Pilaf "Kaleidoscope of dolma"

Description

Of course, this pilaf will have little trouble, but believe me, it is worth it. You won't cook it every day, but is served to guests on a festive table and surprise everyone in your power. Tasty and unusual. The recipe is from the book of Stalik hankishiev

Ingredients

Figure

1 kg
Minced meat

500 g
Greens

1 piece
Onion

6 piece
Pepper

4 piece
Leaf vine

20 piece
Cabbage

1 piece
Carrots

0.5 kg
Vegetable oil

300 ml
Garlic

2 piece
Zira

1 tsp
Chicken

1 piece

Cooking

Let's start training. The ratio of different vegetables can be adjusted according to your taste. Chicken salt, pepper, sprinkle with your favorite spices and bake in the oven until almost cooked.

Meanwhile, prepare the remaining components of the pilaf. Fresh grape leaves pour hot water for 10-20 minutes

Onion cut in to the middle

And pour the boiling water, leave to cool, about 20 minutes

Onions and carrots shinkuem. The large carrot sticks, onion half-rings.

With the cooled onions remove the top ring is the largest. Mid-cut onions for the stuffing. Onion rings are inserted in pairs, one in the other, split in different directions.

Take the ready-made stuffing ( I had pork-beef), add finely chopped onions and herbs, salt, pepper, cumin (optional). The composition of the meat is at your discretion, amount of onions and herbs, too.

Take pre-prepared cabbage leaves. I took 6 of the top leaves from cabbage, cut the thick veins, cupped leaves with the package and put in the microwave for 2 minutes - by this time, they will become soft and ready to farshirovaniya. On each sheet put forcemeat, formed dolma.

Cabbage is stuffed, take the vine leaves and the exact same stuff to them - make dolma.

The Bulgarian pepper cut the top along with the stalk, remove seeds, stuff. Onion as stuffing.

Cabbage dolma lightly fry in a pan until Golden state (optional).

All preparatory work is completed, the chicken is almost ready. There is a small deviation from the original recipe. The elder provides the chicken to cook through and are ready to put on a dish and sprinkle pilaf with stuffed vine leaves. I decided that I would like the chicken flavor in the rice too, even Kurtka will give their juices to this gorgeous pilaf. So I brought a chicken in the oven until almost cooked, and left it to warm near the cauldron. The cauldron by the way, already well heated, pour in him vegetable oil.

When the oil will smoke slightly, add the onions, stir a minute or so, add carrots, garlic, cumin, stir fry for 5 minutes, pour a glass of hot water, cover with a lid and stew for 5 minutes.

When carrots are steamed, put in a large kettle of chicken, spread on top of the prepared peppers, onions, stuffed grape and cabbage leaves, fill with approximately 0.5 liters of water, salt, pepper, cover with a lid. Diminish the fire and leave to simmer for 20 minutes.

After 20 minutes take out crocko, spread it on a plate and maintain warm.

Prepare Fig. I took the rice Indica from TM Mistral - I like that he dlinnenkie, not sticky and very tasty.

Wash the rice in water until water clarity. After I washed the rice, never leave it without water - he has already started to swell to absorb water, and if water is not, it will crack and when cooked they break. Prominy of the rice, pour cold water, slightly potseluem and leave it up to the desired point.

So the chicken took, fall asleep washed rice, even out and pour water to cover the rice by about 1 cm.

Try the taste, if you want potseluem,

Cover with a lid. This heavy fire diminish (move aside part of the wood) and leave to prepare the rice for about 20 minutes.

After 20 minutes open the lid, take out the stuffed vegetables in warm dishes, rice, stir to the bottom to get the sweetest carrots with onions to whole rice was sublocal this delicious gravy, and spread pilaf on a platter, top "decorate" stuffed vegetables - dolma.

Of course, too small and I have a cauldron for such a festive pilaf, and dishes of a suitable size is found, but it doesn't become less tasty. Rice, in addition to the meat flavor, still engorged and juices of vegetables, they made a strong note in this song about the pilaf. Turned out very tasty and unusual. This is such a festive dish said yesterday, the day of love, family and loyalty, despite the rain and bad weather at home was warm, cozy and delicious.

Of course, not everyone has the opportunity to cook in cauldron over fire, but that doesn't mean you won't be able to try this wonderful pilaf. Just cook the chicken in the oven until cooked and on the plate swrite delicious pilaf dolma, place on a large platter ready chicken, on top of the pilaf dolma - think it'll work no worse! Bon appetit to you and your family!

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