Description
A classic recipe of Uzbek pilaf, which have the taste for the most demanding gourmets. I cook for our family every Friday as usual, and believe me, never boring! This dish is often cooked add nohut (large pea), or the quinces (in season), or garlic for a more subtle flavor and barberry for acidification. The brighter contrast in the pilaf, so it is more unique.
Ingredients
-
Figure
1 kg
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Vegetable oil
1 cup
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Onion
1 piece
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Carrots
1 kg
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Chicken thigh
1 kg
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Zira
-
Salt
1 Tbsp
Cooking
Put on a strong fire and the cauldron, heating it thoroughly, pour vegetable oil. When the oil is warm, put chopped onion half rings. Stirring occasionally, wait until a good brown.
At first I put onions, as chicken thighs, tender meat, and that it does not overcook, it will go into the cauldron followed by the onions.
Fry until very dark brown color of the onion, it should be almost invisible. (Fire is strong.)
Then add the carrots previously cut into large strips. Stirring, waiting to give juice. ( the younger the carrot, the bigger the straw, so as not seethe, and some one part of carrot lay down, and later another, also to preserve better the form)
Carrots also decreased, juicy and fried to a crisp almost. (all good overcook minced, to the onions nor carrots were not given the rice of kasheobraznoj). The lid NOT CLOSING! Fire strong.
While the grilled basis for Zirak, you need to wash the rice at least five times. (muddy bad rice to absorb the liquid, and the broth should not be cloudy, that's why not close the lid). Then the rice, pour hot water (not boiling though) and stand for 20 minutes. Pour water 1 liter ( 1l of water= 1kg of rice, and always count when boiling 1:1)
Salt, the taste should be slightly salty normal as the rice absorbs. (if you put the garlic, before putting the rice). Then lay the rice gently and carefully, so as not mixed with the lower layer in the cauldron. (if you add the quinces, between the rice in the center put the fetus)
Treat the earth gently and continue to simmer without lid over high heat. On all sides the surface is evenly bubbling. Add cumin. ( or whatever else spice you like)
And that's when the water has boiled away, you need to check by tapping on the middle of cephiron (flat spoon with holes -the mix when roasting). If the sound is dull, it can be steamed rice. If you hear squishing, not all the water has boiled away.
Then from the edges to the center using kihira do the slide. Note that the color is dark yellow, it was given well fried onions and carrots. And expensive saffron is not necessary or dried tomatoes for color, as some put it.
In the slide bore holes. to the bottom. everywhere will penetrate steam.
Close the LID. Reduce by a little bit of fire, or does it turn off if it was powerful enough with all the previous procedure. I even wrapped a towel to the slightest steam did not penetrate beyond the cover. So the rice needs to steam in their own hot steam 20 to 25 minutes.
This is the finished parboiled rice.
Selected in the direction of thighs and cut into pieces, so when serving, put on top of rice.
Mix thoroughly the contents of the cauldron.
The dish is ready. I hope my secrets will come in handy. Bon appetit, cooks!!!
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