Recipe Plov from Chef Womanhit

First, several notes, without which it is undesirable: I highly recommend to take a thick-walled cauldron, his form, how can not be suitable for this dish, heat is distributed evenly. If the dishes are thin-wing, then water can swallow too quickly and will not be ready. And, of course, Spices - Barbaris, Zira, Kurkuma. Without them, the pilaf will not be fragrant and saturated.

Rice is better to take the long-grain than more transparent it looks, the better for the povet - we want to do this an old eastern dish, and not a porridge with meat and carrots. Therefore, carrots are not three, but cut straw.

Classic pilaf with lamb, and it is recommended to the Kurdnya fat and cotton oil, but if there are no opportunities to buy it all on the market, you can take a chicken, duck, beef.

You will need:

Meat - 300 g;

Rice - 2 glasses;

Carrot - 3 pcs;

Onion - 1 big bulb or 2 small;

Vegetable oil - 100 ml (Kurdnyny fat, 100 g);

Cumin (ZiR) seeds -1 h. Spoon;

Turmeric ⅓ h. Spoons;

Barberry (dried) - 1 h. Spoon;

Garlic - 1 pc;

Black pepper (ground) to taste;

Pepper red burning - to taste;

Salt - 2 h. Spoons.

We warm up the cauldron, add vegetable oil and pump out on a small heat before the beginning of the appearance of small bubbles. If there is a curly fat, put it in the oil.

The meat is cut by oblong pieces of approximately 1.5 - 2 cm. Meat blot with a paper towel and add to the cauldron. On fire a little more average, occasionally stirring, fry the meat of 10 minutes, we reduce the fire and prepare for another 10 minutes, the oil should become transparent.

Now put onions and carrots, mix and cook for another 10 minutes, turn off the fire, put 1 h. Spoonful of salt, barbaris, zira, turmeric, mix with meat and smash.

Pre-closed rice is washed with cold water to complete transparency and laid over meat and carrots. If there is no time and the ability to pump rice, rinse as much as possible, the task is to wash off starch from it.

Running rice and pour on top boiling water, water should be 10 mm more than the surface of the rice. We turn on the fire more average and without closing the lid, we wait until the water fell up to the rice level, after which we reduce the fire, cover the lid and cook for another 15 minutes. 5 minutes before readiness, open the lid, carefully make a vertical hole in rice and insert garlic.

Cover the pilaf with a lid and bring until readiness and let's breed 5-10 minutes. Mix and immediately apply.

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