How to make pilaf chicken

Chop the chicken into small pieces. Heat the pan with vegetable oil and place the chicken. Fry the meat over high heat a few minutes until Golden. Put the chicken in a saucepan with a thick bottom or a special cauldron for pilaf.

Onions clean and cut into half-rings. Fry in oil until Golden light and put in a pot for chicken.

Peel the carrots and chop it with a sharp knife in long strips. You can grate carrots on a grater, but with sliced carrots finished the dish looks prettier. Put into the pan, where the fried chicken. Fry the carrot until it becomes soft, and with a slotted spoon and put in a pot with chicken and onions. Not mix.

Pour into a pan with a little water to make it slightly coated a layer of carrots, bring to a boil, add salt, then reduce the heat and simmer the meat for 15 minutes, stirring occasionally.

Rinse the rice in plenty of water until it becomes transparent. Pour the rice on top of chicken and vegetables. Tamp it lightly with a spoon. Pour the rice with boiling water so that water covered him by about 2 cm. Add cumin, barberries and saffron. Increase the heat and bring the rice to a boil. Then the heat lower and simmer the rice until the water is completely absorbed. Cover the pot cover is not necessary.

Peel a head of garlic but do not separate it into cloves. When the rice will fully absorb water, reduce heat and plug in the pic the head of garlic. Cover the pan and leave the risotto on very low heat for about 15 minutes. Be careful it doesn't burn.

Remove the pan from the heat and allow the pilaf to stand for at least 10 minutes. Pilaf can be spread on a large platter, knocking back the whole pot without mixing the contents. Rice will be at the bottom and top would be the chicken pieces. And you can mix the rice in the pan and then immediately put on a plate. Eat chicken pilaf hot and in good company.