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Pilaf with barberry and cumin
A rare man will refuse pilaf with barberry and cumin. This dish has established itself well and has been loved by many. However, not everyone knows how to cook it. For some, it ends up being just rice porridge instead of pilaf. The main secret of success lies in the spices. It is the cumin and barberry that turn the rice dish into real pilaf.
According to this recipe, cooking pilaf with barberry and cumin is not difficult. It turns out not too greasy. After all, not everyone wants to overload the liver and stomach with a too heavy, fatty dish. Thanks to the properly selected spices, the taste and mood of the dish are conveyed perfectly. And a moderate amount of oil makes such pilaf easy to digest and process.
Caloric value: 227 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- parboiled long-grain rice – 300-350 grams;
- chicken fillet – 300-370 grams;
- one third of a medium onion;
- garlic to taste;
- medium carrot (you can use not all of it);
- unrefined vegetable oil (the smell of the oil is very important);
- table salt, spices (barberry, cumin);
- fresh herbs (optional).
Preparation
- Soak the rice for several hours. Prepare the carrot: wash, peel, grate;
- After cleaning, chop the onion and garlic into small pieces;
- In a heated pot, sauté the spices for two minutes;
- Add the carrot to the spices and begin to sauté;
- Repeat the same with the onion;
- Cut the chicken meat into medium-sized pieces;
- Put the meat in the pot with the vegetables. Fry, stirring;
- Drain excess water from the rice. Then wash it well. Pour into the pot with meat and vegetables, mix the ingredients;
- Pour water into the pot. Enough to cover the rice. Add salt. Cook until done. Pilaf with barberry and cumin is ready. Arrange beautifully on a flat plate.
It is no secret that every cook adds their own touch to the dish. This is quite justified. This is how he wants to take care of his guests. Here, too, there are its tricks in this recipe. Less oil for a lighter dish. Plus the right spices. Which turn ordinary rice into eastern pilaf.
Pre-soaked rice will significantly reduce the cooking time of the pilaf. There is no need to constantly add water and oil to the pot. Because dry rice takes a long time to cook, and liquids constantly evaporate and are absorbed. Significantly weighing down the finished dish.
