Pilaf with chicken in a saucepan

Even not the most experienced chefs will be able to cook pilaf with chicken in a pan, but everyone who loves such a dish in principle will definitely like it. Yes, of course, the classic version involves the use of lamb. But, you see, buying a good chicken from us is much easier and cheaper! That is why we decided to develop a recipe based on this poultry, accompanied by barberry, dried apricots and even quince. It turns out very tasty and aromatic. Please note: pilaf with chicken in a saucepan is seasoned with coriander, which, in our opinion, perfectly complements all the ingredients of the dish and gives it original spicy notes.

Ingredients

• Long grain white rice - 1 kg
• salt to taste
• chicken - 1 pc., weighing 1.5 kg
• dry barberry - 1 tbsp. l.
• zira - 1 tbsp. l.
• quince - 2 pcs.
• vegetable oil - 300 ml
• carrots - 500 g
• coriander, seeds - 1 tsp
• apricot - 150 g
• dry hot peppers - 2 pcs., small
• onion - 4 pcs., small

Directions

1. Prepare the ingredients for the chicken pilaf in a saucepan. Rinse the rice thoroughly and boil until half cooked in boiling slightly salted water. This may take about 10 minutes.
2. Wash the chicken for pilaf and cut into pieces, removing the large bones. Peel 3 onions and all carrots. Cut the onion into half rings, carrots into strips. Wash the quince, cut each fruit into 8 pieces, remove the core. Rinse the apricot with hot water. Heat a thick-walled saucepan, pour in oil and heat it until a light haze appears. Add the remaining onion and fry until black. Remove from the pan.
3. Put onion rings and, stirring occasionally, fry until dark golden brown, 7 minutes. Add chicken and fry until crusty. Attach the carrots, stir and cook for 10 minutes, stirring gently.
4. Add cumin and coriander. Salt. Reduce heat to medium and cook until carrots are tender, 7-10 minutes. Pour boiling water into a saucepan in a layer of 2 cm. Put quince, apricot, barberry and hot pepper. Reduce heat and simmer zirvak for pilaf (pilaf meat base) for 1 hour.
5. Put the rice on the zirvak in an even layer, increase the heat to maximum and pour boiling water through a slotted spoon into a saucepan so that it covers the rice with a layer of 3 cm.As soon as the water leaves the surface of the rice, reduce the heat to medium and cook until the rice is cooked.
6. Lightly hit the rice with a slotted spoon. If the sound from the blow is dull, make several punctures in the rice with a stick to the very bottom. Smooth the surface, cover the pilaf with a plate, and top with a lid. Reduce heat to low and leave pilaf for 30 minutes.