pilaf cooked with meat, rice and spices.This dish is very popular among many nations, especially in Central Asia, where it is revered for many centuries.Locals have always given great importance to the question of what is best for the rice pilaf.
modern food industry offers several varieties of rice.It is round and long grain, polished and unpolished, white and brown.And to find out what is best for rice pilaf, need to pay attention to the quality characteristics different types of cereals.
round figure strongly fall apart, it is more sticky and therefore often stick together.Good for soups, liquid porridge.Long - dryish, but grains remain intact during cooking, the dish turns out crumbly.This rice is good for cooking pilaf side dish to meat dishes, salads.
Central Asians know what is best for rice pilaf just wash what you need to pour over boiling water, and some need to soak for several hours before cooking.
word "pilaf" in Uzbek language consists of 7 letters that represent components of capital, used to prepare Uzbek pilaf: onions, carrots, meat, fat, salt, water and rice.
Now there are many ways to cook this dish.Each nationality brings to this recipe some of his features, and ingredients.Adding new components leads to the creation of new flavors of this popular dish.And now you can not say with certainty which of all the recipes the most correct, and what is best for the rice pilaf.
Classic cooking process pilaf "in Uzbek," consists of three phases:
- calcination of oil;
- cooking zirvak;
- rice tab.
traditionally considered in the preparation of this dish cast iron boiler with a thick bottom.Therefore, we are not departing from tradition, preparing risotto in the pot.Its set on fire and well heated.Add the butter and diminish the fire.Readiness is determined from the release of white smoke.
zirvak - a mixture of meat and vegetables.It is cooked on high heat, and in the half-step temperature decreases and tormented the mixture 25-30 minutes.Thus prepared meat is put in a pot of hot oil and deep fried over high heat.When it will acquire the characteristic ruddy, start adding vegetables, bulb intensity is lowered.In
ready zirvak add barberry, pepper and other spices.Then salt and pour boiling water, which should cover zirvak 2cm. Simmer.
vegan platter covered with a layer pre-soaked rice.Screed, but make sure that it is not mixed with zirvak.After this pilaf add salt to taste, slightly increase the heat to a simmer, and then continue to cook pilaf at a moderate temperature (it should be evenly boil).
to allow water to evaporate, it is necessary to pierce several times with a knife pilaf throughout the depth of the cauldron.Cover the pot with a lid and leave for 15 minutes to languish.
Likewise prepare pilaf home for their loved ones, on holidays and weekdays, in the winter and summer.He's never boring, always important and loved.Pleasure to yourself and family and friends!
