Pilaf with peas, chickpeas and chicken - how to cook pilaf with chickpeas, a step by step recipe photos
It is often possible to meet cooking pilaf with various additives. Today I cook pilaf with chickpeas and chicken. Peas, chickpeas gives the original classic dishes spicy flavor, and that it happened diet, I used the chicken. The preparation of such an unusual pilaf with peas, chickpeas, of course, will require you to a certain amount of time. But this is not such a big price to pay for that in the end of cooking, you will have to wait on the table an original, fragrant and satisfying dish. To your first cooking was simple and easy, I have all the details outlined in the recipe step by step to make the photo.
- 600 grams long-grain white rice;
- 100 grams chickpeas;
- 800 grams of chicken;
- 4 pieces of big onion;
- 1 small piece of onion;
- 3 pieces of medium-sized carrots;
- 8 garlic cloves;
- 1 5 teaspoons cumin (cumin).;
- 3/4 teaspoon ground black pepper.;
- 1 teaspoon turmeric (without gorochki).;
- 350 ml, cottonseed oil or vegetable oil.;
- 2 teaspoons of salt (s gorochkoy);
- 1, of 2 liters of hot water.
How to cook pilaf with chickpeas and chicken
Cooking begin with, the soaked rice and chickpeas in different tableware in cold water of not less than 30 minutes.
Meanwhile, warm up the kettle on the fire and pour it cottonseed oil, which can be replaced by any other vegetable. Small onion cleanse and entirely omitted in the oil. As it is heated it will give the oil all its flavors and turn black. At this point, take out the bulbs from the black cauldron, it is no longer necessary.
In the prepared butter omit the onion half rings and passiruem it.
Next, place the sliced or grated carrots into strips.
Now, all the bookmarks in the cauldron of chicken pieces and all spices except salt.
While fillet absorbs the flavors of spices, with garlic cloves remove the top husks, but do not violate the integrity of the head, and wash them. Now, they need to drown in a cauldron, but the tails, it is advisable to leave on the surface. Tomim meat with vegetables and garlic for 20-25 minutes.
When will the specified time, feel free to pour out the water from the rice and chickpeas. We take out the garlic on a plate. Mix chickpeas with rice and pour into the cauldron to the meat. We leave them in this state for 6-7 minutes to warm up.
Then, add salt and pouring hot water. It should be above the surface of the rice in the half to two centimeters. We look forward to when the water boils, diminish the fire and leave the risotto more then 35-40 minutes.
But not waste t. To. After the first 20 minutes, making pilaf in recess to the bottom and bring it down to their heads of garlic. Continue to cook the dish until all the liquid is absorbed into the rice and chickpeas, and rice is crumbly.
Ready and still hot pilaf with chickpeas and chicken lay in a deep dish, put on top of garlic and served on the table.
It's time to call consumers at the table, because it's time to feast! Delicious pilaf with peas, chickpeas and chicken exudes a scent that is impossible to convey in words. Using my step by step recipe with photos, be sure to cook the delicious pilaf with chickpeas and chicken, and see for yourself in the loyalty of my words. ???? Bon Appetit!