How to cook pilaf at home?

Pilaf is a national dish of the peoples of Central Asia and the Caucasus. Recipes cooking this simple dish do not count. The technology of cooking, secrets, tricks used by cooks make soups peculiar, with a unique taste and aroma.

1

Ingredients for Plov

Guided by the general rules, it is easy to prepare such a dish at home. First you want to stockpenter products.

• rice (any variety is suitable);
• meat (lamb, pork, beef, veal, chicken);
• vegetable oil;
• onion;
• carrot;
• garlic;
• bay leaf;
• black pepper;
• spices.

For cooking it is best to use cast-iron cauldrons. Also suitable any dishes with thick walls.

2

Classic pilaf with lamb

It is customary to consider Uzbek pilaf with lamb. This national dish can prepare only Uzbek.

Adhering to certain recommendations, it is not difficult to prepare it at home:

• 1 kg of lamb cut into pieces of medium size;
• 500 bite bows with thin half rings;
• 500 g of carrots cut into small lumps;
• 120 g of vegetable oil glow in Kazan with a thick bottom, throwing onions and fry 5 minutes;
• add lamb to the bow and 7 minutes fry until the ruddy crust appears;
• throw the chick of carrots and the pastry for another 5 minutes;
• solim, supper all the spices and herbs, fill with water, close with a lid and for 45 minutes;
• we put the washed rinse (1kg) on \u200b\u200bmeat with vegetables;
• pour boiling water, covering everything for 2 cm on top;
• two heads of garlic husk pressed in raw rice and close with a lid;
• cooking pilaf on weak heat until ready;
• we gently mix, cover the lid and give 30 minutes to breed a cooked dish.

3

Fragrant pilaf with veal

The easiest and simple and simple recipe for the preparation of such a pian of the house:

• cut the veal (300 g) into small pieces;
• fry meat in a skeleton on vegetable oil (50 ml) to a golden crust;
• 150 g of carrots cut the thin straw and 150 g of onions medium grinding;
• prepared onions and carrots add to meat and all for 10 minutes fry everything;
• solim, Perchym, add any spices, bay leaf and crushed garlic (3 teeth) at the request;
• meat with vegetables thoroughly mix and pour hot water, for 10-15 minutes we continue to stew on weak fire;
• without stirring, we spread the washed rice (200 g) on \u200b\u200bthe meat and poured it with hot water, covering by 2-3 cm;
• we cover with a lid and put the oven for 30 minutes warmed up to 180 degrees;
• finished pilaf mixed, cover with a lid and let stand for another 15 minutes. After that, the pilaf can be served to the table.

4) Rich pilaf with pork

 The technology of preparing such a pilaf is simple. Product proportions can be chosen. The dishes are desirable to use the cast-iron.

Cooking process:

• small pieces of pork can be prepared in salted water until half-welded;
• carefully drain the broth in a separate container;
• in the dishes, where the meat was boiled, add refined vegetable oil and slightly fry the boiled meat;
• add chopped onions to meat and tap a little;
• throw a grate carrot, bay leaf, pepper, spices and, stirring, to the cottage to half-year;
• we wash rice and put on prepared products.
• the resulting mixture is 2 cm above pouring ready-made broth, add a whole head of garlic peeled from the husk and mix thoroughly;
• we put the cauldron with the pilaf into the heated oven, on the weak heat of the shops until readiness.

Pilaf is served only in hot. In addition to this dish, fresh vegetable salads with greens or pickled vegetables are best fit.