Description
Pilaf is a very ancient dish, the origin of which can hardly be reliably established. It can be assumed that the principles of cooking pilaf was developed in the middle East and India not earlier than the II—III centuries BC, that is, with the beginning of rice cultivation in the middle East. It is likely that the roots of the pilaf to be found in India where since ancient times there are similar rice, but vegetarian meals, obviously supplemented with meat already in ancient Persia. In favor of this, by the way, can speak universally preserved tradition tinting pilaf with saffron or turmeric. It is obvious that the principle of cooking spread from the East, particularly, was adopted and developed in Central Asia. In Tajikistan, pilaf is called "oshi palov" - festive national dish. Recipes pilaf very much, I offer the most wide-spread classic recipe pilaf "one to one" or as it is called in Tajikistan oshi "Yak BA Yak". Recipe from the chef of the restaurant "KABOB HOUSE".
Ingredients
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Figure
500 g
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Beef
500 g
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Bow white
500 g
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Carrots
500 g
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Vegetable oil
150 ml
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Zira
1 tsp
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Saffron
-
Barberry
1 Tbsp
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Chickpeas
0.5 cup
Cooking
To prepare the pilaf using fragrant rice, white rice "Basmati" from the Mistral.
One of the features in Tajik cuisine is a strong perekachivanie oil. Put the cauldron (the ability to a saucepan with a thick bottom) on low heat, pour oil and wait for about 15-20 minutes until a white haze. Categorically you should not put the cauldron with oil on strong fire.
Prepare ingredients: onion (1/3 part) coarsely cut the rest up small, carrots cut into long strips (not thin!), the saffron strands add some warm water. Meat before roasting, you need to prisolit and stand for about an hour.
Can serbak - based pilaf. In perekalennoe oil put sliced one (very large) onion and fry it until dark brown. Burnt onion throw out.
Lay the meat, cut in pieces
And fry it until Golden brown.
Then add finely chopped onion and fry it until Golden brown.
Lay carrots, shredded. All this is good stir fry on high heat, stirring constantly with a slotted spoon.
When all ingredients are cooked through until Golden brown, add hot water - 0.5 l, 1/2 tablespoon of salt, mix,
Go to sleep prior the soaked chickpeas and barberry. Lower the fire so that serbak barely boiling. Close the cauldron lid and leave for 20 minutes. Under strong reflux of terbuka vegetables are going soft and Sherbak will become cloudy, resulting risotto will turn gray, sticky and not crumbly. The degree of doneness of meat, onions and carrots depends on the color and flavor of the pilaf.
Bookmark and cooking of rice is another important point in the preparation of pilaf and requires special attention and compliance. Rice is washed in cold water, then soaked it in warm, salted water for half an hour. Again washed rice in warm water and lay in the cauldron even layer. Poured an infusion of saffron threads, barberry.
Pour warm water to cover the rice by 1.5-2 cm.
Set the fire to moderately strong. Give quickly evaporate the water, if this is not done, the risotto can turn into a mess.
When the water evaporates, you will need to carefully shovel with a slotted spoon a layer of rice, while stirring with terracom. Then collect the rice mound slightly and press it with a slotted spoon and make 5-6 holes for better and uniform steaming of rice. Lower flame under pot to low, cover the pilaf with a lid and leave for 20-30 minutes. Then turn off the fire, open the kettle and carefully stirred risotto with a slotted spoon from the bottom up. Close the cauldron lid and leave for another 15 minutes, after which the pilaf can be served to the table. Pilaf put on a dish slide, while from above meat. Do not sprinkle the pilaf with greens, and it is better to file it separately.
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