Danube Deck pilaf

Description

Far far away in years, in tridesyatom state... more precisely in the 70s, in the glorious USSR was in my platoon of Ulmasov Bakhtiyar Alinazarova, small and very good Uzbek, who said that "pilav should prepare vidosava and toropish odnakovo". (Continued below after the recipe).

Ingredients

Meat

1 kg
Figure

0.9 kg
Carrots

1 kg
Onion

0.7 kg
Vegetable oil

0.250 l
Garlic

10 tooth
Saffron

0.25 tsp
Zira

1 tsp
Barberry

1 tsp
Coriander

0.25 tsp
Turmeric

1 tsp
Rosemary

1 tsp
Allspice

10 piece
Black pepper

10 piece
Raisins

0.5 cup
Potatoes

5 piece
Greens

1 coup

Cooking

If You have no magic bottles with a mixture of spices for pilaf, the first thing I remember and gather all the required packets and will select on a plate we need today, a number of spices.

So it will be easier.

Then you will prepare and clean the remaining components.

Well, actually, you can begin to rite... I Have today, in place of meat - chicken thighs. Believe me, the taste is not affected. Although you can use any meat available. Liberating the meat from the bones...

and send the bones on to cook. They will go to evening dessert dogs, and the soup will come in handy.

Glass oil is poured into kazanok, good heat...

and Vitarium it chicken skin.

Themselves at this time do not relax, and cut into strips carrots,

Sekou greens,

peel garlic and

cut onion rings.

Damn I already the third time today to score this recipe. First time in the morning for two hours and came up with the lyrics and recorded fully. Wanted to keep in the draft. Twirled spinning top connection and... me off from the site. Of course, the text is not preserved. Had to be reinvented, and the mood is not the same. Now introduce 1 - 2 step and continue, but again throw in "error in connection". Gentlemen moderators, what am I doing wrong and is it possible to deal with it?!!! OK, moving on. Although accumulated photos, ten recipes, and write text to them that he again "lost", there is no time and desires.

But this step – my mistake. The potatoes should be laid after the availability of the carrots, but I'm still gonna pay for it.... By the way, foreseeing a disturbance, potatoes pilaf is not a perversion. She takes in extra fat upon evaporation of water. There is even a separate dish "Kartoshka palov", which is cooked without meat, but says Leonid Kanevsky: - That's another story...

First in the cauldron we will go bow.

Fire we leave above average until further notice

Fry onion,

Not forgetting to stir, so as not warmed.

Once the oil become transparent (which means all the moisture from it evaporates), bow ready, and we lay next product. This is the meat.

Fry further for another ten minutes, stirring occasionally.

Willingness - transparent oil

And the crust on the meat.

Add carrots and spices. Let oil pick up the flavor. SALT. Now you need to add the potatoes. I don't know why I glitched in the beginning?!

Let me remind you, do not forget to interfere, because the fire is big, and can burn as much as Jogging.

And here is the consequences of my mistake. Potatoes start to be soft after boiling, and I had to get it to add at the end of cooking.

Although now it is a dish that deserves special attention.

Fry each ingredient takes 10 - 15 minutes. And now in ten minutes the oil becomes transparent. Now the whole thing fill with boiling water so that it only covered the contents. What is in the cauldron, called "ZIRVAK". This is the basis of pilaf and it depends on the taste.

Give to boil. Stir one last time. Cover with a lid and REDUCE the FLAME. Simmer for twenty minutes until ready meat. If You have beef, then a little longer.

Now spread the garlic as whole cloves. Top with a slotted spoon even out the rice and sprinkle with parsley.

Now remember set aside, but I hope not cooled broth. As we pour the contents of the cauldron, trying not to "blur" the pic. This can be poured through the skimmer. The liquid should cover the rice an inch and a half.

Well, now again, "pedal to the floor" the gas to failure, and simmer with the lid on for five minutes. Then reduce the speed to low, cover it and wait for the appearance of holes, geysers, or craters, as someone like that, on the surface of the rice. Do not stir. The potatoes I had to lay on top, although usually it would have been inside.

Once the water disappeared and appeared most of the crater lay a sweater or your favorite coat of the wife, her unfolding the paper and wrap it up all that removed from the fire cauldron. Leave alone for at least half an hour and preferably an hour. Then unfold and remove the cover.

Slowly, stir from the bottom up.

Well, then You know! Nice! And then I went...

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