Pilav

We clean the chicken from the insides or buy a ready-made store-bought chicken, then rinse and cut into small pieces. Then peel the onion and cut into half rings. Carrots are cleaned, washed and cut into strips, preferably of the same size (you can cut them into small cubes). Then we pour vegetable oil into the cauldron, I usually use sunflower oil, although my mother still uses only cotton, considering that pilav turns out delicious only from cottonseed oil. As soon as the oil warms up, I spread the chicken meat and fry it lightly. Then I put the onion there and fry it until golden brown. After that, you need to put carrots, and mix thoroughly with onions and meat. Then pour a little water, it should completely cover the meat, and put it on a large fire. After about five to ten minutes, the broth boils, and then reduce the heat, cover with a lid and cook for about half an hour. Then we wash the rice. We put the rice in a boiling cauldron and add water if necessary. The water should be two to three fingers above the rice level. Then, salt, add curry and ground black pepper. When all the water has evaporated, close the lid tightly and simmer for 20 minutes until the rice is completely cooked. Before serving, the contents of the cauldron are thoroughly mixed, after removing the chicken meat from there. After that, we spread it on plates with a slide and put several pieces of meat on top of each plate. This recipe is designed for three servings. You can cook such an excellent meal in an hour and a half. Pilav is ready!