Pilaf with Chicken, Kazmag and Dried Fruits

Pilaf with chicken, kazmag and dried fruits – recipe with photo, Azerbaijani cuisine
rating: 4
wotes: 1

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 4 kg

Azerbaijani food

Pilaf with chicken, kazmag and dried fruits – Azerbaijani cuisine recipe, one of the festive dishes on Nowruz Bayram. Properly prepared and beautifully laid pilaf will always be the main and main course on the table.

Pilaf with chicken, kazmag and dried fruits ingredients

Pilaf with chicken, kazmag and dried fruits recipe

Boil rice in salted water
1

To cook pilaf with chicken, kazmag and dried fruits according to the recipe of Azerbaijani cuisine, pour the washed rice into boiling salted water and boil until half cooked. When the rice is cooked, place it on a sieve and let the water drain.

Fry the chicken in a pan with onions
2

Divide the chicken into portions. Cut the onion in half rings and lightly fry in butter. Transfer the chopped chicken to the onion, salt, pepper and fry over medium heat until cooked.

Fry raisins and dried apricots in butter
3

Fry dried fruits in butter in a separate frying pan. It is necessary to fry dried fruits over a very low heat, stirring occasionally so as not to burn out.

Knead the dough for kazmag
4

While rice is being cooked, it is necessary to prepare a kazmag. Beat eggs lightly with water, salt and melted butter. Pour the flour in parts and knead the dough. Roll out the prepared dough into a layer of 1-1.5 mm. Warm the roasting pan, grease well with butter, put the kazmag.

Put rice on the kazmag, pour over saffron and stew
5

Spread the kazmag with butter and put a portion of rice on top, sprinkle with melted butter with saffron diluted in it, and cover with the rest of the rice. On top of the rice also sprinkle with the remaining saffron oil. Cover the roasting pan tightly with a lid and put on a slow fire or divider until the liquid has completely evaporated (15-20 minutes). When the rice is fully cooked, you can collect pilaf. Put rice on a large plate or tray, lay the fried dried fruits around, cut the kazmag into segments or rhombuses, and also put on rice. Also, nicely put chicken pieces with onions on the rice and serve. In addition to dried apricots and raisins, dates and chestnuts can be added to such pilaf, and the taste of meat can be supplemented by adding sumy to it.

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