapted Asian dish that is distinguished by its aroma and originality of taste. Chicken hearts in pilaf have an unforgettable and exquisite taste. This is delicious! Thank you very much for the recipe!