Second courses

Quick pilaf in a pan – a recipe with a photo

Today we will prepare a quick pilaf with chicken in a pan.

chicken meat – 500 g;
long-grain rice – 500 g;
water — 900 ml — 1 l;
onion – 2 pcs.;
carrot – 2 pc.;
garlic – 5 cloves;
seasoning for pilaf – to taste;
salt to taste;
vegetable oil.

The process of cooking pilaf in a pan.

Wash the rice well with cold water. Drain the water until it becomes transparent.

Cut the bones out of the thighs and cut the meat into medium pieces.

Cut the onion into half rings, and the carrot into strips.

Pour vegetable oil into a well-heated frying pan and lay out the meat and onions. Add salt and spices, mix well. Fry the onion until golden. The cooking pan should be deep and with a lid.

Add carrots, but do not mix them. Spread the rice in an even layer on the carrots.

Insert garlic cloves into the rice and add a little salt. Pour a thin stream of cold water over the rice. Cover with a lid and cook on medium heat for 10 minutes. Reduce the heat to a minimum and cook for another 15 minutes. It is not necessary to open the lid. Turn off the heat and leave the pilaf on the stove for another 10 minutes.

At the end of the time, open the lid and stir the pilaf.

This pilaf in a pan is a quick and lighter version of pilaf. It is crumbly, aromatic and tasty. Bon appetit.

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