Tuesday, May 11, 2010

Drape Pilaf (Perde Pilavi)

2 cups rice, washed and drained
~1 lb boneless chicken
1 cup almonds
1/3 cup pine nuts
2-3 Tbsp butter
1 Tbsp salt to taste
3 cups hot chicken broth

For the dough:
½ cup yogurt
½ cup oil
50 gr butter
1 egg
1 tsp baking powder
1-2 cups flour
A pinch of salt

Mix the dough ingredients and knead until it gets soft. Cover it to make airproof and set aside.
Boil the chicken and let it cool. Then, cut into small pieces. Keep the chicken broth to use later.
Rinse the rice and drain. Take rice and 2 Tbsp of butter to a pot. Saute over medium heat for about 3-4 minutes. Stir in 3 cups of chicken broth that you kept before. Add salt and cook over low-medium heat until rice becomes lightly undercooked.
Boil almonds for 2-3 minutes and peel the skins off. Grease the pot, Pyrex or cake pan with butter (whichever you’ll use to bake the drape pilaf). Leave it in the fridge for about 5-8 minutes, and then stick some of the almonds inside the container you’re using.
Divide the dough into one small and one big piece. Flatten the big one with a roller as big as to cover the container. Lay it out inside the container. Meanwhile, sauté pine nuts and remaining almonds with ½-1 Tbsp of butter, until they get light brown. Stir them and chicken into the cooked rice. Add black pepper and mix them all. Transfer them over the container covered with the dough. Flatten the small piece of dough as well and cover the top of the pilaf with this (like a lid). Grease the top with butter and bake in the preheated 400 F (200 C) oven till it gets lightly brown.
Let it rest for 5-10 minutes and turn the container upside down.
Serve warm/hot.
ENJOY

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TURKCE
2 su bardagi pirinc
~ ½ kg kemiksiz tavuk
1 su bardagi badem
1/3 su bardagi dolmalik fistik
2-3 yemek kasigi tereyag
1 yemek kasigi tuz
3 su bardagi sicak tavuk suyu

Hamur icin:
½ su bardagi yogurt
½ su bardagi sivi yag
50 gr tereyag
1 yumurta
1 tatli kasigi kabartma tozu
1-2 su bardagi un
Tuz

Hamur malzemelerini karistirin ve guzelce yogurarak yumusak bir hamur elde edin. Uzerini hava almayacak sekilde ortun ve dinlenmeye birakin.
Tavuk etini haslayin ve soguduktan sonra kucuk parcalara bolun. Suyunu pilavi pisirmek icin ayirin. Pirinci yikayip suyunu suzun. Tencereye tereyag ve pirinci alin. Orta ateste 3-4 dakika kavurun ve tavugu hasladiginiz sudan 3 su bardagi tavuk suyu ilave edin. Tuzunu ilave edin ve pirincler hafif diri kalacak sekilde pisirin.
Bademleri 10 dakika haslayin ve kabuklarini soyun. Pilavi yapacaginiz celik tencere, borcam ya da kek kalibini tereyagi ile yaglayin ve dolaba koyarak yagin donmasini saglayin. Sonra,
bademlerin bir kismini istediginiz sekilde kaba yapistirin.
Hamuru, biri kucuk biri buyuk olmak uzere iki parcaya bolun. Buyuk parcayi kullanacaginiz kabi kaplayacak ve yanlardan sarkacak sekilde acin. Yapistirilan bademlerin uzerine serin. Fistiklari ve kalan bademleri tereyaginda hafifce kizarana dek kavurun. Etleri ve kavrulmus bademleri pilava ilave edin. Karabiberi ekleyin ve hepsini guzelce harmanlayin. Yaydiginiz hamurun icine dokun. Kucuk hamur parcasini da acarak pilavin uzerine kapak gibi serin. Uzerini tereyagi ile yaglayin ve onceden isitilmis 200 C (400 F) firinda uzeri kizarana dek pisirin. Bir sure dinlendirin. Kabi ters cevirin ve sicak servis yapin.
AFIYET OLSUN

Ana Sayfaya Don

3 comments:

Anonymous said...

nefiz gorunuyor. ellere saglik.

Yagmur K.

aslı said...

Çoook severim:) Çok lezzetli görünüyor, ellerinize sağlık..

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