Pilaf with chicken and pork
Description
The recipe won't take much time. My pilaf made with lean pork and chicken can be considered diet-friendly, as it contains minimal fat and spices. Yet it turns out aromatic and incredibly delicious. The rice is fluffy, as it should be according to the recipe, and the meat is tender and soft. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for cooking pilaf.
- 2
Step 2
Rinse the rice thoroughly in several changes of water and soak in hot water for an hour. You can salt the rice at this stage.
- 3
Step 3
Wash the pork meat and cut into small pieces. Place in a cauldron.
- 4
Step 4
Pour 20-30 ml of refined sunflower oil and lightly fry the pork.
- 5
Step 5
Then add the chicken to the cauldron and continue frying the pork with the chicken for another 15-20 minutes.
- 6
Step 6
Then salt the meat and pour water over it.
- 7
Step 7
Simmer the pork with the chicken until almost cooked. Then remove the chicken, discard the bones and skin. Return the chicken meat to the pot with the pork.
- 8
Step 8
Then add carrots and onions to the cauldron. Cut the carrots into julienne strips and the onions into half-rings. Pour another 30-40 ml of sunflower oil, add ground turmeric, and mix the meat with the onions and carrots.
- 9
Step 9
Simmer the vegetables with pork and chicken for another 15-20 minutes.
- 10
Step 10
Then add the rice to the cauldron and pour in hot water, 1-1.5 fingers above the rice. Do not cover the cauldron with a lid and cook the pilaf over medium heat for 10-15 minutes, until the water on top has evaporated, but some moisture still remains on the sides and at the bottom of the cauldron.
- 11
Step 11
Then, gather the rice into a mound, piling it from the sides toward the center. Cover the pot with a lid, reduce the heat to the minimum, and cook the pilaf for another 15–20 minutes until done.
- 12
Step 12
Stir the finished pilaf.
- 13
Step 13
The pork and chicken plov is ready. Serve it with vegetables and pickles.