Chicken kavarma on pilaf

Submitted by enr on 14 Aug 2011
500 g chicken
4-5 onions
1 pepper Kamba
1 carrot
3 tbsp soy sauce
ginger, pepper, parsley
1/2 cup olive oil
# For pilaf:
1 cup Rice
Chicken kavarma on pilaf
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Diced meat fry in olive oil. Remove from the pan and in it fry the onions, peppers and carrots. When kavardisat (kavardisa - fry vegetables under cover, to put juice and stew to stand). Then add to the vegetables chicken, soy sauce and spices. For pilaf rice is washed, fry lightly in butter and pour 2 cups water. Allow the stove until absorb the water. Kavarma served on pilaf.
1 user
14 Aug 2011


It is certainly very tasty meat so the onion yield brown, caramel color and flavor. Only pilafa- no need to be confused. As a boil reduce small plates, and when the water level with the rice is reduced finally to about 1/3 of its capacity and allow to simmer with a lid. After ten minutes, try grains from the top layer oriz- when they are cooked, but tight, and then lower rice is ready. Stir once and is ready for serving. Most of us we like to round pilau rice variety, but basmati, jasmine and Patna are very delicious, prepared by the method of pilaf. Only they need less time, careful not to Muffler.

Oops, I forgot evaluation - because prepare meat in this way and I know what is the taste - I allow myself to appreciate without being tried.

Yes, pilaf is generally done as you say, but what I do and I like it more.

About a month and a half I found this recipe and added several times already prepared it - easy, fast and delicious!