Pilaf with chicken and mushrooms: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pilaf can be made with any kind of meat, and even with mushrooms. The main thing is to follow the principles: first, zirvak is prepared, then rice, water and spices are added, the dish is brought to readiness under the lid. The article presents simple recipes for pilaf with chicken and mushrooms. For such a dish, you can take any mushrooms: fresh, dried or frozen.

The best dish for pilaf is a cauldron, but at home it is prepared in a slow cooker and in a regular frying pan.

With dried mushrooms in a cauldron

For chicken and mushroom pilaf you need the following ingredients:

• 400g chicken thigh fillet;
• glass of rice;
• two onions;
• two carrots;
• two glasses of water;
• two handfuls of dried mushrooms;
• garlic head;
• two bay leaves;
• pepper;
• tablespoon ready seasoning for pilaf;
• s alt;
• vegetable or butter.

Pilaf cooking order:

1. Cut carrots into strips, onion half rings, fillet pieces.
2. Rinse rice thoroughly in several waters and soak it for half an hour in cold water. Soak dried mushrooms.
3. Put a cauldron on the fire, throw a piece of butter into it (you can take vegetable oil) and fry the onion until light golden brown.
4. Add chicken to the onion and fry until golden brown on the meat.
5. Then add the carrots and cook for another five minutes.
6. S alt, pour seasoning, add pepper and parsley.
7. Pour a glass of water, cover the cauldron and simmer on the lowest heat for a quarter of an hour.
8. Chop the mushrooms and send them to the future pilaf, then put the rice, pour in a glass of water, put the whole head of garlic in the middle, which is pre-peeled, cut off the rhizome and wash.
9. Simmer covered for 25 minutes over low heat.
10. When 25 minutes have passed, mix the pilaf with chicken and mushrooms, add s alt if necessary, let stand for ten minutes under the lid. Remove the garlic - you won't need it anymore.

Shift to a beautiful dish, serve with fresh herbs.

In the slow cooker

It is convenient to make pilaf with chicken and mushrooms in a slow cooker. First you need to prepare everything you need:

• half a kilo of steamed rice;
• 400g chicken fillet;
• 200 g champignons;
• 300g onion;
• 400g carrots;
• three cloves of garlic;
• one and a half liters of water;
• 30 ml olive oil;
• seasonings;
• bunch of dill.

Cooking pilaf with chicken and mushrooms:

1. Before cooking, soak the rice for one hour in s alted water. It must first be washed in several waters.
2. The best option for pilaf is breast fillet. You need to cut off the films from it, rinse lightly, let it dry and cut into small pieces.
3. Wash the mushrooms and cut into slices or slices. Too fine cutting is not recommended.
4. Peel onions, carrots, garlic. Finely chop the onion, chop the garlic into large pieces, grate the carrots.
5. Grease the multicooker bowl with vegetable oil.
6. Turn on the "Baking" program and fry the chicken pieces, adding a little s alt. Fry for no more than five minutes, then turn over and cook for another five minutes.
7. Put mushrooms into the chicken, mix and fry for another five minutes.
8. Add onions and carrots, mix, close the slow cooker, cook for about 10-12 minutes. This is the basis of the dish, or zirvak.
9. Put the rice in an even layer on the finished zirvak and press down with a spoon. Dip the garlic pieces into the rice. Slowly add water in a thin stream. You must use the entire amount according to the recipe, that is, one and a half liters.
10. S alt, put spices - ground pepper and s alt, as well as barberry, cumin, paprika, basil, allspice and others to taste. Barberry is considered an obligatory element. You can buy ready-made seasoning designed specifically for pilaf.
11. Set the "Extinguishing" mode for 45 minutes.

After the beep, let the pilaf standa few minutes, then open the lid, transfer to a plate and enjoy the fragrant dish.

In a frying pan

For pilaf with chicken and mushrooms, you will need the following products:

• a glass of long-grain rice;
• two glasses of water;
• 200 g boiled chanterelles;
• 200 g chicken fillet;
• one carrot;
• two cloves of garlic;
• one bulb;
• s alt;
• vegetable oil;
• seasonings.

Pilaf cooking order:

• Grate the carrots, finely chop the onion.
• Fry onions with carrots in a pan in a small amount of oil until soft. Don't forget to stir. Approximate frying time is 10 minutes.
• Chicken meat cut into pieces, put in a pan with onions and carrots. Send boiled chanterelles there. Fry until the chicken is done.
• Put rice, pour in water, s alt, throw seasonings. Simmer for about 20 minutes covered over low heat.
• Remove the lid, cook for about 7 minutes until the water has completely evaporated.

Pilaf with chicken and mushrooms on plates to eat while it is hot.

Conclusion

On the one hand, pilaf is easy to cook, but at the same time it is very important to follow the technology. Properly selected rice is of great importance. There are varieties that are well suited for pilaf, for example, devzira, basmati, jasmine. It is important that during cooking it steams evenly and turns outcrumbly.