How to cook right pilaf

This pilaf can be tried and evaluated to the taste only in the east. Dish This requires real skill and even creativity. But having a necessary set of products at hand, the pilaf will be able to prepare and at home. It should take into account some special nuances.

1

Selection and number of products for Plov

For the Plove you will need such products:

• 1 kg of meat. It is advisable to take a young lamb, but pork, chicken or turkey quite fit.
• 1 kg of rice. Rice is needed long and with the smallest number of starch. Such rice when heating will be crumbly, and not turn into porridge.
• 1 kg of onions of the replist, but not salad varieties.
• 1 kg of carrots brightly colored color.
• 500 ml of vegetable oil. The optimal option is a cotton or rapeseed oil. For neuralia, sunflower, but odorless.
• Additives to taste (Barbaris, Zira, garlic, lemon, quince, kuraga).
• Salt and pepper ground.

2

Tableware for Plov

For Plov, buy a special copper or aluminum round saucepan with a heavy lid and thick walls. Additionally prepare a clean kitchen towel that you have to put under the lid so that it absorbs excess moisture. Towel Take this size so that his hanging ends can be tied in the area of \u200b\u200bthe cover handle.

3

Stages of preparation of this Plov

Plov prepare this way:

• Wash rice in six seven waters and the last time you leak it on the sieve to the glass all the water.
• Meat cut into pieces of medium size. Before this, you must hide it with water and dried with paper or linen napkins.
• Onions clean the husks and cut it with half rings.
• With carrots, remove the skin and lie down with long rather wide lumps. In no case, do not try the carrot on the grater, because with a tommy, it will turn into porridge.
• Melt oil in a saucepan and while it heats up, roast one small onion bulb without husk in it. Place it entirely and as soon as the bow becomes a dark color, remove it and throw it away. Onions will give oil a pleasant fragrance and show when the oil warmed up well.
• In a strongly preheated oil, lay out meat and let him be twisted. If necessary, mix it a couple of times.
• Lay onions and wait for it to become golden.
• Add carrot to meat and onions and let it be twisted.
• Pour so much boiling water to the cauldron so that it is 2 fingers over the contents.
• Add salt, pepper and additives to the pan: Barbaris or Zira. Latest use dry and disarm a little bit into the mortar. Try the broth on the salt - it must be sufficiently sunflower.
• Close the saucepan with a lid and make the middle fire. Touch the so-called "zirvak" (meat with vegetables, spices and hot water) from 40 minutes to 1.5 hours. Time depends on the quality of meat: Softeful extinguishes less, large rigid - longer.
• Put on meat with vegetables all the rice and scatter it with a spatula. In the middle, form a very small holmik, which stick the head of garlic, a few poles of quince, kuragi or a small whole lemon.
• Fill rice with such a number of hot water so that it is the very top of the future Plov covered 2 cm. Water Leyte on the wall of the pan - so liquid will not break the integrity of the formed hilly.
• Bring the pilaf to a boil and only then cover it with a lid. Under the cover, put the towel and tie his hanging ends upstairs.
• Tomit pilaf on very slow fire 40 minutes. When cooking dish, do not mix in any case.

4

How to Serve Plov

Pilaf feed hot, 15-20 minutes after you turn off the stove. During this time, he will finally reach, and the rice will become very crumbly. Plots lay out on a wide flat dish. First, pull the entire rice and put it with a slide. Top rice position the pieces of meat. Also do not forget about garlic, quince, kurage and lemon - they can be put next to rice. An excellent addition to the pilaf will be fresh vegetables sliced \u200b\u200bby large pieces. You can also offer guests pickled in vinegar onions. It should be cut into thin rings and hold 1 hour in the marinade (0.5 glasses of boiled water, 0.5 glasses of vinegar, 1 tablespoon of sugar, 1 teaspoon of salt).

In the east, you will definitely offer hot sturdy tea. Try and you are such an option - for sure you and your guests will like this combination. Tea neutralizes the bold saturated taste of the pilate and you can eat a huge amount.