Composition / ingredients
Step-by-step cooking
Step 1:
We take chicken ventricles / navels, wash them, free them from excess internal fat. Soak the rice in cold water for 20-30 minutes.
Step 2:
Put the stomachs to cook on medium heat.My family doesn't like onions in pilaf, so I add a head when cooking chicken ventricles to neutralize the smell.
Step 3:
Grate carrots on a fine grater. Finely chop the greens. In summer we use fresh, in winter we can replace frozen.
Step 4:
After the meat is cooked, take it out and cut it into small pieces. Then we take the cauldron, pour out the meat, rice washed to clean water and pour chicken broth in which the ventricles were cooked, after removing the head of the boiled onion. Thus, I save on butter, and my pilaf turns out crumbly.
Step 5:
After 10 minutes, add carrots, herbs, salt to taste and spices. Cook until the liquid has completely evaporated.
Step 6:
The pilaf is ready. We put it on a large plate, add vegetables or light salads. Enjoy your meal!
One of our traditional dishes in the Caucasus is pilaf. As a meat ingredient, lamb, beef, less often chicken, as well as dried fruits are used: dried apricots, raisins, prunes. The best kind of rice for cooking this dish is devzir. No pilaf is complete without vegetables: onions and carrots, as well as herbs and spices. Pilaf is traditionally served on a large plate with fresh vegetables or light salads.
But in the conditions of a sharp decline in the economy in the country, many housewives are looking for an alternative to traditional dishes. Cooking pilaf from chicken stomachs is very budget-friendly for a family of four. The dish turns out to be hearty and low-calorie (only 230 kCal per 100 grams).Chicken stomach meat can be attributed to dietary dishes that are great for children, the elderly and ladies who like to sit on various diets. In addition, chicken stomachs contain a sufficient amount of iron, so that pilaf is well absorbed by the body. Do not forget about the presence of vitamins and trace elements, such as B vitamins, zinc, protein, phosphorus and folic acid.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Chicken stomachs - 114 kcal/100g
