Tovuk - Burns or pilaf with chicken.Куринный плов
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Cleared of feathers and gutted carcass sear chicken and rinse thoroughly. Then split into
pieces weighing 100-150 g, dry cloth, sprinkle with fine salt and leave for some time, 2-3
hours is enough, but best left as such for the day.
After preparing all the ingredients, you are ready to cook most meals. In the cauldron,
preferably with a spherical bottom, greatly strain the oil. Fry the onion rings until
golden. Then fry until golden crust chicken pieces.
Not coarsely shredded carrots, and dipped in a little cauldron and fry, stirring occasionally.
cook at a slow boil. Zirvak cooking time depends on the age of the chicken, meat quality - 45
minutes for chicken, and 1.5 hours for adult rooster.
Since the meat has been salted, correct salinity for 10 minutes before placing rice.
Preparedness zirvak, rinse rice until clear water. Lay evenly on zirvak and pour the boiling
water, depending on the variety of rice - roughly level with the top layer of rice.
and close to uprevaniya 20-30 minutes. The fire reduced to the bare minimum.
Before serving, remove the chicken pieces, you can cut the flesh into small pieces. Mix
rice with carrots, put on lyagan slide, top with chicken. At the request of pilaf can
be sprinkled with sour pomegranate seeds, chopped green onions. You can also serve with
a salad of tomato and cucumber, or any other. We get a great taste of chicken with risotto,
rice and carrots, and the aroma of spices.
