45 Dakikada Hazır ???? Kolay Yemek Menüsü ???? Soslu Tavuk Pirzola / Pirinç Pilavı Tarifi / Salata

45 Dakikada Hazır ???? Kolay Yemek Menüsü ???? Soslu Tavuk Pirzola / Pirinç Pilavı Tarifi / Salata

????Yapacak olan arkadaşlara şimdiden afiyet olsun, sonuçları yorumlarda bizimle paylaşmayı unutmayın lütfen.
Neşe içinde yapıp, huzur içinde yemeniz dileğiyle.
Kullandığım su bardağı 200 ml
Kullandığım çay bardağı 120 ml

Malzemeler :
Tavuk için :
750 gr Tavuk Pirzola
1 diş sarımsak
1 yemek kaşığı zeytinyağı
1 tatlı kaşığı domates salçası
Çeyrek çay bardağı süt
1 tutam karabiber
1 çay kaşığı kimyon
1 çay kaşığı pul biber
Yarım çay kaşığı köri
1 çay kaşığı kekik
Yarım çay kaşığı kurutulmuş fesleğen
Çeyrek su bardağı su
1 tatlı kaşığı tuz
1 adet kuru soğan

Pilav için :
2 su bardağı pirinç
3 su bardağı sıcak su
1 tatlı kaşığı tereyağı
Ortalama 4/5 yemek kaşığı zeytinyağı
Yarım çay bardağından biraz fazla tel şehriye
2 tatlı kaşığına yakın tuz

Salata için aysberg, havuç ve kuru soğan kullandım

Pişirme ekipman önerilerim için linke tıklayın ???? https://app.hps.im/d7ct/47213248
↘ Beni sosyal medya hesaplarımdan da takip edebilirsiniz.
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Hello, welcome to home delicacies YouTube channel and my kitchen. I am very happy to be with you again after a long break . I wanted to continue my videos with practical recipes and food menus, especially for employees or in case of emergency guests

Or when there is an urgent need to eat a guest. I have a meal with a salad and it is ready in a great way in a maximum of 45 minutes.

I add the list of ingredients required for my recipe that I will share with you today in the comments section below the video. You can find it there . One of our 2 recipes is rice pilaf. even soaking for at least a 15 minutes is always

Good. I adjust my menu for 4 people. For a meal for 4 people, I will soak 2 cups of rice with classic water glasses. Our households like to eat some rice pilaf and they eat it a lot. If you are a family that does not consume food, this rice

Can easily be enough for up to 6 people. Now I add a teaspoon of salt on the rice and it is at room temperature enough to pass over it. So we wet it with water that we kept at normal room temperature, let’s mix it like this, now let’s put our rice aside

And let it get wet for 10-15 minutes. In the meantime, let’s start the preparation of our other dish. Our other dish that we will use for rice pilaf is chicken cutlet, but we will cook it very quickly in the pot,

Although we will get a very good chicken with a barbecue taste, oven flavor. Now, first of all, I have a medium-sized clove of garlic in my hand, I grate it with the fine eye of the grater. We’re going to use chicken chops on garlic anyway. It’s a fatty product,

I just add a tablespoon of olive oil here. Here’s a teaspoon of tomato paste and a teaspoon of pepper paste. I add them into the mixing bowl right away. Here there is a quarter of a glass of milk and I add it to the sauce immediately. milk

Helps to balance the spices, it adds a very nice flavor and softness, definitely add it and I take a pinch of black pepper, you can adjust the amount yourself according to your liking Now it’s time for the spices, the most important point is that they

Will give all the flavor of the dish Because I add a full teaspoon of cumin to the bitter liking ratio. You may not add it at all, but I

Will make it medium spicy because the children do not eat much. I will do very little beekeeping. I am adding one teaspoon of chili powder, I am adding half a teaspoon of curry, I am adding a teaspoon of thyme. This dried more

Cake is our own handmade cake. That’s why its color You can also use such dark normal ready-made thyme, half a teaspoon of it, you can find it in the markets as dried basil. It

Has a taste very close to basil. We dry it ourselves in our garden, we grow it and cook it for my deceased mother-in-law’s dishes. I added a teaspoon As I said, if you buy it as dried basil in the markets,

It tastes very close to basil. For 750 grams of chicken, I take a teaspoon of salt, now I add all these ingredients . Let’s shake both the bottom of the glass and the bottom of the water,

I add cold water, so that our sauce flows a little so that it can easily work on the chickens, if it is a very solid sauce, it will smear too much on one side, it will smear a little on one side . There are 750 grams of chicken cutlet here,

I am preparing it for 4 people, there are 5 pieces in total. One piece for everyone, and one piece for everyone who loves or is not satisfied, or it will go to him, or it is not known at all. Maybe someone will come, so I usually like to cook such a portion more,

When you least expect it, someone comes out. he can give to his fortune Now I find the chicken meats in this sauce. Normally, if you have time,

Leave it in this sauce for a night, make it a day in advance, it will be very tasty and it will absorb completely with the sauce, but now of course, we will make a quick process, we will not wait at all, so knead the sauce as much as possible.

I’m trying to feed it quickly, the sauce process of the chicken Ok, now let’s take the pot to the stove and start cooking . On the one hand, I find Sosa again . let it smell a little and I have water that I heated in the kettle , I put

It like this, just enough to cover the bottom of the plate where we sauced very little chicken . Turn it off and on like this , until the water at the bottom of it is absorbed by the chicken as much as possible

On high heat. It’s like this for an average of 6-7 minutes . I’ll keep it on high heat. I’ll cook it, then I’ll take it on low heat and continue to cook it. I take one of its medium size eyes into my rice cooker, I usually make the rice. I use these eyes

When I cook the rice. I add enough olive oil to cover the bottom of the pot. If it is covered with a thin layer, it is enough and I add a little more than half a tea glass of vermicelli. By the way

, I haven’t strained the rice yet. When the color of the noodle turns light and it starts to get an even color like this, I will take the stove to the lowest heat and drain the rice immediately. I will wash the rice in 2 minutes, I drained it well,

I added the rice immediately, look, I spread my spoon from the top and for the first 30-40 s all of a sudden, I don’t touch it at all, I throw the salt in these 30-40 seconds, I add almost 2 teaspoons of salt on it, add salt according to your taste,

But I do not recommend using less than one and a half teaspoons for two glasses of rice because if the rice pilaf is without salt, it is really mushy and very tasteless. Now I ‘m starting to mix it from the bottom,

Look, I’m making it on steel, there is no sticking, if you filter the water a little well, and if you don’t worry that I will mix it like this when you first throw it, if you mix the rice as it warms up,

It will not stick in any way, I add a tablespoon of butter during the roasting process. I fry it for an average of 3-4 minutes. Look, I didn’t even roast it much , I give it hot water after 3-4 minutes.

I never use a measure, but for those who want a measure, you can use one and a half cups of water, so add one and a half cups of water to 1 cup of rice measure. started you see,

I immediately put the stove on the lowest fire, I close the lid of the pot tightly. The stove will be on the lowest fire as much as possible, my rice will be ready in 12 minutes. While

Our rice pilaf is cooking, now I will also check the chicken that continues to cook on high heat . It’s pretty good, the bottom side is like a pomegranate fried chicken has also left its own fat Now we can say that there is more oil than water in

It. That’s why we put very little oil in the sauce, now the bottom side of the chicken is very well fried As you can see, the bottom side is very well fried Now, until I tell you about the rice pilaf

I take the chicken to the stove on low heat because I want the bone sides and the inside to cook thoroughly. I will cook it immediately on the bottom without burning it too much, but now

The stove is on low heat, so we stop processing on high heat now, while our chicken and rice are cooking, let’s make a nice salad in the meantime, a simple salad let’s do it Let’s set up our table in a moment. For my salad, I sorted 8-9 leaves of ayserk and

Now I will chop and grate them and prepare them immediately. I will throw the lemon, oil and salt when everyone will come to the table, it will look like this in this presentation, now our food is cooked, after cooking,

I took a break for 5 minutes so that the rice can rest a little In the meantime, I tidied up. We can take the plate for us because we will eat it as a family, sometimes I do the same thing for my guests So, those who want can take

Whatever they want as much as they want It’s nice too, at least you don’t waste it by putting the thing they won’t eat on people’s plates Now

I want to open the rice and put it on the serving plate It’s only been 5 minutes, let’s take it off the stove You can still see the smoke on it. It’s much more ideal if it rests for 10 minutes. But now our menu has to keep its time. It

‘s 38 minutes now, but now that we’re making a quick menu. I take 4 people like this, in an average of 40-45 minutes, we had a modest and beautiful table with our very nice salad, I added some pickles to it in the winter months

. there was a big piece that it wouldn’t cook, I will find it for you yes, I will show it from the biggest party so that I can fully trust it, I add a little of my onion to my plate, I take a little bit of my rice

With it, and after mixing it, I add a little salad, it will be a magnificent layer. I will show you how well the chicken is cooked. I want to see, it separates in a delicious way, I could immediately separate the bone

From the part close to the bone. I wanted to have an idea, thank you for watching, see you in new recipes, God bless you, I wish you love

KAYNAK