Literally everyone knows what is pilaf and almost any knows how to make it. But not everyone knows a secret of how to make pilaf that rice was friable and at the same time melted in the mouth.
It is required to you
- - 1 glass of rice
- - 300 grams of meat (pork, beef)
- - salt
- - ground black pepper
- - bay leaf
- - 2 garlic gloves
- - vegetable oil
- - 1 onion
- - 1 carrots
Instruction
1. First of all we cut meat in averages by the size cubes, we fry them. Later we add small cut onions and grated carrots to meat. We fry all these ingredients to a ruddy crust. Then we will make rice. Well we wash out it and we fill in it for 10 minutes with hot water. Rice has to bulk up a little.
2. After rice bulked up, we put a cauldron on a plate and we spread in it layers fried meat with onions, carrots and well washed out rice. We add to a seasoning cauldron to taste, bay leaf and we squeeze out a little garlic for aroma. That rice turned out friable, it is necessary to pour into a cauldron hot water exactly so much how many was rice. Water has to be boiled water, and a ratio with rice 1:1.
3. After placement of all ingredients in a cauldron we cover it and we include strong fire. It is necessary to cook pilaf 12 minutes. It is the key to success of friability of rice. We cook surely 5 minutes on strong fire, 4 on an average and 4 on weak. Not to open a cover when cooking, not to mix rice.
4. After 12 minutes we switch off a plate and still exactly as much we don't uncover a cauldron. It will allow pilaf to infuse, and rice won't stick together.