How to make delicious chicken pilaf. Pilaf with chicken in a pan

Chicken pilaf is a delicious compound dish that is in demand in all countries of the world, and is a calling card for most countries of Central Asia. The main and constant ingredient of pilaf is rice, but the remaining ingredients in this wonderful dish can vary depending on the pilaf recipe and the place of origin of the dish.

Meanwhile, regardless of where the dish is prepared, professional chefs always take its preparation very seriously. Carefully selecting ingredients for cooking and leisurely preparing the dish itself. It turns out that making really tasty pilaf at home is not an easy task, but we will try.

Now we will tell you how to cook pilaf with chicken at home and suggest several cooking options. We’ll also share some tricks for preparing the dish in different ways.

Pilaf with chicken in a frying pan - quick and easy

A delicious lunch will be a pleasant moment in the life of every family. For such a case, a quick pilaf with chicken in a frying pan is suitable. It is chicken meat that is needed for a simple pilaf recipe. The taste and aroma of this delicate treat will amaze the whole family.

For a cook, it will be a big plus that the dish can be cooked in a frying pan, and most importantly, in a short period of time. The rich, appetizing smell of delicious chicken and rice pilaf will spread throughout the entire kitchen instantly and will not allow anyone to remain indifferent! Even children will love pilaf with chicken!

Required components:

• 250 g chicken fillet;
• 120 g onion;
• 100 g carrots;
• 300 g rice;
• 600 g water;
• garlic - head;
• seasonings for pilaf to taste;
• salt to taste.

Chicken pilaf in a frying pan - step-by-step recipe with photos:

Peel the carrots, then grate them coarsely. Peel the onion and chop it with a knife. Fry vegetables in vegetable oil.

There is no need to fry it too much, just brown it a little.

Chicken meat should not be cut into large pieces. The pieces should be even. Place the meat in the pan with the vegetables.

It will take 5-7 minutes to fry. Moreover, the fire should not be strong.

Add rice cereal to the pan. Immediately pour in water.

Following these products, you need to add salt and spices. Stir everything carefully.

Divide the head of garlic into cloves, but do not peel them. Place the garlic cloves into the pan.

Close the lid. Simmer everything over low heat for 15-20 minutes. Do not mix anything.

You can eat this flavorful quick chicken pilaf cooked in a frying pan. Bon appetit!

Real Uzbek pilaf - recipe with chicken, rice, onions and carrots

To prepare Uzbek pilaf for 7-8 people you need to take:

• 750-850 g chicken fillet (meat should be fresh, with a pleasant smell);
• from 800 g to a kilogram of rice (rice for pilaf should be taken only white, long);
• 2-3 large onions (about 300 g large onions are sweeter, we recommend them);
• 600-700 g carrots;
• 0.4 l. sunflower oil (take strictly odorless, do not replace it with olive oil);
• spices for pilaf and salt to taste (spices can be purchased at any store, they must be marked “for pilaf”).

Classic Uzbek pilaf is prepared with lamb. But this type of meat is not suitable for everyone. Chicken meat is less fatty, so it goes perfectly with all foods in any dish. In addition, it cooks faster.

Cooking delicious pilaf with chicken meat - step-by-step recipe with photos:

We buy long, white rice for pilaf, wash it and soak it in salted water for an hour and a half.
While the rice is being prepared, let's get to the rest of the ingredients. Wash the chicken fillet thoroughly and cut into large pieces. Approximately, the weight of one piece is 40-50 grams.

Together with the added 400 grams of sunflower oil, heat the frying pan or cauldron where we will cook to a temperature of 170-180 degrees. Fry the pieces of meat in boiling oil until they are slightly browned on all sides.

After peeling the onion, cut it into halves of rings (you can cut them into quarters if you took very large onions). Add to the meat and continue frying. Peel the carrots and cut into small strips.

Attention! Carrots for Uzbek pilaf are not grated; they are cut into thin strips of different lengths and widths, that is, at random.

Add carrots to fried onions with meat. We continue to fry everything together, not forgetting to stir the ingredients during cooking.
Place the rice in a saucepan and add water.

Attention! The proportion of water and rice when cooking cereals should be 1 to 1. That is, for a glass of rice, a glass of water, respectively.

Mix the frying ingredients for the pilaf and salt them to your taste. Pepper and add spices (purchased at the store, you can buy it specifically for Uzbek pilaf, but any marked “for pilaf” will do). Add half a glass of water.

Cover the food with a lid and, without opening it, simmer over low heat for 30 minutes.

Place the rice, boiled until half cooked, along with the water in which the cereal was cooked, in an even layer on top of the meat and vegetables. Do not cover with a lid, leave to cook over the same heat until the liquid from the cauldron or frying pan has completely evaporated. All this will take about half an hour - 40 minutes.

Carefully mix the finished Uzbek pilaf with a spatula so as not to damage the integrity of the rice grains. The dish is ready. Uzbek pilaf with chicken should be served by placing it on a plate in a small mound and sprinkling it with pieces of aromatic chopped herbs on top.

Pilaf with chicken and dried fruits in Azerbaijani style

Fragrant Baku pilaf with dried fruits and chicken. Every housewife, it seems to her, knows how to cook chicken pilaf, but we are sure that many of them still do not know our recipe.

We will tell you how to cook pilaf with chicken and dried fruits. This is how the dish is prepared and served in Azerbaijan, and those who, at least once there and tried this dish, certainly wanted to have a recipe for such a delicious dish in their home, we will provide it to you.

So, how to make pilaf with chicken with the addition of dried fruits, real Baku (Azerbaijani) pilaf.

To prepare 7-8 servings you will need:

• rice (basmati works great) – 3 full glasses;
• 1200-1400 g chicken (1 piece);
• onion – 2 large heads;
• chicken eggs – 2 pcs.;
• dried fruits (prunes, dried apricots, figs and raisins in equal parts) - 120-130 g each;
• butter – 250 g (1 pack);
• barberry – 1 table spoon;
• cumin seeds - 1 spoon. table.

Cooking pilaf with dried fruits, recipe from Azerbaijan step by step:

Rinse the rice and be sure to dry it. Add about two liters of water to the pan, salt to taste, and boil the rice for about seven to eight minutes. It should be almost ready (the grains are semi-soft). Drain the rice (you can use a colander).

Put a little butter (about 70 g) into a cauldron, melt it a little and thoroughly grease the walls of the dish.

Attention! Instead of a cauldron, you can use any pan with double or thick walls to prepare pilaf with chicken and dried fruits.

Beat chicken eggs in a plate with a spoon of boiled water until a slight foam forms, pour this mixture into a cauldron. Add cooked rice to the eggs, pour 100-150 g of melted butter over it.

Cover everything with a lid and simmer over low heat for 20 minutes. A crispy egg crust should form at the bottom of the pan or cauldron. As soon as the crust has formed, remove the cauldron from the stove. We wrap it in a blanket and set it aside.

Wash all dried fruits well. Place them on a paper towel to dry, and then fry for 5-7 minutes in a frying pan greased with butter (about 70 g of oil).

Pour one and a half cups of boiling water over the fried dried fruits and cover with a lid. Simmer over low heat until the food is soft.

Cut the chicken, remove the skin. Remove bones and cut into large pieces. Cut the onion into half rings or slightly smaller pieces.

Add chicken pieces with onions to dried fruits, mix. Pour in about 70-80 grams of melted butter. Add barberry and cumin and continue to simmer in the pan for about forty minutes.

Pilaf with dried fruits and chicken is ready. It should be served like this: first, place a pile of rice on a plate. Then sprinkle chicken pieces with dried fruits and golden fried onions on top. Sprinkle all this fragrant miracle with broken egg crust, which served as a kind of bedding for the rice being cooked in the cauldron.

Video: preparing delicious crumbly pilaf with chicken in a cauldron

Today we will prepare pilaf with chicken - a step-by-step recipe with photos will help you get exactly the result that I planned for you. I strongly recommend using not a broiler, but a domestic (farm) chicken. Of course, if you can’t find one, store-bought will do, but it’s worth trying to make pilaf from poultry raised “free-range.”

About the ingredients of chicken pilaf

Why is domestic chicken valued? That's right, for the rich broth. It will be an excellent basis for pilaf. Country chicken is fattier and much tastier than store-bought chicken; it makes an excellent zirvak, rich and rich. The pilaf will turn out amazingly tasty, juicy and aromatic. Each grain of rice will be saturated with meat juices and the aromas of spices.

Meat, rice, spices, barberry grains and knowledge of the nuances of the pilaf recipe - the combination of all these ingredients will turn ordinary rice porridge with chicken into pilaf, crumbly and aromatic. It is best to take steamed rice; it holds its shape well and turns out crumbly. And be sure to choose the “right” set of spices. Pilaf without cumin, saffron, pepper and barberry is the same as borscht without cabbage. Each of these seasonings gives the dish a recognizable taste, color and aroma. You can buy a ready-made set of spices, but choose high-quality ones, preferably coarsely ground, without dyes or flavor enhancers.

What you will need

• farm chicken (broiler) 1 kg
• rice 1 cup
• onions 2 pcs.
• garlic 1 head
• large carrots 1 pc.
• seasonings for pilaf 1 tbsp. l.
• dried barberry 1 tsp.
• water approximately 700 ml
• salt to taste

How to cook chicken pilaf - recipe step by step

1. 
   Domestic chicken must first be gutted, held over the fire, any remaining feathers removed, and thoroughly washed inside and out. I cut the carcass into pieces along the tendons - the total weight of the meat was 1 kg, you can take any part of the chicken. Then he heated up a cast-iron frying pan and fried the meat in it until golden brown. If the frying pan is small, it is more convenient to fry the meat in portions. No need to add oil.
2. 
   Transfer the fried chicken to a pan where the pilaf will be cooked. Peeled and cut the onion into small cubes, the carrots into cubes. I fried the vegetables in rendered chicken fat until golden brown. If necessary, you can add a little oil, but, as a rule, poultry is fatty and this is not necessary.
3. 
   I transferred the onions and carrots to the pan with the meat. I poured boiling water over it - there should be enough liquid so that the chicken is completely covered by 2-3 centimeters. Cover the pan with a lid and place on medium heat.
4. 
   As soon as it boils, add salt and spices: cumin, dried sweet paprika, red hot pepper, saffron or turmeric, dried tomatoes, coriander, black and allspice, dried dill. You can take the proportions at your discretion. If you use a ready-made store-bought seasoning for pilaf, make sure that it contains cumin (other names are Roman cumin, cumin, azhgon); without it, the pilaf will be just rice porridge. Saffron gives pilaf a beautiful color, but since the spice is quite expensive, it is almost always replaced with turmeric. And also pay attention to salt - if it is listed in the composition, then do not over-salt the broth.
5. 
   The chicken was simmered until fully cooked for about 1 hour. Poultry takes a long time to cook, but it's worth it, the broth is very rich, and the meat cannot be compared to broiler chicken! If you have time and desire, then at this stage you can separate the bones and return only the meat to the pan, then you will get pilaf with boneless chicken. In a simplified version, you can skip this step, but then take a large saucepan so that the rice can fit in it.
6. 
   When the meat is completely cooked, then you can add rice. The cereal must be washed in running water until it becomes transparent, otherwise the pilaf with chicken will look like porridge! There should be twice as much water as rice, that is, for 1 glass of cereal - 2 glasses of water. The liquid should cover the cereal by about 1 centimeter. If the broth has boiled too much, you can add boiling water. I poured the washed rice into the pan in an even layer, added dried barberries and stuck a head of garlic, peeled from the top husk, in the center. No need to stir.
7. 
   Waited for it to boil, reduced the heat to low, covered the pan with a lid and left it alone for 20 minutes. During this time, the rice will absorb all the moisture and become completely cooked. There is no need to open the lid, otherwise steam will escape (if you are very curious, use a transparent lid). Let the pilaf cook on its own. After 20 minutes, the rice should be completely cooked and absorb all the liquid. If it is a little undercooked, then cover again and leave for 5-6 minutes without stirring. Is there any excess moisture left? Then hold the meat and rice for a few minutes with the lid open until steam stops rising from the pan.
8. Next, you need to carefully mix the pilaf with chicken so that all the ingredients are evenly distributed. Serve hot, on a large platter or in portions. You can complement the dish with fresh herbs. Bon appetit!

Pilaf is an ancient dish, the main ingredients of which are rice and meat. It is reliably known that it originated in India and Asia. Since then, his recipe has undergone only minor changes. Now pilaf has become a traditional dish in the countries of the Middle East, as well as the countries of the Caucasus. The main ingredients of pilaf are rice and meat. And only the right combination of these two ingredients allows you to achieve the classic taste of rice. Previously, it was customary to add lamb and pork to pilaf. However, chicken has now become an excellent substitute for this classic ingredient. This way, the pilaf will not only acquire a new taste, but will also turn out even more aromatic and familiar to many.

How to choose the right rice for chicken pilaf

The right choice of rice is a necessary condition for preparing delicious pilaf. It is strictly not recommended to choose polished varieties of rice, as the result may be a viscous and tasteless dish that definitely cannot be called rice. It is recommended to choose durum long grain rice. Thanks to this, the rice will be crumbly and will not stick to the bottom. You can also use regular parboiled rice. Professionals recommend choosing rice varieties such as Jasmine, Basmati, Chungara.

Classic recipe for pilaf with chicken

This cooking method is still one of the most popular. Chicken pilaf according to this recipe can be prepared at home using common ingredients:

• Chicken fillet 300 gr.
• Rice 200 gr.
• Carrot 1 pc.
• Onions 1 pc.
• Water 2 glasses.
• Garlic 2 cloves.
• Vegetable oil.
• Salt ½ tsp.
• Spices for pilaf to taste.

Sequencing:

• First, prepare the chicken. To do this, rinse it under water and dry it a little. Cut the chicken meat into small pieces.
• Chop the onions and carrots. They need to be chopped quite coarsely.
• Take a thick-bottomed pan and pour about 50 ml into the bottom. vegetable oil. Immediately after the oil is heated, you need to add the chicken cut into pieces and fry it until golden brown. It is important to stir it periodically so that it does not burn or stick to the bottom.
• Add carrots to the chicken and fry them over medium heat until cooked through.
• Peel the garlic cloves and add them to the chicken and carrots. Then add the chopped onion to the pan. Fry all ingredients over low heat until completely cooked. It's important to stir them as they cook and make sure they don't stick to the bottom.
• Rinse dry rice in water and dry it slightly. Then put a glass of rice in a pan with vegetables and chicken and fill everything with water. Add salt and spices to taste.
• Cover the pan with pilaf and continue cooking the dish over low heat. The pilaf needs to simmer for 30 minutes. During this time, the liquid should completely evaporate.
• Stir the rice and cover it again. Simmer the pilaf over low heat for another 30 minutes. After cooking, let it sit covered for 10 minutes.

Chicken pilaf in a slow cooker

What you need for cooking:

• Chicken fillet 400 gr.
• Onions 1 pc.
• Rice 200 gr.
• Carrot 1 pc.
• Water 2 glasses.
• Garlic 2 cloves.
• Salt and spices to taste.
• Vegetable oil.

Sequencing:

• Prepare food for cooking. To do this, peel the onions, carrots and cut them into large pieces. The garlic also needs to be peeled. Cut the chicken fillet into pieces.
• Set the multicooker to the “Fry” mode and fry the chicken in vegetable oil until golden brown. Then add carrots, onions and fry the ingredients for 10-15 minutes.
• Add pre-washed rice, water, garlic, salt and spices to the bowl. Mix everything thoroughly, close the multicooker bowl to the “Rice” mode (if it is not there, then you can use the “Baking” mode).

The above recipes will allow you to prepare delicious chicken pilaf that everyone will love. All the ingredients in this dish combine perfectly with each other, and the result is a delicious pilaf.

Cooking pilaf with chicken or pork (even with beef, lamb) is simple, the main thing is to know the proportions and principles of cooking. The recipe for pilaf is not only in a cauldron, but also in a slow cooker or a thick-bottomed bowl. At home, we get amazingly tasty, crumbly chicken pilaf. If you follow the recipe, you can do it too! How to cook delicious pilaf? Watch the step-by-step recipe with photos and short video:

Ingredients for 6-8 servings:

• long grain rice – 500 grams;
• chicken meat (lamb, pork, beef) – 500 grams;
• fresh carrots – 500 grams;
• onion – 150-170 grams (1 piece);
• garlic – 1 head;
• salt, ground black pepper - to taste;
• vegetable oil (tail fat) – 120 milliliters;
• seasoning for pilaf – 15 grams (1 sachet) or cumin – 2 teaspoons.

Watch the video for the secrets of making homemade pilaf:

Delicious pilaf with chicken. Step by step recipe

1. We cut the meat into pieces so that it is convenient to eat. I cook pilaf based on chicken; if desired, it can be lamb, pork or even beef.

2. Heat vegetable oil in a cauldron or use fat tail fat, after melting it from the lard, add the meat and let it set a little from below, then mix. Thus, it will retain its juice and will not be dry. Fry for 7 minutes until golden brown. We cook everything on high heat.

3. Meanwhile, cut the carrots into strips, I first cut them into pieces of the same length, then into slices, and then into strips.

4. Add diced onion to the fried meat. Fry for about 5 minutes.

5. Add carrots and simmer over medium heat for 10-15 minutes, until soft.

6. Add salt, pepper and seasoning. If you don’t have it ready-made, be sure to add cumin, it gives an extraordinary taste to the pilaf.

7. Pour boiling water to cover the meat and carrots. Place the head of garlic, peeled from the top husk, and also pre-washed with water, into the cauldron. This is all called zirvak, it should taste saltier than we are used to. He will give some of the salt to the rice during the cooking process. Cover with a lid and simmer until the meat is ready: 30-40-60 minutes, it all depends on its type, the chicken will be ready in 25-30 minutes.

8. Wash the rice thoroughly until the water runs clear.

9. Place on the finished meat, add boiling water on top so that the water is about 1 cm above the rice.

Homemade chicken pilaf

This is how they make pilaf in Tashkent. The classic Uzbek recipe is one of many variations of pilaf, and a very successful one! The main thing is the cooking principle itself. Once you master it, you can endlessly experiment with the pilaf recipe.

At the market I bought a yellow corn chicken weighing 1.5 kg. I left 1 kg for pilaf.

RECIPE FOR HOMEMADE CHICKEN PILOW

NECESSARY:

350 g long grain rice
Chicken weighing 1 kg
Chicken fat or odorless vegetable oil
400 g carrots
200 g onion
Salty water
3 heads of young garlic
½ tsp. cumin
1 tsp. barberry
A pinch of ground red pepper
Salt

Ingredients for pilaf

HOW TO COOK:

1. Prepare all ingredients for pilaf in advance. Wash the chicken, cut into small pieces approximately 3x3 cm in size. Trim off all fat. Cut the onion into medium cubes, carrots into strips. Rinse the rice, if necessary. Remove only the outer skin from young garlic, leaving the heads whole.

Young garlic

2. Prepare salt water, saltier than usual.

3. Melt chicken fat.

4. Fry the chicken pieces over high heat until golden brown. Add cumin. Mix. Then add the onion and fry for 3 - 4 minutes. Then add the carrots and fry for another three minutes, stirring.

5. Press everything down tightly with a spatula, level the surface, add barberries, garlic and rice. Level everything again.

6. Pour in salted water so that the water is 1-1.5 fingers above the rice (with regular rice it is 2 fingers, but here the rice is very thin). There is such a subtlety with water: its amount depends on the type of rice. If you overdo it, you will end up with rice porridge, not pilaf.

BY THE WAY: don't forget a pinch of hot pepper.

Hot red pepper

7. Keep on low heat with the lid slightly ajar for 10 minutes.

8. Then use a spatula to pierce the pilaf to the bottom in several places, collect a little rice from the edges to the middle and close tightly with a lid. Let stand for 15-20 minutes. 3a this is the time the rice will arrive.

9. Remove the lid, mix everything, place the pilaf on a large dish and serve.

BY THE WAY: A salad of tomatoes, onions and cilantro goes very well with pilaf. Tomatoes and onions are cut into thin slices, salted, chopped cilantro is added - and that’s it. No more gas stations. Tashkent tomatoes are very sweet and juicy. This salad can be eaten by the bowl!

Homemade chicken pilaf