It is considered to be that tasty pilaf can be made only in a cauldron or in a roasting pan. However modern hostesses learned to find a way out and to cook pilaf in any ware, for example, in a usual pan. It is available in an arsenal in each kitchen and is always ready to help out. Preference should be given to the enameled ware, in it pilaf won't burn, and pans from stainless steel possess thin walls.
It is required to you
- any meat;
- rice Krasnodar - 2 St
- carrots - 1 piece;
- bulb of the average size - 1 piece;
- garlic - 3 cloves;
- salt
Instruction
1. For a start it is necessary to take a soup plate, to fill rice and to wet it, having filled in with hot water. It is necessary in order that it bulked up and was quicker boiled thoroughly. Leave rice for a while, being engaged in preparation of subfrying which will consist of onions, carrots and meat.
2. She prepares very simply. And there is a choice or to chop carrots, or just to cut circles 0.5 cm wide. The taste of pilaf from it won't change, however to someone can be inconvenient to eat big pieces of carrots in a ready-to-eat meal. Small cut onions are added to carrots. Meat is cut by pieces of the average size.
3. Vegetables and meat are roasted on average fire in a pan, on vegetable oil which has to cover a bottom completely. Preparation time of subfrying can be determined by color of vegetables. They have to be golden color. As soon as vegetables are ready, rice is added, then - salt and spices to taste, everything is filled in with water which will cover as a result pilaf on 2 centimeters. At will it is possible to add garlic which will add savors to pilaf, bay leaf and spices.
4. Further pilaf will cook on slow fire, about 20 - 25 minutes. It is possible to slightly open slightly a pan cover, not to disturb. As soon as all water boils away - pilaf is ready. As a rule, pilaf is served on a big dish, and it is necessary to eat it with hands. However, it is possible to depart from this ritual and to spread out a dish on beautiful plates. Hot pilaf very much сытен is also nutritious. Prepared in a pan, it won't concede on the gustatory qualities to the pilaf made in a cauldron.