Pilaf is an indispensable dish on the tables of Asian cuisine. It is prepared both daily and for a festive table. Real pilaf is very tasty, satisfying and aromatic so much that it is difficult to refuse it.
It is necessary
- - 2, 5 tbsp. rice groats;
- - 800 g of meat or chicken;
- - 5 tbsp. water;
- - 1 carrot;
- - 1 onion;
- - 5 cloves of garlic;
- - sunflower oil;
- - black pepper;
- - red capsicum, whole or a slice (depending on the pungency that we want to achieve);
- - condiments;
- - salt.
Instructions
Step 1
We take meat or chicken. It is well washed under running water. Cut into medium pieces. We put a clean frying pan on the fire. We warm up. Add sunflower oil and wait for the oil to heat up well. Dip the meat into the pan and fry until semi-cooked. Add a little salt.
Step 2
My carrots are good. Remove the top layer with a knife or a special peeler. Carrots should be well peeled, spoiled areas carefully removed. We clean the onion, removing not only the colored husk, but also the first layer of the vegetable. So that it stays smooth, beautiful, without flaws in your hands. Finely chop the onion. Grate the carrots on a medium grater. When the meat is a little fried. We send in chopped carrots and onions in a frying pan and continue to fry with the meat until tender. The meat should be golden brown, and the carrots should be cooked until dark. The main thing is not to overcook all the ingredients.
Step 3
We take two and a half cups of rice cereal. We rinse the rice well under running water. We do this several times. To keep the water clear after rinsing. This is how the dirt is washed away. This is done so that the rice does not stick together and the pilaf turns out to be tasty, and most importantly - crumbly.
Step 4
When the vegetables are already cooked in the pan, pour the rice into the pan. Mix well. Add five glasses of cold running water and mix thoroughly again. We put on high heat and wait for it to boil. After the future dish boils, you need to salt (salt to taste), add black pepper (also to taste). Sprinkle with seasonings (hops-suneli or a special seasoning for pilaf are good). Mix everything well. Reduce heat to low, but keep the dish boiling.
Step 5
Put the peeled five cloves of garlic into pilaf. We also put chilli red pepper (or a piece of it). For those who are contraindicated in spicy dishes, you can do without capsicum at all. This gives the dish a slightly different taste, but does not get any worse.
Step 6
Close the pan with a lid. It is advisable that the lid has a hole for steam to escape, so that the water does not boil away quickly and the pilaf turns out to be crumbly and not dry. Pilaf will be cooked for an average of fifteen minutes.
Step 7
The pilaf is ready. You can arrange the dish in portions into plates or serve in a whole skillet, following Asian traditions.
Bon Appetit!
