Ingredients
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200 g long grain rice
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300 g chicken fillet
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1 onion
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3 clove of garlic
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2 carrot
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1 teaspoon coriander seeds
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1 tablespoon olive oil
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adjika dry
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salt
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black pepper
Directions
A simple recipe for pilaf using a basic set of products.
I cook it from thigh fillet, because dark meat has a more pronounced taste, but you can also take the breast (in the photo, the version is made from chicken breast fillet): due to the fact that the recipe uses a fairly large amount of oil, the chicken will not be dry
To enrich the taste and aroma of pilaf, you can put a handful of dried fruits – raisins or
dried apricots, as well as cumin and dried barberry, adding them together with coriander.
Ideally, cook pilaf in a cast-iron cauldron with a tight-fitting lid. If you do not have such a lid, wrap the lid with foil, trying to close all the gaps.
Steps
|
1
Done
30 min
|
preparation1. Pour rice (basmat, jasmine or other suitable for pilaf) with cold water and leave for 30 minutes, changing the water several times in the process. |
|
2
Done
30 min
|
cooking1. Heat the oil in a cauldron over medium-high heat, put the chicken, onions and carrots, fry until the vegetables are soft and light golden. |
