Pilaf on the stove in a cauldron of chicken

Step-by-step cooking

1. Step 1:

   

   How to make homemade pilaf on the stove in a cauldron of chicken? Very simple! First, prepare the necessary ingredients according to the list. In addition to the chicken fillet, you can take any other parts of the boneless chicken, such as meat from the thighs or shins. Pilaf can be cooked without turmeric and barberry, but we cook with these ingredients - they give the dish a rich yellow color, aroma and a slight sourness.

2. Step 2:

   

   Rinse the rice thoroughly until clear water. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and not boil. I have golden steamed rice.

3. Step 3:

   

   Wash the chicken fillet, dry it and cut it into small pieces.

4. Step 4:

   

   Peel the carrots. Cut the carrots into small cubes. You can grate carrots on a coarse grater, but it is usually added to pilaf cut into pieces so that it does not boil during heat treatment and retains its shape.

5. Step 5:

   

   Peel the onion. You can cut it into small or medium cubes. If you don't like to feel the onion in the finished pilaf, you can cut it larger, like me, or even leave the onion whole so that you can easily remove it later.

7. Step 6:

   

   In a cauldron with a volume of 4.5-5 liters, heat the vegetable oil over a slightly higher than average heat. Put the chicken, onion and carrot and fry, stirring, for 7-10 minutes.

8. Step 7:

   

   Pour rice into the cauldron, add all the spices, bay leaves, barberry and whole unpeeled garlic cloves. If the cloves are small, then you can increase their number by 2 times or even add a whole washed garlic head in the husk to the pilaf. As they say, you can't spoil the pilaf with garlic, it will only be more fragrant.

9. Step 8:

   

   Pour warm or slightly hot water along the edge so that it completely covers all the ingredients in the cauldron for 1-2 fingers. At the same time, rice with meat and spices does not need to be mixed. Everything should remain layers.

10. Step 9:

    

    Bring the water to a boil. Cover the cauldron with a lid and cook the pilaf over low heat for about 30 minutes or a little longer until the rice is ready. Do not stir the pilaf at this time. Try the rice for readiness. It should be soft, but not boiled. Remove the finished pilaf from the heat and let it stand under the lid for about 25 minutes so that the rice absorbs excess moisture.

11. Step 10:

    

    Before serving, mix the pilaf, put it on a platter and, if desired, sprinkle with chopped herbs. It can be cilantro, parsley, etc. Enjoy your meal!