Traditionally, pilaf must be cooked in a brazier - a small, hemispherical pot. In such a dish, this dish turns out to be crumbly and aromatic, since it is well saturated with vegetable juices.
Kazakh pilaf
Ingredients:
- meat (lamb or beef) - 600 grams;
- rice - 1 glass;
- water - 1, 5 glasses;
- onions (onions) - 3 pieces;
- carrots - 6 pieces;
- fat (melted) - 4 tablespoons;
- dried fruits - 1 glass;
- salt, pepper - to taste.
The fat needs to be heated in a brazier for a couple of minutes. Then pour the onion cut into rings into it. When the vegetable acquires a golden hue, you should put the meat, previously divided into large pieces, into the roasting pan. Carrots must be grated and added to the future pilaf. The dish must be salted, pepper and left to warm in fat until half cooked.
Rice should be rinsed thoroughly. Next, it should be held in cold water for 5-10 minutes, then drain the liquid. After that, the rice must be laid out on the meat. There is no need to stir the pilaf, it is enough just to level its surface so that all the ingredients are well fried. The dish should be covered with water and brought to a boil. Then add chopped dried fruits to the meat and rice.
Next, you need to put a lid on the brazier and turn down the power of the fire. It takes about an hour to stew pilaf. After that, the dishes should be removed from the stove and wrapped in towels without removing the lid. The dish should lie in such a "fur coat" for about 20-30 minutes. Stir the pilaf before serving.
Lean pilaf
Ingredients:
- mushrooms - 400 grams;
- rice - 2 glasses;
- carrots - 2 pieces;
- onions (onions) - 2 pieces;
- water - 3 glasses;
- oil (vegetable) - 4 tablespoons;
- pepper (Bulgarian) - 1 piece;
- chopped dill - 2 tablespoons;
- garlic, black pepper, salt, cumin - to taste.
Mushrooms must be washed, covered with water and boiled. It is better to leave the liquid left after cooking, as it can be used as a broth. Then you need to cut the onion into small cubes, boiled mushrooms - into slices, bell peppers and carrots - into strips. These ingredients should be fried in oil. They must be cooked until a golden hue appears on the onion.
After that, the mushrooms with vegetables must be laid out in layers in a brazier. Pour well-washed rice to them. This mixture should be poured over with hot mushroom broth. Next, add salt, black pepper and cumin into the dish. The future pilaf should be stewed for about 10-15 minutes. Then unpeeled garlic must be pressed into the mushroom mass.
The dish should be cooked over low heat for about 10 more minutes, placing the lid on the roasting pan. After that, the dishes should be removed from the stove and wrapped in towels. So the pilaf should stand for about 20 minutes. It is better to mix the ingredients right before serving, sprinkle with dill herbs.
