Plov is an inexhaustible topic for discussion among experts in the art of pilaf. The types, nuances of cooking, the choice of products and dishes - all this is intensively discussed on the forums. But the most important thing in any dish is taste. After all, not every one of us is a skilled Uzbek oshpaz (a specialist in pilaf). Following the generally accepted rules of preparation, this dish will always turn out perfect. Even if instead of devzira you take ordinary Krasnodar round-grain rice, instead of lamb - chicken, and instead of fat tail - vegetable oil. Let's prepare the simplest version of this dish from these products and make sure that real pilaf is not only Uzbeks can do.
Ingredients:
Chicken - 500 grams
Carrots - 1pc.
Onions - 1 pc.
Sunflower oil - 50 ml.
Water - 2 glasses
Round grain rice - 1 cup
Spices for pilaf - 1 tbsp.
Garlic - 1 head
Salt - 1 tablespoon without slide
Course of action:
1. Prepare food. In this case, chicken drumsticks are used to prepare pilaf.
2. Remove the meat from the bones and remove the remnants of the tendons. Pat dry with paper towel to remove excess moisture.
3. Cut the onion into cubes and the carrots into strips. This is the first rule. Carrots are cut, not rubbed on a grater.
4. Heat the sunflower oil in the container where the dish will be prepared. The degree of heating can be determined by the bluish haze. Fry the chicken until golden brown, only then put the onions and carrots. The meat should be roasted, not stewed in its own juice, so the power of the fire is above average. This is the second rule.
5. Stir the chicken with vegetables, salt, add spices. Pour in water. Boil the zirvak for 20 minutes.
From the classic spices used: cumin, turmeric, barberry. Additionally, you can use ground black and red peppers, paprika, coriander.
6. The third rule is to rinse the rice to clean water.
7. Zirvak is the basis of pilaf. It should not boil violently so that the vegetables do not boil.
8. Put the washed rice on top, distribute around the entire perimeter and gently pour in water.
9. Insert the whole washed head of garlic into the center. Set the dish to simmer on maximum heat. Do not close the lid! It is important to follow the rules for cooking rice.
10. After 5-7 minutes, the water level will drop to the level of cereals.
11. Using a wooden spoon, collect the rice from the edges to the center.
12. Cover the pilaf with a plate, tea towel and lid. On the lowest heat, bring it to readiness for 20 minutes. Remove from heat and rest.
Pilaf should be served hot on a large platter.
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