It's no secret that pilaf is the king of oriental dishes. He is loved by all the peoples of Central Asia. There are many different options for cooking pilaf, and its recipes have been known since ancient times. Each nation, based on its ethnic and cultural traditions, has perfected the pilaf recipe for centuries. Therefore, each nation has its own specific recipes, which are very different from each other. And the change in the components of pilaf in our time leads to the creation of new recipes, very tasty and healthy.
It is necessary
-
- beef - 1 kg;
- onions - 1 kg;
- carrots - 1 kg;
- vegetable oil - 1 tbsp;
- long rice - 1 kg;
- cilantro - 1 tsp;
- sweet paprika - 1 tsp;
- saffron - 1 tsp;
- dry tomato - 1 tsp;
- black pepper - 1 tsp;
- red hot pepper - 1 tsp;
- dry barberry - 1 tsp;
- salt - 2 tablespoons
Instructions
Step 1
Do not forget that real pilaf must be cooked in a cauldron. Put the cauldron on fire and pour the sunflower oil into it. Wait for it to boil. At this time, take care of the meat, cut the beef into small square pieces of approximately the same size. After the oil has boiled in the cauldron, put the meat in it and fry it until it is not a large crust.
Step 2
Then peel the onion and cut it into half rings. If the onion is not large, then it can be cut into whole rings. Add the onion to the meat and fry until half cooked, while remembering to stir everything periodically.
Step 3
While the onions are fried, peel and chop the carrots. Put it in a cauldron. Now fry everything with carrot strips until the carrots are half cooked. When the carrots are slightly fried, carefully add all the spices, mix well and only then add the salt. You should have a very salty mass. Do not be alarmed, the rice will absorb all the excess salt.
Step 4
Now cover all this mass with rice. Rice must be dry. You do not need to mix it with a mass of vegetables and meat, but simply sprinkle evenly on top. After that, carefully fill everything with hot water or not quite steep boiling water. Do this very carefully so that vegetables and meat do not float to the surface. Pour water into the cauldron two fingers above the rice.
Step 5
After you have done this, add the heat and let the pilaf simmer. Then close the lid tightly and reduce the gas to a minimum. Do not open the lid for forty minutes.
Step 6
After the time has passed, open the lid and taste the rice. If it's ready, then cover the pilaf with a large dish and gently turn the cauldron into the dish. This will put rice on the bottom and meat and vegetables on top. If the rice did not have time to reach, leave it on low heat for ten to fifteen minutes.
Step 7
The pilaf will turn out to be very tasty and crumbly. Serve with cold vegetable salad and parsley.
