Stovetop Chicken Pilaf in a Cauldron

The most delicious, rich, appetizing — quick and easy! Chicken pilaf on the stove in a cauldron turns out to be the most delicious! Thanks to uniform heating and the material from which the dishes are made, the rice retains its juiciness, fluffiness, and gets an incredible taste and aroma.
cook time: 1h 40 min
Nora Vaughn
Stovetop Chicken Pilaf in a Cauldron

Nutrition Facts (per serving)

81
Calories
3g
Fat
6g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Onion (large) 1 pc
Garlic (3-5 depending on size) 3 clove
Salt to taste
Ground black pepper to taste
Zira 0.5 tsp
Water 900 ml
Carrot (large) 1 pc
Vegetable oil 50 ml
Paprika 1 tsp
Khmeli-suneli 1 tsp
Chicken fillet 600 g
Barberry 20 g
Turmeric 1 tsp
Parboiled rice 400 g

Recipe instructions

Step 1

Step 1
How to make homemade pilaf on the stove in a cauldron from chicken? Very simple! To begin, prepare the necessary ingredients according to the list. In addition to chicken fillet, you can use any other boneless chicken parts, such as meat from thighs or drumsticks. Pilaf can be cooked without turmeric and barberry, but we cook with these ingredients — they give the dish a rich yellow color, aroma and slight sourness.

Step 2

Step 2
Rinse the rice thoroughly until the water runs clear. You can use any rice. You can use a special one for pilaf, but other varieties are also suitable, it is only important that the cereal is steamed, then it will retain its shape and will not boil over. I have golden steamed rice.

Step 3

Step 3
Wash the chicken fillet, dry it and cut it into small pieces.

Step 4

Step 4
Peel the carrots. Cut the carrots into small cubes. You can grate the carrots on a coarse grater, but they are usually added to pilaf cut into pieces so that they do not boil over during heat treatment and retain their shape.

Step 5

Step 5
Peel the onion. You can cut into small or medium cubes. If you don’t like to feel the onion in the finished pilaf, you can chop it larger, like I did, or even leave the onion whole so that you can easily remove it later.

Step 6

Step 6
Heat the vegetable oil in a 4.5-5 liter cauldron over medium heat. Add chicken, onions and carrots and stir-fry for 7-10 minutes.

Step 7

Step 7
Pour rice into the cauldron, add all the spices, bay leaves, barberries and whole unpeeled garlic cloves. If the cloves are small, then you can double their number or even add a whole washed head of garlic in the husk to the pilaf. As they say, you can’t spoil pilaf with garlic, it will only be more flavorful.

Step 8

Step 8
Pour warm or slightly hot water along the edge so that it completely covers all the ingredients in the cauldron by 1-2 fingers. In this case, there is no need to mix rice with meat and spices. Everything should remain in layers.

Step 9

Step 9
Bring the water to a boil. Cover the cauldron with a lid and simmer the pilaf over low heat for about 30 minutes or a little longer until the rice is cooked. Do not stir the pilaf at this time. Taste the rice to see if itʼs done. It should be soft, but not overcooked. Remove the finished pilaf from the heat and let it sit under the lid for about 25 minutes so that the rice absorbs excess moisture.

Step 10

Step 10
Before serving, stir the pilaf, place on a dish and sprinkle with chopped herbs if desired. It could be cilantro, parsley, etc. Bon appetit!

Additional rubrics

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