How to cook crumbly pilaf from round rice. How to cook crumbly pilaf? Risotto with green peas

Pilaf is a very ancient dish that has been prepared in many countries for several centuries. In India, this dish was vegetarian, and then in Persia they learned to cook it with meat. All recipes have one general feature- the dish always combines rice with zirvak (meat, fish, dried fruits, spices). In our country, the most common is zirvak, consisting of pork or lamb, onions, carrots, cumin and red pepper. But how to prepare tasty and crumbly pilaf?

Cooking secrets

To make the rice crumbly, you need to know a few simple secrets that not every even experienced housewife knows about:

There is no need to grate carrots using a grater. It is better to cut it into thin slices - the thicker it is, the higher the likelihood of getting crumbly pilaf. Also adhere to the proportions indicated in the recipe. If there are too many carrots, the rice will not turn out crumbly.
Choose the right cereal. The best option is oblong-shaped rice. The round-grained variety is also suitable, but it should not contain starchy dust. The less it is, the more crumbly the pilaf will be - this is one of the main secrets of preparing the dish.
Before cooking, you need to soak the rice cereal in salted water - preferably hot, but do not use boiling water. This will prevent the rice from boiling, meaning you will end up with not just porridge, but real pilaf!

How do professionals prepare pilaf?

Chefs have their own tricks on how to cook pilaf so that the rice turns out crumbly. A real cook can make any type of rice crumbly - round and long. At the same time, they recommend using steamed one, as it better absorbs the meat broth and turns out to be as aromatic as possible.

Particular attention must be paid to washing the cereal - drain the water at least 8-10 times. It should be perfectly transparent. After this, the rice is poured with cold water and left for at least half an hour so that it gets thoroughly wet. When putting the cereal into the zirvak, use a slotted spoon to prevent excess liquid from getting in.

Rice should be steamed, but it is not necessary to use a steamer or multicooker for this. The bottom line is that the fire under the cauldron should be set to minimum, and the layer of cereal should be pierced to the bottom with a knife in several places and the dish should be tightly covered with a lid.

The readiness of the rice is checked no more than once every 10-15 minutes. If necessary, you need to add boiling water. When you remove the cauldron from the stove, to make the homemade pilaf crumbly, you need to wrap it in something and leave it (you can use a regular blanket). Our ancestors used this trick, which gave the dish an incredible taste and aroma.

Chicken pilaf recipe

To teach you how to cook crumbly and delicious pilaf, we offer a proven recipe. For it you will need the following ingredients:

long steamed rice - 500-600 g;
chicken (it is better to use thighs) - 600 g;
carrots - 200 g;
onion - 250 g;
vegetable oil - 50 ml;
fresh herbs;
spices for pilaf.

Peel the carrots and chop them into cubes, strips or half rings, but not too finely. Also chop the onion, add to the carrots, pepper and salt. Fry it all until golden brown in oil.

Separate the thighs by chopping them into pieces and removing the bones and skin. Fry the meat until golden brown for a few minutes, then add a little water and simmer for a few more minutes, covered.

Pour cold water over the rice, wait 20-30 minutes and rinse thoroughly. white plaque. Place the onions, carrots and chicken in a cauldron or pan, press down with a spoon, and place rice on top. Press down with a spatula and sprinkle chopped herbs on top.

Pour boiling water over it all so that it covers the rice by a centimeter. Cook without a lid for about 10 minutes, then make a few holes to allow the moisture to evaporate through them, and simmer for a few more minutes. Cover with a lid and reduce heat. Cook for 20 minutes - the water should evaporate during this time. Turn off the heat and wrap the cauldron or pan with something, leaving it for an hour and a half.

Pork pilaf in a frying pan

Now let’s figure out how to cook pork pilaf in a frying pan step by step. The recipe is very simple and accessible to every housewife. You will need the following components:

300 g pork;
a glass of steamed rice;
one medium carrot;
a pair of onions;
50-60 ml vegetable oil;
seasoning for pilaf;
salt and pepper.

Rinse the rice with water and soak it for 20-30 minutes. At this time, peel the carrots and onions. We wash the meat and dry it with napkins, and then cut it into cubes. Heat a frying pan with oil over a fire and place the meat in it. Fry it for 5-6 minutes over high heat, stirring constantly.

Add carrots and onions, chopped but not too finely, to the meat. Salt, pepper, add seasonings and mix. Reduce heat and continue frying for about 10 minutes. As a result, you will get a zirvak.

Place all the rice in the pan, spreading it evenly over the zirvak. Pour in water in a thin stream so that it covers the rice by 1.5 cm, no more. Cover with a lid and simmer for 30-40 minutes on low heat without opening the lid.

A simple recipe for round rice pilaf with pork and garlic step by step with photos.
A simple recipe for round rice pilaf with pork and garlic from Uzbek cuisine with photos and step by step description preparations. Easy to prepare at home in up to 1.5 hours. Contains only 279 kilocalories.

National cuisine: Uzbek cuisine
Type of dish: Second courses
Recipe difficulty: Simple recipe

Preparation time: 12 minutes
Cooking time: up to 1.5 hours
Number of servings: 8 servings
Calorie Amount: 279 kilocalories

Ingredients for 8 servings
Pork 400 g.
Polished short grain rice 2 cups.
Onions 150 g.
Carrots 200 g.
Spices and seasonings 2 teaspoons
Table salt 2 teaspoons
Vegetable oil 100 ml.

Step by step
Short-grain rice pilaf with pork and garlic - an interpretation of traditional Uzbek pilaf. Typically, proper pilaf is prepared from special long-grain rice; it should be crumbly. Short-grain rice, although boiled, has a unique soft and tasty aroma, and if you prepare pilaf from it correctly, it will also not stick together. Products for pilaf are not unusual or uncommon. Rice, onions, garlic, carrots, vegetable oil - all this is at home, as they say, in reserve, and a small piece of pork and spices for pilaf can be bought at any time in the nearest supermarket. I'll focus on spices. There are ready-made sets of spices for pilaf, but not everyone likes some of the components. Therefore, I advise you to use the spices that you like best when preparing pilaf.
The dishes for preparing pilaf should have thick walls; I suggest a regular duck pot. It is closed quite tightly with a lid and on low heat the pilaf can simmer for a long time and does not burn. Pour half a glass of vegetable oil into the duck pot and heat it over high heat.
Cut the meat into cubes. IN this recipe pork belly is used. It is moderately fatty and soft.
Throw the chopped meat into the heated vegetable oil and mix quickly.
Then add two teaspoons of spices to the meat and fry for three minutes.
While the meat is frying over high heat, cut the onion into cubes.
Stir the meat, in three minutes it has already fried and turned golden brown.
Add chopped onion to the meat.
Mix the meat with onions, do not reduce the heat, fry for another five minutes.
While the meat and onions are fried, grate the carrots into thin strips.
After five minutes, mix the meat again and cover it with grated carrots. Make the fire medium.
Meanwhile, rinse two cups of rice cereal well and place it on top of the grated carrots.
We level the surface of the rice and stick large cloves of unpeeled garlic in several places.
Fill the pilaf with water so that it rises two centimeters above the rice.
Sprinkle salt on top and bring to a boil.
When the water starts to boil, cover the duckling with pilaf tightly with a lid, turn the heat to low and leave it on the stove to cook for an hour.
After an hour, we lift the lid, by this time the water has all boiled away, the rice has steamed well, and the pilaf has risen.
Turn off the heat, stir the pilaf, lifting the meat from below.
If you are cooking for guests, serve hot pilaf on a large platter: first place rice with carrots, and on top pieces of meat and cloves of baked garlic. Beautiful, appetizing and impressive.

White rice takes its rightful place among the varieties of rice cereals. Its grains are round in shape, 4 to 5 mm long, are distinguished by a high content of starch, carbohydrates and are in no way inferior to other varieties in composition. We must remember that during the cooking process it absorbs a lot of water, due to which the volume increases by 2-3 times. Traditionally, pilaf is prepared from long-grain rice because it is more crumbly when cooked. And round rice, due to its high starch content, boils quickly, but if you prepare pilaf from it correctly, it will also be crumbly and aromatic.

It is better to use thick-bottomed cooking utensils so that the ingredients do not burn and are heated evenly. It is not recommended to use enamel cookware.

Using available, available products we will prepare delicious pilaf, and for this we will need:

Beef meat 500 gr.
Carrots 3-4 pcs.
Rice 1 tbsp.
Onions 3 pcs.
Garlic 1 head
Vegetable oil 0.5 tbsp.
Salt, pepper, turmeric to taste.

Preparation:

Rinse the meat thoroughly, dry it, cut into cubes. Heat a cauldron, pour in vegetable oil, heat and fry the meat over high heat until golden brown.
Peel the onion, rinse, cut into half rings, fry until light golden brown.

Wash the carrots, peel them, cut them into strips and put them in a cauldron.

While the meat and vegetables are fried, pour rice into a separate bowl, pour boiling water over it, and leave for 15 minutes.

Then rinse the rice in cold water at least three times. Send it to the meat, season with spices, put garlic in the center. Gently smooth the surface of the rice with a spoon. Pour in boiling water to cover the rice by 1.5-2 cm.

Cook over medium heat for 10-15 minutes. Then turn down the heat. When the rice has completely absorbed the water, cover with a towel, cover and turn off. Let it brew for 20 minutes. The towel should absorb excess moisture and due to this the pilaf will be crumbly.

The pilaf turns out to be very tasty, satisfying, healthy, and natural. It is also easy to prepare. It can be served on a large platter, laid out in layers: rice, vegetables, meat, garlic. Or, before serving, mix everything thoroughly and place on serving plates. If desired, garnish with herbs and traditionally serve with flatbread and pickled onions.!

Rice is the basis for many very tasty and popular dishes. For example, Asian cuisine is unthinkable without rice; it is the basis for a huge number of types of pilaf. But it is popular not only in the East; they prepare paella with it - the main Spanish dish - in Russia they add rice to cabbage rolls, and Georgian cuisine offers to cook kharcho soup with it. We tell you what types of rice should be used for different dishes.

Pilaf

For pilaf, the least sticky rice is usually used, because it should be crumbly. The Devzira variety is often used, but others can be used. For example, for Indian pilaf biryani, it is better to choose long basmati rice. You can even take short-grain varieties of rice, such as laser, arborio, but then you need to rinse it thoroughly before cooking.

Pilaf "Chaikhansky"

Photo: Restaurant chain « Teahouse No. 1 of Timur Lansky »

250 g lamb tail
150 ml vegetable oil
200 g onions
1.1 kg lamb pulp
1.1 kg yellow carrots
10 g cumin
30 g salt
50 g garlic
1 kg rice laser
Lamb fat tail

Step 1. Soak the rice in warm water for 1 hour, then rinse in water.

Step 2. Heat the cauldron, cut the fat tail into pieces 2 by 2, melt in the cauldron until the cracklings are dark golden brown.

Step 3. Remove the cracklings, add vegetable oil and heat the oil again.

Step 4. Peel the onion and cut into half rings. Place the chopped onion in a cauldron and fry until light brown.

Step 5. Clean the meat, wash under running water, cut into 3-4 cm pieces.

Step 6. Peel the garlic, cut off the top. Add meat and garlic to the cauldron when the onion turns light brown. Fry the meat until half cooked, until golden brown.

Step 7. Peel the carrots, rinse, cut into strips 6-7 cm long and 5 mm wide.

Step 8. Add carrots to the semi-cooked meat in two stages. The first stage is to add half the carrots and fry for 2-3 minutes, mix completely. Next, add the remaining carrots.

Step 9. After the carrots become soft, add water (1.2 l), spices, salt, cumin and simmer over low heat for 20 minutes.

Step 10. After 5 minutes, remove the chili pepper, after 10 minutes, remove the garlic. Cook for another 20-30 minutes.

Step 11. After this, lay out the rice and carefully spread it evenly over the surface. Cover with a lid and increase the temperature to the original.

Step 12. After the pilaf boils, remove the lid and add the rest of the cumin. Gently mix only the cumin with the rice. Next, reduce the temperature and cover with a lid.

Step 13. After 5 minutes, mix the rice with cumin again, cover with a lid and leave for another 5 minutes. Next, remove the lid and carefully form a pyramid of rice.

Step 14. Cover with a lid and reduce the temperature by half. Let it brew for 10-15 minutes. And turn off the fire. The pilaf is ready.

Step 15. Remove the finished pilaf from the stove, stir directly in the cauldron and let cool.

Paella

The main Spanish dish is prepared on the basis of rice. And then... You can add chicken to the paella pan, you can add seafood, you can make it with vegetables.

“Rice for paella needs a low gluten content, short grain,” advises Alexey Pavlov, chef of the Barceloneta restaurant. — I recommend arborio rice. It needs to be fried well before cooking. It is important to cook paella over a fire and do not stir during cooking, but spread it evenly over the pan in a layer 2-3 thick of rice.”

Paella with seafood

Photo: Restaurant Barceloneta (Sochi)

Recipe by Alexey Pavlov, chef at Barceloneta restaurant

400 ml fish stock
50 ml bisque sauce
20 ml vegetable oil
85 g peeled langoustines
160 g mussels
130 g squid tentacles
125 g Far Eastern squid (cuttlefish)
5 tooth garlic
300 g rice
Saffron
30 g aioli sauce

Step 1. Place the mussels in a saucepan in boiling water for 5 minutes until they open, as well as the squid.

Step 2. Pour vegetable oil into a frying pan and fry the peeled garlic cloves.

Step 3. Then add and fry the langoustines, mussels, squid for two minutes and remove back.

Step 4. Place the rice in the frying pan and distribute it evenly over its entire diameter.

Step 5. Add saffron (diluted in 1 tbsp warm water) or turmeric. This will add a vibrant color to the paella. Then add salt and paella spices. Use a spoon to distribute all the spices evenly throughout the paella. Pour in fish broth.

Step 6. Simmer the paella over low heat until the liquid is completely absorbed. Particular skill is the evenly fried, appetizing crust of rice on the bottom.

Step 7. Then lay out all the seafood, don’t stir the rice anymore, sprinkle with vegetable oil, add aioli sauce and cook the paella in the oven until cooked.

Risotto

The main thing in an Italian rice dish is its special creamy texture and tenderness. “Only three varieties of rice are suitable for risotto: arborio, carnaroli and vialone nano. These are Italian varieties, says Bruno Marino, co-owner and chef of the restaurant Il Siciliano. — Unlike regular rice, they contain two types of starch: amylopectin is the starch on the outside, and amylase is the starch inside the rice grain. It is thanks to the starch that is on the surface of the rice grain that ready dish It turns out creamy and soft on the outside. Therefore, these types of rice should never be washed before cooking. And the starch inside the grain makes the finished dish al dente. I usually make my own mix of these types of rice. For each type of risotto, I use different proportions of arborio, carnaroli and vialone nano.”

Risotto with pumpkin and scamorza cheese

Photo: Restaurant il Siciliano

15 ml olive oil
20 g butter
70 g rice
5 g shallots
50 ml white wine
350 ml vegetable broth
15 g grano padano cheese
Pinch of nutmeg
70 g pumpkin pulp
Rosemary

Step 1. Cut the pumpkin into cubes and finely chop the shallots.

Step 2. Place shallots, pumpkin, olive oil and 10 g of butter in a saucepan, sauté lightly over low heat, add a sprig of rosemary.

Step 3. Add rice, sauté lightly, add wine and evaporate, then add 50 ml of vegetable broth (hot) gradually until the rice absorbs it, stirring constantly. Cook over medium heat.

Step 4. When the rice is cooked al dente, add another 10 g of butter, grana padano and nutmeg.

Step 5. Quickly stir the risotto. Place on a plate and add slices or scamorza cubes.

Risotto with green peas

Photo: Pizza Cafe? Si!

Recipe by Nikolai Baksan, chef of Pizza Si restaurant

60 g arborio rice
15 g white wine
5 g garlic
5 g shallots
300 ml chicken broth
25 g green pea puree
Sprig of mint
20 g butter
15 g grated parmesan
30 g tuna fillet
5 ml soy sauce
5 g olive oil

Step 1. Fry the rice in olive oil with garlic and shallots, add white wine, then broth and salt.

Step 2. Cook for 15 minutes, stirring constantly.

Step 3. Add green pea puree, mint and cook for another 2 minutes.

Step 4. Remove from heat, add Parmesan, butter and stir vigorously for 1 minute. Place in a deep plate.

Step 5. Place chopped and pre-seasoned soy sauce, salt and tuna olive oil.

Kharcho

For this Georgian soup you will need short-grain rice, but in no case steamed or crushed. Round rice retains the natural taste of the grain and cooks well.

Photo: Restaurant « Kazbek »

Recipe by Mamiya Jojua, chef of the Kazbek restaurant

500 g beef
2.5 liters of water
1 onion
10 tooth garlic
25 g adjika
100 g tomato paste
2 tsp. Utskho-Suneli
3 bay leaves
1 tsp. ground coriander
1 pinch of Imeretian saffron
2 tbsp. l. cilantro
2 tbsp. l. parsley
Smoked salt

Step 1. Cut the meat into small cubes and cook until cooked without any additives.

Tip: Cooking time greatly depends on the quality and freshness of the meat, but it is very important that it is cooked to the point where it can be chewed. On average it is one and a half to two hours, but sometimes longer. Don't forget to skim off the foam and cook over low heat.

Step 2. Cut the onion into half rings, chop the garlic.

Step 3. Pour vegetable oil into a saucepan, add chopped onion, garlic and simmer. The onion should not change color, so do not fry.

Step 4. Add adjika and chopped cilantro stems. Simmer for 3-5 minutes, add tomato paste and even then, without a lid, sauté for half an hour over low heat, stirring. The main thing is not to burn.

Step 5. Remove the finished meat from the broth, strain the broth, pour it back into the pan, put it on the fire, add a little salt.

Step 6. After boiling, return the meat to the broth and pour our mixture over it. Add bay leaf, utskho-suneli, coriander, saffron and let it boil again.

Step 7. After this, add the washed rice and cook for another 10 minutes. Add parsley, cilantro and crushed garlic. Cover the pan with a lid and let stand for 3-5 minutes.

Rolls and sushi

There is a special very sticky rice for them, because these dishes must keep their shape very well and not fall apart. Usually the nishiki variety is used for sushi; it is round and absorbs when cooked. large number water and is very sticky after it is boiled. Now in supermarkets it is often sold in bags labeled “For sushi.”

If you couldn’t find special rice, then you need to take regular short-grain rice, under no circumstances steamed (this will never stick).

Roll "Canada"

Photo: Sixty Restaurant

Recipe by Sergei Kondakov, chef of the Sixty restaurant

100 g rice for rolls
15 ml rice vinegar
5 g sugar
25 g avocado
2 g nori seaweed
35 g crab meat
50 g smoked eel
10 g Japanese mayonnaise
5 g green onions
10 g sesame
10 g tobiko caviar

Step 1. Boil the rice (per 1 serving - in 90 ml of water) for 35 minutes.

Step 2. Add vinegar, granulated sugar and salt. Mix everything, cool.

Step 3. Mix crab meat with mayonnaise.

Step 4. Place rice in an even layer on the seaweed, sprinkle with sesame seeds, and top with sliced avocado and pieces of crab meat.

Step 5. Roll up the roll, place eel slices on top and divide the roll into 8 parts. Place caviar on top of each piece. Garnish with chopped green onions and sesame seeds.

Dolma and cabbage rolls

Minced meat with rice is an excellent filling that can be wrapped in cabbage or grape leaves or stuffed into peppers. The meat can be different, and the rice is usually short grain. You can use the same one as for risotto, so that it gives the minced meat a creamy consistency, but at the same time it feels great in the filling, is elastic, and does not fall apart.

Vegetable dolma

Photo: Cafe Press Service « Pies, wine and goose »

Recipe by Alexander Zhurkin, chef of the cafe “Pies, Wine and Goose”

130 g grape leaves
1 tbsp. l. lemon juice
1 tooth garlic

For the filling:

50 g onion
25 g sweet pepper
25 g eggplant
140 g tomatoes
25 g carrots
35 g zucchini
Thyme, garlic
135 g rice
120 ml soy milk
200 ml vegetable broth
20 ml olive oil

Step 1. Cut all vegetables into the smallest cubes.

Step 2. Pour into the frying pan olive oil and fry rice on it.

Step 3. Add all the vegetables and lightly fry everything together.

Step 4. Gradually add vegetable broth and cook the rice until cooked.

Step 5. At the very end, pour in soy milk and add thyme. Let it simmer on the stove for a couple of minutes. You should end up with vegetable porridge with rice.

Step 6. Place the grape leaves in a saucepan, add water, lemon juice, garlic and boil them over low heat for 15 minutes.

Step 7. Take a grape leaf and cut off the tail from it. Wrap the resulting filling (30 g) in a sheet.

Step 8. Heat the prepared dolma in vegetable broth. Place on a plate, pour over sour cream sauce, soy milk, sprinkle with fresh herbs and basil.

Stew

For vegetable stew, it is best to take long-grain rice; it will crumble well and will not be overcooked; it has a special, memorable taste that goes well with vegetables.

Vegetable stew with rice and tomatoes

Photo: Mutti Company

Recipe by Carlo Casoni, chef at Mutti

2 zucchini
1 onion
1 carrot
200 g tomatoes in their own juice, without skin
150 g long grain rice
350 ml water
Vegetable oil
Salt and pepper

Step 1. Chop the onions and carrots, fry the vegetables on vegetable oil.

Step 2: Dice the zucchini and add it to the pan. Pour 50 ml of water into the vegetables and simmer for 10 minutes.

Step 3. Cut the peeled tomatoes and add to the dish.

Step 4. Rinse the rice thoroughly and place in a frying pan with vegetables. Add salt, pepper, 300 ml of hot water and simmer for about 30 minutes.

Step 5. Monitor the amount of water: if it boils before the rice is ready, add a little more liquid.

Step 6: Add minced garlic to the dish before removing it from the heat.

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, not every housewife still knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make your dreams come true.

Friable chicken pilaf: “a classic of the genre”

chicken (leg) - 550-600 gr.
carrots - 2 pcs.
rice cereal - 480 gr.
garlic head - 1 pc.
onion - 2 pcs.
spices “For pilaf” (can be replaced with cumin) - 15 gr.

Since you can prepare traditional crumbly pilaf with chicken on your own, we offer for your consideration the classic technology with step-by-step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour a sufficient amount of oil into it (can be replaced with fat tail fat). Heat to maximum, add chicken and fry until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Don't rub it, otherwise it will turn into mush after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry for 6 minutes, stirring.

4. Then reduce the heat to medium and cover with a lid. Simmer until the carrots are soft (about 10 minutes). Season with salt, add pilaf spices or cumin.

5. Before preparing aromatic chicken pilaf, you need to do everything to ensure that the rice is crumbly. To do this, boil water and pour it into the cauldron so that the liquid covers the components.

6. Wash the garlic head and remove the peel, do not separate it into separate cloves. Immerse it completely in the container, you get zirvak (base for pilaf).

7. Now cover the dishes, set aside for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water runs clear.

8. After half an hour, place the cereal in a cauldron, leveling it with a spatula (do not stir). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put the lid on, wait until it boils.

9. Next, close the cauldron and cook on the minimum stove setting for a third of an hour. After the specified period, lightly stir the surface of the rice and evaluate it for readiness. If everything is fine, turn it off and wait half an hour.

10. If the grains are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Before serving, do not forget to remove the garlic head. Here's a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a pan

carrots - 2 pcs.
chicken leg - 0.8 kg.
garlic heads - 2 pcs.
onions - 3 pcs.
rice (preferably “Devzir”) - 0.4 kg.
spices “For pilaf” - 15-20 gr.

Since you can cook equally tasty and aromatic chicken pilaf in a pan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the “Devzir” variety.

1. Chicken legs must be washed, removed from films, removed from bones and chopped into pieces. Pour oil into a thick-bottomed pan.

2. Fry the chicken pieces over high heat until they form a crust. Add onions chopped into half rings and carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then reduce heat slightly. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water and simmer for about 5 more minutes. During this period, rinse the rice grains 4 times and place them on top of all the ingredients. Add more boiling water until the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. Make holes in the rice with a spatula and stick the garlic inside. Set the stove to low, wait for it to boil, and cover with a lid. Simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. The result was a very tasty pilaf made in a pan with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

chicken leg - 0.4 kg.
rice - 0.4 kg.
onion - 2 pcs.
garlic head - 1 pc.
spices - to your taste
carrots - 2 pcs.

If you still don't know how to cook the best chicken pilaf, you can use a slow cooker to make the rice crumbly.

1. First, take all the ingredients according to the list. We clean the onions and chop them into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, and chop the meat into pieces.

2. Before preparing pilaf, you need to heat the oil in the multicooker. When it’s hot, add the vegetables and chicken and fry on the “Fry” setting until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the ingredients are thrown in, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker; let it sit for 25-30 minutes on “Warming”.

Now you know how to cook chicken pilaf using a “smart pan” so that the rice is crumbly. Before tasting, do not forget to remove the garlic head.

Pilaf with chicken in a frying pan

chicken - 550 gr.
onion - 2 pcs.
rice - 0.5 kg.
garlic - 5 cloves
carrot - 1 pc.

The crumbly pilaf is obtained thanks to steamed rice. A chicken dish in a frying pan is prepared without much effort.

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a frying pan. After this, start frying the chicken. Chop the meat in any order. Mix the necessary spices to taste.

2. Chicken pilaf cooked in a frying pan turns out no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, place the rice on top of the fried foods. Insert the garlic cloves into the mixture in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove's power to minimum. Don't forget to cover the container with a lid. Wait for the cooking to finish.

Chicken pilaf with mushrooms

mushrooms (any) - 300 gr.
onion - 2 pcs.
rice - 400 gr.
chicken fillet - 350 gr.
garlic - 5 cloves
carrots - 3 pcs.
cumin, saffron, turmeric - 1 g each.

Before preparing chicken pilaf, follow the instructions to ensure that the rice is fluffy. Practical recommendations simple and understandable.

1. Chop the onion into cubes and the carrots into strips. Fry in a frying pan in hot oil until golden. Since making chicken pilaf is not difficult, we proceed further.

2. Add fillet pieces to the vegetables. Fry the meat until golden brown. After this, place rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. At the same time, fry the chopped mushrooms in vegetable oil in a separate frying pan. A few minutes before cooking the pilaf, add them. You can add a little more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

chicken thighs - 8 pcs.
carrots - 1 pc.
rice - 280 gr.
onions - 3 pcs.
sweet mustard - 60 gr.

1. Before preparing chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After this, finely chop the onion and chop the carrots into bars.

2. Place the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic seasonings. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and often delight your loved ones with national dishes from different countries.