Chicken and chickpea pilaf
Description
The recipe won't take much time. Sauté the meat and vegetables in a multicooker, then layer them, add pre-soaked chickpeas, spices, soaked rice, more spices, and simmer. You'll end up with a very aromatic and juicy dish. Serve the chicken and chickpea pilaf hot.
Instructions
- 1
Step 1
Cut the chicken fillet into pieces and fry in the multicooker bowl in "Frying" mode. You can add a little animal fat.
- 2
Step 2
Place the meat in a bowl.
- 3
Step 3
Sauté the onion, cut into half-rings, in a multicooker.
- 4
Step 4
After some time, add the chopped carrots and sauté for about 5-7 minutes.
- 5
Step 5
Meanwhile, soak the saffron in water.
- 6
Step 6
Remove the vegetables from the multicooker.
- 7
Step 7
Put the meat back into the multicooker bowl.
- 8
Step 8
Place the vegetables on top.
- 9
Step 9
The chickpeas need to be soaked in advance overnight; you can even boil them until half-cooked. After soaking, rinse them, or if you've boiled them, drain the liquid.
- 10
Step 10
Add chickpeas to the multicooker.
- 11
Step 11
Pour in the saffron water, add salt and spices to taste.
- 12
Step 12
Soak the rice for an hour, drain the liquid, and pour the rice into the multicooker. Add water so that the water level is slightly below the rice—literally by one millimeter. Add a couple of hot peppers and a head of garlic to the rice. Close the lid and cook in "Rice" mode for about an hour.
- 13
Step 13
Stir the prepared pilaf to evenly distribute the ingredients.