Pilaf is the tasty, rich and rich hot dish consisting of meat and rice. Generally for pilaf pork is used, but it can also be prepared both with chicken, and with beef, and with mutton - according to your desire.
Councils for the correct preparation of pilaf
To make the real, quality pilaf it is necessary to observe a ratio of products. Remember that meat, rice and carrots it is necessary to take on 1 kilogram, it is no more and not less. Mutton has to be without bone, pulp, only 2-3 pieces on ribs for the fat content and taste are necessary. It is better for Rees to take oblong, steamed, it doesn't boil soft and doesn't stick together, and remains friable, as it is required for good pilaf.
Meat for the correct pilaf shouldn't be washed, it is possible to blot it with a wet napkin and only if on it any dirt or dust got. Carrots need to be knifed thin plates, it is forbidden to rub it on a grater or to crush the blender. Luk can be taken any quantity to taste, but surely reserve a small lukovichka that it took away in itself all hazardous substances of fried oil. Wash out rice until water doesn't become transparent. And, of course, it is necessary to use a cauldron – pig-iron or aluminum.
The recipe of pilaf with mutton
Ingredients: - mutton pulp, 1 kg; - mutton ribs, 2 pieces; - rice, 1 kg; - carrots, 1 kg; - onions, 4 pieces + 1 small; - sunflower oil; - garlic, 3 heads; - seasoning for pilaf (cumin, a barberry). Heat a cauldron, pour sunflower oil and throw a small bulb for 5 minutes, and later catch it and throw out. Fry mutton ribs within 10-15 minutes, get from a cauldron and lay out in a plate. Fry in a cauldron on the same oil the onions cut with small pieces.
How onions will be strongly fried, color of pilaf which as a result at you will turn out – golden or white depends.
Add the mutton meat cut on small pieces to onions. Fry it in a cauldron on high fire, sometimes mixing that didn't burn down.
Meat has to be fried, but not be extinguished!
On the reddened meat lay out the carrots cut with thin plates. Let's it soften about 5 minutes, and then mix with onions and meat. Fry 20 minutes, constantly mixing. Fill in in a cauldron boiled water to the very top that meat - mixed vegetables completely there disappeared. Add the ribs fried earlier, seasoning, garlic, pepper and salt.
On taste water has to turn out a little put too much salt.
Lower fire and leave to boil mix within 40-50 minutes. Again include fire at full capacity. Fill up rice in a cauldron, level it and fill in boiled water slightly above grain. In preparation time, rice can't be mixed, in general it is better not to touch it. You cook a baking plate the closed cover about 1 hour, add water as required. When grain becomes soft, the correct pilaf is ready. Now it needs to be mixed, and then it is possible to display on plates.