Pilaw with chicken
Chicken - 500 g r
Rice - 1 tbsp.
Carrots - 1 pc.
Onions - 1 pc.
Garlic - 1 pc.
Oil - 70 gr
Jeera - ½ tsp.
Hot pepper - 1 pinch
Salt - 1 tsp.
Soak the rice for 30 minutes. Peel the onions and carrots. Cut the onions into cubes, chop the carrot by sticks.
Chicken fillet wash, dry and cut into cubes with a side of 3 cm. In a stew-pan heat the oil. Add the onion and fry until golden brown.
Add chicken. Fry on all sides.
Add the carrots, mix well. After 3 minutes, pour 1 cup of water, add salt and cook for 10 minutes. Add rice. Add the spices. In the middle put the whole stalk of garlic.
When the water boils away to the level of the rice, reduce the heat and cover.
As the water boils gently collect rice to the middle. Do not stir.
When the water in the pan will be out, turn the heat off and cover the pan. Let to stand for ten minutes. Pilaw is ready, mix and serve.
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