For a long time I was asked to share a recipe for pilaf, and here I am in a hurry to share with you a recipe for delicious crumbly pilaf! I tell you the main secrets of tasty pilaf. The best meat for pilaf is lamb, but we almost can't find it on sale, so I used pork and fatty parts of duck or even chicken legs or thighs. For making pilaf I used basmati rice, also suitable sort of Devzira, or any other, but definitely long-grain rice. I advise you to take quite a lot of carrots, it is very tasty in pilaf, as well as garlic, which is prepared in a special way - whole. Traditionally in pilaf add dried barberry and cumin, but turmeric is not always, but I like it better, as it gives a nice yellowish color to the pilaf. It turns out quite a lot of pilaf, so if you don't have a lot of eaters, you can halve everything.
Ingredients:
1,000 g of meat (see below)
700 g rice (long-grain)
600 g carrots
400 g of onions
200 ml vegetable oil
1 tbsp. barberries
1 tbsp. zira (cumin)
1 tsp. turmeric (no slice)
1-3 cloves of garlic
salt
pepper
How to prepare the pilaf
Rice rinse several times with cold water to wash out all the starch (the water should drain clear at the end). Pour cold water and leave for the rest of the cooking time.
Rinse the rice several times.
Cut onion into thin half rings.
Slice onion into thin slices.
Slice carrots into medium sized slices.
Cut carrots into medium slices.
Slices of meat (large enough).
Slices of meat
In a large heavy-bottomed pot (or cauldron), heat about half the vegetable oil well. Place onion, fry for about 5 minutes until translucent and slightly golden.
In a large pot with a thick layer of oil, add meat and fry over medium-high heat.
Add meat and stir-fry vigorously for about 5 minutes.
Add meat and fry while stirring for about 5 minutes.
Add remaining oil, stir in carrots and stir-fry for about 5 to 10 minutes.
Add barberry, cumin (I grind it with my fingers to reveal the flavor). Also add turmeric, salt and pepper well.
Add barberry, cumin (I rub it with my fingers to open the flavor).
Stir, pour about a glass of boiling water, so that the meat is a little uncovered. Insert the heads of garlic, peeled from the outer layer of husk. Braise on low heat under a lid for about 30-50 minutes, or until the meat is completely soft (be sure to check this point).
Stir, pour approx.
Next, pour rice on the meat (without water), gently flatten (do not stir).
Then pour rice on meat.
Carefully, so as not to disturb the layer of rice, pour boiling water from a kettle so that the rice was 2 cm covered with water (do not stir). More salt. Cook for about 10-15 minutes over low heat (during this time, most of the water will be absorbed into the rice).
Be careful not to disturb it.
Then make a few holes with the tip of a spoon to release steam, cover and finish cooking for about 15-20 minutes. Pay attention, during cooking pilaf, it categorically do not stir, this is when you get real pilaf, not rice porridge with meat.
Then make a few
Finished pilaf gently, literally two or three movements stir from bottom to top, just to barely mix the rice with the meat. Or, if it is assumed that the pilaf will eat a large number of people at once, put a large deep dish to the pan, and with one sharp movement turn the pilaf on the dish (the meat will be on top).
Finished pilaf neatly,
Pilaw is a self-sufficient dish. You can only serve salad with fresh tomatoes and hot tea. Nourishing, crumbly, fragrant and very tasty pilaf will nicely warm the stomachs and souls of your family or guests, and thus create an atmosphere of understanding and goodness in your home!
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