The dish itself and its name pilaf comes from the countries of the East. The word pilaf can be translated from Persian as a dish of boiled rice. Pilaf with chicken and mushrooms can be prepared at home in Asian traditions. That is, add raw rice to fried chicken meat with vegetables and mushrooms and bring everything together until cooked.
There are many variations of this dish. In Uzbekistan, pilaf is prepared completely differently from how it is prepared in Azerbaijan. The process of preparing pilaf can be divided into cooking meat and cooking cereals. In Central Asian recipes, cereals are added to cooked meat and then everything is cooked together. In Azerbaijani and Turkish recipes, the meat and cereal parts are combined on the dish. A version of pilaf with chicken and dried fruits is prepared in Azerbaijan, and in Turkmenistan there is pilaf with fish.
A classic option for preparing a dietary dish
Nothing is more enjoyable than breaking the age-old tradition of preparing certain dishes. After all, no one has ever forbidden cooking pilaf without meat, much less replacing it with mushrooms. This dish will be appreciated by lovers of low-fat and dietary foods. And also those who constantly struggle with excess weight.
A traditional recipe for a low-calorie dish consists of the following products:
- mushrooms of any kind (champignons, oyster mushrooms, honey mushrooms, white mushrooms);
- several onions (there is no such thing as too many onions);
- carrots (2 or 3 pieces);
- rice;
- garlic (3 or 4 cloves);
- vegetable fat;
- salt;
- pepper;
- turmeric;
- barberry;
- parsley or dill.
If wild mushrooms are used for pilaf, they must first be boiled in salted water. Otherwise, eating can cause serious health problems.
When the ingredients are ready, start preparing pilaf with mushrooms in the classic way:
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- Preparing mushrooms. If champignons are chosen for the dish, they are thoroughly washed with running water, trying to remove any remaining soil. If necessary, remove the skin. Dry it. Cut into quarters or halves.
- The main ingredient is rice.
To make the pilaf beautiful and tasty, the rice is thoroughly washed in the “seven waters”. When the liquid is clear, the product is ready for cooking.
Next, the rice is poured with hot water so that it swells. This way you can save cooking time. - The first step towards the goal. A deep frying pan or cauldron is greased with vegetable fat and heated to high temperature. Add chopped mushrooms and fry until half cooked. During this time, the juice will evaporate and they will brown.
- Vegetables. Chopped onions are thrown into a container where mushrooms are already fried and simmered for about 15 minutes. Then add grated carrots and mix the pilaf base.
- Seasonings. When the vegetables become soft, spices are added to the mixture: pepper, barberry and turmeric. Thanks to this, the food acquires an amazing aroma.
- Rice. The swollen cereal is placed in a cauldron and filled with water so that its level rises 1 cm above the rice.
- The final stage is on the fire. Having completed the necessary operations, the food is sent to the oven. If this is not possible, cook on a regular stove without covering the pan or cauldron with a lid. Garlic cloves are stuck into the finished dish to enhance the aroma.
Practice shows that it is better to use long-grain rice for pilaf, since it produces less sticky substance. As a result, the pilaf will turn out crumbly, which many people like.
Pilaf is served hot, garnished with parsley or dill. Who would refuse a fragrant dish prepared with love? It is unlikely that there will be such people.
Features of preparing pilaf with chicken and mushrooms in a slow cooker
Pilaf is a dish that requires skill and patience from the cook. The side dish is prepared in stages, so working with it takes time and effort. However, with the invention of miracle technology such as a multicooker, the cooking process has been significantly accelerated and simplified. The unique “abilities” of the kitchen appliance make it almost easy to get any kind of pilaf, with various ingredients. In this case, you can use any model of such home appliances - Polaris, Panasonic, Simbo, Scarlett, Philips and others.
The slow cooker makes a very tasty pilaf of chicken and champignons. To prepare you will need: 300 g of chicken fillet, 200 g of white rice, 2 tablespoons of vegetable oil, 150 g of champignons, 2-3 cloves of garlic, onions, carrots, herbs and spices to your taste.
First of all, you need to pour oil into the bowl. Add diced onion and grated carrots there. Turn on the “Frying” mode. Once the vegetable mixture turns golden brown, add the chicken fillet cut into medium pieces. Fry in the same mode for 10 minutes. Place garlic cloves pressed through a press and randomly cut mushrooms into a bowl. Mix. Leave to fry with the lid open for 7 minutes.
Turn off the “Frying” mode. Add pre-washed and sorted rice. Pour in water so that it covers the rice by 2-3 cm. Add spices and seasonings. Turn on the “Extinguishing” mode. Close the lid. Once the rice has absorbed the water, the dish is ready.
Pilaf with chicken and champignons in a slow cooker is quick and very tasty! In addition, with the help of a kitchen appliance, the housewife can avoid mistakes and shortcomings that are most often encountered when preparing pilaf. The sealed space of the multicooker allows the rice to cook well and at the same time be crumbly. The dish turns out tasty, juicy and aromatic, as if it was cooked in a real Russian oven.
Prepare this hearty side dish on the stove, in the oven, or using your convenient kitchen appliances. And your loved ones will be happy to appreciate this healthy dish, which invariably turns out very tasty.
Simplified recipe for rice with mushrooms
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Due to the busy pace of life, many people try to prepare food quickly and efficiently. To do this, they use suitable recipes that include simple products. Boiled or stewed rice with mushrooms is an excellent solution to the problem. The dish is prepared quickly, contains useful elements and is suitable for any diet.
It is best to cook this dish in a deep frying pan or saucepan.
Mushroom rice recipe contains ingredients:
- rice (preferably long grain);
- fresh mushrooms (champignons);
- onions (several pieces);
- carrot;
- vegetable oil;
- salt;
- spices;
- greenery.
Pour cold water over the mushrooms and leave for 5 minutes. During this time, the remaining soil will become limp and settle to the bottom of the bowl. The water is drained and the mushrooms are washed under the tap. Place on the table to dry.
Pour vegetable fat into a frying pan and fry finely chopped onion in it until golden brown. Then add mushrooms and carrots to the pan. Simmer over medium heat until the liquid has completely evaporated.
While the mushrooms are fried, the rice is thoroughly washed and poured with boiling water so that it can swell. This method reduces the cooking time.
Rice and salt are added to the container with mushrooms, carrots and onions. Mix everything thoroughly to evenly distribute the vegetables over the cereal. Bring to a boil, add water to completely cover the cereal. Cover the pan with a lid and simmer over low heat until fully cooked.
To ensure that the food turns out crumbly, you must not stir it during the cooking process. It is enough to do this once at the very beginning.
Spices are added to rice 5 minutes before cooking. An excellent option is garlic and pepper (for lovers of spicy food). You can use your choice of greens - traditional parsley or basil. For lunch it is served hot, accompanied by cucumbers or salad. Why not cook rice with mushrooms after a hard day at work. Fast, simple, tasty and healthy.
In a frying pan
For pilaf with chicken and mushrooms you will need the following products:
Procedure for preparing pilaf:
Place pilaf with chicken and mushrooms on plates and eat while it is hot.
Lenten mushroom pilaf
This is a vegetarian dish that will also appeal to those who are fasting. We will prepare lean pilaf with mushrooms with the addition of various vegetables to make the taste richer.
You will need:
- Long grain rice – 450 g;
- Onions – 2 small heads;
- Purified water – 400 ml;
- Seasonings for pilaf;
- Fresh medium-sized tomatoes – 3 pcs.;
- Oyster mushrooms – 200 g;
- Salt;
- Small eggplants – 3 pcs.;
- Vegetable oil – 100 ml.
Recipe:
- Before preparing pilaf, rinse the rice under running water and cover with cold water.
- Cut the eggplants into small cubes (about 1.5 cm) and add salt.
- Cut the tomatoes into medium slices (each tomato into 6-8 pieces).
- Peel the onion and cut into small cubes.
- Rinse the mushrooms several times under cold water and cut into strips.
- Place rice on the bottom of a thick-walled pan, after draining the water from it.
- Squeeze the eggplants and rinse slightly under water to remove the salt. Place them on top of the rice.
- Then place in layers in the following order: onions, mushrooms, tomatoes.
- Top all the ingredients with vegetable oil and then add water.
- Season the pilaf with salt and seasonings on top.
- Place the cauldron on low heat until it becomes al dente - that is, it becomes not boiled, but somewhat damp. To achieve this consistency, pilaf usually needs to be cooked for about 20-30 minutes.
- Remove the lean pilaf with mushrooms from the heat. Cover with a lid and let it sit for half an hour in a warm place (you can even wrap it in a towel).
To prepare lean pilaf with mushrooms, use your favorite seasonings to taste. The pilaf turns out to be especially tasty if you add dried garlic, barberry, saffron, turmeric, etc. to the recipe for a lean dish.
