Pilaf in Kazan

Have you ever tried Uzbek pilaf? Not that "something" that we call plov, but the real one? The taste of Uzbek pilau can not be confused with anything else. Once you try it, you will not forget it.

In theory, you can try Uzbek pilau in Kazan only in Uzbekistan, but there is an easier way out: cook it yourself. To do this, not too much will be needed: a set of products, a supply of time and, of course, a good mood. After all, all the dishes need to be cooked only in a perfect mood. Learn how to cook pilaf in cauldron.

Plov: how to cook

Preparation of pilaf from the dishes begins. A real Uzbek pilau can be cooked only in a cauldron. Or in extreme cases in a pan, which has a thick bottom.

Rice should only take solid varieties. The most suitable option is rice devzira. Its cost is not high and it can be found almost everywhere.

It is very important that you have a condiment of cumin. There is no such? Then safely postpone the preparation of pilaf until the moment when the cumin will appear.

As meat, you need only take lamb. And not cutting, meat must have bones. In addition to meat, you need more fat. Only not pork, it's better kurdjucchnoe.

You need a kilogram of carrots. Ideally yellow, but the usual one. Two heads of garlic and 3 onions.

In addition, you will need a glass of vegetable oil and a few pods of hot pepper.

Cooking pilaf in kazan

Start by cutting the meat, first separating it from the bone. Cut it in small pieces, bacon - squares, onions - rings.

Do not rub the carrot on the grater. It must be cleaned and cut into strips. After that, sprinkle a little sugar and mix well. Just brush the garlic.

Now rinse the rice and always several times in different water.

Put the cauldron on the fire and pour a glass of sunflower oil. When it is hot, put bacon in it and wait until it turns golden. Put everything on the plate.

The next step is put the bones in the cauldron. Be sure to constantly interfere with them, because how well they are fried, this will be the color of pilau. They should turn brown.

Now fill the onion with cauliflower. Do not forget to interfere with it. Once the onion is golden, put the meat. Just do not let the meat become crusted, in about 7 minutes it will get the right condition.

Now add the carrots and mix thoroughly. Watch the carrots as soon as you notice that it has become softened, pour water.

It is very important not to be mistaken with the quantity. Immediately it is unlikely to be filled exactly as much as necessary. Therefore, always start with a liter, and in the process of cooking, pour water if necessary. With the given ratio of products, water should be a centimeter to 2 above rice. Bring to a boil and add the capsicum and garlic to the cauliflower.

Now the main component of the pilaf is Fig. Pour it with warm water and after about 30 minutes gently lay it in the cauldron. Only before this, you need to get pepper and garlic out of the dishes.

Place the rice evenly. Only in this way you can ensure a uniform boil. Now you have to closely monitor the rice. You do not need to interfere with the contents of the kazan in any case! You can just gently "stroke" the surface of rice with a noise, gradually reducing the fire. When the rice completely absorbs the sauce, mash the cumin (one and a half teaspoons) and pour it into the ready-made pilaf in the cauldron.

Next, make a slip of the hill and put pepper and garlic in it, which were cooked in a cauldron. Carefully lay this "hill" with rice.

All. Let the pilaf in the cauldron a little stand, absorb the taste and aroma. To do this, tightly close the cauldron, preferably wrapped in a towel.

Put the cauldron on a minimal fire and after 10 minutes remove the pilaf from the plate.