Pilaf with chicken fillet. Uzbek chicken fillet pilaf Chicken fillet pilaf step by step recipe

Dear friends! Dear guests of our Internet cafeteria!

Today we have real oriental pilaf on our menu. True, we will cook it not in a cauldron, but in a frying pan. But all other subtleties of preparation will be taken into account. Spices, preparation of rice and meat, ratio of ingredients - everything is the same as in Central Asia. Pilaf according to this recipe turns out crumbly, but not dry, grain to grain.

Any part of a chicken carcass is suitable for pilaf. But from the breast (chicken fillet) the dish will still be more tasty and aromatic. There is no need to cut the meat into small pieces before cooking. This is an essential requirement of Caucasian cuisine. If necessary, it is cut later when it is placed on a mound of cooked rice.

Now about the rice. We choose good quality rice, always “pot-bellied” (not polished) and clean. Krasnodar rice is perfect. But if there is no such thing in the house, it is not fatal. We will use the one from which you cook porridge.

Of the spices, you only need a spicy seasoning - ZIRA, small long grains, shaped like caraway seeds. You can’t do real pilaf without them. Other spices, including ground black pepper, are not needed here. If someone likes it spicy, you can sprinkle the meat with red pepper before frying. But, in our opinion, this should not be done.

Carrots require significantly more than onions. This is also a feature of the oriental recipe. And under no circumstances should you grate it! Cut the carrots into large strips or “logs”. In the Caucasus, they believe that the larger the carrots, the tastier the pilaf. Keep this in mind.

Ingredients for chicken fillet pilaf:

• Chicken breast – 2 pcs.;
• Rice – 0.5 kg;
• Carrots – 400-500 grams;
• Onion – 1 pc. (very small);
• Garlic – 1-2 cloves;
• ZIRA – 0.5 teaspoon;
• Salt - to taste;
• Sunflower oil - for frying.

First, let's prepare the rice. It must be washed five times in clean water, changing the water each time. And leave in water to swell while we deal with meat and vegetables.

So, cut the carrots into large strips and the onion into half rings so that the vegetables are at hand. Cut the chicken breast into 4 pieces, no need for smaller ones. Let's add a little salt.

Pour sunflower oil into the frying pan and wait until it warms up well. You can check readiness by throwing a small piece of onion into the oil. If the onion turns golden, it means you can add the chicken to the pan. Fry the chicken pieces lightly until light golden brown.

Then add the onion to the chicken. As soon as the onions have turned yellow, pour the carrots into the frying pan. Simmer the carrots over low heat. It is very important here that it does not burn, otherwise the pilaf can be ruined and all the work will go down the drain!

When the carrots become soft, pour two glasses of water into the pan. Perhaps someone has a larger frying pan and will need a little more water. Here you need to maintain the ratio of water to the level of carrots: the carrots should peek out slightly from under the water. Cook this broth over low heat for about 10 minutes. It should be saturated with the aroma of meat and vegetables.

Next, add ZIRA to the broth. If possible, grind its small seeds with your hands or crush them in a jar. We use garlic with its peel. It will saturate the broth with its aroma, then you can simply throw away these cloves of garlic. Add salt and taste. If the carrots are not sweet enough (this happens), you can add a little sugar.

Now it's time to return to rice. He became beautiful and snow-white. After this preparation, any other rice will look the same. And no steamed store-bought rice is needed! Drain the water from the bowl, put the rice in the pan, and smooth it out with a spoon. If a lot of water has evaporated from the pan, you can add more. The rice should be covered with broth.

Add heat and bring the contents of the pan to a boil. We don’t close the lid yet - that’s the technology. The rice should absorb the broth fairly quickly. And then we begin to scoop it into the center with a spoon, making a mound of rice. Place an inverted plate on this slide (see photo), and then cover with a lid. Keep the fire minimal. Leave it like this for 10-12 minutes so that the pilaf is completely steamed. After this time, turn off the heat, but do not remove the plate and lid. Let it stand for another 10 minutes.

When the onion has reached the desired color and aroma, it’s time to add the chicken fillet. Mix it well with onions. You need to fry it until a beautiful golden brown crust appears.

When the meat is sufficiently fried, add a small part of the prepared carrots (about a quarter) and also fry. It will also give the pilaf a special taste and a beautiful, pleasant color.

There is no need to fry it too much - if it breaks easily, it means it’s ready and it’s time to start adding the rest of the carrots.

Scatter the remaining carrots evenly to create a bed for the rice. No need to stir. Immediately pour the prepared boiling water so that it completely covers the vegetables and add ½ tablespoon of salt. The water level should be slightly higher than the carrots.
Distribute carrots evenly

There is no time to hesitate here, since the vegetables have already been fried for quite a long time. Even if part of the onion turns out black, it’s not a big deal - it’s what will give the color and taste to the chicken pilaf.

As soon as the water boils, you can reduce the heat to low and cover with a lid. Leave the products to simmer over low heat for about another 30 minutes. What we have prepared is called zirvak.

Preparing rice for pilaf

To a frequently asked question: how to cook crumbly pilaf with chicken, I answer very simply - rinse the rice well. This is one of the basic rules for preparing oriental dishes.

While the zirvak is simmering, let's start preparing the rice. It must be rinsed very thoroughly so that the water is clear. Usually the cereal is washed with slightly warm water. For convenience, take any bowl, pour rice into it and pour water. Stir the cereal a little and you will see that the water will turn white and cloudy - this is all the starch coming out.

In order to get crumbly pilaf with chicken, you need to get rid of it. There is plenty of time, so don’t be lazy and rinse it very well until the water becomes completely clear.

After this, leave it in the water until it is placed in the zirvak.

About 30 minutes passed. We check the zirvak for taste - it should be slightly salted. Rice will perfectly absorb all the excess salt.

Spread the cereal evenly over the entire surface and smooth it out with a slotted spoon or spoon.

Zirvak should cover the rice by about 1.5-2 cm. If there is not enough zirvak, just add boiling water to the desired level.

We increase the flame so that the zirvak boils. Do not cover the dish with a lid until all the water has boiled away, otherwise the rice may turn out sticky.

As soon as you see that the rice has swollen and significantly increased in volume, stir it without touching the carrots that are below. Carefully lift the bottom layer, thereby lowering the top to the bottom.

Using the handle of a spoon, make several holes in the floor of the finished pilaf so that the remaining moisture from the bottom rises and steams the food.

This will show whether there is still water.

As soon as you realize that the water has boiled away, reduce the heat to low. You can even move the pan to a smaller burner so that the heat under the pan is minimal.

Cover tightly with a lid and leave for another 30 minutes.

During this time, the rice will arrive and the delicious chicken fillet pilaf will be completely ready.

Stir the aromatic treat so that all ingredients are evenly mixed: carrots, meat and rice.

Enjoy your meal!

Chicken fillet is the most delicious dish of Uzbek cuisine. In modern cooking, there are about a thousand different cooking recipes; it can be prepared from different types of meat, such as pork, lamb or chicken; only one thing remains unchanged in the composition of pilaf - rice.

According to Uzbek tradition, it is believed that it is best to cook pilaf in a cast iron cauldron; in Russian cooking, it is customary to cook pilaf in a ceramic or Teflon pan.

To prepare you will need:

• Short grain rice – 1 cup;
• Onions – 3 large heads;
• Carrots – 3 pcs. (also preferably large);
• Chicken fillet -500g.
• Whole head of garlic;
• Vegetable oil;
• Salt and various oriental spices to taste;

Wash the chicken fillet and chop into small pieces.

Peel the onion and chop it into small cubes,

cut the carrots into small strips.

Place the meat in a cauldron with well-heated vegetable oil. When the meat acquires a golden hue, add spices, salt, onions and carrots.

Fry everything over medium heat for five minutes.

Wash the rice thoroughly and add it to the top of the roast.

We stick the garlic into the center in the scales and carefully fill it with water 1-1.5 cm above the level of the rice. Add a little salt and cover the contents with a lid. Simmer over very low heat for 30-40 minutes.

During this time, the water should evaporate and the rice should steam. Only when the rice is ready can you stir the dish. chicken is ready.

Chicken breast is ideal for this pilaf, as it is not fatty and boneless. But you can, if you wish, trim the meat from the thighs or other parts of the carcass. In this recipe we will prepare a very tasty dietary pilaf with breast.

• 0.5 1 pc. chicken (fillet)
• 0.4 2 cups Rice cereal
• 0.2 2 pcs. Carrot
• 0.2 2 pcs Onion
• 0.1 0.5 cups Refined oil

Chicken breast is ideal for this dish, as it is not fatty and boneless. But you can, if you wish, trim the meat from the thighs or other parts of the carcass. This recipe uses breast meat.

1. Chicken fillet - half a kilo.
2. Rice cereal - 2 cups.
3. Carrots - 2 pcs. (or 1 large one).
4. Onion - 2 pcs.
5. Refined oil - a quarter cup.
6. Salt - to taste.
7. Seasonings - 1 tsp.
8. Garlic - 4 heads.
9. Spicy lovers can add a pod of pepper.

How to cook pilaf with chicken fillet:

First, wash the cereal thoroughly and leave in warm salted water for 1 hour. Wash the meat and cut into pieces.

As always, cut the carrots and onions into pilaf. That is, carrots - in strips (bars) and onions - in half rings.
From whole heads of garlic, remove only the dry top husk and cut off the roots. Integrity must not be violated. All products must be washed. Yes, you understand this without me.

Now begin the cooking process itself. To do this, you need to heat the oil in a cast iron cauldron (saucepan, duck pot). Choose any suitable dishes. First of all, fry the onion for about 10 minutes with occasional stirring, after which the chicken is placed in the container. Frying continues until the meat acquires a whitish color.

Then add carrots, spices, reduce the flame and simmer under the lid for 10 minutes.

Pour boiling water, completely covering the zirvak, add salt and garlic. At the same stage, those who decide to cook spicy food should also add pepper. Simmer for 15 minutes.

It's time to add rice grains. Drain the water from the rice. Rinse the cereal and place in a bowl in an even layer. Add boiling water if necessary to reduce the surface of the rice by 1 cm.
Over high heat, let the liquid boil and immediately reduce the flame. Cover with a lid and simmer for 20-25 minutes.
Before turning off, scoop the grains from above and check for doneness. Simmer the raw rice for another 5 minutes.

10 minutes after turning off, stir the finished dish, place in plates and garnish with herbs. A salad of cucumbers and tomatoes wouldn't hurt either. The so-called, the recipe for which has already been published.

Bon appetit!

Chicken fillet pilaf in a slow cooker

1. Chicken breast - half a kilo.
2. Rice cereal - 2 cups.
3. Onion - 1 pc.
4. Carrot - 1 pc.
5. Refined oil - a quarter glass.
6. Garlic - 4 cloves.
7. Salt - to taste.
8. Spices - a teaspoon.

After pouring in the oil, set the Frying or Baking mode for 10 minutes and fry the finely chopped onion in a multicooker with the lid open. It is not necessary to start frying with onions. Sometimes I fry the chicken first.
After this time, throw in the carrots, passed through a shredder or a coarse grater. Although I am against the grater, an exception can be made for this method of cooking. Place along with the carrots and... Fry for 5 minutes.

After frying, add peeled garlic cloves, salt, seasonings, and washed rice.

Pour in boiling water, covering the surface of the rice layer by approximately 1 cm. Switch to the Stew or Pilaf function. In almost all units in the Pilaf mode, the time is automatically set to an hour, but you won’t need that much. Therefore, I recommend choosing another function where you can set the cooking time yourself to 30-40 minutes.

After the sound signal, chicken fillet pilaf is ready to eat. Stir the contents of the bowl and place into plates, decorating your dish.

The calorie content of such a dish per 100 grams is 125 Kcal.

Bon appetit!

Pilaf with chicken fillet in a frying pan

1. Chicken fillet - 700-800 gr.
2. Rice groats - 2 cups.
3. Carrot - 1 pc.
4. Onion - 2 pcs.
5. Garlic - 1 pc.
6. Refined oil - floor. glasses.
7. Salt, seasonings, barberries - to taste.

Wash the cereal thoroughly so that the water is not cloudy. Soak the rice in warm salted water for half an hour.
Divide the chicken fillet into cubes and fry in a frying pan in hot oil. Fry for 10 minutes. Don't forget to stir.

Also chop the onion into cubes, and pass the carrots through a shredder. Send vegetables to the chicken. Then season with spices, salt and add dried barberries. Mix and fry for 10 minutes.

Wash the garlic and divide it into cloves. Do not peel the husk completely, leave the bottom layer. Drain the water from the rice.

Pour the cereal into a frying pan, add water, 0.5 cm higher than the level of rice.
Cover with a lid and simmer over the same moderate flame for 15 minutes.

Turn off and open only 15 minutes after the end of cooking. Mix and place into plates. Decorate as you wish.

Bon appetit!

First of all, we need to rinse the rice several times and fill it with water for 3-4 hours. In the meantime, it will swell, we can prepare the remaining ingredients. Peel the chicken fillet, rinse and dry, then cut into small pieces.

Peel the onions and cut three heads into half rings, leaving one whole for now. We also clean and cut the carrots into strips.

We peel the garlic heads, but do not separate them into cloves, and carefully remove the roots.

Now you can start preparing the pilaf itself. Pour vegetable oil into the cauldron and put it on the fire. When the oil is hot, place the whole onion in it and fry it until it darkens (it will remove excess odors). The onion can now be thrown away, and in oil we begin to fry the onion, cut into half rings. Fry it until golden brown, then add the chicken fillet.

Fry the meat until it changes color to white, and then put the carrots in the cauldron and add spices. Simmer over medium heat, stirring, until the carrots are soft (10 minutes).

Next, pour in boiling water so that it is 2-3 cm above the level of the vegetables. Salt well, put heads of garlic and a whole hot pepper in the middle. Cover the cauldron with a lid and simmer for 30-40 minutes over low heat.

When the cooking time is almost over, we drain the water from the rice and rinse it again. Remove the hot pepper from the cauldron and place the rice in it, distributing it evenly. Add more boiling water, the liquid should rise above the rice by 2-3 cm. Now taste for salt and add more salt if necessary.