Pilaf with chicken and prunes

Pilaf with chicken and prunes, of course, differs from the classic one, with lamb, fat tail fat and whole heads of garlic, but it is easier to cook and is guaranteed to be obtained even by not the most experienced chefs. The main thing is to find good rice, which does not turn into porridge during steaming. You can strain yourself up and buy a devzira, but the more affordable long-grain basmati will do. Why do we put prunes? It gives the dish sweet and sour, quite sophisticated notes! From our own side, we note that pilaf with chicken and prunes is liked even by the most ardent adherents of the classic version. Try it yourself and see that our recipe is really very successful!

Ingredients

• rice - 340 g
• garlic - 1 head
• prunes - 10 pcs.
• dill - 2 branches
• parsley - 2 sprigs
• cilantro - 2 sprigs
• onion - 1 pc.
• carrots - 2 pcs.
• chicken - 1 pc.
• vegetable oil - 100 ml
• zira - 1 tsp.
• turmeric - 1/2 tsp
• salt to taste

Directions

1. Prepare rice for pilaf. Pour it into a bowl and rinse several times until the water runs clear. Place in a sieve, then transfer to a clean bowl. Cover the rice with warm water, add a pinch of salt and leave for an hour at room temperature. Place on a sieve. Divide the head of garlic into cloves and peel each one.
2. Wash the pilaf prunes thoroughly with running water. Transfer to a small bowl. Cover with warm water and leave for 15 minutes at room temperature. Wash the greens, dry and chop. Peel the onion and cut into half rings. Wash and peel the carrots. Cut into long strips.
3. Cut the chicken into small pieces. Heat the vegetable oil in a cauldron or saucepan with a thick bottom until smoke appears. Fry the onions and carrots until golden brown. Add cumin, turmeric, salt and pepper. Stir and cook over medium heat for 5 minutes.
4. Add chicken pieces and, turning occasionally, fry until golden brown (about 7 minutes). Add the herbs prepared earlier and stir.
5. Spread the rice evenly over the chicken with vegetables and herbs. Pour boiling water into the container through a slotted spoon (so that it covers the rice with a layer 2 cm thick).
6. Place the garlic cloves and prunes in the rice. Reduce the heat to a minimum and cook the pilaf without a lid until the liquid is absorbed. Then close the cauldron or pot tightly and cook for another 20 minutes.