Turkmen pilaf
Description
The recipe won't take much time. Turkmen pilaf stands out for its simplicity and minimal use of spices. In some cases, no spices are added at all. Despite this, the pilaf turns out aromatic and delicious. Traditionally, it's prepared with lamb, but poultry, hare, and even deer are also used. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients for cooking pilaf.
- 2
Step 2
Wash the meaty parts of the chicken, cut them into pieces, and place them into a cauldron or a heavy-bottomed pot. I used chicken thighs, from which I removed the skin and bones. Add a little oil and sauté the chicken.
- 3
Step 3
Cut the carrot into julienne strips.
- 4
Step 4
Slice the onion into half-rings.
- 5
Step 5
Place the carrots and onions into the cauldron with the chicken. Pour in the sunflower oil. Add a little salt. I added a quarter teaspoon of turmeric.
- 6
Step 6
Simmer the chicken with vegetables for 15-20 minutes.
- 7
Step 7
Rinse the rice well in several changes of water. Then cover with hot water and let it sit for 30-40 minutes.
- 8
Step 8
Spread the rice in an even layer over the chicken with carrots and onions. Add a little salt.
- 9
Step 9
Pour hot water so that it is 1–1.5 centimeters above the rice. Do not cover the pot with a lid. Turn on high heat and cook the pilaf until the liquid evaporates from the top, but some still remains at the bottom. This will take approximately 10–15 minutes.
- 10
Step 10
Then gather the rice into a mound from the edges toward the center of the cauldron, reduce the heat to minimum, and cover the cauldron with a lid. After 20-25 minutes, the pilaf will be ready.
- 11
Step 11
Turkmen pilaf is ready. Fragrant, hearty, fluffy, and very delicious.