Pilaf with Chicken Hearts in a Cauldron
Original, aromatic, tasty, and perfect for the whole family. Pilaf with chicken hearts in a cauldron can be served not only for an everyday dinner. Beautiful and colorful, it can become a real decoration of the festive table. As spices, you can also use ground coriander, cumin, and barberries.
Updated : 03 July, 2026
Easy
About 20 min.
Ingredients
700 grams
Chicken hearts
1 cup
Rice
1
Onion
1
Carrot
65 grams
Garlic
0.5 teaspoon
Curcuma
80 grams
Vegetable oil
1.5 cup
Water
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pilaf with chicken hearts in a cauldron? Prepare the necessary ingredients. Because chicken hearts are one of the smallest offal products, you can leave them whole if you want. That way, the pilaf will take very little time to prepare. However, I still recommend not being lazy and cutting the hearts in half when making the pilaf.
Step 2
Peel the onion and cut it into half-rings. To keep the onion from irritating your eyes while slicing, rinse both the onion and the knife with cold water. Transfer the onion to the cauldron where the pilaf will be cooked and fry it in vegetable oil until slightly golden.
Step 3
Rinse the chicken hearts well under running water to remove any blood clots, trim away the tough veins, and cut them in half. Transfer the prepared hearts into the cauldron with the fried onion and cook for about 10-15 minutes more, without covering the cauldron with a lid.
Step 4
Peel the carrot, rinse it with water, and grate it on a coarse grater. Add it to the chicken hearts and onion, and salt to taste. Fry everything for about 10 more minutes, remembering to stir.
Step 5
Rinse the rice several times until the water runs clear. Separate the garlic into cloves and peel them. Add the rinsed rice to the cauldron with the fried vegetables and hearts, place the garlic cloves on top, pour in the water, and add the turmeric. You may need a little more water; it should cover the rice by about 1 cm. Bring everything to a boil. When the water boils, cover the cauldron with a lid, reduce the heat, and cook the pilaf until done, about 40–50 minutes, without stirring.
Step 6
After this time, when the pilaf is ready, open the lid of the cauldron, remove the garlic cloves if you wish, mix everything thoroughly, transfer it to a serving dish, and serve. Enjoy your meal!
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