Pilaf is a creative dish, at its preparation it isn't necessary to observe obligatory proportions. The main thing is to pick up the correct grade of rice. And also to choose good quality meat, a bird or fish. Also be not afraid to experiment.
It is required to you
- mutton on a bone — 2 kg;
- fat tail — 300 g;
- carrots — 400 g;
- onion — 300 g;
- garlic — 5 heads;
- hot pepper — 1 pod;
- rice of dlinozernovy — 1 kg;
- cumin — 1 teaspoon;
- coriander ground — 0.5 teaspoons;
- fresh ground black pepper — to taste;
- salt — to taste.
Instruction
1. Wash a mutton back and dry tissues. Separate meat from a bone and cut of the size of walnut.
2. Establish a cauldron on a tripod over fire. It is possible to use the special oven. Pour vegetable oil in the heated cauldron and bring it to the boil. It is possible bring slightly bitter taste and a smell out of oil, having thrown into the boiling oil, a meatless bone or the whole cleaned bulb. When the bone or a bulb blush, remove them and add meat.
3. Fry pieces of meat in oil, the ruddy crust won't appear yet. Then at once add the onions cut with half rings or cubes. Color of ready pilaf is affected by degree of roast of onions.
4. For pilaf carrots should be cut in the form of straws. For this purpose cut carrots across on pieces which then cut on pieces. When onions are reddened in a cauldron, add carrots. Constantly stirring slowly, fry thoroughly carrots to softness. You watch that it didn't burn.
5. In the fried weight fill in boiled water and add some spice — a coriander, cumin, a sprinkling pepper, raisin, a barberry, a turmeric and salt. There are no restrictions here, trust the taste, experiment. The turned-out mix of meat, vegetables and spices, is called зирвак. It forms the pilaf basis. Add water to a cauldron. Than meat is more rigid, those should add more water. Leave зирвак to uvarivatsya on average fire. Then lay out in it several whole heads of garlic. It is also possible to add burning pepper.
6. Now it is possible to start rice. For preparation of pilaf take special grades which well absorb moisture and at the same time don't boil soft in porridge. If you didn't find the necessary grade, it is possible to use dlinnozernovy rice — it won't boil soft, but pilaf will turn out dryish.
7. Wash out well rice and accurately lay out over a zirvak on a spiral from edges of a cauldron to the middle. Level rice and pour through a skimmer in a cauldron boiled water on 3 cm from rice. Rice shouldn't mix up with zirvaky. From above salt it a little.
8. Make fire a baking plate a cauldron more feasibly. That oil and fat from a zirvak began to rise up and to envelop rice. That it cooked. When rice absorbs all water, make in it 5-7 openings. In each hole add two tablespoons of boiled water. Cover a cauldron. Make fire more silent. Leave pilaf to pine on 40-50. After readiness mix pilaf and spread out in the portions.