Pilaf with chicken hearts in a cauldron

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for cooking pilaf with chicken hearts in a cauldron. Due to the fact that this is one of the smallest offal, hearts can not be cut at all. Thus, it will take very little time to prepare pilaf. However, I still recommend not to be lazy and cut the hearts in half when cooking pilaf.

2. Step 2:

   

   Peel the onion, rinse it under water and cut it into half rings. Transfer it to the cauldron, where the pilaf will be cooked, fry in vegetable oil until slightly golden brown.

3. Step 3:

   

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

5. Step 4:

   

   Peel the carrots, rinse under water and grate on a coarse grater. Add to the chicken hearts with onions, add salt. Continue to fry for about another 10 minutes, not forgetting to stir.

6. Step 5:

   

   Rinse the rice several times under running water, after which the water should become almost transparent. Disassemble the garlic into cloves and peel off the husks. Pour the washed rice into the cauldron to the fried vegetables and hearts, put garlic cloves on top, pour in water, add turmeric and 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.

7. Step 6:

   

   After the specified time, when the pilaf is cooked, open the lid of the cauldron, if desired, remove the garlic cloves, mix everything thoroughly, put on a dish and serve to the table.