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Who doesn't love pilaf ?! And there is fat .... And it takes time ... Fighting!

Pilaf curry with vegetables

50 gr chicken fat (stripped from legs)
400-500 gr chicken or turkey fillet
3 onions (350 gr)
1 large carrot (200 gr)
300 gr long grain rice
750 ml water
4-5 cloves of garlic
300 gr of multi-colored sweet pepper (I have frozen)
300 grams of green peas (I have frozen)
1 teaspoon paprika powder
1 teaspoon curry
1 teaspoon turmeric
1 tablespoon dried barberry (optional)
a couple of kernels of cardamom (optional)
salt, pepper to taste

Finely chop the chicken fat and fry in a cauldron until golden cracklings are obtained. Remove greaves and place in a bowl.
Salt and pepper the fillet, process with a tenderizer, cut into 2x2 cm pieces and fry in the melted fat until golden brown. Put the meat on the cracklings (leave the fat in the cauldron).
Cut the onion into half rings, stew in fat until soft. Cut the carrots into thin strips, add to the onion, stew everything together.
Add paprika, curry, turmeric, stir. Pour in hot (!) Water, salt, pepper, add rice, finely chopped garlic, barberry, cardamom. Cook on the lowest heat until water is absorbed (20 minutes). Add meat and cracklings, mix. Add paprika and green peas, stir, cook until the water evaporates.
Thanks to vegetables and spices, it turns out very tasty, juicy and aromatic!

Pilaf curry with vegetables

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