Chicken burns or pilaf with chicken. Uzbekcha tovuq oshi

One of the traditions of the Uzbek people - is to cut the animal on a particular occasion, the occasion. "To let blood" probably a leftover from ancient times. Usually slaughtering a sheep, but for small events can be slaughtered and the rooster. Then, from the meat of the animal is prepared a certain dish and treat guests. In some cases, the meat is distributed. But today I do not mean it, today I wanted to show that you can make pilaf with chicken, and it does not need any case, it can be easy to prepare and the weekdays.

In addition to being a very tasty pilaf, it has nutritional properties, and because of its easy digestibility recommended some medical patients in the children's diet. This pilaf can be prepared at any time of the year.

Cleared of feathers and gutted carcass sear chicken and rinse thoroughly. Then split into pieces weighing 100-150 g, dry cloth, sprinkle with fine salt and leave for some time, 2-3 hours is enough, but best left as such for the day.

After preparing all the ingredients, you are ready to cook most meals. In the cauldron, preferably with a spherical bottom, greatly strain the oil. Fry the onion rings until golden. Then fry until golden crust chicken pieces.

Not coarsely shredded carrots, and dipped in a little cauldron and fry, stirring occasionally. Pour water up to the level of the contents of the cauldron, add spices to taste. And cook at a slow boil. Zirvak cooking time depends on the age of the chicken, meat quality - 45 minutes for chicken, and 1.5 hours for adult rooster.

Since the meat has been salted, correct salinity for 10 minutes before placing rice.

Preparedness zirvak, rinse rice until clear water. Lay evenly on zirvak and pour the boiling water, depending on the variety of rice - roughly level with the top layer of rice.

Next normally boil at a high heat, until the evaporation of moisture. Collect rice hill and close to uprevaniya 20-30 minutes. The fire reduced to the bare minimum.

Before serving, remove the chicken pieces, you can cut the flesh into small pieces. Mix rice with carrots, put on lyagan slide, top with chicken. At the request of pilaf can be sprinkled with sour pomegranate seeds, chopped green onions. You can also serve with a salad of tomato and cucumber, or any other.

We get a great taste of chicken with risotto, rice and carrots, and the aroma of spices.

Bon appetit!

The number of ingredients based on 6-7 people:

300 grams of vegetable oil;

3 onions;

0.7-1 kg of chicken;

700 - 900 grams of carrots;

1 kg of rice;

salt, spices - to taste.

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