Description
My signature recipe pilaf in the pan. Of course, this is not Uzbek pilaf, which takes a long time to Tinker, however, the risotto turns out very tasty, crumbly. Cooking risotto takes a minimum of time, the recipe is very simple, just need to follow some rules.
Ingredients
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Meat
600 g
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Figure
2 cup
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Carrots
1 piece
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Onion
2 piece
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Water
3 cup
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Garlic
3 tooth
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Salt
-
Black pepper
-
Sunflower oil
Cooking
This risotto can be prepared from any meat that you like. I mainly prepared with chicken, mutton or chicken. Today I prepared chicken. Fillet to wash.
Cut into medium-sized pieces.
Mug 300 ml, I measure the RICE CIRCLES, take two cups of rice. If you have a large family, and it seems there is not enough rice, can measure other kitchenware, more. The MAIN thing - to observe the proportions. Rice – better round, common, for example, BARAKAT
To prepare the rice. Wash rice in cold water, just as 10, to water clarity. Drain the water.
Chop the onion
Chop the carrots into strips. In no case do NOT RUB on a grater.
We will need a frying pan with a lid - the bigger the better. Of course, you can cook in a cauldron, but I prefer the pan, the RICE TURNS out MORE CRUMBLY! Pour oil and fry the meat.
Season with salt and pepper. Add the onion and fry it until Golden brown. This pilaf no spices I add, and so it will be delicious. Of course, you can add, if you like them, at your discretion.
Fall asleep on top of sliced carrots. Mix carrots with meat is NOT NECESSARY.
On carrots put the rice and pour a thin stream of 3 mugs (which were measured rice) of COLD WATER. Salt inserted in the center 3 cloves garlic, quickly close the lid. A very important point: cover NOT to OPEN before the end of cooking.
A stopwatch on your phone (I'm so very handy to keep track of time). In General, note the TIME. 10 MINUTES on strong fire, rice needs to BOIL (if the lid starts to jump and slab pour, meaning the fire is very strong, a little bit lower, the risotto can burn). After 10 minutes, diminish the fire to a small waiting 12 MINUTES. Turn off the rice and wait for another 12 MINUTES without OPENING the cover.
A total of 34 minutes to prep the risotto. This must be adhered to strictly. Proportions: 2 cups of rice 3 cups of cold water. Time 10 minutes - strong fire 12 - low heat 12 minutes, when you turn off the fire. That's the whole secret. After some time open the lid. Let him stand up, then stir (I stir). And yet, the pilaf with a lid do not close until it is completely cool.
That's all, delicious, crumbly pilaf is ready. PS And still the same technology I cook rice on the side, only at the end add a knob of butter and stirred.
Bon Appetit:-)
Попробовала по вашему рецепту, правда добавила немного своих ингредиентов (специи), делала по вашей технологии. вкусно, рис рассыпчатый, быстро и просто. спасибо вам
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