Rice with chicken stomachs

Rice with chicken stomachs is essentially the same pilaf, only in a dietary version. It contains a little vegetable oil and hot spices. Overall, the dish is simple, tasty and very satisfying.

Ingredients

• Chicken stomachs - 500 grams
• Carrots - 2 Pieces
• Onions - 2 Pieces
• Rice - 2 Glasses
• Sunflower oil - 60 Milliliters
• Salt - 1.5 Teaspoons
• Turmeric - 1 Teaspoon

Directions

1. Wash the chicken stomachs. Remove grease and yellow films from inside, if present. Cut the stomachs in half and place in a heavy-bottomed saucepan. Simmer over low heat until almost cooked. If there is not enough liquid, then pour more water. The stomachs should feel soft.
2. Peel the onions, wash and cut into half rings. Peel the carrots, wash and cut into strips, add to the pan to the stomachs. Pour in sunflower oil, add turmeric, salt a little.
3. Simmer for 15 minutes, stirring.
4. Wash the rice thoroughly in several waters. Place in a bowl and cover with hot water, not boiling water. Let stand for an hour. Season with salt to taste. Then put the rice on the stomachs in an even layer and cover with hot water so that it is one finger above the rice. Turn on the heat; do not cover the pan with a lid. Cook rice with stomachs over medium heat for 10-15 minutes, until all the liquid at the top has evaporated, but still remains at the bottom.
5. Then we collect the rice in a slide towards the middle of the pan. We make depressions in the rice to the bottom of the pan. Cover the pan with a lid, make the smallest heat and cook the rice for another 20-25 minutes.
6. Mix the finished rice with chicken stomachs, carrots and onions.
7. Rice with chicken stomachs is ready. Serve hot with vegetables.