In many Asian the kitchen for preparation of dishes is used meat, generally mutton, goat's meat or chicken. The important place is taken also by grain, rice is most often eaten. The combination of these two components also forms the pilaf basis. Tajiks cook this dish with a large amount of animal fat, spices and vegetables.
Tajik pilaf
It will be necessary for preparation of this fragrant and really unusual pilaf for you:
- 800 grams of mutton; - 2 glasses of rice;
- ¾ glass of tallow drippings; - 5 roots of carrots; - 6 bulbs; - ½ glasses of sultana grape; - 1 h spoon of a dried barberry; - 1 bunch of fennel; - 1/2 glasses of water;
- black sprinkling pepper; - salt. At first it is necessary to clean onions, then to wash out it and to chop small. Carrots should be peeled, well to wash out and cut with thin straws. Lamb meat needs to be separated from bones, to cut off all plenochka and to cut on average pieces, then to take a little in a bowl with water for removal of blood.
In a cauldron for pilaf it is necessary to pour a necessary amount of water, to put the cut onions, a half of carrots and pieces of a lamb. To put everything on weak fire and to cook about forty minutes. Dried fruits of a barberry need to be pounded in a mortar to powder and then to add 1 teaspoon of the received weight to broth. Sultana grape it is necessary to touch and wash out, lay out properly berries in a pan to other products. There it is necessary to add the remained chopped carrots, to season all with salt, pepper, and then to add the rice which is previously touched and washed out. Level products in a cauldron, bring everything to the boil, then to densely cover a cauldron with a cover and cook pilaf to its readiness. Before the end of cooking it is necessary to make a deepening spoon to the bottom of a cauldron, then to pour in them in the kindled fat, again to close a cauldron and now to stew pilaf up to the end. The ready-to-eat meal needs to be loosened a little that rice was better scattered. In plates it is necessary to spread at first rice, and then pieces of mutton, it is possible to powder a dish with chopped greens.
Chicken pilaf
The following products are necessary for you for preparation of pilaf from chicken meat: - 2 glasses of rice; - 1 glass of tallow drippings; - 6 bulbs; - 1 chicken (2 chickens are possible); - 5 carrots; - 4 glasses of broth; - fennel greens; - black pepper; - salt. The prepared carcass of chicken should be divided into 4 parts (chickens it is possible on two half). In a cauldron to heat fat, to lay out in it chicken and to fry together with the crushed onions and carrots, frying time - 5-8 minutes. The reddened meat and fried vegetables need to be filled in with broth, at will it is possible to replace broth with boiled water, to prisolit and pepper, extinguish at moderate fire of 30-40 minutes. Carefully washed out rice should be laid out in a cauldron for pilaf, to level a dish surface, to bring to the boil and to reduce fire. Then it is necessary to cover a cauldron and not to mix, in such look to finish pilaf with chicken until ready. Loosen a ready-to-eat meal with a cook fork for bigger friability.