Perhaps there is not a man who would not know how to cook risotto.At present, methods of preparation of this popular dish a huge amount, and sometimes instead of meat it may include a variety of vegetables, mushrooms, seafood and even vegetables.But by itself pilaf - a native Uzbek national dish, which is prepared on a constant recipe, mixing the stuffing with pieces of meat, carrots and onions.
In a traditional Uzbek cuisine, there are two main ways to prepare this dish, which differ from each other overlooking the meat used.Before you cook rice, carefully roasted fat.Uzbeks use it very much, and animal and vegetable origin.Cotton or any other oil is poured into a very hot fire in the cast-iron kettle and calcined long, occasionally it is necessary to stir a slotted spoon, and at the end of the process when the oil begins to rise from the white smoke, it placed the whole peeled onion, which are designed to remove the bitterness of the oil.
mutton fat used for pilaf, cut into small cubes and melted to form a crispy crackling.They are then caught and roasted fat has 7 minutes to destroy the peculiar smell of mutton.
Once in a prepared fat prepared zirvak (steamed vegetables with spices) and lay the meat.It is necessary to ensure that the products when overcooking retained their original appearance and do not stick to the bottom of the cauldron.Only real Uzbeks know how to cook rice, so it turned out fragrant, crisp and incredibly tasty.They salted meat, and add it with water twice, seasoned with spices it only when zirvak fully prepared.Figure laid on top of the zirvak and in any case not stirred pilaf.Bring dish until cooked over very low heat, and then collect it with a spoon straight into the cauldron slide that pierce in several places wooden skewers, cover with a lid and leave the risotto "be well stewed" for half an hour.After that, the finished dish, you can mix and serve.
Modern mistresses sometimes deviate from the recipe of Uzbek masters of cooking pilaf, experimenting in the kitchen, and then wonder why their famous dishes instead turns ordinary rice porridge with meat.There are a couple of aspects of how to create a truly magnificent risotto in your own kitchen.And I'll describe how to prepare pilaf in a cauldron at home.
it is best to take iron kettle instead of aluminum, which does not allow long to languish savory food.To risotto turned out crumbly, use long grain rice.It absorbs water and do not fall apart.Carrots and onions need to take more, but in equal amounts, and it is best to cut the carrots into thin strips, and do not rub on a grater.Among the spices should give preference to garlic, hot peppers, Zira, ground coriander, freshly ground black pepper.Sweetness afloat give prunes, dried fruit or barberry.They are added, focusing on the taste.
When frying onion in fat should be carefully monitored so that it is not burnt, otherwise get ready pilaf with bitterness.Roast onion determines the final color of the dishes.Zirvak pilaf should be extinguished long simmered.Moreover, the tougher the meat, the more water should be added during preparation of gravy.The second time is added to the water after laying the rice pilaf.Since the dish simmer in a cauldron, do not cover it with a lid.When the water evaporates, a wooden stick rice make several holes in them and poured into water.And after a weary and covered with a lid for about an hour until cooked.
How to cook risotto in a pressure cooker, knows not every hostess.Indeed, these two concepts seem to be completely incompatible.But to make a delicious pilaf in a pressure cooker easy.The principle of cooking is largely similar to cooking pilaf in a cauldron.Vegetables and meat lightly fried in a pot without a lid in a large amount of fat.But simmer the meat is not necessary, because the pressure cooker is quickly cooked.Once the meat is browned, add rice in a pan, leveled it and topped up with quite a bit of water.Since water does not evaporate, it must be long enough to cover Fig.Now you can cover the pressure cooker lid, turn on the "meat" and all.Smart pot itself will notify the owner with a loud bell that risotto is ready.
Now that you know how to cook pilaf Uzbek true recipe, you can experiment with different components using chicken instead of meat, seafood, mushrooms, and even fish.Bon Appetit!
