Contents
The standard proportion for pilaf is equal parts of rice, meat and carrots. The number of onions can vary, but be at least 1-2 heads, as well as garlic. Of particular importance is the cooking process itself, because it is so easy to spoil everything and turn pilaf into porridge.
The first rule – first prepare zirvak.
Zirvak is meat-fried meat and vegetables with spices and broth. It is already on them from above falls asleep rice.
To prepare it, you need to heat the pot and pour oil into it. It should be well warmed up so that the ingredients can brown quickly in the future.
Then fry the onion or meat. If you cook pilaf with lots of onions, you can fry the meat first. Put it in the pot gradually so as not to bring down the temperature, and do not turn over immediately – otherwise it may begin to produce juice. Onions should be fried until golden brown, so that the finished broth gave the color of rice.
When you have already fried the meat and onions, put the carrots. It is fried for a few minutes until soft.
Then all the ingredients are filled with hot water. It should cover the meat by 1-2 cm. Then put garlic, red pepper pod, spices and other ingredients. Everything is salted to taste (or add a little more salt than you like: rice will absorb it) and cook over medium heat for at least 40 minutes until the meat softens.
The second rule is a rice coat
After the zirvak is prepared, rice is laid. Do this better with a skimmer to distribute the rice evenly. On top it can be steamed with a bunch of stars – for flavor.
After laying the rice, the pot is immediately closed with a lid and the contents are stewed for about 30 minutes on low heat, and then another about 10 minutes without fire.
Rule number three – garlic and pepper disappear
Garlic and pepper are removed from the finished pilaf. Pepper has already fulfilled its mission, shared the taste and aroma, and garlic is preparing to become a decoration on a plate.
If large pieces of meat were used for cooking, then take them out, cut and spread on top of the mixed pilaf. If you used small pieces, you can mix the pilaf with them.
Pilaf is traditionally served on a large plate, and the top is decorated with a head of garlic.
Bon appetit!