Azerbaijani chicken pilaf. Oriental flavor on the table - Azerbaijani pilaf, we cook it ourselves

Oriental food is distinguished by its spiciness, pungency and amazing combinations of products. Pilaf is a traditional oriental dish. It has proven itself widely in different cuisines around the world. Rice with meat is prepared in Azerbaijan, Russia, Kyrgyzstan, Turkey, India and Arab countries. The pilaf of each country is unique, prepared in its own way and has original taste. Azerbaijani style pilaf is very popular. According to the classic recipe, the dish is prepared with lamb, however, for those who prefer a less fatty cuisine, lamb meat can be replaced with poultry.

Wonderful golden pilaf is made with chicken. Thanks to our recipe with photos and videos, you can make sure that it is easy to cook. The interesting thing is that pilaf is prepared step by step from special rice. That is, you first need to prepare a side dish, which is then seasoned with meat, spices and dried fruits.

Recipe for Azerbaijani pilaf with chicken

Ingredients

Servings: – +

• rice 2 tbsp.
• butter 200 g
• whole chicken 1 PC.
• sour cream 2 tbsp.
• egg 2 pcs.
• dried apricots 200 g
• prunes 200 g
• raisin 200 g
• chestnuts 150 g
• ground black pepper and salt taste
• saffron 1 pinch

Per serving

Calories: 138 kcal

Proteins: 9.7 g

Fats: 4 g

Carbohydrates: 13.1 g

40 min. Video recipe Print

First you need to cook the rice. We sort out the cereals, rinse them in running water using a fine sieve. Some housewives believe that after washing the rice, it is necessary to dry it.

Place a pan of water on gas. After boiling, add salt to the water. Stir until the salt is completely dissolved. Add rice. Cook until half cooked, that is, 7-8 minutes over medium heat. Place the cereal in a colander or fine sieve and strain. Pour plenty of cold water over the top (this is done to prevent the rice from sticking together).

Grease the bottom of the pan in which the rice was cooked thoroughly with butter. We prepare gazmag - the base for pilaf (it can be completely different and made from different ingredients). To prepare the base you will need sour cream, eggs and some boiled rice. Mix the ingredients and carefully distribute them over the bottom of the pan.

Melt the butter in a separate frying pan.

Place the rice in layers on a gas mag and pour in butter, sprinkling with saffron and turmeric. Lay out several layers. There is no need to water the last layer and season it with spices. Cover the pan tightly with a lid and set to simmer on low heat for 30 minutes.

At this time, soak the dried fruits in warm water. Leave them to swell for 10-15 minutes.

Fry chestnuts in a frying pan with butter. Place the dishes on medium heat for about 7-8 minutes.

Is chicken pilaf. Exists several varieties of Azerbaijani pilaf: kaurma-pilaf (with lamb), turschi kaurma-pilaf (with lamb and sour fruits), chii-doshamya-kaurma-pilaf (with lamb, pumpkin and chestnuts), toyukh-pilaf (with chicken fried in pieces) and many others . Today we would like to introduce you to chicken pilaf recipe entitled Juja. Unlike other cuisines, here they prepare separately rice and separately the base of pilaf (taru) - meat, fruits, etc. - combining all this in one dish only when serving.

Juja - Azerbaijani chicken pilaf

5 from 1 reviews

Azerbaijani chicken pilaf

Chicken pilaf

Type of dish: Poultry dishes

Kitchen: Azerbaijani

Ingredients

• 300 g - chicken meat,
• 200 g - rice,
• 80 g - butter,
• 40 g - raisins,
• 40 g - dried apricots,
• 50 g each - dill and cilantro,
• ground red pepper,
• ground black pepper,
• saffron infusion,
• salt to taste.

Preparation

1. Wash the chicken meat, cut into portions, add salt and pepper, fry in butter (use ⅔) until golden brown.
2. Place the pre-soaked raisins and dried apricots in a colander, then simmer in the remaining oil.
3. Wash the rice, boil it, color some of it with saffron infusion, mix the rest with dried fruits, add pepper and salt.
4. Before serving, place the pilaf on a plate in a heap, pour the remaining oil over it after frying, arrange the fried chicken meat along the edge, garnishing it with sprigs of washed herbs.

Bon appetit!

One of the most famous dishes of Azerbaijani cuisine is chicken pilaf. There are several varieties of Azerbaijani pilaf: kaurma-pilaf (with lamb), turshi kaurma-pilaf (with lamb and sour fruits), chiy-doshamya-kaurma-pilaf (with lamb, pumpkin and chestnuts), toyukh-pilaf (with fried chicken pieces) and many others. Today we want to introduce you to a recipe for chicken pilaf called Juja. Unlike other cuisines, here they prepare separately rice and separately the base of pilaf (taru) - meat, fruits, etc. - combining all this in one dish only when serving. Juja - Azerbaijani chicken pilaf 5 from 1 reviews Azerbaijani pilaf from…

Rinse the rice in plenty of water, changing it periodically. The last water should be absolutely clear. Soak rice in bottled water for 30 minutes. Then boil 1.5 liters of fresh water, lightly add salt, add rice and cook, removing the foam, until half cooked, 7 minutes.

Prepare the dough for the flatbread. Sift flour with salt, add egg, 1 tbsp. l. water and melted butter. Knead into a smooth elastic dough. Roll it into a thin layer and cover the bottom and walls of the cauldron with it.

Drain the rice in a colander. Melt the butter. Place half the rice on the dough, smooth the surface and pour half the oil on top. Add the remaining rice, pour in the other half of the oil, cover and cook over low heat for 30 minutes. Leave the finished rice in a warm place (wrap it in a blanket).

Boil chestnuts in a small amount of boiling water for 7 minutes. Coarsely chop the onion. Rinse dried fruits in warm water. Squeeze the juice out of the pomegranates. Cut the chicken into small pieces and fry in 2 tbsp. l. ghee over high heat for 5 minutes. Place in a thick-bottomed saucepan. In the skillet where the chicken was fried, fry the onion until soft, 5 minutes. Add onion, pomegranate juice and 1/2 cup boiling water to pan with chicken. Cook covered over low heat for 30 minutes. Add chestnuts and dried fruits, salt, stir and cook for another 10 minutes.

Dissolve saffron in 1 tbsp. l. boiling water Mix with 1 tbsp. l. butter. Remove the finished rice from the cauldron and divide into 2 parts. Pour the saffron mixture into half the rice and stir. Place white and saffron rice in strips on a large shallow dish. Place the chicken with chestnuts and dried fruits in the center or on the side. Serve immediately. Tear the flatbread with your hands and also serve it to the table on a separate dish.

I like to cook pilaf, but I don’t quite like traditional recipes with lamb - I want something lighter. Therefore, the Azerbaijani-style pilaf with chicken and dried fruits turned out to be exactly what was needed. And the children liked it, although they are often skeptical about pilaf. This pilaf is quite simple to prepare; you don’t need to be a super-cook to pamper your family with this wonderful dish.

For pilaf, you can use chicken fillet or other parts of the chicken carcass. The main thing is that the pieces are not too large.

For pilaf, peel the onions and carrots, wash them, and then finely chop them. Carrots can be chopped into cubes or strips, and onions into small pieces.

Pour boiling water over some ground saffron.

Fry the chicken pieces in vegetable oil, stirring, for 8-10 minutes, while turning the heat to low.

Now fry the carrots and onions in vegetable oil for 4-5 minutes over low heat, while stirring with a spatula.

Place the fried chicken in the pan with the vegetables and stir.

Now pour the rice for pilaf into a frying pan or saucepan.

Add salt and spices, pour in the steamed saffron.

Don’t forget about dried fruits - raisins, of course, should be seedless. In general, you need to go through it, as you may come across spoiled raisins and tails.

Add water to the frying pan (saucepan) in a ratio of 1:2 (1 part rice to 2 parts water), plus another 200 ml. Cover with a lid and simmer over low heat for 30-40 minutes. Be sure to monitor the process, as more water may be needed.

Azerbaijani-style pilaf with chicken and dried fruits is ready. You can serve immediately, or you can let it brew under a closed lid for half an hour.

Bon appetit!