If you do not adhere to the strict canons of pilaf cooking, then I recommend changing the oriental dish a little and cooking pilaf with hearts in a pan. Step-by-step recipe with a photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Today's recipe will surprise some, but for someone it will be a great find. We all usually cook pilaf from meat, but not everyone thinks about the fact that it can also be cooked with chicken hearts. The dish turns out to be very tasty and quite budgetary. In addition, replacing ordinary pork with chicken hearts, pilaf turns out to be less fatty, dietary and saturated with proteins, and there are practically no fats in it. Both children and adults will enjoy such a treat. Especially pleasantly will surprise the hostesses, tk. food is quick and easy to prepare.
Even if you do not like offal, then you will definitely like them in this dish. Having mastered this recipe, then, according to the same principle, you can cook pilaf with chicken navels or combine navels and hearts. The only thing I do not advise is to use the liver. In pilaf, it will simply disintegrate into pieces. It is better to make a delicate pate from the liver. For the recipe, I recommend cutting carrots into long strips, since it is this shape that gives the pilaf a great taste and preserves the beauty of the vegetable during the cooking process. And at the end of cooking, it is better not to serve the rice right away, but to wrap the pan with a towel so that the rice steamed well and become softer and crumbly.
- Caloric content per 100 g - 137 kcal.
- Servings - 3
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken hearts - 500 g
- Carrots - 1 pc.
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Rice - 200 g
- Salt - 1 tsp or to taste
- Seasoning for pilaf - 1 tsp
Step by step cooking pilaf with hearts in a pan, recipe with photo:
1. Wash chicken hearts, cut off all fat and film from them. Place in a cooking pot.
2. Fill with drinking water and boil. If foam forms on the surface, remove it. After half an hour of cooking, season the hearts with salt and ground pepper and continue to cook until tender and soft.
3. Meanwhile, peel and wash the carrots. Cut it into strips or sticks and place in a heated skillet with vegetable oil. Pass it until golden, stirring occasionally.
4. Put the boiled hearts on a sieve and let the liquid drain. Then send them to the pan with the carrots. Stir and fry a little until golden brown.
5. Rinse the rice under 7 waters to rinse off all the starch. Then it will be crumbly. Put it in a frying pan over the hearts in an even layer, without stirring.
6. Sprinkle the rice with pilaf seasoning, add a little salt and pepper. Fill it with water so that the level is 1 finger higher and boil. Simmer, cover and simmer for 20 minutes. By this time, the rice will have absorbed all the moisture and will double in volume.
7. Turn off the heat, but do not open the lid. Wrap the pan with a warm blanket and leave for another 20-30 minutes for the rice to come through. Then stir and serve it to the table.
See also a video recipe on how to cook quick pilaf with chicken hearts.
