Tavuklu hünkar pilavı – chicken rice on creamy eggplant Recipe
Tavuklu hünkar pilavı is the “younger cousin” of the famous sultan’s dish, but with delicate chicken instead of heavy beef. In Turkish homes it often appears at family lunches when you want something a bit more festive without hours of braising meat. It’s a combination of aromatic chicken rice and silky puréed roasted eggplant.
Hünkar beğendi powstał w kuchni pałacowej Imperium Osmańskiego i tradycyjnie podaje się go z długo duszoną wołowiną lub jagnięciną. W wersji tavuklu z kurczakiem danie jest lżejsze i częściej pojawia się w domach jako odświętny, ale nie przesadnie ciężki obiad.
This dish brings the elegance of classic hünkar beğendi into an everyday version with quick-cooking chicken. The contrast between aromatic rice, juicy meat and velvety roasted eggplant purée makes it feel like a restaurant-style plate while still being practical for a weeknight.
Dlaczego ta wersja działa
- Mocne upieczenie bakłażana daje intensywnie dymny smak, który niesie całe purée.
- Podsmażenie ryżu na maśle przed gotowaniem sprawia, że pozostaje sypki i aromatyczny.
- Kurczak jest najpierw rumieniony, a dopiero potem duszony, dzięki czemu sos ma głębszy smak.
- Dodatek sera do beszamelu sprawia, że purée jest bardziej jedwabiste i stabilne przy podaniu.
Chef's tips
Roast the eggplants until the skin looks almost burnt – that’s when the flesh inside becomes silky and flavorful. If your stock is salty, season the rice and chicken gradually to avoid oversalting. For the smoothest purée, chop the eggplant very finely or briefly blend it with the béchamel before adding the cheese.
How to serve
Serve on warm plates so the eggplant purée stays creamy longer. A crisp green salad or simple tomato-cucumber-onion salad balances the richness. You can also sprinkle the finished dish with a little chopped parsley or dill and a pinch of chili flakes for a light kick.
Na co uważać
- Nie wyjmuj bakłażanów z piekarnika zbyt wcześnie – jeśli są twarde w środku, purée wyjdzie włókniste i wodniste.
- Przy dodawaniu mleka do zasmażki rób to stopniowo i intensywnie mieszaj, inaczej sos się zważy i powstaną grudki.
Zamienniki
- Zamiast sera żółtego możesz użyć łagodnej goudy lub kashkavalu, które dobrze się topią.
- Część mleka można zastąpić śmietanką 18%, aby purée było bogatsze w smaku.
- Bulion drobiowy da się podmienić na warzywny, jeśli chcesz lżejszy, mniej mięsny sos.
Ingredients
- chicken breast diced - 500 g
- rice long-grain - 200 g
- eggplant medium - 2 pieces
- milk - 250 ml
- yellow cheese finely grated, preferably with a pronounced flavor - 60 g
- butter for the purée and the rice - 40 g
- wheat flour for thickening the purée - 1 tablespoon
- chicken stock can be made from a cube - 400 ml
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- vegetable oil for frying the chicken - 2 tablespoons
- salt to taste
- black pepper - 0.5 teaspoons
- sweet paprika - 1 teaspoon
- lemon juice for seasoning the eggplant - 1 tablespoon
Preparation
- Preheat the oven to 220°C. Prick the eggplants with a fork in several places, place them on a baking tray and bake for 25–30 minutes, turning every 10 minutes, until the skin is very dark and the flesh is very soft.
- Rinse the rice in a sieve under running water for about 1 minute, until the water is almost clear, then drain.
- In a saucepan, melt 20 g butter over medium heat, add the rice and stir for 2–3 minutes, until the grains turn slightly translucent white. Pour in 300 ml hot stock, add a pinch of salt, cover, reduce the heat to low and cook for 12–15 minutes, until the rice absorbs the liquid. Remove from the heat and leave covered for 10 minutes.
- Heat 2 tablespoons of oil in a large frying pan. Add the chicken, lightly salt it and fry for 6–8 minutes over medium-high heat, until the pieces are browned on all sides.
- Add the onion and fry for another 4–5 minutes, until softened. Add the garlic, sweet paprika and pepper, and fry for another 1–2 minutes, stirring.
- Pour in the remaining 100 ml stock, stir, cover and simmer for 8–10 minutes over low heat, until the chicken is tender and the sauce has slightly thickened.
- Remove the baked eggplants from the oven and set aside for 5 minutes to cool slightly. Cut them lengthwise and scoop out the soft flesh with a spoon, discarding the skin. Chop the flesh finely on a board with a knife.
- In a small saucepan, melt 20 g butter, add 1 tablespoon flour and stir for 1–2 minutes over medium heat, until a smooth paste forms but does not brown.
- Gradually pour in the milk, whisking vigorously all the time, until the sauce thickens and is smooth and lump-free (this will take about 3–4 minutes).
- Add the chopped eggplant, lemon juice, salt and pepper to taste. Cook for 2–3 minutes, stirring. Finally, add the grated cheese and stir until it melts and the mixture is creamy.
- Spoon a portion of creamy eggplant onto plates, top with rice, and then place the chicken pieces with the pan sauce on top.
- Serve immediately while everything is hot and creamy.
Storage
Ryż, kurczaka i purée z bakłażana przechowuj osobno, bo inaczej ryż szybko wciągnie sos i stanie się zbity. Po schłodzeniu sos i purée gęstnieją; przy odgrzewaniu dodaj odrobinę mleka lub wody i podgrzewaj powoli, mieszając, aż znów będą gładko kremowe.
I love this version of hünkar pilavı because it keeps all the comforting flavors of the original but is much lighter and quicker. It’s a great way to introduce roasted eggplant to people who think they don’t like it – the creamy, cheesy purée tends to win them over.
