For cooking pilaf requires seven products:rice, meat, water, carrots, onions, salt and fat. The peoples of the world prepare pilaf from different kinds of meat depending on religious preferences and add different fat and rice, that is why it differs in taste characteristics among different peoples.
Before starting to cook pilaf in pots,they must be filled with cold water and leave for about two hours, so that the pores become saturated with moisture. Then the pilaf will be more juicy and delicious. To prepare the dish you need to cut the meat into small pieces and lightly fry in vegetable oil for 10 minutes. The most delicious pilaf comes from a pair of young lamb, but you can use pork and chicken.
In a frying pan with meat add carrots and onions,cut into strips, add salt, pepper and continue frying for another 15 minutes. Just do not forget to constantly mix meat with vegetables and prevent burning. Separately, it is necessary to soak rice in cold water for 2 hours. It is not necessary to keep rice for a long time in water, so as not to lose its useful properties and not worsen the taste of pilaf.
For plov, you should choose better polished rice withlong grains. It is from such rice that the fragrant friable pilaf is obtained. At the bottom of the pot you have to put pieces of meat directly into the fat, then put carrots with onions, and top with rice. Water is added in such a way that its level is higher than rice by 2 cm. Spices are added to each pot at the request of family members and guests.
Then you need to cover the pots andput them in a cold oven. Gradually warm the oven to 200 degrees. The first time to cook pilaf in pots with a slightly opened lid, until the liquid evaporates by half, and after half an hour, close the lid tightly and bring it to readiness. In the end, you can add finely chopped garlic and herbs to the pilaf.
Tasty pilaf can be cooked not only inmetal cauldron, in pots, but also in ceramic ware. Pilaf in the grannies turns out to be full, juicy and stunningly delicious even with the young mistress. Cast iron container with thick walls does not allow it to burn, it retains heat for a long time and continues the cooking process for a while, even when removed from the fire.
Pilaf, cooked in a chicken, differs bytaste of pilaf, which was cooked in a cauldron on an open fire. It tastes much juicier, turns out to be less greasy and lighter. After all, such pilaf begins to cook on the stove, and then shifted for stewing in the oven.
Very delicate, almost dietary pilaf in potscan be made from chicken. It is more convenient to take a breast or chicken thigh for this, then the bones will give the plov a special spicy taste. To do this, pulp meat and bones chop and fry over medium heat in vegetable oil or chicken fat for about 15 minutes. Then add onion, sliced straw and carrots. Do not rub carrots on a metal grater, so as not to lose its useful properties and not to degrade the aroma of the dish as a whole.
Vegetables continue to simmer for 15 minutes in a frying pan withmeat, then cool and lay in layers in a prepared pot: meat, vegetables, rice. Salt, add spices and peppercorn, pour broth or water and cook in the oven at a temperature of 190 degrees for 30 minutes until the rice is ready. Pilaf from chicken can be cooked for children and as a dietary food for a variety of people with diseases of the stomach and gall bladder.
Of pork, pilaf in pots is cooked with onions,Bulgarian pepper, tomatoes and a bouquet of such condiments as barberry, saffron, zira, turmeric to choose from. These spices will give the plov bright saturated color, original taste, and vegetables will soften the fat content of pork meat. Preparing pilaf in the oven in a serving pot at a low temperature for about two hours. This pilaf languishes slowly, which gives the meat a special tenderness and softness.
Plov's recipes are very diverse.It is cooked on open fire in a cauldron and stewed in a scallop or pan, put slowly to languish in the oven in the pots and quickly pawns the products in a multivark or pressure cooker with a lack of time. But each pilaf recipe always finds its admirer.
