Pilaf is an exquisite dish of the Oriental cuisine, more precisely, of Uzbekistan. The main ingredient of pilaf is rice with spices. Each kitchen prepares its pilaf differently. Since pilaf was a nomadic dish, it was originally cooked in a cauldron.
It is necessary
-
- duck - 1 pc. (up to 2 kg);
- rice - 800 g;
- onions - 500 g;
- carrots - 400 g;
- garlic - 200 g;
- salt
- pepper to taste;
- pork fat - 200-300 g;
- saffron - ½ tsp
Instructions
Step 1
Duck pilaf turns out to be both beautiful and tasty. From indochka, this dish turns out to be more satisfying and less fatty.
Step 2
Prepare food. Start with the duck. Remove all skin and fat from it, cut the meat into strips 1 cm wide. Separate the breast, wings and legs from the carcass, cut the breast into pieces, separate the thighs from the drumstick. Break the carcass into 4 parts. Then cut the onion into thin rings, grate the carrots with large holes, you can also chop the carrots, but this is as you like. Chop the garlic finely.
Step 3
Take a metal cauldron or rooster and melt the fat. The dishes should be heated well, for this, put portioned pieces there, fry well, salt, add pepper to taste. Pour the old duck with water and simmer until almost cooked. When the water boils under the duck and the bird begins to fry, add onions to the cauldron, fry the onions with meat until golden brown. After add carrots, fry for 10 minutes. Garlic can be put together with carrots or after.
Step 4
When frying meat with vegetables, rinse the rice until the water is clear. Usually, in this case, it is necessary to rinse the rice with cold water 10-15 times. Transfer the rice to a saucepan, salt well, add the saffron and cover everything with cold water. The rice should be soaked while the meat and vegetables are cooked.
Step 5
After the carrots are fried, drain the water from the rice and pour it into the cauldron. Pour boiling water over the rice so that the water is two fingers above the rice level. Use a spoon to punch holes in five to seven places so that the water evaporates evenly. Put the pilaf on the strongest fire, let it boil on all sides. When the water with rice begins to boil very strongly, reduce the heat to minimum and leave it for 20-30 minutes, bringing the rice to readiness.
Step 6
After the gas was turned off, leave the pilaf under the lid for 10 minutes, let it infuse. Then you can serve it on the table.
