How to Boil Pilaf

Pilau is one of the oldest dishes. In some countries of Asia it is considered a festive dish, and in them there is a special tradition or ceremony of its preparation. How to cook pilaf, they know not only women, but also men. In the east it is made only from lamb. The modern interpretation of this recipe has somewhat expanded its possibilities. The best chefs of the world tell how to cook pilaf from any meat, with seafood, vegetables and even sweet.

At home, this dish must pay attention to the quality of rice. This is the main ingredient of pilaf, and the final result depends on it. It is better to take rice of solid sorts (devzira, chungara, basmati, laser, alanga and others). It will take about one kilogram. The next ingredient is lamb. It should take about a kilogram. It is better if it is meat on the bone (one-third of the total mass). Also it is necessary to prepare 100 grams of fatty fat or lamb fat. Another take one kilogram of carrots, juicy and red, three onions, two heads of garlic, vegetable oil and zir (two teaspoons). Even if you want, you can use hot peppers in the recipe. Now, before cooking the pilaf, everything is prepared , and you can proceed to the process itself.

We take cast-iron cauldron. It usually prepares Uzbek pilaf. We cut out the meat from the meat, but do not throw it away. We cut mutton into pieces of medium size. Salo cut into small cubes. Onions are shredded by semirings, and carrots are straw. The heads of garlic are not broken and do not divide into denticles, but only remove the upper skin from them. Rice is sorted and washed a large number of times until the water becomes clear. It is recommended to soak it in water two hours before the start of cooking.

We put the cauldron on the fire and pour oil on it. It must be very hot. First of all, put the lard in Kazan. When it is drowned, we pull it out and throw it away. Then we lower the stones into the cauliflower and fry very well. The more they are roasted, the more beautiful the color of the future pilau will be. Next comes the bow. It should become golden in color. After that, lay out the meat. Fry it for about 10 minutes. Now it is the turn of carrots. Mix all the ingredients. Now we pour in water. For a given volume, it needs 1.2 liters. When the liquid boils, we put into the garlic garlic (whole) and hot pepper (whole). We let them puff (30 minutes). Add salt to make the liquid slightly salted. Remove pepper and garlic, lay rice and level it, but do not mix with other ingredients. As we soak up the water, we reduce the fire. A few minutes before the readiness, put garlic and pepper in the middle and sprinkle them with rice. We close the lid with a lid and wrap it with a towel. Fire turn off. Here's how to cook the pilaf correctly. It turns out fragrant, tasty and crumbly.

You can take any meat or seafood. Pilaf with mussels is cooked similarly. They are fried together with onions and carrots, and then laid out in a cauldron. After that, water and rice are added to them. We put spices at will. This dish can become an ornament of any table.