Hi all!
Today we will click on the holy-bluish. Pilaf!
This post has been written for a long time, and since the collection is constantly replenished, new recipes, such as beef pilaf and Ferghana pilaf, appear in it. Also, all pilafs can be found according to the appropriate tag.
I want to say right away that the pilaf will not be authentic. The fact is that the Uzbek rice type recognized by the Guru, recognized by the Guru of Eastern Culinary Guru. But, you yourself understand, finding it in the vastness of our immense is not always an execute task. Therefore, a bunch of blogs was studied in search of a recipe and ingredients that optimally correspond to the spirit of our culinary exercises, namely, to use what is at hand and as easier as possible.
The products that we need:
- Baranina, 600 gr.
- Rice, 400 gr.
- Carrots, 300 gr.
- Onions, 200 gr.
- Vegetable oil, 100 ml
- Zira
- Coriander
- Red and black pepper
- Garlic
- Salt
Rice, after a long search, reading blogs and samples, we chose this (we will have an Italian-Uzbek dish))):
We thoroughly rinse the rice in several waters and leave to soak into hot (approximately 60 ° C) water.
We cut the meat in small pieces, turn on the gas in full, put a cauldron on it or a similar vessel and pour a little oil to the bottom.
While it heats up, we cut the onions and carrots:
And in the cauldron, the oil was already hot and began to smoke. Put the meat with onions and fry about 15 minutes:
Add carrots with all spices, salt, mix and fry for ten minutes:
Pour boiling water into the cauldron so that the water covers the contents by 1-1.5 cm. Add the garlic head, bring everything to a boil and reduce the fire to a minimum.
This wonderful substance is called Zirvak. Be sure to taste it — it should be a little overlap. Accordingly, if not, add salt. Cook on low heat for about 15-20 minutes.
We take out the garlic, fill in the rice and gently level it with a slotted spoon without mixing with Zirvak:
We take boiling water again and carefully fill the contents of the cauldron so that the water covers the rice by 2-2.5 cm.
We bring to a boil and as the liquid absorbs, smoothly reduce the fire to a minimum and prepare before absorbing the liquid rice:
In this case, the rice should be ready at 3/4 — it is quite elastic, but not solid. If it has not yet been ready, and the water has already gone, you can add a little boiling water, then only very carefully (through the slotted spoon) so as not to damage the structure of pilaf.
When the rice has reached the necessary condition, we carefully begin to collect it in a heap from the edges to the center of Kazan:
We sink into the middle of the head of the garlic and tightly cover with a lid. It is best to use a towel as a seal.
We wait for 25-30 minutes on the minimum heat (it is better to even use the cutter, if any) and here is the result:
Mix the pilaf and serve on a dish or in a large bowl:
Bon appetit!
