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Chicken and barberry pilaf
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Chicken and barberry pilaf

60 min4 serv.20 февр. 2026 г.

Description

Pilaf is a fairly popular dish, not only in the East. There are many recipes, but today I offer the gentlest version. This pilaf can even be given to children. It contains a minimal amount of fat. Moreover, the oil is not heated to the characteristic smoke point, as required in classic pilaf. Nevertheless, the chicken pilaf turns out fluffy and delicious. Barberry is a dried product made by drying fresh berries of the plant. Barberry fruits have a sour, slightly tart taste. They are used in both medicine and cooking.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients for cooking chicken pilaf.

  2. 2

    Step 2

    Step 2

    Wash any meaty parts of chicken, dry them, and place in a heavy-bottomed pot.

  3. 3

    Step 3

    Step 3

    Pour a little sunflower oil into a cauldron and lightly fry the chicken.

  4. 4

    Step 4

    Step 4

    Add 200-250 ml of water and simmer the chicken in a cauldron, covered, until cooked.

  5. 5

    Step 5

    Step 5

    Rinse the rice thoroughly, changing the water 5-6 times.

  6. 6

    Step 6

    Step 6

    Place the rice in a bowl and pour hot water over it, but not boiling water. Let the rice soak in the water for 50-60 minutes. Add a little salt to the rice.

  7. 7

    Step 7

    Step 7

    Peel the onion, wash it, and slice into half-rings.

  8. 8

    Step 8

    Step 8

    Peel the carrots, wash them, and cut into strips.

  9. 9

    Step 9

    Step 9

    Remove the stewed chicken and separate the meat from the bones and skin. Return the clean meat back to the pot.

  10. 10

    Step 10

    Step 10

    Add carrots and onions to the pot with the chicken.

  11. 11

    Step 11

    Step 11

    Pour in sunflower oil. Add dried barberry, ground turmeric, salt, and black pepper. Pour in another 100 ml of water and simmer the vegetables with the chicken for 10 minutes.

  12. 12

    Step 12

    Step 12

    Place the rice and level it out. Pour in hot water so that it is about two fingers above the rice. Do not cover with a lid! Cook the pilaf over medium heat until the water on top evaporates, but water remains on the sides and bottom of the pot. This will take about 15 minutes.

  13. 13

    Step 13

    Step 13

    Then, gather the rice into a mound towards the center of the cauldron. Cover with a lid and continue cooking the pilaf over the lowest possible heat for 20 minutes.

  14. 14

    Step 14

    Step 14

    Stir the cooked pilaf.

  15. 15

    Step 15

    Step 15

    The chicken and barberry pilaf is ready. It can be served at the table.