It is generally accepted that delicious pilaf can be cooked only in a cauldron or in a rooster. However, modern housewives have learned to get out of the situation and cook pilaf in any dish, for example, in an ordinary saucepan. She is in the arsenal in every kitchen and is always ready to help out. Preference should be given to enameled dishes, pilaf will not burn in it, and stainless steel pots have thin walls.
It is necessary
-
- any meat;
- Krasnodar rice - 2 tbsp
- carrots - 1 pc;
- medium-sized onion - 1 pc;
- garlic - 3 cloves;
- salt
- seasoning.
Instructions
Step 1
First you need to take a deep plate, pour in the rice and soak it, pouring hot water. This is necessary so that it swells and boils faster. Leave the rice on for a while while preparing a fry, which will consist of onions, carrots and meat.
Step 2
It is prepared very simply. And here you have a choice either to chop the carrots, or just cut into slices 0.5 cm wide. This will not change the taste of pilaf, but it may be inconvenient for someone to eat large pieces of carrots in a finished dish. Finely chopped onions are added to the carrots. The meat is cut into medium-sized pieces.
Step 3
Vegetables and meat are fried over medium heat in a saucepan, in vegetable oil, which must completely cover the bottom. The roasting time can be determined by the color of the vegetables. They should be golden in color. As soon as the vegetables are ready, rice is added, then salt and spices to taste, everything is poured with water, which will eventually cover the pilaf by 2 centimeters. If desired, you can add garlic, which will add piquancy to pilaf, bay leaves and spices.
Step 4
Then the pilaf will be simmered for about 20 - 25 minutes. You can slightly open the lid of the pan, do not interfere. As soon as all the water boils away, the pilaf is ready.
As a rule, pilaf is served on a large platter and should be eaten with your hands. However, you can move away from this ritual and arrange the dish on beautiful plates. When hot, pilaf is very satisfying and nutritious. Cooked in a saucepan, it will not yield to pilaf cooked in a cast iron in its taste.
