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rice (one cup)
a cup of vegetable oil (1/3 cup 250 grams)
chopped onion cup (2 large onions)
carrots chopped cup (1 large carrot)
garlic head
curry 0.5 teaspoon (1/3 bag of spices for pilaf)
Cooking method:
I pour oil into the cauldron and put the onion, fry it until golden.
Then add carrots to the onion and fry. Now put in the chicken pieces. As soon as the water boils away (the chicken will release the juice), add the rice washed in several waters. I mix and wait for the liquid to boil away again, the pan becomes almost dry. And then the rice will start to click sticking to the pan. Now I fill it with water to the level of two fingers above the pilaf. I put salt, curry or spices from a bag. Rinse the garlic and cut each garlic lengthwise, not completely. We put it in the middle of the pilaf, drowning it. Now close our cauldron with a lid and send it to a hot oven. After 35 minutes, the smell of finished pilaf will go. This time I cooked it in a regular cast iron skillet.
Tip: cut off a few thin rounds of carrots and cut hearts out of them with a cookie cutter.
After about thirty minutes, when you watch the pilaf, the liquid has boiled out of it, put the hearts on top of the pilaf, they will steam. And you will get a decoration for pilaf.
