There are many pilaf recipes. But the most initial, Uzbek version, oddly enough, is the easiest to prepare. Best of all, this pilaf is obtained with lamb or chicken. You can also use pork and other meats. Ideally, a cast iron cauldron is used for cooking. But if this is not the case, a simple frying pan with a thick bottom and high sides will do.
It is necessary
- - rice - 400 g;
- - meat - 400 g;
- - carrots - 300 g;
- - bow - 1 large head;
- - vegetable oil - 1/4 cup
- - garlic - 3-4 cloves;
- - salt - to taste;
- - a set of spices.
Instructions
Step 1
Before cooking pilaf, fill the rice with warm water and leave for 40-50 minutes. Then we drain the water and rinse the rice with cold water 4-5 times.
For pilaf, only non-starchy rice varieties with long grains are used. "Krasnodarskiy", "Jasmine", "Risotto" - absolutely will not work. Of those that we have in our stores, Basmati or rice for paella is suitable. As a last resort, you can use parboiled long grain rice.
Step 2
Cut the carrots into strips 3-5 mm thick. Cut the onion into half rings of a slightly smaller thickness. Separate the meat from the bone and cut into medium-sized pieces.
Step 3
Pour about 1/4 cup of refined sunflower oil into the pan. We heat it over high heat until light steam appears.
Step 4
Pour the onion into the oil, and fry a little, stirring vigorously, so as not to burn. As soon as the onion is slightly browned, add the meat to it. Stirring constantly, fry the meat until light golden brown. Then pour in the carrots and fry everything for about 5 minutes. Then pour in 500 ml of water and leave to simmer over medium heat.
Step 5
After half an hour, add salt, spices and mix everything.
Traditionally, cumin (about a pinch), hot pepper (on the tip of a knife), and barberry (a pinch) are used for pilaf. It is better to navigate in the amount of seasonings to your taste. You can also use ready-made sets of spices for pilaf, which are sold in stores - they have everything taken into account. Do not put bay leaves in pilaf.
Step 6
Pour the rice into the pan immediately after the spices. It is not necessary to mix it with meat - it remains on top, the water usually covers it almost level (if there is a little less water, it's not scary). Cover and simmer for about 10-15 minutes, until rice is tender. 3-5 minutes before cooking, put garlic on top of the rice. We remove the finished pilaf from the heat and leave it under the lid for half an hour - it should infuse a little. After that, take out the garlic. Pilaf is ready!
