Pilaf with chicken

Pilaf is a traditional festive dish that came to the cuisine of the Slavs from distant and mysterious India, having traveled the roads of Iran, the Middle East and Persia, densely settling in the Caucasus. Connoisseurs of culinary Sciences is likely to be accused of ignorance and indignant: "What kind of risotto, if there is a chicken? It's porridge! Pilaf is made from lamb! "I do not agree, because, like any other ancient dish, pilaf has also changed over time, and the presence of chicken meat gives the right to the existence of this fragrant variety of pilaf. When cooking pilaf you need to follow two main rules:

The combination of products should be in proportion 1 to 1. That is, if you have 1 kg of meat, you need 1 kg of carrots, 1 kg of onions and 1 kg of rice

 When cooking, it is necessary to use a combination of animal fat and vegetable oils (corn, olive, sunflower) the Most important thing in any pilaf – properly prepared zirvak basis. For its preparation, cut into small pieces of chicken fat, place in a cauldron and melt the lard. On it, and if it is not or a little – on sunflower oil, fry the chicken pieces until Golden brown. Peeled and sliced onions and carrots add to the meat and covered with a lid, stew.

It's time to saturate the future pilaf with spicy flavors. For this great seed of the cumin, the turmeric (for its unusual properties is called a natural antibiotic), coriander, barberry, black pepper. Spices add to the meat, pour a little water, put 1-2 Bay leaves, add salt and sugar to taste and allow to boil for 5, 7 minutes. The Bay leaf should then be removed, as the taste of the pilaf will change if it is not done. While cooking zirvak, carefully wash the rice and allow to drain. Then the rice is placed in zirvak, reduce the heat to minimum and cover with lid. As the rice absorbs moisture, the cauldron should be topped with a little salted water, until the cereal becomes slightly undercooked (as the Italians would say –"al dente"). Pilaf can be turned off, put it in the garlic and give it a "particularly naparah" wrapped in a towel. Well, you can start!