Pilaf - one of the oldest inventions of the culinary arts. He allegedly appeared in the 2-3 century BC in Persia. The mention of it as a festive dish is even in Arabic treatise "A Thousand and One Nights." Then the dish recipe has spread to Central Asia, the Caucasus, Eastern Europe and the Balkans (where he is also considered the national cuisine). In general, rice has many regional variations, but the most delicious is considered Uzbek pilaf. Cook it made in a thick-walled cast-iron cauldron on a mixture of vegetable and animal fat.
What could be simpler and also more complicated than the present to prepare pilaf? One hostess grain is separated from the grain, and the other turns porridge-gruel. Like both products are the same. By the way, the most common. But the dish turns out very different, not only in taste but also in appearance. And all the matter in the simple secrets that we want to share with you today.
INGREDIENTS
• Lamb (pulp) - 600 g
• Figure devzira - 600 g
• Carrot - 600 g
• Vegetable oil - 200 ml
• Onions - 100 g
• Garlic - 2 heads
• Salt - 2 hours. l
• Cumin (cumin) to taste
• Turmeric - ½ teaspoon
Secrets of cooking
1. One of the secrets of cooking delicious pilaf is a choice of rice varieties, as well as its proper preparation. The best choice would be devzira rice that does not fall apart and not merge. It must be thoroughly rinsed, then soaked in cold water for 30-40 minutes.
2. Another important point is the selection of glassware - this should be a thick-walled high kettle or pan of iron, copper or aluminum. A well-hot oil and the gradual laying dishes components. Heat the kettle, pour it and give it the oil warmed and then immerse only chopped onion rings average thickness. It should cause bubbling oil. Fry it on high heat until golden brown.
3. Then lay in the cauldron cleared of living and diced meat. Fry it on high heat, turning only once, when it is lightly browned.
4. Add the chopped carrots into cubes, stir, fry for 5-7 minutes.
5. Pour about 500 ml water, put into the middle of the whole lightly cleaned by an upper head of garlic husk, bring to the boil. Then take out the garlic and put aside.
6. Season with salt. Another secret - water should be slightly salty, or pilaf get bland as rice will take on some of the salt.
7. Pour and slightly flatten the scapula Fig. The water should just cover it. Cook for 10-15 minutes until the water has evaporated. If it is too much handle blades make holes in the rice, then the water will evaporate soon.
8. Return the garlic in the middle of the cauldron, sprinkle rice zira and turmeric (it will add a nice dish yellow). Tight-fitting lid. Cook on low fire for 20-25 minutes. Immediately serve. Enjoy your meal!
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