Chicken pilaf is a hearty and flavorful dish that is ideal for a family lunch or dinner.. It is simple to prepare, but requires patience and adherence to technology so that the taste is rich and the texture of the rice is airy..

Ingredients:.

1 kg rice.

4 chicken legs.

4 carrots.

4 onions.

4 heads of garlic.

150 ml vegetable oil.

1 hour. cumin.

barberries or raisins (optional).

0.5 h. curry.

salt, pepper mixture.

water.

Cooking steps.

Preparing the cauldron.

Place a 5 liter cast iron cauldron over medium heat.. Add vegetable oil and heat it. Peel one onion, cut in half and fry in oil until golden brown.. This technique will give the oil a special aroma.. As soon as the onion turns golden, take it out and remove it.

Roasting chicken.

Remove the bones from the legs, trying to leave the meat intact.. Place the chicken in a cauldron and fry until it releases juice. This is important to make the pilaf more juicy..

Adding vegetables.

Cut the carrots into thin long sticks 1–3 mm thick. Finely chop the onion. When the chicken has released its juices, add the onion, add a little salt, mix and fry everything together for 5-10 minutes.. After this, evenly place the carrots on top of the meat and onions, cover with a lid and simmer over low heat for 10 minutes..

Preparing Rice and Spices.

Rinse the rice thoroughly in cold water until the water becomes clear.. This is important so that the rice does not stick together during cooking.. We peel the garlic heads, but do not separate them into cloves..

Assembling pilaf.

Open the lid of the cauldron, carefully place the heads of garlic vertically in the center. Sprinkle the dish with cumin, curry, salt and pepper to taste. Place rice on top, add barberries or raisins if using. We level the rice so that it lies in an even layer and carefully fill it with water so that the water level is 1 cm higher than the rice..

Final cooking.

Cover the cauldron with a lid and cook over high heat for about 5 minutes, then taste for salt..

Add salt if necessary. Reduce the heat and continue to simmer the pilaf for 20–30 minutes until the water is completely absorbed.

Innings.

We lay the finished pilaf in layers: first rice, then carrots, and cut the meat into small pieces and place it on top. Garlic heads can be served whole – they turn out tender and tasty.

This recipe can be adjusted to taste by removing or adding spices as you like.. Bon appetit!

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