Pilaf in the sleeve for baking. It turns crisp and juicy. I cook so very often, because it is very tasty, and ready to forgive, nothing undercooked, and stand at the stove almost do not need, in general, as I like. Perfect for a family dinner.
INGREDIENTS
- Rice - 400g.
- fillet meat - 600gr.
- Water -1l.
- Bow-3 units.
- -1-2sht carrots.
- Seasoning for pilaf -1-2ch.l.
- Turmeric -1 / 3-1ch.l.
- Sweet paprika - 1 / 2-1ch.l.
- Barberry berries -1-2ch.l.
- Salt -1ch.l. (With slide)
- Vegetable oil -100ml.
- Garlic - 2golovki
- Step by step recipe for cooking
- Promoem good rice in cold water not less than 6-7 times. Figure you can use any of your choice, I now brewing. 2-3 onions we shall cut into cubes 2 small carrots we shall cut strips, I rubbed on a grater for Korean carrot. Meat fit any we shall cut cubes.
The pan pour vegetable oil about 40 ml warm up and put meat, fried to a liquid evaporation and light golden time takes 6-7 minutes. Add salt until you need anything. Remove meat.
In another pan pour oil 60 ml and put the onion and carrot, fried until soft.
In a bowl put the onion and carrot, meat, rice, add spices to taste, seasoning for pilaf, sweet paprika, turmeric, barberry berries. 1 tsp salt with a small slide. All mix well.
Cut the sleeve for roasting about 60 cm, put the prepared rice, pour hot water rice I Steamed it harder other varieties, so I add a 1 liter, round or if the rice is long grain enough to 800 ml. 2 put on top heads of garlic, previously well washed. Tying hose and put in preheated oven cook at 190 degrees 50-60 minutes.
Details and cooking detail you can see in my very brief video below.
Bon Appetit!