Рецепт плова из гречки Bashny.Net

This pilaf is made of rice with an abundance of meat and spices. However, in poor rice years, you had to cheat to please yourself with an equally tasty and hearty dish. Therefore, in some countries learned to prepare pilaf from other ingredients, replacing rice, for example, buckwheat.

And today we offer a recipe for pilaf from an eminent chef, where all the usual rice is replaced with buckwheat. We will cook, of course, in Kazan, because only in this container, if you believe the culinary experts, you can prepare a real pilaf. Even buckwheat.





Plov from the eminent chef "Is it possible to imagine Russian cuisine without buckwheat?" Is it possible to imagine Uzbek cuisine without pilaf? Neither is possible. And it is in these well-groomed places that Russian and Uzbek cuisines intersect, says the eminent chef.

He is sure that in buckwheat pilaf, the most valuable thing is the aroma of the queen herself, which should not be interrupted in any case. Therefore, even take vegetable oil, and not fragrant curly.

The ingredients

• 1kg buckwheat
• 500g meat
• 400g mushrooms
• 500g carrots
• 2 l of water
• spoonful
• vegetable-oil
• salting, and salt to taste.

Preparation

1. A couple of large pieces of meat roast in a well-heated cauldron in vegetable oil.
   
   
   
   
2. Move the roasted meat into a separate container. And in the already heated oil on a large fire, roast the onion sliced with semi-rings. Stir often.
3. At the edges, lay out small pieces of meat so that all ingredients are evenly roasted. Stir and salt.
   
   
   
   
4. Cut the carrots in cubes and circles. Send carrot cubes to the cauldron. I'll spice this up.
5. Now add dried and soaked mushrooms. Stir so that the mushrooms give the oil and taste and aroma. Pour here the infusion in which the mushrooms were soaked.
   
   
   
   
6. Previously fried salti meat and also send to the Kazan, but deeper, to stew.
7. Now, on the edge of the pot, lay out carrot circles.
   
   
   
   
8. On top, lay out portobello mushrooms in such a way as to separate the fragrant zirvak from buckwheat, which will be cooked on top.
9. Clean the buckwheat, wash and hardened on the pan until a pleasant smell appears. Put that dried cereal in the cauldron.
   
   
   
   
10. Pour water on top of the buckwheat. However, keep in mind that the entire volume of water should not be poured, it is better to leave a little to adjust the process later. Ambassadory.
11. Collect the buckwheat with a slide, make a hole at the top and put a couple of spoons of good ghee. Cover the lid and let the dish brew for an hour. Plov in the cauldron is ready. Bon appetit!
    
    
    
    

“No one has the patience to wait long. If you wait at least 40 minutes, you can open it. It's just a mix. Buckwheat is already crumbly, but when stirring it is worth shaking it a little, says the eminent chef himself.

Such pilaf from buckwheat is also called porridge. But no matter how you call the dish in different cuisines of the world, it does not become less tasty and aromatic. Try to cook and you to please both home and guests.