Chicken Heart Pilaf in a Cauldron

Original, aromatic, tasty, for the whole family. Pilaf with chicken hearts in a cauldron can be served not only for a weekday dinner. Beautiful and bright, it will become a real decoration of the holiday table. You can also use ground coriander, cumin, and barberry as spices.
cook time: 1h 30 min
Caleb Huxley
Chicken Heart Pilaf in a Cauldron

Nutrition Facts (per serving)

180
Calories
10g
Fat
14g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic (approximately 1 head) 65 g
Salt to taste
Water 1.5 cup
Rice 1 cup
Carrot 1 pc
Vegetable oil 80 g
Turmeric 0.5 tsp
Chicken hearts 700 g

Recipe instructions

Step 1

Step 1
How to make pilaf with chicken hearts in a cauldron? Prepare the necessary ingredients. Due to the fact that this is one of the smallest offal, the hearts do not need to be cut at all. Thus, it will take very little time to prepare the pilaf. However, I still recommend not to be lazy and cut the hearts in half when preparing pilaf.

Step 2

Step 2
Peel the onions and cut them into half rings. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water. Transfer the onion to the cauldron where the pilaf will be cooked and fry in vegetable oil until slightly golden brown.

Step 3

Step 3
Rinse the chicken hearts well under running water to remove blood clots, cut off the veins and cut them in half. Transfer the prepared hearts to the cauldron with the fried onions and fry until tender for about another 10-15 minutes, without covering the cauldron with a lid.

Step 4

Step 4
Peel the carrots, rinse under water and grate on a coarse grater. Add to chicken hearts with onions, salt to taste. Fry for about 10 minutes, remembering to stir.

Step 5

Step 5
Rinse the rice several times until the water runs clear. Disassemble the garlic into cloves and peel off the husks. Pour washed rice into a cauldron with fried vegetables and hearts, place garlic cloves on top, pour in water, add turmeric. You may need a little more water; it should cover the rice by about 1 cm. Bring to a boil. When the water boils, cover the cauldron with a lid, reduce the heat and cook the pilaf until tender, about 40-50 minutes, without stirring.

Step 6

Step 6
After the specified time, when the pilaf is cooked, open the lid of the cauldron, remove the garlic cloves if desired, mix everything thoroughly, place on a dish and serve. Bon appetit!

Additional rubrics

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