Description
About the pilaf can tell a lot, especially in Azerbaijan. There are about 200 species. No visitor, having been away, not leaving until will test the main dish is pilaf. Today put one kind of pilaf with dill. For magazine contest "the Culinary workshop"".
Ingredients
-
Figure
1.5 cup
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Dill
1 coup
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Salt
-
Yolk egg
1 piece
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Mayonnaise
-
Katyk
-
Flour
100 g
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Melted butter
200 g
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Turmeric
1 tsp
Cooking
Prepare hasmah. What is hasmah? is the dough that is laid under rice, and then served with pilaf - it is placed on top of the pilaf: 1 egg yolk, 1 dessert spoon of mayonnaise and hatya (kefir, yogurt) - mix.
Gradually add 100 grams of flour
Knead the dough (soft, does not stick to hands)
Chop the dill.
Rice soak in water with salt ~2 tbsp for 1.5 hours.(photo, sorry, did not work) a Pot of water, put on fire, give water to boil, put salt. Salt not spare (but without fanaticism), just rice loves salt ~ 1.5 tbsp
Prepare a colander
Spread the rice in boiling water (strong fire), be sure to stir so that the rice does not stick to the bottom, was not at the bottom. Cook until tender, about 5-7 minutes. The readiness of the rice is checked to the touch, it should be soft outside, hard inside.
For half a minute until the rice is tender add dill, stir and immediately remove. Importantly, dill not to allow to digest, dill should remain bright green, and the smell and taste will have time to spread through water to rice.
And drain in a colander. Gently shake the colander.
Right rice, of course, prepared in a special copper pot. From this and the taste is different, right is the evaporation of Fig. But no court, no. Continue. Roll out the dough (rolls without flour), pour a little oil melted 3-4 tbsp on the bottom of the pan. Put the dough and cut with glass (armud)
With a slotted spoon (hands) spread the dough on the rice, sprinkle with turmeric, do in several places holes. In any case do not knock the spoon on the cauldron (pot), the rice is compacted.
Close the lid with a towel so that it absorbed evaporating from rice moisture, and put on the divider. Languishing pilaf 30-40 minutes. The first signs - the aroma of rice. And there's the old method, when we use a wet finger check - hot iron or not, is sound-hissing, also here - on the edge of the cauldron is applied with a wet finger.
Remove from the heat. Remove the cover, is fragrant steam pour melted ghee. Oil is always poured prior to serving, in any case, when cooking rice.
Here's a crisp,the rice to the rice, flavorful pilaf out onto a plate,bottom get crispy hasmah and spread around. Served risotto to meat, fish, chicken.Like for example [url=http://www.povarenok.ru/recipes/show/36190/]Pisingana[/url]
[img]http://s40.radikal.ru/i087/0912/fc/bae1aad9ecef.jpg[/img]
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