To prepare pilaf takes seven products: rice, meat, water, carrots, onions, salt and fat.The peoples of the world are prepared pilaf different meats depending on the religious preferences and add a different oil and rice, so in taste in different people it's different.
Before starting to cook risotto in pots, they should be filled with cold water and leave for about two hours, the pores are thoroughly moistened.Then pilaf will be more juicy and tasty.For cooking the meat should be cut into small pieces and lightly fry in vegetable oil for about 10 minutes most delicious pilaf is obtained from the pair of lamb, but you can use pork and chicken.
a pan with the meat add the carrots and onions, cut into strips, add salt and pepper and continue to fry for another 15 minutes.Just do not forget to constantly stir the meat and vegetables and non-stick.Separately need to soak the rice in cold water for 2 hours.It is not necessary for a long time to keep the rice in the water, so as not to lose its beneficial properties and do not degrade the taste pilaf.
for pilaf is to choose the best long polished rice grains.It is from this turns out rice pilaf flavored crumbly.At the bottom of the pot have to put the pieces of meat directly into fat, then put the carrots and onions, and the top fill with rice.Water was added so that its level was above rice 2cm. Spices are added to each pot at the request of the family members and visitors.
Then you cover caps pots and put them in a cold oven.Gradually warm the oven to 200 degrees.First time to cook risotto in a pot with the lid ajar, until the liquid has evaporated by half, and in half an hour should be tightly covered with a lid and bring it up to readiness.At the end you can add to pilaf chopped garlic and herbs.
delicious risotto can be prepared not only in metal cauldron, casseroles, but in ceramic ware.Pilaf in utyatnitsu get a hearty, rich and amazingly delicious, even the young mistress.The cast-iron container with thick walls does not burn on it for a long time retains heat and keeps the cooking process for some time, even when removed from the heat.
Pilaf cooked in utyatnitsu differs in taste from pilaf, which was prepared in a cauldron over an open fire.It tastes much juicier, a less greasy and lighter.After a start to cook risotto on the plate, and then shift to extinguish the oven.
very gentle, almost dietary pilaf in pots can be made from chicken.Convenient to take for this chicken breast or thigh, then the bones will add a special delicious taste afloat.To do this, the pulp of meat and bone chop and fry over medium heat in vegetable oil or chicken fat for about 15 minutes.Then add the onion, sliced into strips and carrots.It is not necessary to rub the carrots on a metal grate to not lose its beneficial properties and does not impair the flavor of the dish as a whole.
Vegetables continue to simmer for 15 minutes in a pan with the meat, then cool and put in layers in a pot of cooked meat, vegetables, rice.Season with salt, add spices and pepper, pour broth or water and cook in the oven at 190 degrees for 30 minutes until cooked rice.Pilaf Chicken can be cooked for children and as a diet for a variety of people with diseases of the stomach and gall bladder.
From pork in the pot pilaf cooked with onions, bell peppers, tomatoes and a bouquet of spices such as the barberry, saffron, cumin, turmeric choice.These spices give afloat bright saturated color, the original flavor and the vegetables soften fat pork.Preparing risotto in the oven portioned pot at low temperature for about two hours.This risotto is languishing slowly, which gives the meat a special tenderness and softness.
pilaf recipes, there are a wide variety.It is cooked on an open fire and stew in a cauldron in utyatnitsu or pan, put in the oven slowly languish in pots and rapidly lay the products multivarku or pressure cooker with a shortage of time.But each recipe pilaf always finds its admirers.
