How to cook tasty and crumby chicken pilaf at home

Chicken pilaf is a tasty dish for dinner or lunch with a harmonious taste and a memorable aroma. It is easy to do at home, if you know a few tricks and choose the right products. The pilaf cooked according to the correct recipe will appeal to households, including young children.


Before you start cooking, you need to follow some guidelines. They will help avoid culinary blunders.

Chicken Choice

For the dish take whole chicken. So, pilaf will be juicy and moderately bold. Separate the skin from the meat and chop it in small pieces. Bones can be left as desired.

If you want to reduce calories, use chicken fillet or breast. In these types of meat there is practically no fat and streaks. You can take chicken drumsticks and thighs, they will give juiciness.

Chunks of meat are cut to a size of at least 3 centimeters. If you cut less, they get dry and tasteless. Chicken meat is cooked quickly, no more than 30 minutes.


The structure of the pilaf depends on the type of rice. Many housewives complain that at the end of cooking, the croup turns to porridge. To avoid this, you need to choose a long, not steamed rice. It is pre-soaked for 3-4 hours for swelling. Then washed several times to clear water.


Spices - the key to successful pilaf. Excellent for rice zira, turmeric, barberry, saffron, coriander. Many of the listed spices have a specific taste and aroma. Before adding, they must be tasted. The stores sell ready-made sets of spices. In them, herbs are already balanced.

Adding water

Water is always added to the pilaf. This is done to cook rice. However, a large amount of water will turn the dish into a porridge. Fluid overflow should be avoided. The optimal amount of water per 300 g of soaked rice is 1 cup. Do not need anymore.

Lack of water can always be replenished. It is enough to add ¼ cup to the content. If the water evaporates slowly, then increase the heat.


Most often, pilaf is cooked in a cauldron. It is this boiler that is considered to be the traditional option; it turns out to be especially fragrant. Recently, housewives use the slow cooker. In the kitchen, the dish is prepared for a short time, and the rice turns out crumbly and tasty.

If there is no multicooker or pot, do not worry: a regular pan or frying pan will do. The main condition - dishes should be with thick walls, bottom and medium depth.

Classic crispy chicken pilaf in a pan

Ingredients (for 4 servings):
  • chicken meat - 500-700 g;
  • long rice - 300 g;
  • carrots - 2 pcs .;
  • 2 onions;
  • garlic - 6-7 teeth;
  • pinch of turmeric, zira, cumin, black pepper;
  • frying oil.
How to cook:
  1. Diced onions and carrots are sauteed in a frying pan over medium heat with added oil.
  2. Chicken a little stir fry with vegetables until golden brown.
  3. Soaked rice is placed on top of the chicken, without mixing the contents, pour in a glass of water. Then enter the spices to taste.
  4. After boiling, reduce the fire, cover the pan with a lid, wait 15 minutes. Open the lid, add the garlic cloves.
  5. Check the rice for readiness. If the croup is ready, the heat is stopped and the dish allowed to cool.
  6. To saturate the taste and blend the flavors of the ingredients, the pillow must be allowed to brew for at least an hour.

Traditional chicken pilaf in a pan

Ingredients (for 4 servings):
  • whole chicken - 500-700 g;
  • long rice - 300 g;
  • carrot - 2 pcs .;
  • 2 medium bulbs;
  • garlic - 6-7 teeth;
  • on a pinch of turmeric, zira, cumin.
  1. Chicken cut into pieces, the bones are removed.
  2. Pour some butter on the bottom of the pan, add chicken and vegetables, fry for a few minutes.
  3. Add spices for flavor and fall asleep with rice. The cereal is poured with a glass of boiled water. Do this carefully so that the ingredients do not mix with each other. The rice must remain on the surface.
  4. Put garlic at the end of cooking. Prepare 20-30 minutes.

Delicious pilaf in a cauldron

Ingredients (for 4 servings):
  • chicken meat - 500-700 g;
  • long rice - 300 g;
  • 2 carrots;
  • 2 onions;
  • garlic - 5-6 cloves;
  • spices for pilaf.
  1. In a cauldron, meat and vegetables are passeed for 5-8 minutes. Add spices and mix.
  2. On top of the contents are placed soaked rice.
  3. Pour a glass of water, close the cauldron lid. Heating is reduced. After 10-15 minutes, when all the water evaporates, they make indentations in the rice and put garlic cloves in them.
  4. Close the cauldron lid and wait another 5-7 minutes until ready.

How to cook chicken pilaf in a slow cooker

Ingredients (for 4 servings):
  • chicken meat - 500-700 g;
  • long rice - 300 g;
  • large carrots;
  • large onion;
  • garlic - 5-6 cloves;
  • spices for pilaf (turmeric, barberry, zira).
  1. In a slow cooker, pilaf is cooked in the "Baking" or "Stewing" mode. Pour oil into a bowl, lay onions and carrots cut in a cube, and cook for 5-6 minutes to a golden hue.
  2. Chopped pieces of chicken meat shift to vegetables, sprinkled with spices to taste. Stir the ingredients and fry for another 5-6 minutes.
  3. Pour the contents of rice, pour a glass of water. The slow cooker is covered with a lid and cooked pilaf for 20 minutes.
  4. Then put garlic cloves in rice, the contents do not mix. Again close the lid and let it sweat for another 5-7 minutes, then turn off the heat.

Using these recipes, cooking tasty pilaf is guaranteed. The recommendations reflect all the nuances. The dish will surely turn out fragrant, juicy and crumbly.

Pilaf can be served as a separate dish even for the holiday table. It perfectly combines vegetables, pickles and snacks.

Watch the video: CHICKEN FRIED RICE! (January 2020).

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