Usuba
Pilaf with Vermicelli and Chicken
A simple and aromatic pilaf with crispy vermicelli, cooked in chicken broth. The rice turns out fluffy and crumbly, with each grain infused with butter and the flavor of the broth.
- Total
- 100 min
- Standard serving
- 197.9 g
Ingredients
Total 5
Instructions
- 1
Step 1
Melt the butter in a Dutch oven or roasting pan over medium heat.
Break the vermicelli into small pieces and add to the pot. Fry, stirring, until golden brown.
Add the rice and stir so that each grain is well coated with oil.
Pour in hot chicken broth and salt to taste.
- 2
Step 2
Close the lid and simmer over low heat until the liquid has completely evaporated. This will take about 25 minutes.
Gently stir the pilaf with a fork to avoid damaging the grains.
Let the pilaf rest in a warm place for 15–20 minutes before serving. This will help it absorb well and become more crumbly.
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