There will be people who don't love pilaf a little, and here is how to make it especially tasty, not everyone knows. There is no only recipe of special pilaf, of course, but making use of experience of professionals, it is possible to achieve amazing result and at itself in kitchen.
Pilaf can be surprisingly various. It can be both sweet, and sharp, everything depends on culinary addictions of the cook. Of course, the classical recipe, includes an equal combination of meat, rice and carrot, onions can be slightly less. Meat it is possible to use both pork, and beef, and chicken, and, naturally, traditional mutton.
First of all there has to be the correct ware, that is a cauldron for preparation of pilaf. Among cauldrons is pig-iron on the first place, it gives the chance to pilaf to pine in preparation time. By right ranks second aluminum, it is much easier pig-iron. In Azerbaijan and Iran, for example, preference is given to cauldrons from copper. Modern non-stick coatings won't replace the real cauldron, it is in that case better to choose a roasting pan or a poultry roaster, their thick walls imitate a cauldron.
Ware chose, the second important step now: it is necessary to heat in it oil, without feeling sorry for volume. On a 5-liter cauldron not less than 2 glasses of vegetable oil are necessary, it is possible to add broadtail fat and to start the onions cut with half rings in the heated oil. When onions already blushed, to add carrots and meat. Carrot it is impossible to rub on a grater at all, and to cut straws, rather large, about 4 cm long and 0.5 cm wide. As soon as onions, meat and carrots are fried it is time to pour salt, about 2 spoons of dining rooms, four garlic heads, whole, only from a peel cleaned. As spices it is good to use the Uzbek – couple of teaspoons of a barberry, one tea spoon of cumin, also a turmeric or a saffron. If to refuse spices, then the Kazakh pilaf, instead of Uzbek will turn out. Kazakhs consider that spices kill the true taste of rice with meat.
As soon as meat gains sufficient softness, garlic is taken out and put the rice which is well washed out and previously soaked in salty water. It is necessary to soak about two hours. Fill in rice in a cauldron with water, it is about two centimeters above than the level of rice. It is impossible to mix and close a cover until all water isn't absorbed in rice.
When liquid all was absorbed, collect rice by a hill, pierce in several places the handle from a wooden scapula, put from above garlic heads which took out earlier, and close densely. It is necessary to stew pilaf on slow fire about 30 minutes, it is possible slightly longer. And here after suppression we mix our pilaf, we get from a bottom tasty meat with carrot and onions and we spread on plates, decorating from above with cilantro.