How to cook pilaf with chicken hearts

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

Today many different variations of pilaf are known. As a rule, its cooking recipe involves the use of lamb or pork. However, you can add other ingredients, such as chicken hearts. This is a good dietary product that does not contain harmful fats and consists of almost one protein.

Pilaf with chicken hearts is a delicious and easy-to-cook dish. When stewing this product, a lot of juice is released, so the food turns out to be very satisfying, juicy and low-fat. In addition, chicken hearts contain a large amount of B vitamins. Due to these characteristics, they are recommended for people who have problems with blood formation.

Pilaf with chicken hearts, the recipe of which is indicated in this article, can be prepared very quickly.

What do you need for this?

Ingredients:

• 1 kg chicken hearts;
• half cup of rice;
• 3 medium carrots;
• 2 bulbs;
• vegetable oil;
• 3-4 garlic cloves;
• seasoning zira;
• water;
• s alt.

Preparing food

First of all, all the components you needprepare. Chicken hearts will need to be completely thawed, then rinsed well. From each heart, you need to remove blood clots, fat and blood vessels, then you need to cut them in half. After this treatment, the weight of the product will decrease by about 300 grams.

Place prepared hearts in a bowl and temporarily set aside.

Rinse the carrots well and peel them, cut into cubes of small length and thickness. This form will allow the vegetable not to boil soft and provide the finished dish with an attractive appearance.

Peel and rinse the onion, cut it into small squares.

Take a deep frying pan, heat the oil in it and put the onion in it. Simmer it over low heat until it turns yellowish. This usually takes 5 to 8 minutes. After that, add hearts, mix thoroughly and add s alt. Continue to simmer for about 8 minutes, during which time they should release the juice. In parallel with this process, boil water in the kettle. Add carrots to the hearts and mix thoroughly. Pour about half a liter of boiling water - the water should slightly cover the vegetables with hearts. Add s alt and cumin to taste (about 1-2 teaspoons), stir again and bring to a boil.

After that, reduce the fire on the stove to a minimum and cover the pan with a lid. Continue to cook the dish for about half an hour. At the same time, it is recommended to try the hearts after 10-15 minutes and, if desired, add more seasoning or s alt.

Adding rice

While the contents of the pan are being prepared, rinse the rice thoroughly. You can use any variety to make chicken heart pilaf, but long grain is a classic choice. After the vegetables with hearts are stewed for half an hour, rice should be added to the pan. They need to cover the prepared ingredients in an even layer.

Then pour boiling water over the rice - the layer of water should be 1 cm above the surface of the contents of the pan. The fire on the stove must be made to the maximum, and at this temperature, cook until the rice becomes visible. However, the water must not boil away completely.

After that, the fire must be switched to medium and add peeled garlic (whole cloves) to the rice. Cover the pan with a lid and continue to simmer for about 8 minutes. During this time, the rice should be almost completely cooked. As soon as this is done, the fire must be turned off, and the pilaf with chicken hearts should still stand under the lid for about 15 minutes.

As soon as this time passes, the dish is ready. It must be thoroughly mixed and served hot.

Option for multicooker

If you do not have the opportunity to cook on the stove, you can cook pilaf with chicken hearts in a slow cooker. Since the hearts quickly reach softness and have a specific aroma, the dish will turn out to be very tasty. It can even be prepared for the festive table, becauseits lean texture and juiciness will be appreciated by almost everyone.

For this you will need the following ingredients:

• about 600 grams of chicken hearts;
• 2 cups steamed rice;
• 2 each carrot and onion;
• 1 head of garlic;
• a few tablespoons of vegetable oil;
• 1, 5 spoons of tea seasoning for pilaf;
• water;
• s alt.

Pilaf with chicken hearts - recipe with photo

Prepare chicken hearts - rinse them thoroughly from blood residue, cut into halves. Place in a colander and drain.

After that, wash and clean the vegetables well, chop the carrots in the form of straws, and onion in the form of cubes. If you want to add more juiciness to the dish, you can use more vegetables than indicated in the recipe.

Pour a little oil into the multicooker bowl, heat it up and put the hearts in it. Set the "Frying" mode and continue cooking for 10 minutes. Add the onion to the hearts and continue frying for about five more minutes. After that, put the carrots, mix the ingredients and cook for another 5 minutes or until the vegetables turn golden. S alt must be added at this stage.

Rinse the rice very thoroughly and add it to the hearts with vegetables. It is advisable to use long-grain varieties - jasmine or basmati. Put your favorite seasoning - you can take ready-made spices for pilaf or create the desired bouquet yourself. As a rule, zira, barberry and turmeric are added to this dish.

Fill everythingingredients with water - its layer should rise above the rice by one and a half centimeters. There is no need to stir the dish. Close the multicooker, set the “Pilaf” mode and set the timer for 45 minutes. Once this time has passed, put the peeled garlic in the rice and set the timer for another 15 minutes. As soon as cooking is completed, mix the resulting pilaf with chicken hearts well and set the “Heating” mode in the slow cooker. The dish should be infused for another half an hour, after which it can be served.