Ingredients for Cooking Chopped Pilaf with Chicken
- Fresh chicken breast 500 grams
- Onions medium size 2-3 pieces
- Bulgarian pepper red or yellow medium size 1 piece
- Basmati Rice 500 grams
- Frozen puff pastry 1 sheet
- Wheat flour 2 tablespoons
- Coarse corn flour 2 tablespoons
- Seedless dried fruits (dried apricots, raisins, prunes) 1 cup
- Ghee 300 milliliters
- Milk 750 milliliters
- Dried zira to taste
- Ground coriander to taste
- Ground turmeric to taste
- Dogwood or pomegranate seeds to taste
- Pistachios, peeled to taste
- Salt to taste
- Main Ingredients Chicken, Rice, Puff Pastry
- Serving 12 Servings
Large cauldron with a thick bottom, Cutting board, Knife, Wooden spatula, Middle bowl, Plate - 3 pieces, Middle pan with a lid - 2 pieces, Cooker, Frying pan, Small bowl, Sieve, Rolling pin, Kitchen table, Culinary brush, Oven, Parchment, Cloth towel, Flat dish, Kitchen gloves, Skimmer
Cooking a pilaf with chicken:
Step 1: prepare the pic.
Pour rice into a medium bowl and fill with ordinary cold water so that the liquid completely covers the component. Leave it aside to insist for 0.5-1 hours.
Step 2: prepare dried fruits.
Thoroughly wash dried fruit under running water, put it in a small bowl and fill it with warm ordinary water. Leave the component aside so that they swell slightly.
Step 3: prepare the puff pastry.
Since the dough has frozen, we take it out of the freezer and put it on a flat plate. We leave it aside to reach room temperature.
Step 4: prepare the chicken breast.
Rinse the chicken breast thoroughly under running water and put it on a cutting board. Using a knife, we separate the meat from the bone (the last one is by no means discarded, since we will cook the broth from it). Grind the pulp with squares. The size of the pieces should be approximately 3 by 4 centimeters. The crushed component is transferred to a clean plate.
Step 5: Cook the broth.
Spread the bones of the chicken breast in a medium saucepan and fill with ordinary cold water so that it slightly covers the component. We put the container on a small fire. When the liquid begins to boil, foam will appear on its surface. Be sure to remove it with a slotted spoon. Immediately after this, reduce the heat to a minimum, cover the pan with a lid and cook the broth for 30-45 minutes.
Step 6: prepare the onion.
Using a knife, peel the onion from the husk and rinse well under running water. We lay out the component on a cutting board and grind in half rings or cubes. Pour finely chopped onions into a clean plate.
Step 7: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. Then grind the vegetable in strips or cubes and transfer to a free plate.
Step 8: prepare the meat and vegetable filling for the dish.
Pour into the pan 100 milliliters ghee and put on medium heat. When the container with the contents warms up well, put the chicken pieces, chopped onion and bell pepper in it. From time to time, stirring everything with a wooden spatula, fry the ingredients until the meat is soft golden and the vegetables are soft. At the end, add salt, zira, turmeric and coriander to taste. Attention: each spice needs quite a bit, literally a pinch. Immediately after that, we mix everything again and turn off the burner, and set the pan aside.
Step 9: prepare a folding pilaf with chicken.
Cooking with us will take place in several stages. To get started, let's get rice. When the broth is boiled, turn off the burner, and filter the liquid through a sieve into another clean pan. Then mix the broth with milk in a proportion of one to one.
Gently drain the water from the bowl of rice and pour the cereal into a clean medium saucepan. Fill it with broth and milk liquid and add a couple of pinch of salt. Attention: rice should be covered by no more than two fingers. Now put the container on medium heat. When the liquid begins to boil, reduce the heat and cover the pan with a lid. Cook rice for 20-25 minutes. During this time, the liquid should completely evaporate, and the cereal should become friable.
After that, turn off the burner, and pour the contents of the pan into a sieve. We rinse the rice under running water and then leave it aside so that the glass is excess liquid.
Pour corn and wheat flour onto the kitchen table and mix gently with a tablespoon. Then lay on top of the mixture puff pastry and roll out using a rolling pin.
Using a culinary brush, grease the bottom and walls of the cauldron with ghee. Carefully put the dough in a bowl. Important: the size of the formation should be quite large. So much so that its edges go beyond the limits of the cauldron and they could wrap pilaf. Once again, grease the dough with ghee and spread the boiled rice here. We pour out dried fruits, squeezing them in advance from the water. Top with fried meat and vegetables. In the end we water everything 100 milliliters melted butter and what remained in the pan.
Now with clean hands, pinch the edges of the dough. And so that it does not open during baking, we lubricate its surface with the remaining ghee. Preheat oven to temperature 180 ° C. Immediately after that we put the cauldron on the average level and prepare the pilaf within 40-45 minutes. As soon as the dough is browned, turn off the oven, and take out the container with the help of kitchen gloves and set aside.
Literally through 10-15 minutes we shift the folding pilaf on a flat plate so that it lies upside down. Now sprinkle the dish with dogwood and nuts, cover with parchment and wrap it in a cloth towel. Let stand still with half an hour and then we can call everyone to the dining table.
Step 10: serve a folding pilaf with chicken.
Using a knife, we cut the loaf in batch slices and treat everyone to such a delicious dish along with fresh vegetables and pickles.
- when submitting, do not forget about the test. Be sure to put it together with pilaf, as in the process of baking it becomes very tasty and crispy;
- in addition to the vegetables indicated in the recipe, you can add carrots and mushrooms to the dish, which must be fried in advance in a pan;
- so that the folding pilaf does not burn, be sure to use a baking dish with a non-stick bottom and iron handles.