The recipe of Uzbek pilau with chicken. How to cook Uzbek pilaf with chicken?

Плов – излюбленное блюдо узбеков, готовят они его for all occasions: anniversaries, weddings, tragic events. There are about 130 recipes for its preparation. This is quite a satisfying dish, but it is not too heavy for the stomach. Traditional classic Uzbek pilaf is cooked with lamb in a cauldron, over an open fire. But lamb is not all to taste, and pork meat is fat enough, so the best option is a pilaf with chicken meat. It is dietary, it can be eaten with various diseases of the stomach, well, at the price it is the most inexpensive. Therefore, everyone can afford to cook pilaf from a chicken.

Pilaf with chicken. The recipe is classic Uzbek

In the modern world, not always there isthe opportunity to cook pilaf at a fire, and to refuse because of this from such a wonderful dish is not worth it. And on a regular stove, at home, it turns out very tasty, if you correctly observe the proportions and know the subtleties of cooking. As you know, pilaf does not happen much, and if everything is not eaten at a time, then because the dish is in the refrigerator, it will not lose its flavor, so you can easily cook it in large quantities. How to cook Uzbek pilaf with chicken? The recipe will be presented to your attention below. It is designed for 8-10 servings.

Ingredients

The recipe of Uzbek plov with chicken is quite simple. For cooking, we need the following products:

• Chicken meat - 1 kilogram (it is advisable to take meat fatter so that pilaf does not turn out to be dry, legs are perfect, it is not recommended to use only chicken breasts).
• Rice - a half kilogram (use only solid varieties of long grain rice, ideally, if it is a sort of devzira, it can be easily purchased on the market without problems).
• Vegetable oil - not less than half a cup.
• Carrots - half a kilo.
• Onion - a little less than half a pound.
• Garlic - 2 heads (it is undesirable to take young garlic).
• Salt, pepper and spices for pilaf on request.

Preparation

So, how is chicken pilaf prepared? According to (Uzbek recipe) technology, one should adhere to the following guidelines:

1. We clean the onion, cut it into two halves andleave in a container with cold water. In the meantime, wash and cut the meat into medium sized pieces of approximately the same size. Meat set aside, take out the onion and cut it into very thin half rings. Then we cut carrots. In order to get a real Uzbek plov, vegetables should be cut into thin long straws, and not rubbed on a coarse grater. Its amount depends on the number of carrots placed in the pilaf. In Uzbekistan, there is a recipe without carrots, the pilaf turns white, it is called wedding, and it is prepared exclusively for this celebration.
2. We put an empty container for cooking onmedium heat, pour vegetable oil. After it has warmed up enough, carefully throw the onion into it, stirring it, bring it to medium roast and add the meat to the pan. It is not necessary to bring to full readiness, it is enough to fry slightly, about 5-7 minutes. Then add the carrots. No need to wait until all the ingredients reach readiness. The required readiness of carrots can be determined by appearance: when stirring, it should bend well. Add salt, pepper and other spices. When the carrots are ready, you need to add boiling water, so that the water covers all the ingredients. Simmer on low heat for at least 20 minutes. Be sure to try on the salt. Broth should be brackish. The rice in the cooking process will absorb some of the salt. This broth is called zirvak. It can be prepared in advance so that the process of cooking plov is not delayed. There is a belief that the longer a zirvak is stewed, the more delicious pilaf is obtained.
3. In rice add rice, after washing it well. Next, cook pilaf until rice absorbs almost all the water.
4. My garlic, but do not cut.We make a small depression in the almost finished rice and put the garlic in it. Tightly close the lid, reduce the heat to a minimum and wait 15 minutes. After that, remove the container from the heat, wrap the pan with pilau in a towel and let it brew for 20 minutes.
5. The dish is ready. You can serve and delight guests.

Uzbek pilaf. Recipe in a multivariate (with chicken)

Multivarka - a very convenient invention, which greatly facilitates the process of cooking, and most importantly, it saves precious time.

In the slow cooker you can cook anythingfrom simple porridges to unsurpassed biscuits. Also in it you can make a real pilaf, which will differ little from the famous national Uzbek dish.

Multivarki come in different sizes, but mostlythey are not intended for cooking a large volume of one dish, so the following recipe is not designed for a large number of servings. In addition, if it is recommended to take fatter parts of chicken when cooking pilaf in a saucepan or cauldron, then in a slow cooker you can make an excellent dish with chicken fillet.

Required components

So, to cook Uzbek plov with chicken (the recipe with a photo is in the article), you will need the following products:

1. Two medium chicken breasts.
2. Durum rice - 1 cup.
3. Vegetable oil - about half a glass (you can use cream).
4. Onions - 1 pc.
5. Carrots - 1 pc.
6. Drinking water - about two and a half glasses.
7. Salt, pepper, seasonings.

Cooking Instructions

The Uzbek plov chicken recipe involves the following actions:

1. Turn on the slow cooker in frying mode, add oil. While it is warming up, chop the meat into small pieces. When the oil is hot, add meat and fry for 10 minutes.
2. While the meat is fried, it is necessary to cut the onion into half rings and carrots into thin straws. Add to the slow cooker and continue frying for another 10 minutes.
3. Add well-washed rice, spices and salt to the bowl of the device, fry for another 5 minutes on the same program. This is necessary so that the rice is soaked with oil and the pilaf is not dry.
4. Add water to the multicooker, turn on the Pilaf or Rice program. Time is usually set automatically. After the end of the program, let it brew for about 20 minutes, after which it can be served.

Secrets of cooking Uzbek pilaf in a cauldron

If you have the opportunity to go on nature, onrest, in addition to traditional kebabs, you can make real Uzbek pilaf on a fire and in a cauldron, as it should be. To prepare such a dish, you will need the following products (all the main ingredients must be taken at the rate of one to one, except for onions, it is slightly less):

• Durum rice.
• Chicken meat.
• Carrots (as much as rice).
• Bow.
• Garlic.
• Vegetable oil.
• Salt, pepper, spices, barberry.

How to cook?

The recipe of Uzbek pilaf with chicken in a cauldron is quite simple. You must adhere to the following instructions:

1. Cut the meat, onion rings and carrot straws. Rinse well with rice and garlic without peeling it.
2. Heat oil in a cauldron, fry onions, addmeat, a little later - carrots, salt and spices. After a small roast pour boiling water and simmer on low heat, the longer the better, as time permits, but not less than half an hour.
3. When the zirvak is ready, you need to pour rice into it, add water if necessary. It is advisable to check for salt.
4. Cook on low heat until cooked completely, then add whole heads of garlic and simmer another 15 minutes, then remove the cauldron from the fire and let the pilva brew.

Now you know The recipe of Uzbek pilaf with chicken, and not one. Delight your loved ones. Enjoy your meal!