Chicken and spelt pilaf
Description
The dish is prepared without unnecessary complications. Be sure to soak the spelt, do not neglect this detail. Otherwise, the pilaf will take significantly longer to cook. You can also use crushed grain—this won't affect the taste. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Rinse the spelt in several changes of water and soak for 1 hour.
- 3
Step 3
Cut the clean and peeled carrots into medium julienne strips, and cut the onion into medium cubes.
- 4
Step 4
Take a kazan or a brazier with a thick bottom. Pour vegetable oil into it and heat. Cut the chicken into medium-sized pieces. Place them into the heated, but not boiling oil. Fry the chicken over medium heat on all sides until a light golden crust forms.
- 5
Step 5
Add the prepared carrots and onions to the fried chicken. Fry everything together, stirring frequently.
- 6
Step 6
When the vegetables are sautéed, add the spices for plov, cumin (previously rubbed in your palms), salt, and pepper.
- 7
Step 7
Pour boiling water into the kazan or roasting pan. The water level should be slightly above the level of the chicken. Simmer the chicken for 5 minutes.
- 8
Step 8
Drain the spelt onto a sieve and let the liquid drain off.
- 9
Step 9
Add the grain to the cauldron or brazier.
- 10
Step 10
Add more boiling water. The water level should be 2 cm above the spelt. Taste for salt. You may need to add a little salt. Cover with a lid. Place over the lowest heat and cook for 1 hour and 30 minutes. 30 minutes before the end, add unpeeled garlic and continue cooking, covered, until done.
- 11
Step 11
Stir the prepared pilaf and serve immediately.
- 12
Step 12
Serve at the table.