Pilaf is a national dish in Uzbekistan, Tajikistan and Kazakhstan. Also this dish enjoys love and respect in Azerbaijan, Armenia and other countries. Some people perceive pilaf as porridge with rice, but it is wrong. The main thing in pilaf - not ingredients from which it to prepare, and a way of preparation. There are hundreds of recipes of pilaf. It can be done with pork, mutton, and it is possible to do sweet dried fruits pilaf. Even with the same ingredients pilaf can be made differently.
It is required to you
- 5 kg of pork
- 5 glasses of rice
- on 1-2 pieces of carrots and onions
- salt
- pepper
- spices for pilaf
- vegetable oil for frying.
Instruction
1. That prepare tasty pork pilaf, is important what rice you use. It is the best of all to use a special grade which is called maidens cumin, but the long-grain or converted rice as they stick together less will approach. Wash out the chosen grade of rice several times in cold water. Then fill in it with cold or tepid water. Its level has to exceed rice approximately on 1 cm. Leave rice for 1–2 hours. When all seeds of rice become milky-white, drain water. After that it is possible to wash out rice one more time (but it is optional).
2. Wash out pork, dry and cut with small pieces. In ware with the warmed vegetable oil lay out pork, fry it within 15 minutes. Best of all for preparation of pilaf from pork to use a pig-iron cauldron. It is possible to use also any other ware, but it is desirable that it was deep and with thick walls.
3. After meat is fried, add the onions cut by rings or small cubes. In minutes 10–15 add carrots. Carrots can be grated, and it is possible to cut with thin straws. Fry meat with carrots and onions of 10 more minutes. After this time salt pork with vegetables, pepper, add some seasoning for pilaf.
4. Lay out rice an even layer on vegetables with meat. Carefully pour in water in ware, it has to be above centimeter rice on 2. It is necessary to pour in water accurately that rice and other ingredients didn't mix up.
5. Bring pilaf to the boil, at the same time it isn't necessary to close it a cover. When pilaf begins to boil, add segment of garlic and reduce fire. Cover pilaf densely and leave it to full readiness of rice (for about 30-35 minutes). If water evaporated, and rice still crude, it is possible to add waters a few. Before giving on a table decorate pork pilaf with vegetables and greens.