Pilaf with chicken "Without problems"

rice round or long (not steamed)

chicken breast

onion

carrots

pilaf condiment (I like "galeo")

ground black pepper

salt

vegetable oil

garlic

parsley or dill

Cut onion not very finely. Carrots to grate on a coarse grater. Chicken breast cut into pieces.

On a heated pan, pour vegetable oil, spassirovat carrots and onions until transparent bow.

Put the chicken pieces, stir and turn the resulting mass to change the color of the chicken (2-3 minutes). Then all align and put the washed rice (layer 1.5-2 cm) so that it completely covers the chicken. All this is done on high heat. Then cover and reduce heat.

Wait when the rice will change color to transparent white, make holes in it and pour the just boiled water with dissolved spices and salt (do not boil!). Cover again with the lid. To determine the readiness of pilaf rice. Then put in the rice, garlic cloves, sprinkle with herbs and shut down immediately fire.

When cooking beware of errors:

seasoning not to put in uncooked rice, she will not let him walk

do not overdo it with water, the rice will turn to mush (better add gradually

garlic to poke at the last moment, that there was a musty smell - it comes under the cover itself

seasoning with salt pour, in Fig - otherwise it will not be spicy.

If you know the possible errors are easy and quick to cook. But if you are a beginner, then, to avoid any possible errors immediately, rice will get perfect the first time.