Pilaf with chicken or turkey
Composition / ingredients
12
servings:
Step-by-step cooking
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When cooking, I took a chicken weighing about 2 kg. I separated the fillet from the bones, and then as it is written in my recipe. Cut the onion into strips. Peel the carrots and cut them into thin slices. Cut poultry meat into small pieces. Next, fry the onion in vegetable oil. When the onion is golden, add the meat, and fry it all a little. Add the chopped carrots, cover with a lid and simmer for about 5 minutes. Add salt, red, black, spices across. Then pour water so that the water covers the meat. Then simmer under the lid for 20-26 minutes. After that, we put the rice to sleep (just do not need to mix). Next, pour water so that the water covers the rice by about two centimeters. Simmer the pilaf, bring it to readiness, keeping it under the lid on the fire (only about 30 minutes). When you bring it to readiness, mix everything and you can serve pilaf with chicken on the table, sprinkling with herbs beforehand. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Turmeric - 325 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Barberry - 29 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g