Pilaf with chicken in a cast-iron cauldron (+ video)

Category: Meat dishes
Pilaf with chicken in a cast-iron cauldron (+ video)

Ingredients

Chicken - legs and thighs 1200-1500gr.
fresh carrots 1 kg
bulb onions 2 goals
rice laser 1 kg
garlic 2 goals
fresh chili 1 PC.
vegetable oil 120-150gr.
turmeric 1 / 2h l.
zira 1 st. l.
sweet paprika 1h l.
barberry 1 st. l.
freshly ground black pepper 1 / 2h l.
salt to taste 1 st. l. without slide

Cooking method

Pilaf with chicken in a cast-iron cauldron (+ video)
Wash the carrots, cut them into cubes, peel the onions, cut into half rings, peel the chicken legs, remove the skin, wash, cut into thighs and drumsticks, heat the cauldron, pour the rast. butter, fry the onions until fried, add the chicken and do not stir it for 10 minutes until it is fried
Pilaf with chicken in a cast-iron cauldron (+ video)
add the cumin, turning the chicken over and fry it, gradually adding some of the carrots and frying and stirring, for the cumin
Pilaf with chicken in a cast-iron cauldron (+ video)
add the remaining carrots, two heads of garlic, boiling water, up to the top edge of the carrots,
Pilaf with chicken in a cast-iron cauldron (+ video)
salt the zirvak well, slightly salting it, add turmeric, cumin, paprika, barberry, cover and let the zirvak boil for 10 minutes,
Pilaf with chicken in a cast-iron cauldron (+ video)
at this time, washed and soaked rice awaits us, add rice to the zirvak, the zirvak should lightly cover the rice, if there is not enough water, add, stir slightly the top layer of rice, when the zirvak broth goes down, move the cauldron to low heat, cover and cook for minutes 25-30, then collect the rice in a hill, add cumin, cover with a plate and simmer for another 10 -15 minutes until the rice is cooked,
Pilaf with chicken in a cast-iron cauldron (+ video)
from the moment of boiling zirvak with rice, and before putting the pilaf on the dish, it took me 50 minutes, it all depends on the rice that you have chosen for pilaf!
Pilaf with chicken in a cast-iron cauldron (+ video)
Bon Appetit!


Note

Zirvak with chicken is cooked for only 10 minutes before rice is laid, then chicken with rice is cooked for 40-50 minutes, chicken is not beef and not lamb, if you cook zirvak with chicken for 45 minutes, like with beef, it will simply fall apart and dissolve in pilaf! !!

Corsica
Cook, beautiful pilaf. And the rice is beautiful!
By the way, I cooked not so long ago "Rice for pilaf" from "National". At first glance, it is quite such a good rice, it showed itself correctly when steeping and during cooking. Have you tried this brand?
Cook
Quote: Corsica
Have you tried this brand?
Corsica, Thank you so much!!! Of course I tried it, good rice, it seemed to me smallish, the laser is better !!!
Corsica
Quote: Chef
I found it too small
Cook, Thank you! So it didn't seem to me either, a similar impression remained.
Igrig
Quote: Chef
Of course I tried it, good rice, it seemed to me smallish, the laser is better !!!
Igor, I would like to "bet" on the size of this rice!
I must say right away that I never cooked pilaf from it, because I make it from devzira, but recently I bought this "rice for pilaf" only solely because of the size of the grains! For the preparation of side dishes.
Here are really huge rice in comparison with other round grain varieties, 2-3 times larger. But it only depends solely on the batch of rice that was packed at that time!




Quote: Chef
chicken is not beef or lamb, if you cook zirvak with chicken for 45 minutes, like with beef, it will just fall apart and dissolve in pilaf !!!
Igor, oh, in my childhood there were such chickens that had to be cooked for at least 2 hours!
In principle, these are still sold on the market - soup!
Cook
Quote: Igrig
Igor, eh, in my childhood there were chickens that had to be cooked for at least 2 hours!
In principle, these are still sold on the market - soup!
Igrig, Thank you!!! Yes, I remember such chickens, at that time they were considered old, in our time when they earn money on raising chickens, they do not raise chickens for more than a month, or maybe even 2-3 weeks, zirvak with old and soup of course needs to be cooked longer, but I have been I don't see such !!!
lettohka ttt
Cook, Awesome pilaf! Looks awesome and delicious! I love crumbly!
Igrig
Quote: lettohka ttt
I love crumbly!
Natalia, so it's not crumbly - it's not pilaf!
There should be a completely different name for the dish!
lettohka ttt
Igrig, Igor, unfortunately you don't always get good rice, we don't have such a large selection of rice.
Kapet
Quote: Igrig
But it only depends solely on the batch of rice that was packed at that time!
Absolutely agree! Moreover, it is not known exactly what kind of rice "for pilaf" there is. Some sources say that the variety there is Turkish "osmanjik". But, most likely, different varieties of rice are packed, since the quality is different from batch to batch, and some pilaf comes out crumbly, others - porridge. And for people with such "chewy" responses, their hands grow from the right place, that is, they know how to cook pilaf ...
Production - Agroholding "AFG National", rice is grown in the Southern Federal District of Russia (Krasnodar Territory). There cannot be rice grown in these latitudes, better than devzira, laser, or the same basmati. Most likely, some varieties of rice are simply slightly "steamed" to make it friable - therefore, there is almost no rice powder in such rice. And steamed rice in pilaf is a rubber product, since zirvak is poorly absorbed into such rice, and such pilaf tastes like crap. Well, it's better to cut into pilaf ... - it will be tastier ... IMHO ...




Quote: Igrig
In principle, these are still sold on the market - soup!
So these are the most real and most delicious chickens! Fragrant meat, amazing broth. These are not broilers on compound feed ...
Igrig
Quote: Kapet
Most likely, some varieties of rice are simply slightly "steamed" to make it friable - therefore, there is almost no rice powder in such rice
Constantin, they write that rice is processed with vegetable oil, which does not exclude steaming ...
Kapet
Quote: Igrig
Constantin, they write that rice is processed with vegetable oil, which does not exclude steaming ...
If it is treated with oil, then what can it take from the zirvak? Oil-treated rice has a yellowish tint, and this "Rice for pilaf" from "National" seems to be white, if I am not mistaken ... But it practically does not contain rice powder, which indicates its steaming.
Igrig
Constantin, fifteen drops of oil on a bag of rice can hardly change its properties dramatically!
Kapet
Igrig, so in fact they change something, and in a cardinal way, - rice in an oil shell is a thing in itself, - crumbly and tasteless, because the oil on rice prevents the normal penetration of the zirvak inside ... And thank God, if the oil was used here normal , and not machine, judging by the taste of the finished rice from the packaging of some TM ...
With a big stretch, such rice can be recommended for the preparation of some types of Bukhara or Samarkand folding pilaf, where rice is cooked separately from meat, vegetables, and spices, just in water, and everything is combined already on lagan, an Uzbek dish for serving pilaf ...
And it is better to bypass such rice, as well as simply steamed, including ...
Lerele
Report, it turned out very tasty !!
Pilaf with chicken in a cast-iron cauldron (+ video)
Cook
Quote: lettohka ttt

Cook, Awesome pilaf! Looks awesome and delicious! I love crumbly!
lettohka ttt, Natalia, Thank you so much!!!




Quote: Lerele

Report, it turned out very tasty !!
Pilaf with chicken in a cast-iron cauldron (+ video)
Lerele, Thank you Well done? Ninja in the heat helps to cook deliciously !!! What kind of rice do you sell?
Lerele
Cook, I take some kind of rice from the Turks, I don't know the name.
Cook
Lerele, Clear!!! Is rice not sold in the super?
Scarecrow
Quote: Igrig





Igor, oh, in my childhood there were such chickens that had to be cooked for at least 2 hours!
In principle, these are still sold on the market - soup!


I still have these.In the chicken coop)) The day before yesterday there was pilaf in a cast-iron cauldron on wood from a grain-fed rooster, almost 5 months. Devzira. But I do boning for my cocks. I love to have boneless meat in pilaf. Zirvak, yes, like with beef - 40 minutes. Because industrial beef is about a five-month-old domestic cock in terms of toughness)).
Igrig
Quote: Scarecrow
roughly five month old homemade cock for hardness
Nata, so it's not entirely clear, are the chickens orphaned? Now left without male attention?
Cook
Nata, Thank you!!! I have never cooked or eaten pilaf from a rooster, but I am sure that it is tastier than chicken, the rooster is fatter and tastier !!!
Kapet
Quote: Chef
but I am sure that it is tastier than chicken, the rooster is fatter and tastier !!!
Popular wisdom: "A good rooster is never fat!"
Scarecrow
Quote: Kapet

Popular wisdom: "A good rooster is never fat!"

This is a working cock. And what kind of cocks are needed for fattening cocks. For food)).

Igrig,

There are usually a lot of men and they are superfluous. You take out the chickens and how do you sort them out with daily allowance (only if the breed is autosex). Growing up. And when he had already grown up to about a month, it was not easy to feed him so)). Therefore, the roosters remain for meat. I grow up to several months, because chickens do not taste good to me.

Cook,
Yes, not to say that there knows no difference.)) It's just that homemade chicken / rooster tastes better than store ones, and between them there is no need to look for an incredible gourmet difference)). The age of the bird has a serious meaning in the breed.
Kapet
Quote: Scarecrow
There are usually a lot of men and they are superfluous.
And then they, women, are waiting for the surviving prynts on a white horse ...
Quote: Scarecrow
The age of the bird has a serious meaning in the breed.
Absolutely agree! Age and breed! I would also add free range and a snack ...

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