How to cook pilaw from pork: spices matter

This dish is a pride and a pearl of oriental cuisine. Of course, this pilaf is wonderful, delicious, appetizing and fragrant, which is, in fact, a dish of meat, rice and many other ingredients. But, in fact, this is a real philosophy, and, for example, a delicious pilau of pork, is able not only to thoroughly fill the stomachs, but also to become the center of the whole family's union, satisfying and original.

Plovs are very different, and their names mostly depend on the area in which the food is prepared. Uzbek pilaf enjoys great popularity , but true connoisseurs also distinguish dishes Bukhara, Fergana and Khorezm. Each of them in its own unique and unusual - and it's not just a different set of products, but also in special spices, the ability of the cook and the proper preparation of the cooking capacity.

How to cook pilaf correctly, and, especially, how to cook pilaw from pork - the most delicious of all their varieties, knows not every novice cook or housewife. The fact is that the East, as you know, is a delicate matter, therefore all the subtleties of creating such a wonderful dish are subject only to the men, who for the most part are engaged in them. When choosing spices and spices - and they pay great attention to the oriental cuisine - the best choice is to give a set of barberry, red pepper and zira, without which the pilau with pork will not acquire its own unique taste and unique flavor.

As already mentioned, not everyone knows how to make pilaw from pork, but if you still decide on this difficult matter - cooking pilaf, be prepared for a variety of different operations. In principle, the process itself goes in three stages - calcining oil or fat, cooking zirvak (special dressing) and actually laying the main ingredient (rice). To begin with, you need to pick up dishes for cooking food - heat resistant, with thick walls and, best of all, with a round bottom. Such a cauldron - a cauldron - thoroughly warms up, after which it needs to be poured in oil - vegetable, sunflower, cotton or sesame, to burn it until a light smoke appears. Such preparation should be conducted before preparing a pilaf from pork in Uzbek, so that after it you can do everything that is prescribed by the prescription. To do this, take: rice (500 grams), pork (500 grams) and carrots (4 pcs.). Also very necessary vegetable oil (80 ml.), Lard (180 g.), Onions (3 g.) And all kinds of spices and spices.

For the immediate cooking process, you need to rinse and scrape the rice, carefully prepare the pork - get rid of fat, cut it very finely, separately, clean the pulp. Peel and chop the onion and carrots. When everything is ready, you can proceed to the first stage - calcining the oil and frying the lard with meat pieces. Further in the same oil, you can fry the onions and carrots, and when they become appetizingly golden - pour in the spices. The ideal set for this can also be mixed before preparing pilaw from pork: take ground black and red pepper, raisins, barberry, zir and salt. Then hot water enters the kazan, and after a quarter of an hour the rice is laid out evenly. It should be remembered that the level of boiling water should exceed the level of rice by about two centimeters. At this time, you should clean the garlic, cut in several places and completely lower it into the pilaf. After the water begins to evaporate, the rice will need to be collected by the middle of the kazan hill and in several places to make a "pierce". After that, it should be steamed until cooked under the closed lid on the slowest possible fire. It is very important to make sure that the food does not burn - but do not mix it, but gently lift it, controlling the degree of readiness.