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One of the traditions of the Uzbek people - is to cut the animal on a particular occasion,
the occasion. "To let blood" probably a leftover from ancient times. Usually slaughtering a
sheep, but for small events can be slaughtered and the rooster. Then, from the meat of the
animal is prepared a certain dish and treat guests. In some cases, the meat is distributed.
But today I do not mean it, today I wanted to show that you can make pilaf with chicken,
and it does not need any case, it can be easy to prepare and the weekdays.
In addition to being a very tasty pilaf, it has nutritional properties, and because of
its easy digestibility recommended some medical patients in the children's diet. This pilaf
can be prepared at any time of the year. Cleared of feathers and gutted carcass sear
chicken and rinse thoroughly. Then split into pieces weighing 100-150 g, dry cloth, sprinkle
with fine salt and leave for some time, 2-3 hours is enough, but best left as such for
the day. After preparing all the ingredients, you are
ready to cook most meals. In the cauldron, preferably with a spherical bottom, greatly
strain the oil. Fry the onion rings until golden. Then fry until golden crust chicken
pieces. Not coarsely shredded carrots, and dipped
in a little cauldron and fry, stirring occasionally. Pour water up to the level of the contents
of the cauldron, add spices to taste. And cook at a slow boil. Zirvak cooking time depends
on the age of the chicken, meat quality - 45 minutes for chicken, and 1.5 hours for adult
rooster. Since the meat has been salted, correct salinity
for 10 minutes before placing rice. Preparedness zirvak, rinse rice until clear
water. Lay evenly on zirvak and pour the boiling water, depending on the variety of rice - roughly
level with the top layer of rice. Next normally boil at a high heat, until the
evaporation of moisture. Collect rice hill and close to uprevaniya 20-30 minutes. The
fire reduced to the bare minimum. Before serving, remove the chicken pieces,
you can cut the flesh into small pieces. Mix rice with carrots, put on lyagan slide, top
with chicken. At the request of pilaf can be sprinkled with sour pomegranate seeds,
chopped green onions. You can also serve with a salad of tomato and cucumber, or any other.
We get a great taste of chicken with risotto, rice and carrots, and the aroma of spices.
The number of ingredients based on 6-7 people: 300 grams of vegetable oil;
3 onions; 0.7-1 kg of chicken;
700 - 900 grams of carrots; 1 kg of rice;
salt, spices - to taste.