Literally everyone knows what pilaf is and almost everyone knows how to cook it. But not everyone knows the secret of how to cook pilaf so that the rice is crumbly and at the same time melts in the mouth.
It is necessary
- - 1 glass of rice
- - 300 grams of meat (pork, beef)
- - salt
- - ground black pepper
- - Bay leaf
- - 2 cloves of garlic
- - vegetable oil
- - 1 onion head
- - 1 carrot
Instructions
Step 1
First of all, cut the meat into medium-sized cubes, fry them. Later, add finely chopped onions and grated carrots to the meat. Fry all these ingredients until golden brown. Then we will cook rice. We rinse it well and fill it with hot water for 10 minutes. The rice should swell a little.
Step 2
After the rice has swollen, we put a cauldron on the stove and put in layers the fried meat with onions, carrots and well-washed rice. Add seasonings to taste, bay leaf to the cauldron and squeeze out a little garlic for flavor. To make the rice crumbly, you need to pour into the cauldron of hot water exactly as much as there was rice. The water should be boiling water, and the ratio with rice is 1: 1.
Step 3
After placing all the ingredients in the cauldron, cover it with a lid and turn on high heat. You need to cook pilaf for exactly 12 minutes. This is the key to the success of rice friability. Be sure to cook 5 minutes over high heat, 4 over medium and 4 over low heat. Do not open the lid during cooking, do not stir the rice.
Step 4
After 12 minutes, turn off the stove and do not remove the lid from the cauldron for exactly the same amount. This is what will allow the pilaf to brew, and the rice will not stick together.
