2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Pilaf is one of the oldest dishes. In some Asian countries, it is considered a festive dish, and they have a special tradition or ceremony for its preparation. Not only women, but also men know how to cook pilaf. In the East, it is made only from lamb. The modern interpretation of this recipe has somewhat expanded its capabilities. The best chefs in the world tell how to cook pilaf from any meat, with seafood, vegetables and even sweet.
In the homeland of this dish, attention is paid to the quality of rice. This is the main ingredient of pilaf, and the final result depends on it. It is better to take durum rice (devzira, chungara, basmati, laser, alanga and others). It will need 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). It is also necessary to prepare 100 grams of fat tail fat or lamb fat. Take another kilocarrots, juicy and red, three onions, two garlic heads, vegetable oil and cumin (two teaspoons). You can also use hot peppers in the recipe if you wish. Now, before cooking pilaf, everything you need has been prepared, and you can start the process itself.
We take a cast-iron cauldron. In it, the preparation of Uzbek pilaf is usually carried out. We cut the bones from the meat, but do not throw it away. Cut lamb into medium sized pieces. Salo cut into small cubes. We chop the onion in half rings, and the carrots in strips. We do not break the heads of garlic and do not divide them into cloves, but just remove the top skin from them. We sort the rice and wash it a large number of times until the water becomes clear. It is recommended to soak it in water two hours before cooking.
Put the cauldron on the fire and pour oil into it. It should get very hot. First of all, put the fat in the cauldron. When it melts, take it out and throw it away. Then we lower the bones into the cauldron and fry very well. The more they are fried, the more beautiful the color of the future pilaf will be. Next comes the bow. It should become golden in color. After that, lay out the meat. We fry it for about 10 minutes. Now it's the turn of the carrots. We mix all the ingredients. Now we add water. For this volume, it needs 1.2 liters. When the liquid boils, put the garlic (whole) and hot pepper (whole) into the cauldron. Let them boil (30 minutes). Add s alt to make the liquid slightlyovers alted. We remove the pepper and garlic, lay the rice and level it, but do not mix with other ingredients. Reduce the fire as the water soaks up. A few minutes before cooking, put the garlic and pepper in the middle and sprinkle them with rice. We close the cauldron with a lid and wrap it with a towel. We turn off the fire. Here's how to cook pilaf correctly. It turns out fragrant, tasty and crumbly.
You can take any meat or seafood. Pilaf with mussels is cooked in the same way. 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 decorate any table.
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