❗️TAM ÖLÇÜLÜ DOMATESLİ BİBERLİ TAVUKLU MEYHANE PİLAVI PİLAVI TARİFİ

#turkishfoods #eat #foods #dinner
Tavuk yemeği tarifi

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5 kişilik malzeme listesi
1 kğ tavuk baget
2 su bardağı pilavlık bulgur
2 orta boy soğan
2 biber kapya
3 köy biberi
Yarım fincan sıvı yağ
1 yemek kaşığı katı yağ/ varsa tereyağ
Tuz karabiber
4 su bardağı kaynayan su
Friends, let’s not damage the skin while cooking this kind of food. Leather is the insurance of this dish. Friends, no one should say “I don’t know how to cook”. Make sure Ahmet follows the chef. He can cook meals for 100 people or 500 people.

They won’t be embarrassed. We both introduce the ingredients and start cooking our food. Let ‘s make another delicious dish right away . Let’s break off these useless parts. We will throw them directly into the pot. Let me show you the pot. Friends, let’s not damage the skin while cooking this kind of food.

The leather is the insurance of this dish. The skin will fry and the inside will remain juicy. If we scratch it, what will happen? After that, I put the other ingredient on the stove, let me show you like this,

It will not be higher than medium heat, it will not burn immediately, we close the lid, we will stir it from time to time, our chicken will fry, we will add the onion immediately, I will not use tomatoes, since I have red pepper on hand, if there was no red

Pepper, I would use a medium sized tomato instead of the red pepper. Our material is ready. I go to the stove, let’s check the food. Look, the chickens are cooking inside and out. If we had cooked it on high heat,

These chickens would not have released their juices, they would not be cooked as we wanted. Now we will cook the other side a little. After that, we will put it on high heat. We will burn the skin of the chickens one by one

. We are waiting for the other side to brown on medium heat . Let’s show it , it has released its water, it has absorbed its water. Now, these are almost cooked. We just need to get angry on their faces,

So that it doesn’t burn on the bottom, I poured half a tea glass of water and closed the lid. Let’s shake it , let the burns at the bottom release their flavor, we will wait until it absorbs its water, then

We will start making rice, let’s show it by turning it over and over. I fried the side like a pomegranate and immediately take it out of it. The chickens are still falling apart on their own. If you listen carefully to what I say, you will definitely not have the slightest problem.

I immediately put it aside . We did not use any oil in this. I pour half a cup of oil into it [Music] I pour half a cup of oil into it, turn the heat down to low, rice pilaf, bulgur pilaf. Make sure to use solid oil in dishes such as:

Liquid oil will precipitate, you won’t get the flavor you want. We threw away the oil immediately. I immediately add the onion. I don’t wait for the oil to melt. Then, fry the onion thoroughly so that it doesn’t splatter. I will also remove the burnt spots on the bottom

Of the chicken. Look at the color. Do you see what color it gives to the chicken? The oil of the skin gave it a very nice color. Let’s fry it first, we continue the roasting process on medium heat. My onion is roasted well, let me show you, it smells nice. We immediately add

Peppers into it. It will fry the peppers thoroughly. There will be no water left in the peppers. The peppers are also roasted to make a healthier pilaf. Only its own oil remains at the bottom. At this stage, we drain 2 cups of bulgur.

We do not wash the bulgur. If we wash the bulgur, the water from the cracks on the edge will be like dough, it will be like mud. Like popcorn, then the bulgur is roasted, it means give it the water, we continue the roasting process on medium heat, friends, the water

Is boiling on the edge, let me show you like this, there are crunchy sounds, the tip of the bulgur has started to turn white, what does this mean, it means it has become bulgur, it means give it salt and spices, we are giving enough salt. A wipe

Teaspoon. Give as much salt, I give a little black pepper, a teaspoon. If you like Hacı, give as much as you want. I gave 2 teaspoons of chili pepper. When giving water to bulgur, give 2 to 1. Bulgur loves water, don’t be afraid, give 2 to

4. I gave you water. You will definitely see this boiling. If you don’t see this boiling, your rice will not turn out as you want. At this stage, I pour the chicken into it, mix it a bit , close the lid, turn the gold to the lowest level, which we call bird’s eye,

I won’t touch it for about 15 minutes. I told you before that it will be eye to eye from all sides. We will see if there is no water at the bottom, it means it is rice. There is no water at the bottom, we turn off the heat, I will not touch it for about 10 minutes, it

Will let it rest or there will be lavash, and ayran on the side. It was a wonderful dinner. It was a wonderful main course. It will definitely not disappoint you. The rice is exactly the consistency we want. Let’s put some of the chicken, friends, let’s show the dish like this.

There are over 1500 recipes on my page, local or foreign, it doesn’t matter. Write the chef Ahmet to the kitchen, write the name of the dish you are looking for, and you will find all kinds of dishes, friends.

I hope you saw the dish that came out. I hope it was a good instructive video. Don’t forget to like the videos and comment. What do we say? Who can make it? Chef Ahmet can make it. You ask and we will do it. Enjoy your meal.

KAYNAK