Pilaf is an oriental dish made from rice, meat and various spices. At the same time, vegetarians and those who are fasting can indulge themselves with it. To do this, you need to replace meat with vegetables.
It is necessary
-
- 2 cups rice
- 5-6 pcs. carrots;
- 3-4 onions;
- 2 tomatoes;
- 2 pcs. bell pepper;
- 2 cloves of garlic;
- 1 tsp cumin;
- ½ tsp ground turmeric;
- 1 tsp coriander (ground or in seeds);
- salt;
- ground black pepper;
- greens;
- vegetable oil.
Instructions
Step 1
First, prepare the rice: sort through it to clean up any debris. Then rinse in seven waters as follows: pour the cereal into a wide bowl, cover with cold water, stir with your hands, discard in a colander or sieve, drain the water and repeat this procedure a total of 7 times. After rinsing, cover the rice with hot water and let it soak for a while.
Step 2
Wash and peel vegetables. Cut the onions into half rings, the peppers into cubes, and the carrots into strips or circles, or grate them on a coarse grater. Dip the tomatoes for a few seconds in boiling water, then in cold water, peel them off, cut them in half, remove the seeds, and chop the flesh finely.
Step 3
Heat vegetable oil in a cauldron or a saucepan with thick walls, sauté the chopped clove of garlic in it until golden brown, then remove and discard. Pour seasonings into the oil: cumin, turmeric, coriander and fry a little.
Step 4
Next, add the onion and sauté until it becomes translucent. Then add chopped carrots, peppers and tomatoes, stir and simmer a little. Season the vegetables with salt and pepper to your liking. If you like spicy dishes, in addition to black pepper, you can season the pilaf with red.
Step 5
Place the rice in a colander and drain. Place it in a saucepan on top of the vegetables, smooth and fill with hot water so that it covers the cereal by 2 fingers. Bring to a boil, then reduce heat to low, cover pan and simmer for 20-25 minutes.
Step 6
After this time, add garlic to the pilaf: remove the top husk from the slice, without peeling it to the end, cut in 2-3 places and stick it into the rice in the center of the pan to enrich the pilaf with aroma. Then put the lid back on and cook the dish for 10-15 minutes.
Step 7
Remove pilaf from heat, stir, taste, salt and pepper if necessary. Add finely chopped herbs (dill, parsley, basil), let stand for 10 minutes, and then serve.
