How to cook pilaf at home?

Plov is a favorite Central Asian dish, based on 7 essential ingredients: onions, carrots, meat, fat (or butter), rice, water and salt, which ideally should be cooked in a large cauldron on a living fire in the street, and Its preparation is akin to the sacrament. Prepared in Central Asia, as a rule, men, from fresh, freshly cut lamb with the addition of fatty fat - the taste and aroma of such pilaf are unmatched! Each plovovar will insist on his own recipe, how to cook pilaf correctly, and to say that you need to know a secret, which is not disclosed.

I do not argue - you do not compete with professionals, but the question: "How to cook pilaf at home?" - many are asked, and indeed, recipes can not be counted.

The main question is how to prepare crumbly pilaf? In fact, a lot of nuances - it's important what kind of rice you choose (there are sorts of "swimmers", and there are "porridge"), how much water you add, is there enough oil (or fat) in pilaf. And, of course, it is necessary to cook in a cauldron, or at least in a suiting dish - utensils must necessarily have thick walls.

I want to tell my recipe how to cook pilaf at home.

Since the family is small, I cook on the basis of a pound of meat (I do not take lamb, because for me lamb is good only when it is cooked on the street - let's say, the smell of this meat for an amateur, and the mutton fat freezes very quickly) I most often take beef, not lean, but you can and other meat. If you want the pilau to turn out really delicious, then you need to take onions, carrots and rice almost as much as meat. I do not weigh onions and carrots, but I take 3 identical cups-one cuts meat pieces into one, cuts two large bulbs into another (I cut into 4 parts and then half-rings), and 2-3 carrots are also not small (carrots have to be cut into strips) .

So, how to cook pilaf at home?

All products are prepared - we begin to prepare zirvak (that is, roast meat and vegetables with the addition of spices for pilaf).

Half a glass of vegetable oil leaves me half a glass of meat. The butter must be very well calcined in the kazanke before laying vegetables and meat - until the characteristic smoke goes off, and then in turn: first put the onion, stirring intensively, bring it to a golden hue and there I put carrots, the fire must again be large to carrots Did not start a lot of juice, and fried in oil, but you must stir all the time so that the onion is not burnt.

After about 10-15 minutes, I put in the meat, quickly fry it from all sides to make it crusted, add spicy spices - zir, dried barberry, red pepper (you can take it individually and you can take a teaspoon of the prepared mixture), it's important that the spices are added In oil, and not in water, otherwise the sense from them is not enough, because it is spices fried in oil, along with onion and carrot fry, will add a delicious aroma to our pilaf.

After the meat with vegetables and spices is lightly fried, add about a glass of water and bring the meat to full preparedness, reducing the fire, at the end slightly salting. During this time, one taste and aroma will remain from the onions in the zirvak, you will hardly ever recognize it.

If the meat is young, then this whole procedure will take no more than an hour, from strength to hour to quarter, and if you cook from a chicken, so generally quickly.

As for rice, many prefer narrow long-grain rice, although the Central Asian swim grades are most often round-baked. The most important is to sort out and wash the rice very well in cold water so that as much of the starch comes out of it - until the water eventually becomes transparent. Depending on the variety, rice can be soaked for a while, but it can and does not soak, but thorough washing of ground rice is mandatory.

Prepared rice is laid on top of the cauldron, leveled and poured salted water, pouring on the walls of the Kazanka so that as a result of the water it was about 2 cm (or, as they say, the phalanx of the index finger). The water should boil and go under the rice with the lid open, then we remove the fire to the minimum, we cover the cauldron with a plate and leave in that form for 30 minutes. To prevent the meat from getting burnt, we need to drill the wooden stick with a wooden stick in several places and if the water is not enough , Then pour water into these holes.

As soon as the rice is almost ready, it is necessary to assemble it with a hill from the edges to the middle and inside this hill to enclose the whole garlic head, right in the skin (wash only, wipe off and trim the place of the inflorescence). Again, cover the cauldron with a lid and leave over a small fire to ripen until the rice is ready.

Ready pilaf neatly mix or turn over to a large dish - (it looks especially nice if the meat lies on top of rice). You can also sprinkle a dish of finely chopped herbs.

Pilaf is good in hot form, so everything is to the table while it is smoking! Bon Appetit!

If someone has their own experience, how to cook pilaf at home - fine, share your experience!