Pilaf is a rich and tasty dish. Recipes of its preparation at each people the. The most obligatory is addition of spices without which pilaf will be considered as simple porridge. Train him usually in a cauldron, but if that isn't available, then it is possible to use also a simple roasting pan. For preparation of pilaf usually use long-grain rice. In this case the dish turns out friable, fragrant and nourishing.
It is required to you
- Products:
- chicken (300 гр);
- rice (2 articles);
- onions (2 pieces);
- carrots (3 pieces);
- vegetable oil (1/2 articles);
- water (2 articles);
- the black pepper ground (10 гр);
- salt;
- garlic (3 zubk);
- bay leaf (5 pieces).
- Ware:
- cutting board;
- cauldron;
- knife;
Instruction
1. Draw chicken, well wash out and chop for the portion.
2. Touch and wash out rice. Wet it for 1.5 — 2 hours in the added some salt water.
3. Peel onions, wash out and cut half rings.
4. Then husk carrots and grate it average of the size.
5. Put a cauldron on fire and pour in it vegetable oil.
6. Put flank steaks of chicken in a cauldron and fry before formation of a crust.
7. Add the cut onions and carrots. Fry 5 — 10 more minutes, before obtaining golden color.
8. Then fill in the passivated vegetables and meat with water. Salt a little and pepper. You extinguish within 25 — 30 minutes.
9. An even layer on all surface of a cauldron spread out rice and you cook in open ware before full boiling away of liquid.
10. On all area of rice put small pieces of garlic and bay leaf, thrust some chesnochinka more deeply in grain.
11. After that cover pilaf and on weak fire bring to readiness.
12. Accurately mix ready pilaf, let's it potomitsya a little and lay out on a dish. Enjoy your meal!