Pilaf with chicken

Each grain of snow-white rice is a real jewel that can make any dish solemn. For example, chicken pilaf. It would seem that the ingredients are the simplest, but with the right approach, you will get such a delicious dish that you can easily put on a festive table.

Ingredients

• 1 kg of medium grain rice for pilaf from "Mistral"
• 1.2 kg chicken thighs
• 150 g chicken fat or 100 g ghee
• 1 kg of carrots and onions
• 3-4 heads of garlic
• 3.5 tbsp. l. spice mixtures (cumin, barberry, red pepper)
• salt

Directions

1. Soak the rice in 3 liters of cold water for 1 hour. Cut the chicken into large pieces. Grind the fat. Cut the onion with medium feathers, carrots into 4 cm long cubes. Remove the topmost layer of husk from the heads of garlic.
2. Put the fat in a cauldron and melt over medium heat until greaves, remove them. Place the meat in portions in the fat and fry until golden brown. Remove the meat onto a plate.
3. Put the onion in the cauldron, fry on maximum heat, stirring occasionally, for 10 minutes. Add carrots, stir-fry for 10 minutes. Add half of the spices, pour in 1.5 liters of cold water, bring to a boil, put the meat, cook without a lid for 20 minutes. Season generously.
4. Drain the water from the rice and put the rice in a cauldron, without mixing with meat and vegetables, flatten.
5. Pour in a little more boiling water through a slotted spoon - it should slightly cover the rice. Sprinkle with remaining spices and bring to a boil over high heat. Drown the heads of garlic in the rice.
6. Close the cauldron with a lid, reduce the heat to a minimum, simmer the pilaf for 30 minutes. Remove from heat, wrap in a blanket, leave for 30-40 minutes. Serve hot.