Chicken pilaf

Description

For authentic flavor and taste of pilaf, use spices such as barberry, cumin, sweet paprika, and saffron. It's best to use parboiled rice (basmati, jasmine) to achieve a fluffy texture. After rinsing, dry-fry the rice in a skillet for a couple of minutes. If you want a juicier pilaf, use chicken thighs instead of chicken breast. Serve the pilaf hot, garnished with chopped parsley.

Instructions

1. 1

   Step 1

   Heat 2 tablespoons of olive oil and sauté the chicken breast, cut into small pieces, until golden brown.

2. 2

   Step 2

   Slice the onion into half-rings and grate the carrot on a coarse grater.

3. 3

   Step 3

   Add the onion to the chicken and sauté for 3-4 minutes. Then add the carrots and cook for another 4 minutes, stirring occasionally.

4. 4

   Step 4

   Add 2 tablespoons of butter and ketchup to the resulting mixture. Stir and wait until the butter melts.

5. 5

   Step 5

   Add the washed and dried rice to the pan, season with salt and pepper, and add the remaining spices.

6. 6

   Step 6

   Pour in the broth, cover with a lid, and simmer over low heat for about 20-25 minutes, until the rice is cooked.