Description
Variations of cooking pilaf there is a huge variety. You can tell how many chefs, so many recipes. And my family and guests love the pilaf for this recipe. Welcome!!!
Ingredients
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Beef
400 g
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Figure
1 cup
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Carrots
1 piece
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Garlic
2 tooth
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Vegetable oil
0.333 cup
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Spices
-
Salt
Cooking
These are products that we use. The rice I prefer Basmati from Mistral, cooked many years precisely because of this variety of rice.
Heat wok very much, you Can use the cauldron (is best) or any thick-walled dishes.
Spread the meat, instantly frying it until Golden brown, add boiling water, cover and stew until ready
In the meantime, pour the rice with water, time until the meat is cooked, rice will be enough to absorb the desired amount of liquid.
RUB the carrots on a coarse grater
Garlic small, chop
Check the readiness of meat. Ready!!! Add the spices for pilaf (dry) I love to barberry was more, so I add a little bit more advanced. Salt
On top of meat put a layer of carrots. Do not stir.
Next, spread an even layer the rice with the water in which it soaked. Again, do NOT STIR. Add the vegetable oil and add hot water to liquid was on the finger above the rice. Cover with a lid and on low heat bring the rice until ready. In the last 2 minutes add the garlic
And now you can and mix!! Nice appecia!!
Спасибо за рецепт! я только добавила изначально кастрюлю лук, а потом мясо. Тоже люблю рис басмати, прекрасно подходит для плова. Плов как выразился муж "сам проваливается в горло"))))))
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