Today there are many different variations of pilaf known. As a rule, its preparation recipe involves the use of lamb or pork. However, you can add other ingredients, such as chicken hearts. This is a good dietary product that does not contain harmful fats and consists of almost only protein.
Pilaf is a tasty and easy-to-prepare dish. When this product is stewed, a lot of juice is released, so the food turns out to be very satisfying, juicy and low-fat. In addition, chicken hearts contain large number B vitamins. Due to these characteristics, they are recommended for people who have problems with hematopoiesis.
The pilaf used in this article can be prepared very quickly.
What will you need for this?
Ingredients:
- 1 kg chicken hearts;
- half a glass of rice;
- 3 medium carrots;
- 2 onions;
- vegetable oil;
- 3-4 cloves of garlic;
- cumin seasoning;
- water;
- salt.
Food preparation
First of all, all components need to be prepared. Chicken hearts will need to be completely defrosted and then rinsed well. From each heart you need to remove blood clots, fat and blood vessels, then you need to cut them in half. After this treatment, the weight of the product will decrease by about 300 grams.
Place the prepared hearts in a bowl and set aside temporarily.
Rinse the carrots well and peel them, cut into small cubes of small length and thickness. This form will allow the vegetable not to overcook and ensure ready-made dish attractive look.
Peel and rinse the onion, cut it into small squares.
Take a deep frying pan, heat the oil in it and put the onion in it. Simmer it over low heat until it turns yellowish. This usually takes 5 to 8 minutes. After this, add the hearts, mix thoroughly and add salt. Continue simmering for about 8 minutes, during which time they should release their juices. In parallel with this process, boil water in a kettle. Add carrots to the hearts and stir thoroughly. Pour about half a liter of boiling water - the water should lightly cover the vegetables with hearts. Add salt and cumin to taste (about 1-2 teaspoons), stir again and bring to a boil.
After this, turn the heat on the stove to minimum and cover the pan with a lid. Continue cooking the dish for about half an hour. It is recommended to taste the hearts after 10-15 minutes and, if desired, add more seasoning or salt.
Adding Rice
While the contents of the pan are being prepared, rinse the rice thoroughly. You can use any variety with chicken hearts, but long grain is a classic choice. After the vegetables with hearts have been stewed for half an hour, add rice to the pan. They need to cover the prepared ingredients in an even layer.
Then you need to pour boiling water over the rice - the layer of water should be 1 cm above the surface of the contents of the pan. The heat on the stove should be set to maximum, and at this temperature, cook until the rice becomes visible. However, the water should not boil away completely.
After this, you need to switch the heat to medium and add peeled garlic (whole cloves) to the rice. Cover the pan with a lid and continue to simmer for about 8 minutes. During this time, the rice should be almost completely cooked. As soon as this is done, the fire must be turned off, and the pilaf with chicken hearts should still stand under the lid for about 15 minutes.
As soon as it time will pass- the dish is ready. It must be thoroughly stirred and served hot.
Multicooker option
If you don't have the opportunity to cook on the stove, you can cook pilaf with chicken hearts in a slow cooker. Since the hearts quickly reach softness and have specific aroma, the dish will turn out very tasty. It can even be prepared for festive table, since its low-fat consistency and juiciness will be appreciated by almost everyone.
To do this you will need the following ingredients:
- approximately 600 grams of chicken hearts;
- 2 cups steamed rice;
- 2 pieces each of carrots and onions;
- 1 head of garlic;
- a few tablespoons of vegetable oil;
- 1.5 tablespoons tea seasonings for pilaf;
- water;
- salt.
Pilaf with chicken hearts - recipe with photos
Prepare the chicken hearts - rinse them thoroughly to remove any traces of blood and cut them into halves. Place in a colander and let the water drain.
After this, wash and peel the vegetables well, chop the carrots into strips, and chop the onions into cubes. If you want to give the dish more juiciness, you can use more vegetables than indicated in the recipe.
Pour some oil into the multicooker bowl, heat it and place the hearts there. Set the “Fry” mode and continue cooking for 10 minutes. Add the onion to the hearts and continue to fry for about five minutes. After this, add the carrots, mix the ingredients and cook for another 5 minutes or until the vegetables acquire a golden hue. At this stage you need to add salt.
Wash the rice very thoroughly and add it to the hearts with vegetables. It is advisable to use long-grain varieties - jasmine or basmati. Add your favorite seasoning - you can take ready-made ones or create the desired bouquet yourself. As a rule, cumin, barberry and turmeric are added to this dish.
Fill all the ingredients with water - its layer should rise one and a half centimeters above the rice. There is no need to stir the dish. Close the multicooker, set the “Pilaf” mode and set the timer for 45 minutes. Once this time has passed, add peeled garlic to the rice and set the timer for another 15 minutes. As soon as cooking is complete, mix the resulting pilaf well with chicken hearts and set the multicooker to the “Warming” mode. The dish should sit for another half hour, after which it can be served.
- rice (preferably steamed) – 300-400 grams;
- chicken hearts – about 350 grams;
- onions – 3 small heads;
- garlic – 3 cloves;
- tomato paste – 2-3 tbsp. l.;
- carrots – 1 pc.;
- greens (dill, for example);
- salt - to taste;
- sunflower oil.
Method for preparing pilaf with chicken hearts:
Peel the carrots, garlic cloves and onions. We rinse these vegetables under water. We do the same with chicken hearts. Prepare the required amount of rice and tomato paste. Vegetable oil should also be on hand.
On a cutting board, cut the peeled heads onions small cubes, garlic - cubes.
Boil the hearts in a separate pan for about 20 minutes. Heat the sunflower oil in a large frying pan and put the chopped onion and boiled offal into it. Fry them until they acquire a golden hue. Then add grated carrots and garlic sticks to this duet.
Sauté it all for another 5 minutes. Then put the rice in the frying pan and pour in the broth that resulted from boiling the hearts. It is important not to overdo it with the liquid, but if there is not enough liquid, you can use either purified water or light wine. After the rice has cooked for about 20 minutes, add it to the mixture. tomato paste, salt, herbs and spices.
After mixing everything well, cover the pan with a lid and turn off the heat after 3-5 minutes. Leave the dish alone for 30 minutes. Here's how to decorate pilaf with chicken hearts in an original way if you plan to serve it to your beloved man! ;)
Don't forget the wine!
Recipe for making pilaf with chicken hearts: 1. To simplify the task, first prepare the ingredients. We wash the chicken hearts and clear them of blood clots, cut them into halves.
2. Cut the peeled carrots into thick strips.
3. Cut the peeled onion into cubes.
4. Take a 4-5 liter cauldron, pour oil into it and put the cauldron on the fire on the stove. You need to add the pre-chopped onion and continue to simmer it over low heat for 8 minutes until golden brown. Add our hearts to the onions. Mix the whole mixture thoroughly, add salt to taste and continue to simmer for another 5-7 minutes.
5. As soon as the chicken hearts have given juice, we add carrots and mix. After this, pour boiling water over our pilaf so that the vegetables and hearts are completely covered with water. Season with cumin and salt. All this must be thoroughly mixed and brought to a boil, turn the heat to low, and cover the cauldron with a lid. After 15 minutes, check for salt and spices, add more if desired. Continue cooking for 30 minutes.
6. While the hearts are cooking, prepare the rice, to do this we sort it out and wash it thoroughly, pour it into a cauldron, distributing it evenly over the hearts. Pour the remaining boiling water over the rice so that the water covers it by 1 cm. Set the heat on the stove to high and cook until the rice appears on the surface. Then turn the heat to medium.
7. Peel the garlic and carefully insert our cloves into the rice. After this, cover the cauldron with a lid and let it cook for 7-10 minutes. We taste the rice; it should be almost cooked. Turn the heat on low and leave the pilaf for 10-15 minutes to infuse. After this, mix everything thoroughly, now the simple recipe for pilaf with chicken hearts is ready! Bon appetit!
Delicious and inexpensive dinner!
When you don’t have a lot of money, but you really want to feed your husband something tasty, inexpensive and very delicious dishes from chicken by-products!
Chicken hearts can be simply and quickly fried or stewed with onions and sour cream, or you can cook them in parallel with a side dish of rice, which will be fried in a nearby frying pan.
Fried rice itself is very good and can become an independent dish that can do without meat, but you want to please your man, so let's cook with hearts!
What is required for chicken hearts with rice
for 4-5 servings
- Chicken heart – 1 kg;
- Onion – 1 head;
- Small carrots - 1 piece;
- Allspice – 1 level teaspoon;
- Vegetable oil - 2/3 cup (half the norm for hearts, the other half for rice)
- Short grain rice – 1 cup.
How to cook rice with chicken hearts
1. Prepare chicken hearts for frying
Each heart must be processed (cleaned) as follows:
Cut off the blunt part of the heart along with the blood vessels. If you have a dog or cat, they will happily dispose of chicken heart waste ;)))
Cut the heart lengthwise into 2 parts.
Rinse the heart under running water.
Place the hearts in a colander to drain off excess water.
2. Prepare vegetables for chicken hearts
Cut the onion into half rings and place in a frying pan with heated oil. The fire is small.
Grate the carrots on a coarse grater and, after frying the onions for 1-2 minutes, add them to the pan.
3. Combine vegetables with hearts
When the onions and carrots soften, add the hearts to them, mix everything and fry over medium heat (~20-25 minutes). Stir occasionally and, if necessary, add water (to prevent burning). Towards the end add allspice and salt.
Fried rice with chicken hearts
4. Making Fried Rice Side Dish
Wash the rice and soak in cold water for 30 minutes.
Pour the other half of the oil into the pan and heat it over medium heat. Drain the rice and carefully transfer it to a frying pan with oil (so that the oil does not splatter and you do not burn yourself). Mix rice with oil and fry over medium heat.
When the rice begins to slightly stick to the pan, pour in 1/2 cup of water and stir everything. The same should be done when the rice has absorbed all the water again. Typically, a frying pan with this amount of rice requires only 2 cups of water and 30 minutes of frying to obtain a finished rice side dish.
Halfway through frying, add salt to the rice. When the rice has softened, taste it again. Sometimes you have to add salt.
Bon appetit!
How much oil is needed to fry hearts with vegetables
Usually, half of the oil specified in the recipe is used for the hearts. But, if you think that the hearts are a little dry, add more oil - vegetable oil or maybe a couple of tablespoons of butter. And maybe a little water.
What to do if hearts have liver
Often the hearts are found together with chicken liver, but they have a longer cooking time; if the liver is fried tender, the hearts may not have time to soften. Therefore, for those who do not agree with this, I advise you to separate the hearts and livers.
The liver can be quickly fried with onions in sour cream or made from chicken liver pate - recipe.
Should I cover rice when frying?
Rice can be fried either covered or uncovered. In the second case, more water may be required.
Important point in frying rice
Rice requires constant monitoring, otherwise it will burn. You will be calmer if the rice is fried in a thick-walled frying pan, cauldron, cast iron or wok.
A dish of chicken hearts with rice has a pleasant taste and usually exceeds the gastronomic expectations of the hostess and the anticipation of the guests, excited by the delicious aromas!
This is a very tasty and simple meal!
Bon appetit!
A plate of delicious and filling food!
Pilaf with chicken hearts can be prepared in literally an hour if you already have fresh or frozen chicken hearts on hand. This dish will be both satisfying and juicy, since these offal contain a lot of fat. If desired, you can add dill, parsley, cilantro, various spices and herbs, but garlic, turmeric, ground paprika and barberry - a must! Turmeric and paprika give the pilaf a bright, appetizing appearance, while barberry and garlic give it a piquant, slightly sour taste.
So, prepare the necessary products and start cooking: peel the carrots and onions, rinse the vegetables in water.
Also rinse the chicken hearts in water. If you wish, cut off the vessels from them. Place the offal in a cauldron, fill with warm water, add salt and place the container on the stove. If you wish, you can add a couple of bay leaves or other spices. Boil the chicken hearts for about 35-40 minutes, skimming off any dirty foam that forms.
At this time, cut the carrots and onions into medium cubes, rinse the rice in water. It is best to use steamed rice - it does not stick together and is quick to cook, but this is a personal matter of personal taste - both brown and round rice are also great for creating pilaf.
As soon as the chicken hearts are completely ready, pour the washed rice, chopped vegetables into the cauldron, rinse the garlic cloves directly in the peel and place on the rice. Add the prepared spices and cover the cauldron with a lid. Bring its contents to a boil, reduce heat and simmer for about 18-20 minutes until the rice is completely cooked. It is not advisable to stir the dish, but it is possible!
The finished pilaf will acquire a bright colorful color and an unforgettable aroma. If you like dishes with greens, then you need to add chopped greens to the cauldron 2 minutes before the end of cooking.
Place juicy pilaf with chicken hearts on plates and call your family to the table, don’t forget to serve pickles, tomatoes or vegetable salad.
