Secrets of delicious pilaf

Secrets of delicious pilaf

Pilaf. Secrets of delicious pilaf! Plus, the staged cooking of Uzbek pilau!

Secrets of 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 pan, cast-iron cauldron. In any version — with a tight fitting lid.

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

* no matter how much you want to open the lid and look into the pan, do not do it until the recipe is given. 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 that the carrots cover 3-4 cm. Reduce the heat and cook the dirvak (the so-called broth of pilau) over low heat. From my own experience I can say that the longer the dirvak is brewed, the more delicious and aromatic the pilaf is.

5. Rice is the most important component. You should buy varieties more firmly, such as devzira, kunzhara. But, I do not know if there are such varieties in Russia, so take long-grain. It is not necessary to soak it, at least I do not, because our family loves friable pilaf. Well, 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 and gently pour the boiled water so that it covers 2 cm. We make a bigger fire and wait until the rice absorbs the water. After making lunochki in rice until the bottom of the kazan. I make a wooden spoon handle in 5-6 places. 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 fully boiled, and if the liquid glitters 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). But I give the pilau to stand on a small fire for 15 minutes. turn it off, mix it well and again 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 very delicious and with sourness.

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