Oriental hostess revealed the secrets of crumbly fragrant pilaf

How cook at home? Of course, everyone can decide what to add to this dish and what not. However, the traditional recipe offers a rather modest list of ingredients and the most understandable way of cooking. To make a delicious pilaf can even beginner hostess or those who do not like to cook.



The right pilaf at home, who does not like pilaf? This fragrant, hearty, healthy and nutritious dish is served to dear guests in many Eastern countries. There's a pilaf cooking process. piece. But this recipe can be a more convenient version, for example, for daily cooking.



The ingredients

• 200 ml of vegetable oil
• 1 kg of rice
• 500g meat to choose from
• 5 large bulbs
• 5 large carrots
• pilaf
• 1.5 liters of water
• salt

Delicious pilaf in Uzbek It is believed that for an ideal pilaf you need to keep the appropriate proportions. For example, 1 kg of rice will need 200 ml of oil and one and a half liters of water. It's cruciallyI want the dish to be successful. Adjust the proportions according to the number of your household members or guests. Make sure that the balance of these components is maintained.



Preparation

1. You need to cook pilaf in a deep metal container, which would allow you to fry the ingredients, and then stew them. Pour oil into a vessel like this and wait for it to heat up. Then throw meat into this oil, as meat is necessary. high-fry. Once the meat is roasted, it must be removed and placed in a separate container.
2. Meanwhile, half-rings of onions are sent to a container with hot oil, and then strips of carrots. Onions must be cooked to goldenness, and carrots roasted to softness. Then special seasonings for pilaf can be added to vegetables.
3. After that, meat should be added to roasted onions and carrots. Roast it for 10 minutes along with vegetables and pour the necessary amount of water. These ingredients should languish for about half an hour until they start boiling. While we're doing rice-washing. For pilaf, it is better to take steamed rice and wash it to the transparency of water.

Important point. Rice has to do it all the time. float. Only immediately before its preparation, it is required to re-rinse the cereal, drain the excess liquid and place it in a pot or pan to the other ingredients. Otherwise, pilaf risks becoming sticky rice porridge. Make sure that the meat in the water does not boil too much. It is necessary to organize optimal fire or stove power. Add to the resulting broth salt to taste and add rice. The croup should be evenly distributed over the entire surface of the pan. To cook rice, you can add power and wait for all the water to boil. Do not forget to stir the pilaf periodically. When the minimum amount of liquid remains in the pan, you need to reduce the fire, mix the pilaf components and cover it with a lid for about 30 minutes. During this time, the dish should be fully prepared.



Such a simple recipe should be in the culinary arsenal of every hostess. This Uzbek pilaf is a real pearl of oriental cuisine. Trust me. Guests will be delighted. From such a hearty and appetizing food. Be sure to save the recipe and prepare it for your dearest and closest ones.