How to cook pilaf is the simplest recipe. The recipe for preparing pilaf, otherwise, how to make pilaf is rozsipchasti. Best pilaf recipes
Rice
This is the head stone of all culinary arts, as if they were preparing pilaf. May all the stench converge on the Duma, which is best for rice devzira, as well as other Uzbek and Tajik varieties.
You can try cooking pilaf with other types of rice, but not too starchy. І in any weather, rice before laying it is necessary to wash it well (docks water will not become clean). Tse starch serpent drank and did not allow the pilaf to get stuck. Cooks are also happy to soak yoga in cold water for a year or more.
Before the speech, the deputy of the pilaf can win wheat, chickpeas, corn and mung beans. A little bit more history.
Meat
For pilaf, mutton vikoristovuetsya sound, and also pіdіyde yalovichina. You can cook pork, if you want Muslim cooks, it’s unlikely that you can beat it. The variant of the chicken is also possible, but the wine already has little sleep from the classic Uzbek pilaf.
It is better to choose the meat of mature creatures: it gives the necessary relish.
It is necessary to cut the meat to make large pieces, approximately 5 × 5 cm, or a little more. You can smear the meat with large, unportioned pieces and trim the yogo before serving. It is important that the more shmatok, the more juice will be ready for the meat.
Vegetables
The fish has two smuts of vegetables: a cibula and a carrot. Tsibulya can be vikoristovuvat ripchasta. With carrots folded: in Central Asia, pilaf is often cooked from yellow carrots, but in її it’s the day of the day and the big orange one.
The smut rule is not to rubbish. Tsibulya is cut with calves or pivcales, carrots - with large zavtovshka bars of approximately 5 mm. If you cut vegetables and meat, then you won’t see pilaf, but rice porridge.
Butter
To prepare pilaf, vikoristovuetsya either oliya is odorless, or the creature's fat (tail fat), or you can see the offense at once. In domestic minds, the easiest way is to vicorate refined oliya.
You don’t need to be stingy: pilaf is fat grass. An average rice per 1 kg has about 200-250 ml of oil.
Spices
There is room for experimentation here. And yet you can see more and less traditional seasonings:
- Chasnik (slightly peeled off and laid with large heads);
- hot red pepper (laid with a whole pod);
- zira;
- barberry;
- chalking black chi red pepper.
You can also add thyme, coriander, hops-suneli, saffron or other spices to your taste at the pilaf. The simplest way is to whip up a sum of seasonings.
Other ingredients
Krіm rehabilitated more than warehouses, often add pilaf to the front of soaking chickpeas and dried fruits.
What dishes to choose
Kozan, cauldron and cauldron again. From tovstimi walls. Meat does not stick to new meat, but rice cooks evenly and becomes free of parts. The best vikoristovuvaty chavunny cauldron (especially if you cook pilaf on bagatti), ale pidide and aluminium.
A bad replacement of a cauldron can become a rock. And the axis of the saucepan, a deep frying pan, and other kitchen fillings will not give the desired effect, as you didn’t want to.
The basic principle of pilaf is as follows: zirvak is cooked on the cob (coated with oil, meat and vegetables with spices and broth), and then rice is boiled to the beast.
The standard proportion for pilaf is equal parts of rice, meat and carrots. The number of cibules can change, and even become at least 1-2 heads. Those same with a watchmaker.
Heat the cauldron and pour in the oil. It can be warmed up well, so that the ingredients could be drunk quickly.
Dali is smeared with cibula chi m'yaso. As you cook pilaf from the great kilkistyu tsibuli, you can brush the meat on the cob. Put yoga into the cauldron step by step, so as not to beat the temperature and do not turn it over - otherwise you can often see it.
It is necessary to smear the cibula until it becomes golden brown, so that the broth is ready by applying the color to the rice.
Tveda.ru
If the meat of that cibula is smeared, carrots are laid. Vaughn lubricate the kіlka khvilin until rosem'yakshennya.
tveda.ru Potim mustache the ingredients are poured with hot water. Vaughn is to blame for curving the meat by 1-2 cm. Then put the teapot, a pod of red pepper, spices and other ingredients. Everything is salted to taste (otherwise you add a little more salt, you don’t like: rice її vbere) and get ready for the dead fire no less than 40 hvilin before the rosemation of the meat.
tveda.ru After that, as a zirvak is prepared, rice is laid. Robity is better with a noise, so that you can evenly spread the rice. On top of yogo, you can smear a couple of pinches of spice - for flavor.
- Rice is drowned in broth (as it is necessary, add hot water through a slotted spoon so that the dish is covered with a troch) and simmer at a bright sight until the water is fully absorbed (about 20 quills). We will sweat the fire (as the pilaf is cooked on the fire, then at the moment the firewood is just smoldering), the cauldron is covered with a lid and the rice is left to steam for about 15-20 quills.
- After laying the rice, the cauldron immediately closes with a lid and instead is extinguished close to the first year on the minimum fire, and then about 10 hvilin to reach without fire.
If the fire is extinguished, wrap the lid with a towel: remove the condensate from the wine and do not allow it to be consumed in a dish.
From the finished pilaf, viymayut chasnik and pepper. As if for the preparation of vicory, large pieces of meat were made, they take them out, cut them up and lay them on the beast for plіv. As if small pieces were victorious, you can mix pilaf at once from them.
The pilaf sounds like it is served on a great plate, and the head of the watchmaker is embellished with the beast. Best of all, grass will grow from fresh vegetables.
tveda.ru Do you know other secrets of cooking pilaf? Share them in the comments.
From time immemorial, Uzbekistan has been famous for its hospitality and even varied cuisine. Uzbek pilaf is a masterpiece of local cuisine and a visiting card of the country. In addition, the country itself most accurately reflects the flavor of Uzbekistan and its national identity. Uzbek pilaf has no analogues in the traditional national cuisine of other lands. At the XV century, the pilaf lay down to the honorable scars. Yogo was served at the hour of spring urochistas and great saints.
For the preparation of pilaf for the original recipe, you need these ingredients. In the way of preparing that yakostі fire, lie down with a savory taste of pilaf. It is necessary to note that pilaf and rice porridge with various spices and meat - tse zovsіm raznі understand. In the process of preparing pilaf, it is necessary to preserve all the features of the recipe in order to take the grass, so that in appearance and relish we will be as close as possible to the Uzbek pilaf.
Uzbek pilaf from yalovichini pokrokovy recipe with photo
This recipe reveals all the secrets and nuances of cooking in Kazan, the traditional Uzbek pilaf with yalovichina. By following the description, you can learn all the subtleties of cooking and discover for yourself the uniqueness of the taste of the miraculous passion.
Dekilka of simple pleasures you need at the prepared miraculous herb with yalovichi in Uzbek:
1.Yalovyadina, selected for pilaf, obov'yazkovo may be fresh. The dorsal part, neck or loin part of the scapula go further down the river.
2. Stigla carrots are guilty of being in the world of juice. As if to cut її with straws, it will add more expressions of colors and vihukaniy relish to the country, rubbed on a grater.
3. Pilaf weide more rozsipchasim, yakscho resolutely wash the rice. For this yoga, it is necessary to wash the doti with cold water, the docks will not become clear.
4. Do not mix rice with vegetables and spices. Yogo slid evenly flatten.
Products for cooking:
- yalovichina - 500 grams;
- double-grain rice (steamed) - 400 grams;
- carrot - 300 - 350 grams;
- cibulya ripchasta - 250 grams;
- barberry - 1 teaspoon;
- zira - 1 teaspoon;
- turmeric - 1/2 teaspoon;
- roslinna oliya;
- chasnik, sil, pepper for relish
1. Prepare the product before cooking. Relatively miєmo that is cleared tsibulyu and carrots. It is better to cut the cibula with pivkiltsy.
2. Shchob yalovichina bula juice, її slud porіzat with larger shmatochki.
3. Morkvina obov'yazkovo shake straws. It’s even more important not to beat the grater in the process of preparing pilaf!
4. Put the cauldron on the stove and pour in the oil, as it is necessary to fry it strongly until white dima appears. At the baked oliyu visipati tsibula and lubricate її to a light golden brown.
5. We add yalovichin to the cubula and stretch 20 strands of smeared її to a ruddy color.
6. Dodaemo shredded, neat straws of carrots, strong pepper. Lubricate 10 quills, periodically stir. We add spices that are missing: cumin, barberry and turmeric.
7. I’m ready to fill the roast with dill. The water is guilty of covering the vegetables and meat. Close the cauldron with a krishko and languish on the middle fire with a pivgodini stretch. During the whole hour interval, the yalovichina becomes lower, and the zirvak (garnish with vegetables) is filled with relish and aroma.
8. Relatively promitiy rice is added to zirvak in a cauldron. Rice can be covered with broth two centimeters. If wine is not covered, then it is necessary to add dill. You can’t make rice at any stage at any time! On top of the grass, there is a trace of trohi of pidsolity.
9. Varity slid, the docks of the entire upper country do not get into rice.
10. After that, as the broth vanished, with the back side of the spoon in the rice, it was buried. At the door, put a whole (uncleaned) head of a well-worn watchmaker. Nacriti a cauldron on a povіlny fire, continue cooking with a stretch of 25 quills. When the time is right, we check for readiness. Rice is guilty of being soft, and in the days it is not guilty of being leftovers of zirvak.
11. Clean up the clock and mix the dish well. You can serve such pilaf on the table with various fresh vegetables, as well as with sauerkraut.
Savory!
How to cook pilaf with pork, so that rice is rozsipchasti.
It turns out that there is nothing foldable in order to prepare an appetizing pilaf from meat, the recipe is easy, but the necessary products are available, be it people! However, in order to stir up the grass in a right-handed way, it is necessary not only to put a piece of the soul and heart into it, but to scrupulously develop the method of proper preparation. This miraculous recipe for pilaf about which I will tell you, obov'yazkovo will enchant you and irrevocably conquer your kokhannya.
Ingredients:
- pork pulp - 600-700 gr.;
- rice - 600 gr.;
- sonyashnikova oliya - 150 ml;
- qibulya - two pieces;
- carrots - two pieces;
- turmeric - one pinch;
- zira - one pinch;
- paprika - one pinch;
- pepper - one pinch;
- barberry - one pinch;
- sіl - one pinch;
- dried tomatoes - one pinch.
Steps of preparation:
1. Before starting the cooking process, it is necessary to wash the rice well, and then leave the yoga for a short hour in cold water. Remember that dried meat must be cut into small cubes.
2. Put your cauldron on the stove and pour in the oil. When rozrahunku olії it is necessary to protect the fat content of pork. If the meat is fatter, then, obviously, the olives need to be richer less. Pour yoga into a cauldron and play well.
How to determine what should be warmed up, but not to burn? It is necessary to put a small clove in the chapel or the cibulne kilce in the new one. The oil needs to be warmed up normally, if a blush has settled on them.
3. Remove the cibula and put the sliced pork into the cauldron.
4. While the meat is greased, the vegetables are cooked.
5. Relentlessly remember and clean the carrots and the cibula.
6. Shake the qibul with small pieces. Shake the carrot with a neat straw or rub it on a grate.
7. Before the meat, which is lightly fried, you can add chopped vegetables.
8. We are adding a cibulus and smearing it to a golden color.
9. Let's add some carrots, we'll smear some more for an hour with meat.
10. After 10 minutes we add water. Meat with vegetables can be completely covered by the motherland. All spices, salt and pepper. Relatively peremіshuєmo. I will prepare qiu for our pilaf on the stove for about 20 quills. It is necessary for the pork to become soft and tender.
11. We add rice to the cauldron, pouring water in front, into the same wine of soaking, and neatly pour it.
12. Just drive a little, її you can top up. It is not necessary to make rice. To enhance the aroma of stravia, you can add good vimita chasnikov's head to the rice.
13. It is necessary to cook pilaf on the dead fire until the moment when the whole country gets into it.
14. Sweat the fire, turn it off and get rid of the rice, reach under the cap with a stretch of 20 strands. Ready pilaf can, for the sake of households, be served on the table.
We take away the satisfaction from the soothing and savory insults! Stay healthy "I!
Recipe for pilaf with chicken pokrokovo.
Do you like chicken meat and rice? That country is perfect for you! Today's lightness, classic and sometimes fantastic relish to feed your heart and make you fall in love with pilaf from the cock forever! The minimum number of ingredients, the troch of a stained hour, the minimum of strength, fantasy, and the axis of your friends is already enjoying the miraculously prepared herb. It is only necessary to choose fresh rice, fresh chicken meat, vegetables and standard seasonings for pilaf - saffron, barberry and cumin.
To prepare, we need:
- meat kurki - 200-300 gr;
- Carrot - 1 pc.;
- Cibulina - 1 pc;
- 1 watchmaker's head;
- 1 st. rice
- roslinna oliya - 60g;
- water - 2 bottles;
- sil - a third of a teaspoon.
Preparation of products This process of preparation includes the following steps:
Correctly picking up rice is a pledge of miraculous pilaf. For whom the best varieties are best: jasmine, basmati. Rice must be rinsed with water. We need to drink the starch powder, which is the main reason for sticking rice. Rinse yoga with warm water at least three times. And if the water is cold, then five times six times until the moment when the water is not clean. Potimity rice should be soaked in warm, slightly salty water.
1. M'yaso is shriveled and shriveled with small pieces of size 2-3 div.
2. Clean the cibula, wash it and thoroughly dry it with a paper towel. The shards of the tsibulya are put in a roasted olive, then the zayva of the country can become the cause of її spalah.
3. Morkvin needs to be washed twice: before cleansing and after it and shake it.
4. Oil is poured into a frying pan with a thick bottom and roasted. The maximum roasting of olії є zaporukoy savory and fragrant pilaf. Yogo is a strong rose and also improves the flavor characteristics. It is possible to add an hour of overcooking of the olії to add the quantity of cibulin, so as to act as a sorbent and to help the liquidation of the fluffy speech from the oliї.
5. When the oil is fried, we put it on the cock and grease it until it becomes golden brown.
6. We add carrots to the meat, we cover it with sufficient fire, we add the cibula and the watchmaker. Robimo pasirovka, constantly mixing to a golden-yellow color.
7. We transfer the air to the cauldron and put it on the fire. Have cauldron visipaemo rice, a thin ball. Strength and spices are added for relish.
8. Filled with water and carefully poured
9. Curve the cauldron with a krishko and extinguish 25-35 strands on a small fire. If we want the water to get into the rice, we mix it up and work in the center of the opening.
10. Cover the cauldron with a lid and continue on a weak fire 35-45 quills to prepare pilaf. After the end of the hour of taking fire and, for the bajan, you can let it be insisted, or a negain tax on the table.
How to properly serve pilaf to the table?
As soon as pilaf is served on dishes, then from the pan we take the meat in front, transfer the pilaf to the dish, and lay the trigger for the beast. Strava can be embellished with grenade grains. Before plov from the trigger, you can serve fresh vegetables or salads from them.
Savory!
It is correct to prepare pilaf in the home minds to milk it in folding. Not everyone has a cauldron, and not everyone can afford to cook in the fresh air. I anyway...
Cooking pilaf - theory and practice
(You can omit the main entry, having started to review that preparation for the pilaf recipe, in which I SO EVERYTHING understood. However, the introduction describes important details about the right pilaf, which you need to sing along…)
If Rozmov comes in about pilaf, it is practical to have leather on the uvazi itself, the Uzbek variant of the strain. Irrespective of those who have a lot of options for pilaf, the Uzbek is still respected by himself-correct, correct, authentic. The very same pilaf, which is laid on the great grass with hot, is spread around the large pieces of meat, and in the center there is a head of a tea-maker, slaked right in the lushpayts. Tsei pilaf is such a rich, fragrant, sorrel-like dormouse color. And the most amazing thing is that you will not need a great set of products, then you will need a lot of knowledge ...
Rice for pilaf
The most important part of the preparation of Uzbek, or rather Ferghana pilaf, is the choice of rice. So, the ideal would be rice under the name div-zira, which grows near the Ferghana Valley. Ce rice is hard, there is little starch in the new one, and the wine of the building is rich in driving that oil, overflowing with it. So go like this sort of rice, like chungara, dastar-sarik, bark-kovtak, bugday-gurunch, arpa-sholi, koniligi. Ale is great imovirnist, scho such rice to know not to go, then choose the Spanish varieties of rice for paella. Even if it’s not enough, basmati is left behind - it’s wrong, but it’s still shorter, lower “Krasnodar” or “for risotto”. Basmati is a prominent non-starchy rice. The only nuance is that the wine is ready to be richly swish, lower “smooth” grades - less than 10 whips. It is categorically not suitable for preparing pilaf to a variety of rice, which avenges a lot of starch - with them, pilaf is by no means rozsipcham. Before cooking pilaf, the rice is soaked in warm water for a year or two, after which it is washed in dekilkoh waters.
Zirvak - nekrup'yana part of pilaf
If there is meat, then the traditional pilaf is prepared with lamb, but it’s even more delicious to go out of other meat. In domestic minds, the most popular lamb cock is cooked with it. The proportion of dry rice and meat for pilaf is one to one.
To prepare pilaf, take a lot of carrots to finish.. Carrots are needed such that they take their shape for an hour and do not fall apart, they cut them into straws. Even in pilaf often add a cibula - there's more flavor.
Zirka is the most important spice for pilaf. Krіm zіri add not a lot of spices - ring out the hot pepper, the head of the chapel, barberry. Do not put bay leaf at pilaf.
Proper utensils for pilaf
It is important to choose dishes for preparing pilaf. Ideally, you can have a cauldron. Ale, wait, not everyone can make such dishes. And for that, you can cook pilaf at the eye, a deep frying pan, or pots with thick walls.
A couple of words about pilaf technology
The technology for preparing rice can be confusing for a beginner. Ale varto cook pilaf for you a couple of times, and you already work without a pestle. So, the ingredients must be prepared ahead of time. Then we will simmer the olії overcooking, in which the vegetables and meat will be smeared.
If the zirvak is ready, spices are introduced and rice is added. Alas, it’s not finished yet: as soon as the rice is extinguished, the process of preparing pilaf will continue: pilaf is covered with a krishko and give it to you to ripen for a year, and even better than a year. Only after that you take away that charming and unique weed, which can be called “correct pilaf”.
Cooking hour: about 2 years
ingredients
- 400 grams of rice (basmati)
- 400-500 grams of chicken meat
- 300 grams of carrots
- 1 large cibulina
- 1 whole head for a watchmaker
- 75 ml refined olive oil
- a set of spices for pilaf
- strength, black pepper - for relish
Cooking
Large photo Small photo
Soak the rice in a little warm water (45-50 degrees).
Now add the ingredients. Tsibulya is called pivkiltsy.
Meat is called great shmatki.
Peel the carrots and cut them into strips.
Now you can proceed to the preparation. For the cob, pour the olive into the dishes and overcook the oil on the strong fire - it’s the white smoke that’s to blame.
Gently pour into the baked olive cibula. It is necessary to post-mom the cibulus, so that she will be smeared evenly. Literally for a couple of hvilin vin can become rum'yanim.
At the same time, force the meat into the dishes.
Vaughn can also start to squint.
As soon as it becomes, put the carrots into the dishes. Mix it up, but work on it delicately and kindly.
Lubricate all 5 quills, after which pour 500 ml of water and give the whole head to the watchmaker. This is the ear of the final stage of preparing zirvak. Let it boil, change the heat to medium and simmer 30 quills.
After that, win the watchman and add strength and spices to the zirvak.
And then we'll add promitium rice. Rice is not guilty of swimming near the great number of natives, otherwise pilaf cannot be seen.
As soon as you add rice, you need to change the fire to the minimum, but so, the homeland still brewed a little.
One more trick: so that the rice is not ready for the hour of cooking, help the beast, do not eat the meat and the vegetables during the day, with light hands, which are stroked.
After 10 quills, if the rice is practically ready, form a new weight, put the head of the teapot in the center, the yak was stewed in the zirvak earlier.
Then, cover the dishes with a strong cover, turn up the fire and see at least at least on the pivdini.
If the pilaf is still cooked enough, remove the bowl and all the pieces of meat, and fluff the rice itself for additional noise or shoulder blades, so that the wine becomes lighter.
Put hot rice on the big grass, decorate the top with a teapot, and then lay the meat nicely. You can add yogo with a vegetable salad and a cup of green tea - the axis and the whole banquet. Savory!
Pilaf is a unique part of Uzbek cuisine, which is made up of meat and rice, and at the same time there are no secrets. And different additives and spices only make it tasty.
We don’t just tell you how to cook pilaf, but let’s share the secrets of cooking pilaf with chicken and pork. And you also know the little tricks of the best cooks for preparing pilaf.
How to cook savory pilaf?
To prepare pilaf, you will need the following ingredients:- dovgasty rice - 2-2.5 bottles
- meat - 300 - 400 grams
- carrots of medium size - 3 - 4 pcs.,
- ripchasta cibulya - 1 pc.
- cumin chalking (shіdna spices) - 1 tsp. You can find yoga at supermarkets and shops with similar directness
- turmeric - 2/3 tsp
- pepper (red gostry chi licorice) - 1/4 teaspoon
- barberry berries - for relish
- strong - about 2 teaspoons
Note that the classic pilaf is prepared with lamb. The very meat of the ram is most valued at the Skhodі. In addition, it has been brought to light that lamb is the most coryne for the human body. This option is best suited for the quiet, who care for their own vaga and health. This kind of meat should be avenged with the least fat, since mutton is a dietary product.
Rinse the rice with cold water until the water becomes clear. Vegetables can be cleaned and polished, it can be grated, it can be cut with a knife. M'yaso (how to cook meat pilaf) is also washed and cut into cubes or by husbands.
Heat oil in a container for pilaf (cauldron, kachenyata). Let's put the meat there, torn with small pieces, smear it with 10 strands. Lubricate doti until the meat is browned, and the oil becomes clear.
Then let's put down the carrots and the cibula, cut with dry straws. Lubricate everything at once with a stretch of 10-15 quills. Time after hour, stir, so that the vegetables and meat do not burn and do not stick to the bottom of the container.
Take the cauldron out of the fire and add the necessary spices and one teaspoon of salt, mix everything well. Please do not obov'yazkovo put the same spices that are indicated in the recipe. You can find your original version of pilaf cooking.
Let's put the rice down at the cauldron, and then the promitium. Pour the dill over the yogo so that the water curls the rice by about two fingers. Take one more teaspoon of salt and stir the water over the rice.
Put the cauldron from the mouth in place on a medium fire. It’s not necessary to curl with a krishka, so it will be more convenient to stitch. In addition, as the water disappears from the surface of the rice, it is necessary to change the fire to a minimum and cook 15 hvilin.
Ferghana pilaf recipe
After whom, the fire should be turned down, and diligently mix the pilaf and let it infuse with a stretch of 5-10 whilins.
Recipe for pilaf with a cock
To cook pilaf with chicken meat, it is necessary to cook zirvak on the back. The cost of the food, which is made up of the necessary ingredients, krіm rice. 
On the back of the head we smear chicken meat. Sob it was covered with a grain, it is necessary to smear it on a strong fire. Well, if you want, schob pilaf would be lower, cook the chicken and roast the ingredients on a medium fire. All components need to be smeared with okremo and sweat balls in a warehouse in a cauldron.
Morkvin is smeared in the rest of the black. It is necessary to prepare it before the appearance of a light-yellow-hot light. The classic recipes for preparing pilaf indicate that I should krishit the carrots by hand. However, we will not chop and just rub carrots on the great third.
After that, as you put the zirvaka into the cauldron, put rice on the upper rivulet. Potim also fill with dill. They gave everything, like in the previous recipe.
Recipe for pilaf with pork
Cooking pilaf with pork is practically not cooked with pilaf with a cock. Folding is less in the fact that pork often has a small amount of different smelts and fat. The kind of meat must be cleaned. In the other season, replace fragrant pilaf with soft and succulent meat, and at the same time try to take away rice porridge with mayzhe humovy shmatochki pork. Blackness is also deshcho vіdrіznyaєtsya.At the rose in Kazan, you need to put the meat on the cob. Vono is guilty of smearing with a stretch of approximately 20 strands. Let's sweat on top of the meat visipaemoly chopped cibula. Relatively mix yoga with meat and put out 15 whilins.
At this hour, it is necessary to wash the rice well and pour cold water over it. After that, after 15 hvilin pass, sip the carrots covered in straws. Give їy zgasiti stretch 7 whilin. In an hour, the carrot will become soft, and it’s easier to mix that cibulia with meat.
Annoy the water with rice, and add the necessary spices to the cauldron with meat, pour 1 centimeter of dill. Extinguish all at once more hvilin p'yat.
Let's sweat the rice at the cauldron, but be careful, so that you don't mix it with smaller balls. As if after waving the rice, leaning over the water, add more okrip, also by 1 centimeter. We’ll put out everything at once, so that the rice will be overwhelmed by absorbing all the water.
Then we need to make a small weight of rice, and put an unpeeled head in the middle of the bowl. Then pour it over again with dill, so that the wine covers the top of the rice bowl, close it with a lid. Do not lift the lids, set 40 quills, bring the pilaf to the boil for a yak.
Secrets of the best cooks for preparing pilaf
Morkvina was cut with a long straw. Ideally, it is impossible to rub її on thirds. To that, it’s better to cut the cob її diagonally onto the plates of the zavtovshka 4-5 mm, and then cut them across into bars of the same kind.Tsibulya was slid into pivkiltsami.
M'yaso is necessary to cry even more drastically, rosemary is more likely to be an eye-catcher. If you cook pilaf from the trigger, take gomilka or stegence. Then the pilaf is not dry.
Chodo spіvvіdnoshnja іngredієntіv. M'yaso, tsibulya and carrots are guilty of spivvіdnostisya according to the principle of 1:1:1.
Zirvaka should be cooked on the strongest fire with a stretch of 20-30 strands.
The editorial office of the site is supported that our recipes can help you prepare such a sauce, like pilaf.
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Hello shanovni!
Today I will tell you how to cook delicious pilaf with pork. Of course, pork trocha is not the same meat for pilaf, since it is a grass native to Asia, and there, as you know, pork is not much respected. But especially I can’t do anything against pork and respect that pilaf with pork not richer for pilaf, for example, for lamb.
Why cook pilaf with pork
To prepare pilaf for this recipe, we need:
- piece of pork meat
- carrot
- cibulya ripchasta
- spices: zira, barberry, dried tomato, paprika, turmeric
I navmisne not specifying the quantity. Leave everything in a cauldron and see if you want to cook pilaf. Just remember that meat, cibules and carrots can be about the same number. Rice can take stіlki w, skіlki and meat, and you can take up to two times more.
Seasoning for pilaf
The seasoning for pilaf is ready for me. I just buy zira (rather black), dried barberry, paprika, dried tomato and turmeric on the market in equal quantities. I hang everything in one jar, mix it all up, the seasoning for pilaf is ready.
It’s better to take a jar with a lid, which will close up, for example, in the form of a child’s meal, so season it to come out more richly lower, which is necessary for preparing pilaf.
Recipe for pork pilaf
The seasoning was prepared, now let's get to the rice. Rinse the rice in some waters. Pour yogo one more time with cold water and you will see the kill, let it soak.
Narizaemo meat on small, approximately the same pieces.
We put the cauldron on fire and pour it into the cauldron. It’s important for me to tell you the exact amount of oil, I’m constantly guessing it at the eye of the pilaf. Today, for example, I cooked pilaf with 500 g of meat and 600-700 g of rice. For each quantity of oil products, taking approximately 200 grams. A lot of olії is also to be stale because of how fat our meat is. The fatter the meat, the less oil, the fat will be consumed.
The boiler is the best vibrati chavunny. In chavunny Kazan, pilaf is prepared evenly and does not burn.
Oliya needs to be fried, but not overheated. For re-verification, I throw a small cibulin into the oil. Roast the olive docks of the cibula not to get ruddy.
Like only a cibula blush, it’s distant with a noise from an olive. At the hot oliyu, we throw meat before the meat.
As long as the meat is smeared with a cibula, do not forget to stir in other meat.
Let's cut carrots into thin straws. Do not forget to stir the meat.
First, varto cut the cibula and carrots behind.
Our meat can be prepared already.
Hanging in the meat of the cibula and lubricating її often stirring until the cibula is cooked, otherwise you will not become a golden color.
Call the recipes for pilaf to write: “brush the cibula to a golden color.” Don't bother to come out. If the meat is rich, or the cibula is more juicy, then it can be prepared earlier, it will be more golden and lubricate, and there will be no sensation, so that it can be more likely to burn.
Dodaemo to meat and cibuli cut into strips of carrots.
Smazimo sche close to five khvilin periodically pomіshuyuchi, schob did not burn.
Then we add about a teaspoon of seasoning for pilaf, yak was prepared earlier.
We mix everything and fill it with water from the kettle, so that it will slightly twist the food.
Now you can kindly salt with such a rozrachunk, then add more rice and water.
Those who killed me at once are called zirvak, tse yak bi pіdliva for pilaf. Let the zirvak boil. How to try zirvak at the mіstsі kipіnnya vіn is to blame for the mother of oversalting relish.
Curve the cauldron with a krishko, change the fire and get the gvint ready. We make pilaf from pork, it is enough to check 15-20 quills. Yakshcho well you get ready or yalovichini, the next hour will increase up to 30-40 quills.
If the zirvak is ready, hang on top of the new soak rice.
Rice is broken with a slotted spoon and topped up with water so that it covers the rice by about two fingers.
Curve it with a lid and get ready for the right fire. The hour of preparing a dish of bread from 40 hvilin to the year, to fall in the amount of rice and the amount of water.
I ring the lid in 20-30 minutes and take the rice from the edges near the center with a small hump.
If the water is too rich, then it is necessary to pierce the rice to the bottom with a knife in a few places, so that it steams more quickly.
I again close the cauldron with a krishko and get ready for the minimum fire, until the water rises to the call.
Ready pilaf is laid out on the big grass, or laid out on plates.
