Pilaf is cooked everywhere - from India to Spain, only it is called differently. More often - "pilav". In Russia, pilaf began to be cooked thanks to immigrants from Central Asia, who insist that only fat tail lamb is used in traditional pilaf. No goat meat, chicken and, of course, pork.
It is necessary
-
- mutton
- rice
- carrot
- onion
- garlic
- salt
- spices
- water
- cauldron or patch
- knife
- spoon with a long handle
- teapot
Instructions
Step 1
Chop 500-700g of lamb. If the meat is rather lean, add 10% fat tail fat. When buying, take only chilled meat. The fact that they are not trying to impose thawed mutton under the guise of chilled can be checked in the following way. Press on the pulp so that a notch forms, remember the piece, move away for 3-4 minutes. When you approach it again, there should be no notch on the really chilled meat. Meat, frozen and thawed once, can be recognized by a barely noticeable hole, and if it is clearly visible, the freezing procedure was carried out several times, such meat should not be taken.
Step 2
Heat a cauldron or a large patty - a gosyatnitsa. When choosing cookware, it is important to consider two factors: it must be thick-walled and highly heat-conductive. After heating, put in it the fattest pieces of meat or fat tail fat. Stir until the fat is melted.
Step 3
Dip spices in the fat: 5-10 pieces of cloves and allspice, a few bay leaves, 1/2 tsp. cumin (cumin). Zira is a traditional spice of Central Asia that looks like caraway seeds. On sale can often be found under the name "cumin" - as it is called in Europe and India, where it comes from. To make good pilaf, this spice is really necessary.
Step 4
Add chopped lamb to the sautéed spices. Stir until the pieces of meat are evenly coated with fat and spices. Fry over high heat for 10 minutes, then add a little salt.
Step 5
Grate 300g carrots. Cut the same amount of onions into cubes or wedges. Lay the vegetables in layers on the meat, do not stir, cover the cauldron or patch with a lid and simmer over low heat for about a quarter of an hour.
Step 6
Boil water in a kettle. Prepare rice. Usually it is taken about a third of the meat. In other words, for every kilogram of lamb for pilaf, it makes sense to put 300-350g of rice. Remember that it will increase its volume by almost two and a half times.
Step 7
Pour the washed rice on top of the vegetables, gently pour boiling water over, but the boiling water should not reach the edge of the patch or cauldron by about 25%. Salt. If desired, you can add 2-3 heads of garlic to pilaf. You don't need to remove the cover leaves from the garlic, it is in pilaf only to give your taste. Remove the garlic before serving.
Step 8
Periodically monitor the condition of the liquid: if it boils away, add it. Stir pilaf as a last resort, traditionally, pilaf is stirred only when serving, scooping up all the layers of this delicious oriental dish with a large spoon.
