There are many options for cooking pilaf and one cannot call one or another exclusively correct. Just learn the basic steps of the whole process - then your dish will not look like ordinary rice porridge.
It is necessary
-
- goose meat - 1 kg;
- rice - 1 kg;
- carrots - 1 kg;
- onions - 0.5 kg;
- goose fat or vegetable oil - 0.5 l.
Instructions
Step 1
Take a thick-walled saucepan - the ingredients will heat evenly. Do not cook pilaf in an enamel or aluminum pan, otherwise it will burn.
Step 2
Try a goose platter - cut the carcass into portions, then prepare the vegetables. Cut the carrots into thin strips and sprinkle with a little sugar to give juice. Chop the onion into rings, however, you can also dice it, there are no special preferences here. Pay attention to the rice - sort it out and rinse it, change the water several times and drain.
Step 3
Put the pan on the stove, heat the dishes, then melt the goose fat or vegetable oil, heat it well. To determine doneness, toss a small onion into the fat - if it is browned right away, you can add chopped onions. Fry until golden brown. Remove the onion with a slotted spoon.
Step 4
Put pieces of meat in the onion, stirring with a slotted spoon, watch the cooking process - the poultry should turn brown. Add the carrots, mix all the ingredients and fry for another 10 minutes.
Step 5
Pour only cold water into the roast. Keep in mind that a properly prepared zirvak is half the battle. Do not pour excess liquid, it is better to add later. The frying should be covered with water for 2–2, 5 cm. Salt the broth, reduce the heat and leave to simmer for 20-30 minutes.
Step 6
Try the broth with salt - keep in mind that the zirvak (broth) should be slightly salted. Gently transfer the rice to a saucepan with broth, level the surface with a slotted spoon.
Step 7
When the liquid is absorbed a little, collect the rice to the center of the dish - make a slide, and reduce the heat. Let the rice cook for 15-20 minutes. Take a sample - it should be elastic. Add a little hot water, if the rice is still tough, let it soak. Wrap the dishes with pilaf in a towel, leave to ripen for 20-30 minutes.
