Caucasian cuisine is very tasty, spicy and famous for its abundance of dishes. One of the most famous dishes of the Caucasian cuisine is pilaf. Pilaf - a dish prepared from rice, meat, vegetables with different Oriental spices. In fact, to cook risotto correctly is not so easy, but our tips can help you do it right.

First you need to prepare rice for cooking. Rice can take any what You like, but it is important to remember that the risotto rice should be loose, not stuck together in a clump. For this you need to rinse the groats in cold water, and rinse until the until the water from the rice will not be transparent. After the rice is thoroughly washed, it can be used for cooking pilaf.

Few people know that pilaf begin to cook from boiling rice. Actually, first you need to prepare the flavor base for risotto - servak. Remember that this dish should be cooked in a saucepan with a thick bottom. The principle of preparation servaka not complicated: first, fry the pieces of lamb, then add onions and sauté for a few minutes. When the onions and meat were potosinas, add the carrots. Carrots should be cut into strips with a thickness of half a centimeter, it's important. Put out the carrots, pour the contents of saucepan with boiling water and add the spices. Spices for pilaf that's all. This dish works best with: paprika, cumin, garlic, barberry, Khmeli-suneli, cilantro, quince. Sirvac to prepare until then, until the meat is tender, so remember that sirvac need to add salt, as then the rice is add salt it needs.

When zirvak prepared, you can add the rice. And there are some nuances. First, pour the rice in a saucepan and do not stir it with siracom. Second, the rice, pour boiling water up to five centimeters above the rice. Third, put the rice in a whole unpeeled head of garlic the fourth , do not cover the pilaf with a lid. When the rice is almost ready, it is possible to mix and cover with a lid and leave on the heat for another few minutes.

Serve the pilaf can be directly from the casserole on the table, but can also be served a La carte. Very original look when the pilaf is served in a bowl of pita bread (dried in the oven until the hardness of pita bread). Pilaf is good with fresh vegetables: cucumbers, tomatoes, Bulgarian pepper. From the sauces you can apply the sauce, it goes well with plov.