Pilaf - this is one of the oldest dishes.In some Asian countries, it is considered a festive dish, and in them there is a special tradition and ceremony of its preparation.How to cook rice, they know not only women but also men.In the east it is made only from sheep.The modern interpretation of the recipe somewhat expanded its capabilities.The best cooks of the world tell us how to cook pilaf from any meat, seafood, vegetables, and even sweet.
At home this dish be sure to pay attention to the quality of the rice.It is the main ingredient of pilaf, and it depends on the outcome.Better to take rice durum (devzira, Chungara, basmati, laser, Alang, etc.).It takes about one kilogram.The next ingredient - a lamb.It is necessary to take about a kilogram.Better if it will be meat on the bone (one third of the total mass).It is also necessary to prepare 100 grams of sheep fat or mutton fat.Even taking one kilogram of carrots, juicy and red, three onions, two heads of garlic, vegetable oil and cumin (two teaspoons).Another optional can be used in the recipe pungent peppers.Now, before you cook pilaf, cooked everything you need and you can start the process itself.
Take the cast iron kettle.It is usually done cooking Uzbek pilaf.We cut out the meat bones, but do not throw away.Cut the lamb into pieces of medium size.Bacon cut into small cubes.Shinkuem onion half-rings, and carrot sticks.The heads of garlic crush and do not share in the teeth, but only remove them from the upper skins.Figure sort out and washed with a large number of times, until the water runs clear.Recommended Soak it in water for two hours before cooking.
Put the kettle on the stove and pour oil into it.It should overheat very much.First lay out the fat in a cauldron.When it is heated with, it takes out and thrown away.Then drop into the cauldron bones and fry very well.The stronger they are roasted, the more beautiful is the color of the future pilaf.This is followed by the bow.It should be golden brown.After that, lay out the meat.Fry it for about 10 minutes.Now it is the turn of carrots.Mix all the ingredients.Now pour in the water.For a given amount of it should be 1.2 liters.When the liquid boils, lay in the cauldron garlic (whole) and hot pepper (whole).We give them a boil (30 minutes).Adding salt to liquid is slightly salty.Remove the peppers and garlic, lay the rice and flatten it, but do not mix with the other ingredients.As the absorption of water diminish the fire.A few minutes before ready to spread in the middle of the garlic and pepper and sprinkle them with rice.Close the kettle lid and wrapped a towel.Fire shuts down.Here's how to cook risotto correctly.It turns out fragrant, tasty and crisp.
can take any meat or seafood.Pilaf with mussels cooked similarly.They are fried together with onions and carrots, and then laid into the cauldron.Thereafter, water is added thereto, and Fig.Spices put at will.This dish can become a decoration to any table.
