Chicken Pilaf in a Cauldron on the Stove
Delicious, rich, and flavorful - quick and easy to make! Fluffy chicken pilaf in a cauldron on the stove turns out incredibly tasty. Thanks to even heating and the special properties of the pot, the rice becomes juicy, aromatic, and full of flavor.
Updated : 04 November, 2025
Easy
About 20 min.
Ingredients
400 grams
Parboiled rice
600 grams
Chicken fillet
900 milliliters
Water
20 grams
Barberry
1
Onion
1
Carrot
50 milliliters
Vegetable oil
3
Garlic
1 teaspoon
Curcuma
1 teaspoon
Paprika
1 teaspoon
Khmeli-suneli
0.5 teaspoon
Cumin
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. In addition to chicken fillet, you can use other boneless parts such as thighs or drumsticks. The pilaf can be made without turmeric or barberries, but with them, it gets a rich yellow color, a wonderful aroma, and a slight tang.
Step 2
Rinse the rice thoroughly until the water runs clear. You can use any kind, though parboiled rice works best as it keeps its shape and doesn’t turn mushy. I used golden parboiled rice.
Step 3
Wash the chicken fillet, pat dry, and cut into small pieces.
Step 4
Peel the carrots and cut them into thin sticks. You can grate them coarsely, but traditionally, they are cut into pieces so they hold their shape during cooking.
Step 5
Peel the onion. Dice it finely or into medium pieces. If you don’t like pieces of onion in your pilaf, you can cut it larger or even leave the onion whole to remove later.
Step 6
In a 4.5-5 L cauldron (kazan), heat vegetable oil over medium-high heat. Add the chicken, onion, and carrot, and fry for 7-10 minutes, stirring occasionally.
Step 7
Add the rice to the cauldron, then stir in all the spices, bay leaves, barberries, and whole unpeeled garlic cloves. If the cloves are small, you can double the amount or even add a whole head of garlic (unpeeled). Garlic will only enhance the aroma.
Step 8
Pour in hot water along the sides until it covers all ingredients by 1-2 fingers (about 1 inch). Do not stir - the layers should remain separate.
Step 9
Bring to a boil, then cover with a lid and cook on low heat for about 30 minutes (or slightly longer) until the rice is fully cooked. Do not stir during cooking. The rice should be soft but not mushy. Remove from heat and let it rest, covered, for 25 minutes so the rice absorbs any remaining liquid.
Step 10
Before serving, gently mix the pilaf, transfer to a large dish, and sprinkle with chopped herbs — parsley or cilantro work great. Enjoy your meal!