You will need
- - half chicken
- rice — 2 cups
- - onions — 2-3 PCs.
- - carrots — 1-2 PCs.
- tomato sauce, salt, spices — to taste
Wash the chicken under running water, cut into two halves — the pilaf enough to be one of them. Cut the half chicken into pieces of medium size. In a pot or pan (preferably, of course, the first option, but for lack of a suitable cauldron and a frying pan) heat the vegetable oil and fry in it the chicken pieces (first 5-7 minutes will keep on high heat and then another 15 minutes on slow fire). Everything else also make on a slow fire, and let the pilaf is languishing.
Washed and brushed with onion and carrot blend (carrots can grate), add to the chicken. Simmer them together for another 15 minutes.
At this time, thoroughly rinse the rice. Evenly pour it into the cauldron on top of the vegetables and chicken and pour boiling water so that it covers the rice. Add salt to taste. Simmer up until the rice will swell and absorb most of the water.
Then add tomato paste or sauce. The amount of this ingredient is a matter of taste. It should be noted that if the paste is product neutral, the sauce can give a perceptible acidity. So take your time, put first a little bit to the pilaf was orange. Then, taste, can add more if need be. Meantime, simmer the mixture for 15-20 minutes. Do not forget to stir, because the water in the cauldron remained quite small, and the rice may burn.
At this time, peel the garlic. Yes, the classic recipes of his offer to put right and the whole head and then remove it. However, the cloves of garlic in the risotto gives it extra piquancy and enrich the flavor palette. Therefore, I recommend to split the garlic into slices, clean and wash them. Then, cut a large in half, add to the pilaf along with the spices.
Next, simmer the risotto until the rice is tender (at least 7-10 minutes). Most likely will have to add more boiled water if it is all evaporated and the rice will remain hard. Often try the risotto: when the rice is soft, turn off the heat and let stand at least half an hour.
Classic risotto is prepared with short-grain rice, but it is very difficult to bring it to the desired condition and not to overcook into a mush. Therefore, if you do not possess this skill, and raisins is better to choose long-grain, parboiled rice. It is much harder to digest, and most likely the risotto will turn out right, crisp.
The easiest way to buy ready-made spice "pilaf", where the optimal bouquet. But if you, for example, do not like mandatory in this set sour barberries, you can pick up bulk spices according to your taste. Classic set includes paprika, cumin, turmeric, barberries, red pepper flakes.