Secrets of cooking pilaf

Secrets of cooking pilaf

The secrets of delicious pilaf are the basis of its preparation, as well as patience and endurance, and the correct ingredients play an important role, that is, the very basis of what you are going to prepare a natural and delicious pilaf.

* Carrots need to be cut with long straws and do not rub at all. Do not be afraid to overdo it with a length, the longer the straws, the more delicious the pilaf.

* The best dishes for pilaf — thick cast-iron pan, deep and thick frying pan, cast-iron cauldron. In any version — with a tight fitting lid.

* Salt and spices are best added in the middle of cooking zirvak (as the Eastern people call «refueling» of meat, carrots and onions).

* As if you did not want to open the lid and look into the pan, do not do it until the recipe tells you to. And in any case, do not mix meat and rice in a saucepan during cooking, just before serving!

* If you are not in a hurry, wrap the pan with the plov in the blanket and leave for 30-60 minutes — it will become even more delicious.
Phased cooking of Uzbek pilaf:

1. In incandescent plant oil put onions, cut into half rings. Fry until golden brown.

2. Add the large chopped beef (cubes)

3. Put the sliced ​​carrots (brusks). Add salt and fry well.

4. Pour boiled water, so as to cover the carrots by 3-4 cm. Reduce the heat and cook the dirvak (the so-called broth of pilau) over low heat. The longer the dirvak is brewed, the more delicious and aromatic the pilaf.

5. Rice is the most important component. You should buy varieties more firmly, such as devzira, kunzhara. You can take a long grain. Soak it is not necessary. Go through it and rinse it.

6. Attention! Before pouring rice into the cauldron, try the zirvak for salt. It should be more than you usually put in the soup. Those. Salty, because rice absorbs salt. Otherwise, the pilaf will be insipid.

7. We fall asleep evenly with rice and gently pour boiled water so that it covers by 2 cm. We do more fire and wait until the rice absorbs water. After making lunochki in rice until the bottom of the kazan. This is for the water to absorb more quickly and the zirvak is not burnt.
We look at the contents in the holes, not forgetting to periodically pierce them. If the liquid in them is turbid, then the water has not yet fully boiled, and if the liquid gleams, it is oil. So, you can safely reduce the heat to a minimum, collect rice in a hill, sprinkle it with zira and close it with a lid.

8. We mark the time — 20 minutes (this is by the rules). Turn it off, mix it well and let it stand for 10 minutes.
And pilaf in Uzbek is ready.

Bon Appetit!

P.S. If desired, garlic, barberry, chickpeas and quince are added to the pilaf. And with the advent of spring, pilaf with kavatakem is made. This is minced, wrapped in young grape leaves.
It turns out insanely delicious and sour.

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