Bulgur is a useful cereal, which is very popular in eastern countries. It is used to prepare a variety of side dishes. Bulgur is full of many vitamins and microelements, it is easily digested and digested, therefore it is simply necessary to include this cereal in your diet.
Today I will tell you how to cook pilaf from bulgur and chicken. Of course, traditionally pilaf is cooked with rice, but believe me, the variant with bulgur is no worse. The dish turns out very tasty and satisfying. I recommend to try!
Ingredients
- Bulgur - 2 glasses
- Onion - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 head
- Chicken meat - 600 g
- Vegetable oil - 2 tbsp.
- Salt - to taste
- Ground black pepper to taste
- Seasoning for pilaf - 1 tbsp.
- Water
Step by step recipe
- For cooking chicken pilaf with chicken, prepare the necessary set of ingredients.
- Chicken meat, you can use any of its parts, wash well, dry and cut into portions. In a cauldron or thick-walled pan, heat the vegetable oil and fry the meat over a high heat until golden brown. The main thing is to form a crust, and all the meat juices remain inside.
- Peel and wash vegetables. Onion cut into half rings, carrots - into cubes. Send the prepared vegetables to the cauldron to the meat. Stirring occasionally, fry them until golden.
- Salt, pepper and add seasoning to the pilaf. Put the garlic head in the center, removing the top layer of husk from it.
- Fill the contents of the cauldron with water so that it completely covers all the ingredients except garlic. Send a cauldron to the fire and cook zirvak (sauce for pilaf) over low heat for 30-40 minutes, until the meat is soft. Cooking time will depend on the age of the bird.
- When the meat can be easily punctured with a fork or knife, the zirvak is ready.
- Place the bulgur on top of the meat and smooth it. If you need to add water, it should be 1.5 cm above the level of cereal. Over high heat bring the liquid to a boil, then make the fire minimal and cook the pilaf under the lid closed for about 20 minutes. During this time, the liquid should completely evaporate, and the bulgur should become soft.
- Remove the cauldron from the heat and allow the pillow to infuse for 15 minutes. Only then can you remove the lid and mix the dish.
- Delicious and nourishing pilaf from bulgur with chicken is ready.
Serve hot with greens and fresh vegetables. Enjoy your meal!
