Chicken Pilaf

Ingredients

• Poultry 1 piece
• Onion 1 head
• Carrot 20 oz
• Basmati rice 10 oz
• Garlic 1 head
• Black Cumin (Cumin) 1 tablespoon
• Serviceberries 1 tablespoon
• Vegetable Oil 10 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the chicken into thighs, drumsticks, wings, and breasts, and then chop the breasts into large pieces.

Step 3

In a cauldron, heat vegetable oil well and sauté the chicken until golden brown. It's better to fry the meat in batches; otherwise, the chicken will steam rather than fry. Transfer the fried chicken to a clean plate.

Step 4

Cut the onion and carrot into matchsticks.

Step 5

Sauté the onion until translucent, then add the carrot and cook for another 2–3 minutes.

Step 6

Return the chicken to the pot, add a head of garlic, spices, and salt, pour in 1 liter of hot water, and simmer on low heat for 40 minutes, covered with a lid.

Step 7

Rinse the rice thoroughly under running water. Then, toast it in a dry skillet over low heat, stirring constantly. This will take about 7 to 10 minutes.

Step 8

Then transfer the rice to a pot, cover it with a lid, and let it sit for 30 minutes.

Step 9

After 30 minutes, you can gently stir the rice and check its doneness. If the rice is not yet ready but the water has evaporated, make a few holes in the pilaf, pour about half a cup of water into them, and cover it for an additional 5–10 minutes.

Step 10

Serve the chicken pilaf hot.