Without boiling: here's how to make crumbly pilaf in 17 minutes for lunch

Pilaf is one of the most delicious rice dishes made with meat and spices. There are many recipes for this dish, but the main thing to remember when cooking is to keep the rice intact and not turn it into porridge.

Cook Anastasiia shared on Instagram a recipe for a delicious pan pilaf that you can cook in just 17 minutes.

Ingredients:

• long-grain steamed rice – 350 g
• chicken fillet – 2 pcs

• water – 600 ml

• onion – 1 pc
• carrot – 1 pc

• garlic – 3-4 cloves and 1 head

• oil – 50 ml

• salt, pepper – to taste

• bay leaf – 2 pcs

Method of preparation:

1. Cut the vegetables into strips, dice the fillet, season with salt and pepper.

2. Pour the oil into a large frying pan, fry the onion, add the fillet, and fry for another 5 minutes, then add the carrots and fry again for 5 minutes.

3. Pour in the water, spices, bay leaf, and peeled garlic, add the rice, and salt and put the garlic head on top. Bring to a boil, cover, and cook for 15-17 minutes.

Be sure to leave the pilaf for 30 minutes to infuse!