Carrot pilaf with chicken

 

Ingredients for carrot pilaf with chicken

Rice: 3 cups

Carrots: 3 large

Chicken breast: 1 piece

Onion 1: number

Brew enough salt, pepper, turmeric and saffron

2 tablespoons sour lemon juice

How to prepare carrot pilaf with chicken

1- First, grate the carrots with a coarse grater to turn them into small slices. Then pour a little oil into the pan and fry the grated carrots in it. Then take the carrots out of the pan and set aside.

2- Wash, peel and chop the onion finely. Fry the grated onions in oil until completely golden and fried.

3- Chop the chicken breast into slices (long) or square pieces. Then pour them into the onion and fry until cooked and the chicken changes color. Let the chicken soak and cook with its own water. Brew some saffron and add it to make the chicken more palatable.
Roast the carrots

4- Add the roasted carrots to the chicken and fry together and mix. Then add sour lemon juice, salt, pepper and turmeric to taste. Set aside the carrot pilaf and go for the rice.

5- Soak the rice with salt from the night before. Pour enough water and salt into a saucepan and bring to a boil. Wash the rice and pour it into boiling water and stir. Drain the rice after a few minutes.

6- Place the bottom of the carrot pilaf mold on the bottom of the desired pot and pour a layer of drained rice on it. Then spread some carrot pilaf on the rice. Layer the ingredients in the same way on top of each other to finish both the rice and the carrot pilaf. Finally, pour 3 tablespoons of saffron and a few tablespoons of melted butter on the carrot pilaf with chicken, put the lid on the pot and put it on a gentle heat to brew and cook.

7- After brewing carrot pilaf for 45 to 60 minutes, serve it in the desired dish and garnish with sliced ​​pistachios, almonds and barberry roasted in butter.

Key points on how to prepare carrot pilaf with chicken
 You can fry barberry with butter and a little sugar and add it to carrot pilaf.

 If you want to make carrot pilaf sweeter, add 1/2 cup sugar to it.
Sliced ​​orange peel will differentiate the taste of carrot pilaf with chicken.

In many recipes, the chicken is poured into a pot and boiling water with a number of onions and turmeric and cooked. After the chicken is fully cooked, take it out of the pot and chop or shave. Then fry it in a little oil with fried onions.
To make the bottom of a pot for carrot pilaf:

With chicken you can use chicken wings. Arrange the wings on the bottom of the pot, then drain the rice and pour the carrot pilaf layer on it. Finally, after brewing the carrot pilaf with the chicken, turn the pot over so that the bottom of the wonderful pot is on the serving dish.

 In many recipes, the chicken is fried and cooked properly and then topped separately on a carrot dish.