With the advent of a universal assistant in the kitchen -multivark cooking began to take less effort and time. But this method of processing requires its own characteristics. To prevent the dishes from getting fresh and monotonous, do not add all the ingredients at once, but show wit. From this recipe you will learn how to prepare a very fragrant and gentle pilaf using chicken. You will need:
It will take a multivarker with the functions of "frying" and "pilaf", another second function the producers can designate as "rice". With the help of these two programs, we will prepare a fragrant pilaf. First we prepare the onions for roasting. The cleared bulb should be cut in half (you can do it with a wet knife, then the onion will not seem corrosive to the eyes), then shredded into small pieces. Carrots for roasting should not be rubbed, but cut into small slices. First, the vegetable is cut lengthwise, then it is divided into long strips and cut with a sharp knife. Bulgarian pepper also takes part in the roasting phase, cut it as small as possible to give the vegetable juice. All these ingredients are added to the bowlmultivarka, which in advance at the bottom is smeared with any vegetable oil, preferably aromatic, unrefined. For frying vegetables, it takes about 10 minutes, during this time they only lightly brown. In a deep pan it is required to wash rice several times, until clear clear water appears. When the bowl of the multivarka has cooled down after frying, chicken meat is spread into it, which is divided into small pieces beforehand, washed and dried with paper towels. Fry meat with vegetables for another 10 minutes until golden brown. It is desirable to stir it during roasting every 4 minutes. When the meat has taken the necessary form, it takes time to cool the "assistant" bowl. Only when it is warm, not hot, you can add washed rice. Add the drinking water to the container so that it covers the rice and filled the space at the top about 3-4 cm. Then pour the salt and spices. Now it remains to include the multivark in the program "pilaf" and expose the exposure in 1.5 hours. After the designated time, the fragrant pilaf will be ready, the rice will boil enough, and the meat will be tender. Served on the table pilaf with finely chopped herbs - dill or parsley.