Many national cuisines are famous for the recipes of pilaf. All of them differ on structure and technology of preparation. So, for example, the Uzbek recipe of pilaf differs from the others in addition in a raisin dish.
It is required to you
- beef;
- onions;
- carrots;
- garlic;
- rice;
- salt;
- water;
- saffron;
- raisin;
- vegetable oil;
- black sprinkling pepper;
- paprika;
- barberry;
Instruction
1. Prepare meat and vegetables for pilaf. For this purpose cut one and a half kilograms of beef on pieces weight on 70 g. Clean two big heads of onions and cut their half rings of average thickness. Then clean 700 g of carrots and chop straws. Clean three heads of garlic from the top peel, but don't divide into segments.
2. Prepare rice for pilaf. It is the best of all to use dlinnozernovy golden rice. Attentively touch 900 g of rice, remove all impurity and several times wash out. Pour into a pan 2 liters of warm water and dissolve in it a tablespoon of salt and the same quantity of a saffron. Shift rice in a pan and leave on an hour and a half.
3. Prepare raisin for pilaf. Touch one glass of raisin and remove all tails and branches, and then wet in warm water for swelling.
4. Put a dry cauldron or a patch on a plate. Pour in it 300 g of vegetable oil and leave to heat up within 10 minutes. Clean one bulb and, having made in it a deep cut, lower in oil. It is necessary for giving to pilaf of special aroma. Remove a bulb in a few minutes, and then lower fire to a minimum. Put pieces of the prepared meat in a cauldron, add fire to an average, mix and leave to pine under a cover.
5. As soon as meat gets a brown shade, lay out on it the prepared onions and add one teaspoon of salt and the same amount of pepper. Mix ingredients so that onions appeared at the bottom of a cauldron. In 8 minutes pour in boiled water in a cauldron, it has to cover meat hardly. After water begins to boil, lower fire, mix contents of a cauldron and leave to be extinguished within half an hour.
6. Lay out a layer of carrots in a cauldron and let's liquid begin to boil. And then at once lower fire to a minimum. Cover a cauldron and continue to extinguish products within 20 minutes. Then strew carrots with paprika, a barberry and a sprinkling pepper. Leave to pine for several minutes. Add the bulked-up raisin and mix all ingredients.
7. Fill up in a cauldron the prepared rice with an even layer. Strew it with one teaspoon of ground turmeric and salt a little. Pour such amount of water that its level was 3 centimeters higher than a rice layer in a cauldron. Close a cover and add fire to a maximum. In a few minutes lay out three whole heads of garlic over rice. As soon as water is absorbed in rice and it will remain very little, make several punctures through all layers of pilaf. Cover a cauldron, lower fire to the minimum and you weary within 10-15 minutes.