Lentil pilaf with chicken in a multicooker
Description
I liked using two types of rice in this dish. The white rice and lentils became soft, while the black rice remained firm, giving the dish a well-balanced texture. I always try to use a minimal amount of spices in my cooking. Still, the pilaf turned out very aromatic. Turmeric and tomato paste gave it a beautiful color.
Instructions
- 1
Step 1
Wash the chicken breast and cut it into small pieces.
- 2
Step 2
Mix the lentils and rice and rinse them in several changes of water.
- 3
Step 3
Peel the onion and finely chop it, and grate the carrot on a coarse grater.
- 4
Step 4
Turn on the "Sauté" mode in the multicooker, pour oil into the bowl and heat. Add the chicken and fry until lightly golden.
- 5
Step 5
Then add the vegetables to the chicken and sauté until the onions turn golden.
- 6
Step 6
Season with salt to taste and add tomato paste. Switch the multicooker to pilaf cooking mode.
- 7
Step 7
Pour the lentils and rice into the bowl. Mix the water with turmeric and add enough water to cover the grains by two fingers' width. Spread the grains evenly, but do not stir!
- 8
Step 8
Simmer the pilaf for about 30 minutes. During cooking, I had to add a little water. When the rice becomes soft and absorbs the liquid, taste the dish, add more salt if needed, and mix well.
- 9
Step 9
Serve the pilaf garnished with chopped herbs. In this case, I used scallions.