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Shah-pilaf-Khan-pilaw, Shah, ash, Royal pilaf - so many names this pilaf I found on the Internet. This risotto is the king of the table in Azerbaijan, an indispensable dish in any wedding. And he earned it rightfully, because it is not only beautiful, but incredibly delicious! Recipe adapted for the slow cooker. PS For authenticity do not claim, hence the amendment in the name.
Ingredients for Shah-pilaf
- Figure - 300 g
- Chicken breast - 1 piece
- Butter - 100 g
- Onion - 1 piece
- Carrots - 1 piece
- Garlic - 1 piece
- Pita - 4 PCs
- Dried fruits
Step by step instruction of cooking Shah-pilaf
Fold in a bowl, stir and pour boiling water
Chicken breast* cut into small pieces and fry in vegetable oil. Oil need to pour more than usual to ready the risotto was not dry. Cook over high heat, stirring constantly. When pieces of meat are browned on the outside, add the chopped onion and saute a couple of minutes.
* The original recipe used lamb.
Stir in the dried fruit, seasoning for pilaf and barberry, a little salt, cook, stirring for another couple minutes.
Remove the pan from the heat and add chopped garlic.
By this time our rice is cooked and has this elegant look.) It is filled with oil, turmeric gave it a beautiful Golden color, and multicolored grains are impressive.
Mix the rice with the contents of the pan. Try as you taste. Align salt, pepper and other spices.
Pita bread, this pilaf need to buy dense, in any case not thin as paper, otherwise pilaf can fall apart. I took 2 packs of 2 sheets each. Slice the pita bread on the longest side of the strips about 5 cm wide. The length of the strips should be enough to cover the risotto on top.
The Cup multivarki* liberally grease with butter** and lapped to lay out the strips as pictured.
*The pilaf can be prepared in a conventional narrow pot in the oven. Bake 1 hour at 180 C.
**The author of the greased strips of pita bread and the greased side is laid out in a bowl full of multi.
Pour rice, a bit of sealing on top and cover it with strips of pita bread.