Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, not every housewife still knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make your dreams come true.
Since you can prepare traditional crumbly pilaf with chicken on your own, we offer for your consideration the classic technology with step-by-step instructions.
1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.
2. Prepare a cauldron, pour a sufficient amount of oil into it (can be replaced with fat tail fat). Heat to maximum, add chicken and fry until crispy, about 5-8 minutes.
3. Prepare the carrots by chopping them into bars. Don't rub it, otherwise it will turn into mush after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry for 6 minutes, stirring.
4. Then reduce the heat to medium and cover with a lid. Simmer until the carrots are soft (about 10 minutes). Season with salt, add pilaf spices or cumin.
5. Before preparing aromatic chicken pilaf, you need to do everything to ensure that the rice is crumbly. To do this, boil water and pour it into the cauldron so that the liquid covers the components.
6. Wash the garlic head and remove the peel, do not separate it into separate cloves. Immerse it completely in the container, you get zirvak (base for pilaf).
7. Now cover the dishes, set aside for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water runs clear.
8. After half an hour, place the cereal in a cauldron, leveling it with a spatula (do not stir). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put the lid on, wait until it boils.
9. Next, close the cauldron and cook on the minimum stove setting for a third of an hour. After the specified period, lightly stir the surface of the rice and evaluate it for readiness. If everything is fine, turn it off and wait half an hour.
10. If the grains are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Before serving, do not forget to remove the garlic head. Here's a simple recipe for delicious chicken pilaf!
Since you can cook equally tasty and aromatic chicken pilaf in a pan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the “Devzir” variety.
1. Chicken legs must be washed, removed from films, removed from the bones and chopped into pieces. Pour oil into a thick-bottomed pan.
2. Fry chicken pieces over high heat until they form a crust. Add onions chopped into halves and carrots chopped into strips.
3. Do not reduce power, fry for 6 minutes, then reduce heat slightly. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.
4. Fill with water and simmer for about 5 more minutes. During this period, rinse the rice grains 4 times and place them on top of all the ingredients. Add more boiling water until the liquid covers the ingredients by 1 cm.
5. Rinse the garlic heads. Make holes in the rice with a spatula and stick the garlic inside. Set the stove to low, wait for it to boil, and cover with a lid. Simmer for 15 minutes and turn off.
6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out very delicious pilaf made in a pan with chicken. Agree, the simplest recipe!
If you still don't know how to cook the best chicken pilaf, you can use a slow cooker to make the rice crumbly.
1. First, take all the ingredients according to the list. We clean the onions and chop them into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, and chop the meat into pieces.
2. Before preparing pilaf, you need to heat the oil in the multicooker. When it is hot, add vegetables and chicken, fry on the “Fry” mode until the carrots are soft (about 10-15 minutes).
4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.
5. When all the ingredients are thrown in, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker; let it sit for 25-30 minutes on “Warming”.
Now you know how to cook chicken pilaf using a “smart pan” so that the rice is crumbly. Before tasting, do not forget to remove the garlic head.
Crumbly pilaf obtained thanks to steamed rice. A chicken dish in a frying pan is prepared without much effort.
1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a frying pan. After this, start frying the chicken. Chop the meat in any order. Mix the necessary spices to taste.
2. Chicken pilaf cooked in a frying pan turns out no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, place the rice on top of the fried foods. Insert the garlic cloves into the mixture in a chaotic manner.
3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove's power to minimum. Don't forget to cover the container with a lid. Wait for the cooking to finish.
Before preparing chicken pilaf, follow the instructions to ensure the rice is fluffy. Practical recommendations are simple and clear.
1. Chop the onion into cubes and the carrots into strips. Fry in a frying pan in hot oil until golden. Since making chicken pilaf is not difficult, we proceed further.
2. Add fillet pieces to the vegetables. Fry the meat until golden brown. After this, place rice on top of the prepared products. Next, insert the garlic cloves.
3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.
4. At the same time, fry the chopped mushrooms in vegetable oil in a separate frying pan. A few minutes before cooking the pilaf, add them. You can add a little more spices to taste. Turn off the stove and leave the dish for half an hour.
1. Before preparing chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After this, finely chop the onion and chop the carrots into bars.
2. Place the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic seasonings. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.
3. Place the marinated meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.
Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and please your loved ones more often national dishes different countries.
Lamb is a traditional meat for preparing classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pork pilaf is an equally popular and sought-after dish. After all, this meat is easier and faster to prepare, and its taste is in no way inferior to lamb. 
Pilaf is a dish for which step-by-step recipes with photos will not provide any significant clues. The only thing that can be assessed from them is the intensity of frying of the components and the size of the chopped vegetables and meat. 
When preparing, you need to take into account several nuances:
Now you can start preparing delicious pilaf with pork.
To cook crumbly pilaf in a cauldron over a live fire, you need to use only high-quality firewood or coal.
No plastic or rubber elements should get into the fire.
To complete the recipe, you need to take the exact amount of components, or increase them in accordance with the proportions.
Optionally you can take hot pepper(in pods) to taste, salt, black pepper, seasoning for pilaf, barberry and herbs.
Remember that there should not be too much spices.
The final touch is to decorate with herbs and serve. 
To prepare crumbly pilaf with pork and rice, take a cast iron frying pan (a wok with a narrow bottom and wide edges).
You can use similar aluminum cookware with a thick bottom.
It is very important to use the exact amount of water to avoid making a mess. 
Before you start preparing crumbly pilaf with pork, collect all the ingredients:
The technology for cooking pilaf on a stove differs only in minor nuances, but the process itself will not be the same as when using an open fire. Here you don’t need to monitor the dishes every second and prevent excessive heating:
The cooking time at the last stage depends on the type of rice chosen. So, steamed grain will take longer to boil than polished grain. At home, pilaf is served on large dish, laying out the rice first, and then the pork and carrots. You can lay it out in a mound after mixing the ingredients first. 
A step-by-step recipe for crumbly pilaf in a slow cooker with pork - a great find for those who want to save time and use a kitchen tool to its maximum potential.
When using the right recipe a dish in a slow cooker turns out tasty, aromatic, and does not require any complicated manipulations.
But in order to prepare tasty and crumbly pilaf with pork, you need to strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.
To prepare the recipe, take the following ingredients:
You can add pepper or coriander, as well as other seasonings that go well with the pork. For a subtle sour note, use dried barberries. 
As in any other recipe, the rice is first washed with water, soaked for 40-60 minutes and the vegetables are prepared. Then pour oil into the multicooker; when smoke appears, fry the onion in the “fry” mode.
Then pieces of pork are added, and when an appetizing crust appears, add carrots. After 10-15 minutes, after stirring, add boiling water (1 cm above the food), add salt and spices, including the head of garlic. 
Close the lid and set for 10 minutes at 120 degrees. Open the multicooker, pour in the swollen rice, and pour water down the side (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish sit for 20-30 minutes. 
Use a few secrets when preparing a flavorful dish:
During cooking, experimental cooks often discover new tricks and secrets of creating delicious recipes pilaf 
Perhaps professional chefs will make a few comments, but this version of pilaf is also very tasty, and it is also prepared at home.
Ingredients
Preparation:
A special type of pilaf, the pride of Uzbek cuisine, is as tasty as it is not entirely healthy for frequent use.
Ingredients:
Preparation:
Cooking pilaf in each national cuisine has its own characteristics, which also affects the taste. Tajik pilaf does not contain many spices, only cumin and ground black pepper or peppercorns. In addition, when preparing pilaf according to the Tajik version, all the main ingredients are taken in equal quantities.
Ingredients:
Preparation:
Let the prepared dish brew, covered, and serve.
Also, crumbly pilaf can be prepared according to the recipe of Samarkand cuisine, as some kind of general Uzbek cuisine.
Ingredients:
Spices:
Preparation:
A selection of pilaf recipes would not be complete without this popularly favorite option for preparing pilaf with chicken.
Ingredients:
Preparation:
If the rice and meat are already ready, but the water has not evaporated yet, simply turn up the heat. Otherwise, when the meat and rice are not yet ready, and the water has already evaporated, add a very small amount of boiling water.
Let the crumbly pilaf, prepared at home, brew, covered, and serve.
Crumbly and very tasty pilaf can be prepared, and with a guaranteed result of obtaining the desired properties of this dish.
Ingredients:
Preparation:
Pilaf is a very ancient dish that has been prepared in many countries for several centuries. In India, this dish was vegetarian, and then in Persia they learned to cook it with meat. All recipes have one common feature - the dish always combines rice with zirvak (meat, fish, dried fruits, spices). In our country, the most common is zirvak, consisting of pork or lamb, onions, carrots, cumin and red pepper. But how to prepare tasty and crumbly pilaf?
To make the rice crumbly, you need to know a few simple secrets that not every even experienced housewife knows about:
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Chefs have their own tricks on how to cook pilaf so that the rice turns out crumbly. A real cook can make any type of rice crumbly - round and long. At the same time, they recommend using steamed one, as it better absorbs the meat broth and turns out to be as aromatic as possible.
Particular attention must be paid to washing the cereal - drain the water at least 8-10 times. It should be perfectly transparent. After this, the rice is poured with cold water and left for at least half an hour so that it gets thoroughly wet. When putting the cereal into the zirvak, use a slotted spoon to prevent excess liquid from getting in.
Rice should be steamed, but it is not necessary to use a steamer or multicooker for this. The bottom line is that the fire under the cauldron should be set to minimum, and the layer of cereal should be pierced to the bottom with a knife in several places and the dish should be tightly covered with a lid.
The readiness of the rice is checked no more than once every 10-15 minutes. If necessary, you need to add boiling water. When you remove the cauldron from the stove, to make the homemade pilaf crumbly, you need to wrap it in something and leave it (you can use a regular blanket). Our ancestors used this trick, which gave the dish an incredible taste and aroma.
To teach you how to cook crumbly and tasty pilaf, we offer a proven recipe. For it you will need the following ingredients:
Peel the carrots and chop them into cubes, strips or half rings, but not too finely. Also chop the onion, add to the carrots, pepper and salt. Fry it all until golden brown in oil.
Separate the thighs by chopping them into pieces and removing the bones and skin. Fry the meat until golden brown for a few minutes, then add a little water and simmer for a few more minutes, covered.
Pour cold water over the rice, wait 20-30 minutes and rinse thoroughly to remove any white residue. Place the onions, carrots and chicken in a cauldron or pan, press down with a spoon, and place rice on top. Press down with a spatula and sprinkle chopped herbs on top.
Pour boiling water over it all so that it covers the rice by a centimeter. Cook without a lid for about 10 minutes, then make a few holes to allow the moisture to evaporate through them, and simmer for a few more minutes. Cover with a lid and reduce heat. Cook for 20 minutes - the water should evaporate during this time. Turn off the heat and wrap the cauldron or pan with something, leaving it for an hour and a half.
Now let’s figure out how to cook pork pilaf in a frying pan step by step. The recipe is very simple and accessible to every housewife. You will need the following components:
Rinse the rice with water and soak it for 20-30 minutes. At this time, peel the carrots and onions. We wash the meat and dry it with napkins, and then cut it into cubes. Heat a frying pan with oil over a fire and place the meat in it. Fry it for 5-6 minutes over high heat, stirring constantly.
Add carrots and onions, chopped but not too finely, to the meat. Salt, pepper, add seasonings and mix. Reduce heat and continue frying for about 10 minutes. As a result, you will get a zirvak.
Place all the rice in the pan, spreading it evenly over the zirvak. Pour in water in a thin stream so that it covers the rice by 1.5 cm, no more. Cover with a lid and simmer for 30-40 minutes on low heat without opening the lid.
