Pilaf with Chicken and Dried Fruits
Main Dishes • European
Description
The main secret of pilaf is to not skimp on the oil! The tricks are to balance the amount of water and rice, and not to overcook the rice.
Ingredients
- Boiled White Round Rice 0 lbs
- Turnips 3 pieces
- Garlic 1 head
- Raisins 0 oz
- Dried Apricots 5 oz
- Serviceberries 5 oz
- Cumin (Zira) to taste
- Vegetable Oil 10 fl oz
- Turmeric to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the rice in plenty of water, wash the raisins and remove the tails, wash the dried apricots, peel the garlic head, and clean the carrots. Prepare in advance: mix a tablespoon of cumin, salt, and half a teaspoon of turmeric in 1 tablespoon of vegetable oil (preferably in a separate small bowl — you won't be able to wash the container later). Turmeric will give the dish a spicy flavor and orange color, be careful with it — don't overdo it! It's best to use oil without a strong smell — refined sunflower or corn oil. Prepare a thick-walled pot — a cauldron and a frying pan.
Step 2
Next, everything goes sequentially: while something is frying, the next ingredient is being chopped. The cauldron is set aside for now.
Step 3
Heat oil (a quarter of the portion) in the frying pan. Cut the chicken fillet (if you want it to taste good — use fresh, not frozen!) into large pieces (for 8–10 servings, so everyone gets some meat), lightly fry it until slightly golden, and use a slotted spoon to place it at the bottom of the cauldron. In the same oil (adding a little for each frying), sauté the carrots cut into strips in the cauldron (do not stir!) add oil, fry the raisins and dried apricots; layer them in the cauldron.
Step 4
Place the cauldron over the heat, pour all the oil from the frying pan into it, rinse the frying pan over the cauldron 2–3 times with boiling water (to wash in all the flavors), so that the water covers the mixture. Add cumin, salt, the turmeric mixed in oil, half a head of finely chopped garlic, and barberry. This is the zervak, let it boil until the meat and carrots are almost cooked, which takes a maximum of 10 minutes.
Step 5
Have you tasted it? Is it soft? Pour the rice into the zervak, level it with a slotted spoon, and add boiling water so that the rice is covered with water by 1 finger. Place the remaining garlic cloves on top, and add a pinch of salt. Do not stir under any circumstances!
Step 6
Cook over moderate heat (so the meat doesn't burn) until the rice is ready (to the al dente stage), all the water should be completely absorbed by the rice. Do not stir! If the rice is not ready and the water has evaporated, poke the rice to the bottom in 2–4 places with the handle of a spoon and add water just to fill the 'shafts'. The entire cooking process takes less than an hour. Is it ready? Has the water evaporated? Remove from heat and let the cauldron sit in a warm place for half an hour to finish cooking.
Step 7
Now for the grand finale. When serving, cover the cauldron with a large plate and with a precise motion (preferably in front of guests clinking their forks) flip the entire structure. Remove the cauldron. The pilaf should be layered as it was cooked: fluffy rice at the bottom, topped with dried fruits, carrots, and meat on top. I recommend rehearsing the acrobatic moves in advance.
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