Pilaf. Secrets of tasty pilaf! Plus step-by-step preparation to uzba...
Secrets of tasty pilaf
* Carrots need to be cut long straws and not to rub at all. Be not afraid to go too far in length, the straws are longer, the pilaf is more tasty.
* the Best ware for pilaf — thick pig-iron pan, deep and thick frying pan, pig-iron cauldron. In any option – with skintight cover.
* it is best of all to add Salt and spices in the middle of preparation of zirvak (so east people call gas station from meat, carrots and onions).
* as if you did not want to open cover and to glance in pan, do not do it, the recipe does not order yet. And do not mix meat with rice in pan in the course of preparation, only before giving at all!
* If you do not hurry, inwrap pan with pilaf in blanket and leave for 30-60 minutes – it will become even more tasty.
Preparation:
1. In heated rast.maslo to put the onions cut by half rings. To fry till golden color.
2. To add largely cut beef (cubes)
3. To put largely cut carrots (whetstones). To add salt and properly to fry.
4. To fill in with boiled water so that to cover carrots on 3-4 cm. To reduce fire and to cook zirvak (pilaf broth so is called) on slow fire. By the experience I can tell that the more long cooks zirvak, the pilaf is more tasty and more fragrant.
5. Rice - the most important component. It is necessary to buy grades more firmly, such as devzira, kunzhara. But, whether I do not know there are such grades in Russia so take the dlinnozernovy. It is not obligatory to presoak it, at least I do not do it, t.k our family loves friable pilaf. Properly touch it and wash out.
6. Attention! Before to fill up rice in cauldron, try zirvak regarding salt. It has to be more, than you usually put in soup. I.e. it is put too much salt, t.k rice absorbs in itself salt. Otherwise pilaf will be leavened.
7. We fill up evenly rice and it is accurately poured boiled water so that has covered on 2 cm. We do fire more and we wait so far rice will absorb in itself water. The ambassador we do alveoles in rice to the bottom of cauldron. I do by the handle of wooden spoon in 5-6 places. It in order that water was quicker soaked up and zirvak has not burned slightly. We look at contents in holes, without forgetting to pierce them periodically. If soderzhimy liquid in them hazy, means water still completely has not boiled away and if liquid gleams is oil. Means, it is possible to reduce safely fire to minimum, to collect rice in hill, from above to strew ziry and to close cover.
8. We note time - 20 min. (it by rules). But I allow pilaf to stand on small fire of 15 min. I switch off, properly I mix it and again I allow to stand now 10 min.
And pilaf in Uzbek is ready. Bon appetit!!!
P.S. At will add garlic, barberry, chick-pea, quince to pilaf. And with arrival of spring do pilaf with the kavataky. It is the forcemeat wrapped in young grape leaves. It turns out madly tasty and with sourness.
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