Let people say that genuine pilaf is prepared of lamb in a pot, we will listen to them and do what we like. This home option for pilaf with chicken is not only tasty but takes relatively little time to be ready.
Instead of the ready-made spices for pilaf you can make it on your own. It is good when the spices contain jeera – a spice visually resembling caraway, as well as red and black pepper, paprika, turmeric, coriander, etc.
500 g rice
400-500 g chicken fillet
100 g onion
200 g carrot
4 cloves of garlic
spices for pilaf
Steps to cook
|Dice or ring onion and fry on the frying pan on medium fire.|
|Add cut chicken fillet and fry it slightly.|
|Add hashed carrot into the frying pan.|
|Roast everything on small fire for 5-10 minutes. Add salt and spices.|
|When the fillet is roasted and carrot softens, put rice on the top .If you wish you may rinse rice and dry it in advance.Add a little more salt.|
|Pour boiling-hot water over the ingredients.I add twice as much water than rice, and little more.|
|Stew the pilaf on medium fire under cover till the rice is ready. Serve hot pilaf, possibly with herbs and diverse sauces. Bon appetit!|