In classic recipes, pilaf is usually cooked from pork, lamb or beef, but it turns out no worse from homemade chicken. To my taste, it's even better! I often cook such pilaf and serve it on the table with sauerkraut or a light vegetable salad.
Ingredients
Step-by-step cooking recipe
Cut the chicken and soak it in cold water for 1.5-2 hours.
Drain the water, rinse the meat again and lightly dry the pieces with a paper towel.
Fry the chicken in vegetable oil until golden brown. On average, it takes 10-15 minutes.
Transfer the meat to the cauldron, add cumin, bay leaf, barberry and half the water. Cover with a lid and simmer for 45 minutes on low heat.
Fry the onion and carrot in the remaining oil until golden brown.
Transfer the roast to the meat, add the washed rice, salt, remaining water and cook for 20 minutes under the lid.
Turn off the heat and leave the pilaf under the lid for 20 minutes.
