Crumbly pilaf with chicken in a saucepan on the stove

Step-by-step cooking

1. Step 1:

   

   How to make crumbly pilaf with chicken in a saucepan? Prepare all ingredients. In order for the pilaf to turn out crumbly, you need to start by choosing the right rice. Sometimes manufacturers indicate on the packaging "for pilaf". If this is not found, take any long-grain. There is less starch in it and it will stick together less. Chicken meat can be taken from any part of the bird. From spices, take cumin, barberry, saffron, turmeric, red and black pepper, thyme.

2. Step 2:

   

   Rinse the chicken under running water. If it is not cut, cut the flesh from the bones, remove the skin. They can be used in another dish, for example, to cook broth. Cut into pieces no larger than 2x2 cm. Wipe the resulting pieces with paper towels so that there is no moisture left and there are fewer splashes when frying.

3. Step 3:

   

   Peel the onion, rinse and cut into half rings. Peel the carrots, rinse and cut into strips. Such cutting is considered traditional for pilaf.

4. Step 4:

   

   Preheat a saucepan with a thick bottom over medium heat and pour vegetable oil on it. Take a saucepan of such a size that all the ingredients for pilaf fit in it. Transfer the chopped chicken and fry over high heat until light golden brown.

5. Step 5:

   

   Flip the chicken to the other side and add the chopped onion to the pan. Stir and fry for 2-3 minutes.

7. Step 6:

   

   Then put the carrots in a saucepan, stir. Fry for another 3-4 minutes, until the carrots become softer.

8. Step 7:

   

   Add salt and spices. Stir and turn down the heat. Boil the water, you will need it hot. Remember that from this moment until the pilaf is served, you can not mix it in any case - it will turn into porridge.

9. Step 8:

   

   Rinse the rice several times in cold water until it becomes transparent. This way the starchy substances will be washed better and the pilaf will be more crumbly. Transfer the rice over the meat and vegetables. Peel the garlic from the upper shell, leave the cloves unpeeled, put them on the rice and drown a little.

10. Step 9:

    

    Fill everything with hot water so that it is 1.5-2 cm higher than rice. Cover and simmer over medium heat for about 15-20 minutes, until the rice has absorbed all the water.

11. Step 10:

    

    To make the excess liquid evaporate faster, make depressions in several places with a spatula to the level of the bottom of the pan. If there is still liquid in them, then the water has not completely boiled off yet, and if there is no liquid, feel free to remove the pan from the heat. Cover with a lid and leave to infuse for 10-15 minutes.