Crumbly pilaf according to the recipe of Larisa Rubalskaya, which is on the shoulder and affordable for any hostess

Today we will tell you how to cook pilaf with chicken on a stove according to the recipe of a poetess, author of wonderful songs and leading her own culinary channel Larisa Alekseevna Rubalskaya. This is a great dish for every day, which always turns out to be very tasty and hearty.



Pillow with chicken on stove Ingredients

• 300g long-grain rice
• 300g chicken
• 240g onions
• 240g carrots
• 3 heads of garlic
• 50 ml vegetable oil for frying
• cumin, turmeric, barberry to taste
• 50-70g chickpeas
• thick-bottomed cast-iron

Preparation

1. Pre-soak in warm water for 6 hours chickpeas (you can all night).
   
   
   
2. Cut the meat in big cubes. Larisa Alekseevna prefers to cut it smaller. According to her, this way pieces of chicken will get into more plates if you have to feed a large company.
3. Cut vegetables: onions with semi-rings, carrots with a straw thickness of approximately 0.5 cm.
   
   
   
4. Heat in a cast-iron pot with thick bottom oil.
5. Put the chicken in it. Add your favorite pilaf spices, salty.
   
   
   
6. As soon as the chicken is roaring, send onions and carrots to her.
   
   
   
7. Wash the rice in seven waters and leave it in water.
8. When the onions and carrots become soft, add chickpeas, barberry and washed garlic heads straight with the husks.
   
   
   
9. Put the rice and pour it with water so that the liquid level rises above it by two phalanges.
   
   
   
10. Cover the pan with a lid and leave the pilaf to boil for 20 minutes.
11. After this time, try, if necessary, add spices and salti.
    
    
    
12. Put the pilaf on plates. Whosoever has a garlic head, he will surely be lucky. And you can understand in more detail the preparation of the dish and listen to the poems of Larisa Alekseevna at the link.
13. Bon appetit and new culinary discoveries!

Plov is a great food for people who monitor their health. First, a successful combination of proteins and carbohydrates saturates our body for a long time. Secondly, the correct pilaf does not get fat.

And, thirdly, boiled (boiled, not fried) rice and carrots are the most useful food for those whose stomach is already spoiled by various curative fasting. But such a dietary dish can be spoiled. "Site" 7 unforgivable mistakes that beginner cooks make on the way to the perfect pilaf.