Pilaf "Lightweight"

Description

Long hesitated to put me their version of pilaf. But still decided. Pilaf the first time I cooked it in 20 years. It was the first dish that I cooked better than mom. Liked everything. Since that time, from different sources, learned many nuances of cooking this Oriental dish! Through trial and error I came to the option that will present below. This risotto love in my family. It is eaten faster than I usually do! I did not point out the kitchen, because in the recipe there are many deviations from traditional recipes. The taste of pilaf comes out no worse, but it is less calories. And I'll give you some small tricks to risotto is that You get always! Maybe this risotto to someone else like it!

Ingredients

Beef

350 g
Figure

250 ml
Water

375 ml
Onion

1 piece
Carrots

1 piece
Garlic

5 tooth
Salt
Tomato paste

1 Tbsp
Zira

1 tsp
Barberry

1 tsp
Curry

1 tsp
Khmeli-suneli

1 tsp
Vegetable oil
Bay leaf

6 piece

Cooking

So, for pilaf I take beef or veal. This pilaf makes the meat less nutritious. Meat pilaf decided to cut fairly large chunks: slightly smaller than on skewers. But my husband is terribly outraged when I cut meat "traditional" size. He likes smaller, so the meat was stronger protesilaus. So, I cut the beef cubes about 2-3 see by the Way, if You have no veal, as I have today, but rather tough beef, you need to do so, otherwise meat can stay hard inside.

Next you need to dry the meat with paper towel. This is very important, then explain why.

Onions cut into cubes

Now another important point. Carrots should be cut into strips, not grated. Why, too, will become clear below. And, carrots should be a LOT! It gives pilaf the juiciness and original taste!

Now the little master class on cutting the carrots. With peeled carrots, so she doesn't "ride" when cutting, cut away one side of a thin strip and carrots on one side will be flat. Well, so the carrot will look in the context. First cut the carrot circles in the thickness about 3 mm.

And then, taking 4-5 slices - straws.

Traditional pilaf cooked in melted animal fat. Usually at the lamb, we (the European part of the CIS) usually make risotto with pork, and, accordingly, take a raw fat. But for my family it was too hard. Husband and I are trying to watch their weight, and dotsi have kidney problems, therefore, in spite of the excellent metabolism, she's not very fat. I cook in vegetable oil. Good heat the pan, pour oil. Small portions on high heat very quickly fry the meat on all sides until Golden brown. It is for this crust I was dried out with a napkin meat. If this is not done, the meat can let the juice and the crust will not work. IMPORTANT - THE MEAT IS NOT SALT! Salt also promotes the secretion of juice.

In a saucepan or in the bowl where it will cook the pilaf, heat the oil and throw the onion.

When the onion becomes transparent, add the carrots and fry together until Golden brown.

Now explain why the carrot to cut it into strips and not rubbing on a grater. Traditionally rice is usually fried meat with onions, then poured a layer of carrots, then rice. And there is a terribly important rule: do not mix for anything! But why not mix? The fact is that if you mix the meat with the carrots, washed and grated carrots may burn. But carrots, slit straw - burning. But we had the opportunity to carrots pre-fry that makes it taste better. So, add the roasted meat together with the butter in which it was roasted, to the carrot and onion mix savagely.

Here is another departure from the traditional recipe, which makes the risotto really tasty. Made in nasypany of meat and carrots to the rice, insert the whole, unpeeled head of garlic and this form of cooking. This is of course beautiful, but the smell and taste of garlic gives less afloat. I prefer to do it another way. Grind the garlic with a knife with the salt (you can skip through a garlic press) and add to meat with onions and carrots. If you cook the pilaf for a festive table, except garlic to the meat, and you whole head is traditionally in the rice to stick to it and then nicely vooruit on top of the pilaf on a platter.

Now, finally, came the turn of salt and spices. Meat salt, add spices, garlic and stir again savagely.

At this point, I usually choose the smallest piece of meat and try it. If something is missing - add.

Two words about the spices. The main spices for pilaf: dried barberries and cumin (cumin). Without these spices in the house, I pilaf't even begin to prepare. I usually use for risotto such spice mixtures like curry and Khmeli-suneli. You can add freshly ground black pepper.

Now a few words about rice. In the pilaf it needs to be crumbly. To do this, select rice varieties with low starch content. The appearance of such a figure is not milky white, but slightly transparent. I usually take the "Basmati" or "Jasmine". Today I had a mixture of parboiled "basmati rice" and wild rice. The ideal proportions of water should be 1.5 times more than rice. It is, therefore, I in ingredients rice indicated in milliliters, not in grams.

The following important point: to figure out crumbly, it should pour boiling water. The starch on the surface of each rice grain "sealed", giving them the opportunity not to stick in the finished dish. Next, another deviation from tradition. My husband loves rice with a touch of tomato, therefore, urged to add it to the rice. So I measure the required amount of boiling water. Lightly salt it. If this is not done, salt the meat may not be enough and the pilaf will neocolony (this rake already came). Then dissolve a spoonful of tomato paste.

Rice is sprinkled on the meat.

Fill tomato with boiling water. Don't worry if the spices and oil from the bottom splivey to the top. It's even good. The fact that almost all aromatic substances from spices will not dissolve in water and fat soluble. It is from the oil's aroma of spice better will be transferred to rice.

Insert figure 5-6 Bay leaves. Bring to a boil, reduce the heat, cover it and forget about the rice for 20 minutes!

Then make the pilaf tablespoon 5 grooves to the bottom, pour in the 2 tbsp of hot water, cover with a lid again and again, forget about the risotto in 20 minutes!

Ready! If you want to apply beautiful on the holiday table, then turn the pilaf on a large platter. But I leave in the skillet to the risotto warm. Just when I put in the dish, spoon "lowered" to the bottom on the plate to evenly hit all the layers.

Bon appetit!

Try this not quite "right" and lightweight pilaf! You will like it! After cooking pilaf sat at the computer to put recipe while I typed the recipe - pilaf disappeared into the stomachs of my family.

Even my pet rat Sunny, buyout peacefully missed in his hammock

Having sensed the smell of pilaf

He rushed to eat!

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