By tradition pilaf needs to be cooked in a brazier - a small copper in the form of a hemisphere. In such ware this dish turns out friable and fragrant as it well becomes impregnated with juice of vegetables.
Kazakh pilaf
Ingredients:
- meat (mutton or beef) - 600 grams; - rice - 1 glass;
- water - 1.5 glasses; - onions (napiform) - 3 pieces; - carrots - 6 pieces; - fat (melted) - 4 tablespoons; - dried fruits - 1 glass; - salt, pepper - to taste. Fat it is necessary to warm a couple of minutes in a brazier. Then in it it is necessary to pour out the onions cut by rings. When vegetable gets a golden shade, it is necessary to put the meat which is previously divided into large pieces in a brazier. Carrots need to be rubbed and added to future pilaf. It is necessary to salt, pepper and leave a dish to be heated in fat to semi-readiness.
Rees needs to wash out carefully. Further it should be taken in cold water of 5-10 minutes, then to merge liquid. After that rice needs to be laid out on meat. It isn't necessary to mix pilaf, it is rather simple to level its surface that all ingredients were well fried thoroughly. The dish should be filled in with water and to bring to the boil. Then it is necessary to add the cut dried fruits to meat and rice. Further it is necessary to put a cover on a brazier and to lower fire power. It is necessary to stew pilaf about an hour more. After that ware should be removed from a plate and to wind with towels, without uncovering. The dish has to lie in such "fur coat" about 20-30 minutes. Before giving on a table pilaf should be mixed.
Fast pilaf
Ingredients: - mushrooms - 400 grams; - rice - 2 glasses; - carrots - 2 pieces; - onions (napiform) - 2 pieces; - water - 3 glasses; - oil (vegetable) - 4 tablespoons; - pepper (Bulgarian) - 1 piece; - chopped greens of fennel - 2 tablespoons; - garlic, black pepper, salt, cumin - to taste. Mushrooms need to be washed up, filled in with water and to boil. It is better to leave the liquid which remained after preparation as it can be used as broth. Then it is necessary to cut onions in small cubes, boiled mushrooms - slices, paprika and carrots - straws. These ingredients should be fried on oil. It is necessary to prepare them before emergence of a golden shade on onions. After that mushrooms with vegetables need to be laid out layers in a brazier. To them it is necessary to pour out well washed up rice. This mix should be filled in with hot mushroom broth. Further it is necessary to add salt, a black pepper and cumin to a dish. It is necessary to stew future pilaf about 10-15 minutes. Then it is necessary to press the crude garlic into mushroom weight. The dish needs to be cooked on weak fire about 10 more minutes, having put a cover on a brazier. After that ware should be removed from a plate and to wrap up in towels. So pilaf has to stay about 20 minutes. It is better to mix ingredients directly before giving on a table, having strewed them with fennel greens.