Who among us has not heard of such a tasty anda nutritious dish of oriental cuisine like pilaf? Recipes of pilaf exist a great variety and not all of them are equally used in modern cooking. For example, lately, the recipe for pilaf with chicken has become very popular, thanks to the low caloric content and availability of its products, in comparison with other types of pilaf.
In ancient times, the peoples of the East, pilafnot without reason was considered a curative dish. There is a legend according to which, the famous scientist and doctor of the 11th century - Avicenna cured plum from the exhaustion of a noble nobleman. And indeed, after exhausting physical labor or hours of fighting on the battlefield, it was the hearty pilaf that was the best, restorative and health-strengthening remedy. And these days, a delicious pilaf from a chicken, if not healed of all the ailments, then, at least, to cheer up anyone who decided to enjoy it.
There is an infinite variety of plov. However, among them, the recipe offered below is distinguished by its originality and excellent taste qualities.
Tsar's pilaf.
Necessary ingredients:
For pilaf: 1 average chicken carcass; a glass of rice; 1 carrot; garlic with 3-5 teeth; bulb 1 pc .; a mixture of seasonings (barberry, curry, black pepper, paprika); salt; vegetable oil.
For the test: eggs 2 pieces; milk 1¼ cup; about 4 cups of flour; vegetable oil 2 tablespoons; 1 teaspoon of soda; salt.
Despite the fact that cooking pilaf with chicken according to this recipe takes a long time - this, truly royal dish, is sure to decorate any festive table.
So, the way of preparation:
The processed chicken carcass is divided into smallpieces, put in a deep frying pan or stewpot, add vegetable oil and brown until a ruddy brown. And then, pour the chicken with a small amount of boiling water, salt, and simmer, covering the frying pan with a lid and reducing the fire, to the full.
Рис (лучше длиннозернистый) хорошо промыть, put in a saucepan (preferably with a thick bottom) and a little overflow on the fire with vegetable oil. Pour rice with water, add salt and boil until cooked.
Carrot cut into strips, onionssmall cubes and save them in vegetable oil, at the end adding finely chopped garlic. Chicken the meat carefully from the bones and add to the vegetables, put the cooked rice here, add spices and fry all together for several minutes. Allow the plov to cool.
Next, prepare the dough, as required by this recipe pilaf with chicken:
In a bowl, pour the milk, add eggs to it andmix well. Sift flour, add soda, salt and gradually pour into the egg-milk mixture. Add the vegetable oil and knead the dough, so that it becomes soft elastic.
Roll up the dough on the table, sprinkled with flour.form of a rectangle having a thickness of 1 cm. Put the stuffing from the pilaf into the middle of the dough, raise the edges and carefully scrape it. Lubricate the top of the product with a mixture of beaten egg yolk and milk, put on a baking sheet, previously oiled. Preheat the oven and bake the royal pilaf at a temperature of 180 ° C until the dough is completely ready.
For the filling of the king's pilaf, the following recipe for plov with chicken is also suitable:
Cut the chicken carcass, as in the previous onerecipe and lightly fry it along with finely chopped carrots and onions. Put chicken and vegetables in a saucepan, add two glasses to them, pre-cooked chicken broth, add salt, pepper and bring to a boil.
In a boiling broth pour a glass of washed rice and cook everything together until ready.
In this pilaf you can add pre-cooked dried fruits, they will give the pilaf a delicate aroma and a truly royal taste.
In conclusion, it should be added that this recipepilaf with chicken, as, indeed, other recipes of pilaf, is not an unshakable canon. This, in the first place, is the impetus to the creative search and culinary discoveries of every mistress.
