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Pilaf...
Pilaf - one of the most popular Middle Eastern dishes, and this dish is loved in Russia.
Reliably determine the origin of this dish is hardly possible.
Most likely, rice from India, where to this day there are many rice dishes, but mostly vegetarian.
Like any other, truly national dish, rice is valuable not so much strict canonicity recipes as an opportunity to put their culinary skills and imagination.
How to cook pilaf: 8 Tips
1. Tableware
Classic pilaf cooked on an open log fire in a special thick-walled cauldron.
However, this method of preparation is completely impossible in a city apartment.
To prepare pilaf home on a gas or electric stove, where the main heating falls on bottom of the dish is best to take a cast-iron pan with a thick bottom and straight walls.
It is in this dish the whole mass of rice will warm uniformly.
In any case it is not necessary to use a thin-walled and enamelware. Cook pilaf in a dish will not succeed, dish definitely will burn.
2. rice
Choosing a rice pilaf, is to take the most sturdy, transparent grade with a medium-long beans.
Do not use the popular Indian and Thai variety of rice, such as basmati or jasmine.
These varieties of rice is too soft and quickly boil soft in pilaf they will turn into mush.
It is best to look at the markets Uzbek or Tajik rice (devzira, scald, etc.), or take the Italian rice, intended for cooking paella.
This rice is prepared for longer and thus it will remain crisp and fragrant pilaf in the final.
3. Meat
Best meat for the pilaf is considered to be lamb.
Only with lamb can be cooked pilaf that its taste and fragrance will remind you of far eastern countries.
Pilaf best suited lamb brisket, but you can take and shoulder blade or back.
If you were able to find a lamb with bones, then take half more meat than indicated in the recipe.
Lovely tasty pilaf is obtained from pork or beef and veal from here should be abandoned, tender, soft beef will not be able to give your afloat fullness of meat flavor.
4. Oil
For the preparation of the meat portion pilaf, zirvak commonly used vegetable oil.
Traditional recipes are advised to take the cotton oil, but the fit and deodorized sunflower or corn oil.
But from flavored sunflower oil should be abandoned.
In the preparation of pilaf of lamb often instead of vegetable oil or fat of tail together use it.
His finely cut and drips on a mild fire, trying not to stir.
Vytaplivaya kurdjuchnyj fat, it is very important to make sure that the pieces of fat are not overheated and not flushed before rendering the complete it.
5. Spice
Choosing spices for pilaf, whole grains should take cumin and cumin, hot pepper and barberry berries. Not to be confused with caraway cumin!
6. zirvak
When cooking on the stove pilaf first roasted meat until golden brown, and only then separately frying onion.
If the risotto is cooked in a small saucepan, then fried the meat in small portions.
The cooked meat with onions add chopped into cubes carrots, cumin and spices.
Continue to fry for 5-10 minutes until soft carrots.
Good fried meat and vegetables pour boiling water so that it covered the meat into two centimeters, throw the whole pods of fresh or dried sharp pepper and barberry.
Simmer all over low heat for 30 minutes to one and a half hours.
Make sure that zirvak not burnt!
For 10-15 minutes until cooked add salt broth so that it is turned slightly salty.
Zirvak will be ready when the water boils away completely, and the oil will be completely transparent.
7. rice Bookmark
The most important moment in the preparation of pilaf - laying and cooking rice.
Increase the heat under the pan to the maximum, putting in zirvak whole, cleaned only on the upper peel a head of garlic and pre-washed and the dried rice evenly over the meat.
Layers are not stirred.
8. Bring to a readiness
Pour a thin stream into a bowl boiling water so that it covered the figure a couple of centimeters.
Allow the water to boil over the entire surface and cook, subtracting the fire until the water has gone under the figure.
Check the readiness of the rice, it should be semi-finished but not crispy.
If the rice crispy, then add a little water and let it boil.
When the water boils away completely, put the figure at the right size pan plate and pan very tightly close the lid.
Reduce heat to low and simmer for another 20 minutes pilaf.
Pan with a ready pilaf remove from heat, gently lift the lid, trying to keep condensation off it is not ranked in the pilaf.
Remove the plate and gently stir the pilaf.
Serve the risotto immediately, not allowing it to cool.
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