Pilaf from brown rice with chicken in a cauldron will never boil and will not stick together, it will turn out friable, rice to rice.
Ingredients
Chicken – 1 pc.
Brown rice – 250 g
Water – 800 ml
Onion – 1 pc.
Carrots – 1 pc.
Pepper Bulgarian sweet – 50 g
Garlic – 1 head
Cottonseed oil – 2 items of l.
Seasoning for pilaf – 2 tablespoons.
Salt – to taste
Cooking process
Pilaf from brown rice is a good option for those who necessarily want to get a dish that is crumbly in consistency, in which rice will not be soft, and every rice will retain its elasticity. Do not be afraid, it will not be tough either. Preparation in cauldron allows to provide an optimum taste and a kind of a dish. Well, about the merits of brown rice in comparison with white, I think most of those reading this line also know for themselves: it has significantly more ballast substances and essential amino acids. In general, pilaf from brown rice with chicken in a cauldron – a dish not only beautiful and tasty, but also useful.
We chop the chicken into portions. Pieces of chicken rubbed with one tablespoon seasoning for pilaf.
We warm up the oil in the cauldron.
Fry pieces of chicken.
While the chicken is being fried, we clean and cut the onions and carrots into cubes. Garlic is cleaned from the white outer husk.
Sweet Bulgarian pepper cut into small cubes.
Add the vegetables to the chicken and fry until the transparency or goldenness of the onion.
Add the head of garlic, pour in water and let it boil.
Pour rice, add a second spoon of pilau seasoning and cook for 10 minutes under a tightly closed lid on high heat.
Solim, mix and cook on a medium or low heat under the lid until the liquid is completely absorbed, stirring occasionally. Brown rice for consistency – hard, make it soft and sticky, no matter how much. I like to bring it to the stage when some rasinki already crack.
Pilaf from brown rice with chicken is ready to serve.
Optically distinguish pilaf from brown rice from plov from white at first glance, in my opinion, it is difficult.
Well, a “bite” – judge for yourself! Bon Appetit!
Pilaf from brown rice with chicken
Pilaf from brown rice with chicken in a cauldron will never boil and will not stick together, it will turn out friable, rice to rice.
Ingredients
Chicken – 1 pc.
Brown rice – 250 g
Water – 800 ml
Onion – 1 pc.
Carrots – 1 pc.
Pepper Bulgarian sweet – 50 g
Garlic – 1 head
Cottonseed oil – 2 items of l.
Seasoning for pilaf – 2 tablespoons.
Salt – to taste
Cooking process
Pilaf from brown rice is a good option for those who necessarily want to get a dish that is crumbly in consistency, in which rice will not be soft, and every rice will retain its elasticity. Do not be afraid, it will not be tough either. Preparation in cauldron allows to provide an optimum taste and a kind of a dish. Well, about the merits of brown rice in comparison with white, I think most of those reading this line also know for themselves: it has significantly more ballast substances and essential amino acids. In general, pilaf from brown rice with chicken in a cauldron – a dish not only beautiful and tasty, but also useful.
We chop the chicken into portions. Pieces of chicken rubbed with one tablespoon seasoning for pilaf.
We warm up the oil in the cauldron.
Fry pieces of chicken.
While the chicken is being fried, we clean and cut the onions and carrots into cubes. Garlic is cleaned from the white outer husk.
Sweet Bulgarian pepper cut into small cubes.
Add the vegetables to the chicken and fry until the transparency or goldenness of the onion.
Add the head of garlic, pour in water and let it boil.
Pour rice, add a second spoon of pilau seasoning and cook for 10 minutes under a tightly closed lid on high heat.
Solim, mix and cook on a medium or low heat under the lid until the liquid is completely absorbed, stirring occasionally. Brown rice for consistency – hard, make it soft and sticky, no matter how much. I like to bring it to the stage when some rasinki already crack.
Pilaf from brown rice with chicken is ready to serve.
Optically distinguish pilaf from brown rice from plov from white at first glance, in my opinion, it is difficult.
Well, a “bite” – judge for yourself! Bon Appetit!