Chicken Fillet Pilaf

Rinse the rice under hot running water several times until the water becomes clear. Then place the rice in a bowl with hot water and let it settle.

Pour vegetable oil into a cauldron or thick-walled pot to a depth of approximately 1 cm from the bottom. Place over medium heat and let the oil heat up.

Cut the chicken fillet into cubes of 0.5–1 cm or larger, whatever is more convenient for you.

Place the sliced meat in hot oil. Cover the cauldron with a lid and reduce the heat to one-third power. Periodically open the lid slightly and stir the chicken.

While the meat is stewing, peel and chop the onion into small cubes approximately 3 mm in size. When about 5.5 onions are ready, open the lid of the cauldron, increase the heat to maximum and let the juice released from the meat evaporate.

Add the sliced onion to the cauldron, mix it with the meat and fry until golden brown or until the onion no longer looks raw.

Peel, wash and grate the carrot on a coarse grater. Place the grated carrot in a cauldron and stir. Cook until the carrot looks like a finished vegetable.

Put the kettle with water on to boil.

Add salt, black pepper, and pilaf seasoning. Thoroughly mix all the contents of the cauldron.

Level the meat in the cauldron. Drain the water from the bowl with rice and spread the rice in a layer over the meat. Level the rice — you will get a two-layer dish.

Carefully pour the just-boiled water to avoid disturbing the rice layer. The water should be 2 cm above the rice surface. Add more salt to taste.

Set the heat to low, cover the cauldron with a lid and cook. After 15 minutes, open the lid and check the rice for doneness. If the rice no longer sticks to your teeth, the pilaf is ready. Turn off the heat and let the dish sit a bit longer on the hot stove.