Among traditional oriental dishes, the most popular, perhaps pilaf. This food occupies a place of honor on our festive and everyday tables. Pilaf dish is not only tasty, but also healthy. Each housewife has his own secret to preparing pilaf, which is transmitted to the family from generation to generation, from mother to daughter.
There are many ways to prepare pilaf, its recipe is known for a long time. Undoubtedly, the taste of pilaf depends on the spices and seasonings added to it, as well as on the meat that is used to prepare it. From spices are ideal for pilaf paprika, Zira. Barberry, saffron, cilantro, black and red pepper. From meat, you can choose lamb, beef, pork or chicken, the choice depends solely on the taste preferences of the one for whom this dish is prepared. It is better that in chosen meat of 20% there is bones, they will give a beautiful color pilaf.
Of course, the real correct pilaf must be prepared in the cauldron. In extreme cases, you can use a pan or any other dishes with the most thick bottom. A well -known online store in Minsk is suitable for buying suitable dishes. Put the cauldron on the fire and pour vegetable oil into it, preferably sunflower. While the oil boils, cut the meat into square pieces of the same size. Put chopped meat in boiling oil and fry it until thin crust.
Then cut the onions with half rings and add it to the meat. Fry all this until half -cooked, constantly stirring. Cut the washed and cleaned carrots with thin strips and put in a cauldron, where also fry it until half -cooked. Then pour spices there, mix and add salt.
The next stage is the addition of rice, which must be must be dry, that is, not washed. Rice is spilled out evenly on the entire contents of the cauldron, nothing needs to be mixed. After pour boiling water into the cauldron so that the water level is three centimeters above the level of rice cereal, and the vegetables and meat are left under rice. Then increase the fire to maximum temperature, wait for the water to boil, and cover the cauldron tightly with a lid. Then slow the fire to the minimum. Only after 40 minutes open the lid and try rice. If the pilaf is not ready yet, cover it with a lid and leave it over low heat for 15 minutes.
If the dish is ready, cover the cauldron with a large dish and carefully turn the cauldron so that the pilaf finds himself on a plate. As a result, rice will lie at the bottom of the dish, and vegetables and meat on top of it. Such a pilaf should turn out to be very tasty and crumbly. Immediately until the dish has cooled down, serve it to the table with a vegetable salad and a lot of fragrant parsley.