Shah pilaf with chicken
0
1675
Kitchen
Eastern
Calorie content
160.7 kcal
Portions
4 port.
Cooking time
75 minutes
Proteins *
5.6 g
Fats *
5.3 gr.
Carbohydrates*
33 gr.
A spectacular ruddy "barrel" with a crispy crust and crumbly pilaf inside - this is all about shah-pilaf. This way of cooking this familiar dish differs significantly from the standard one and turns pilaf into a festive and spectacular dish. In this recipe, we will use chicken: we recommend using chicken legs, but not breast. Everything is simple - the breast is rather dry and will not be able to reveal pilaf from its best taste.
Ingredients
Cooking process
We wash the rice until transparent. Place the cereals in a saucepan, shifting them with saffron, turmeric and pieces of butter (20-30 grams of the total). Add salt to taste. Fill with water in such an amount that the ratio of cereal and liquid is one to two. Cook the rice until tender for twenty minutes. After cooking, the cereal should remain crumbly. We put the boiled rice on a sieve and let the broth drain.
At the same time, we wash the raisins and dried apricots in warm water, after which we dry the dried fruits with a towel. If the dried apricots are too large, cut them into smaller pieces. Add the prepared dried fruits to the pan to the chicken and onions, salt to taste, mix. Peel the garlic, chop it with a knife and add it to the chicken after the dried fruit. Stir and cook for another minute or two for the flavors to blend. After that, remove the pan from the stove.
Close the stacked pilaf with the hanging edges of the pita bread. Liberally grease the surface of the pita bread with butter. We close the form with a lid or tighten it with foil with the shiny side inward, squeeze the edges tightly.Preheat the oven to a temperature of 160 degrees. We put pilaf in the oven and bake it for forty minutes. After this time, we remove the lid or foil and let the pita bread brown well for another fifteen minutes.
Bon Appetit!