Pilaf-impromptu with caslatency

Description

This has turned into a pilaf. Why improvisation? Yes, because I was not prepared specially, that, in principle, wrong. That is, did not go to the market, didn't buy anything. And prepared of what was, what is called "at hand". Bored ... so made it.

Ingredients

Figure

1 kg
Meat

1 kg
Carrots

1 kg
Onion

0.5 kg

Cooking

Fig. What is the point to say that without rice pilaf would not be? Correct – no. So I took from the kitchen cupboard kilo package of rice. What was. See? Dlinnenkie, thin, white. Breed did not know, then there will not be called. Rice and rice. I note only that it is not steamed this rice was. The most common. Without equivocation. I note two things. First. Rinse the rice must be very, very good. Wash until is paramount, while the water on it will drain completely transparent. Second. I've never soaked rice. And you do not advise. On the contrary, a good rinse, leave in sieve to dry. Excess water in the rice is not completely necessary. And elementary, the rice tastes better because it won't ... mmm ... vypocet. But this is my method and follow it or not is a matter of personal taste.

Meat. In the fridge there were kozlyatiny young. However, last year's sorry crop. Leg, neck and ribs.

Leg I dressed very simply. In a small matchbox, pieces. Bones, I must say, the soup went. She, shurpa, boiled in a nearby pot.

The neck was cut into pieces with a thickness of one centimeter and cut off any extra film, pieces of skin and other tough and tasteless.

The ribs are divided into two parts. One predpovedi for traditional roasting, and the other thrown into the pot, the soup.

Vegetables. Carrots sliced bars, but to speed up, why? – impromptu well, cut like so. First in circles, and then "striped".

That's what happened.

The onion rings, not too thick, but granulate is not necessary.

And a couple of heads of garlic. Cleansed from the rind and cut it from ... the place where the garlic roots grow (that's how long it turned out, instead of one word) all sorts of unnecessary growths.

Spices – spices I was only a mixture for pilaf. So in addition to cumin and SAFRAN as I was osutils, there are still peppers some, barberry and a little something more ... fragrant. Actually I'm such mixtures do not enjoy, but ... what was found. Well, that's all actually. Well, salt, of course, was still and butter. The conventional, sunflower. No exotics were treated.

Cauldron. This season the first time before it reached the hands. See, there's specks of rust present. What else in the cast was supposed to be? Not the gold build-up. Splashed into the cauldron water, waited until it began to boil, and the skimmer shuffled along the bottom and the walls. And then the water splashed. All in the preparation.

The first thing splashed into the cauldron stopyatdesyat grams of oil and heated it.

And ribs there. On high heat, constantly digging, Prime rib roast.

Won what. It pamper a loved one and suffering the people to cajole, to beg then from the cauldron bit of meat, or carrots dimmed to bite.

The oil is again brought to a molten state and ... just keep your hands away ... throw in the cauldron meat. Shvark will be notable if the oil is correct. To burn very simple. Keep the fire under the cauldron strong, skimmer working overtime. Do not bring the Creator, the meat will burn. Could not be allowed.

The juice of the meat stands out a lot. Checked. It juice this, it is necessary to evaporate. And fry the meat!!! It is necessary to fry until Golden brown. The crust of this beauty needed. It will help inside pieces to keep the meat juicy and soft. So do not yawn. With one hand hold the ribs, gnawing, and the second with a slotted spoon in the pot of meat stir. The fire did not decrease yet. Because the meat again fry!

Once crust is made, pour the onion into the cauldron.

And stir. Again, there will be juice. Now from a bow. So the fire under the cauldron to reduce do not hurry and do not forget to stir.

How onion juice evaporated, and the onions Zabolotets ...

... it is again the opinion is completely personal, stuff I spice spoon.

And, mixing well, enjoying the aromas of the cauldron began to spread, we need to continue to cook meat, but, however, fire at least one-third is necessary to reduce. Here in this condition until the juice of the onion almost does not remain.

And then comes the turn of carrots. Pour it into the cauldron on top.

I usually give her some stew and then perevorachivayut gently with the meat to the carrots and Zhirkov got. Fire keep have "below average". Slightly. But still the fire.

From time to time... no do not mix, namely stir the contents of the cauldron, except for the overcooking.

When the carrots pomagaet to state "morkoshka swung his legs" ...

... saleview into the cauldron water. Better boiling, ie, just – boiling water. A spoon and a half added spices. And barbarism added. Good handful. I love these tart flash in the process of eating pilaf, so do not regret it ever.

Garlic. To put it in the cauldron, have a whole. Just like you have. And drown in zirvak.

And then, actually nothing else to do. Ahhh ... salt. Balance on salt. Zirak needs to be a little long for salty. Not RE... namely long for salty. The fire reduced slightly. Boiling should not do. So ... to vzvolnovat occasionally.

Once servak will be ready.... How to define? And the taste. Ready ... it is ready. Sweet, long for salty, fatty, flavorful and very tasty. This thick, rich should get Zirak. Then remove from a pan the garlic and put it aside.

And in the cauldron, lay a figure. With a slotted spoon it evenly on top of siraka.

It is necessary to distribute evenly over the entire area of the bowl.

It might not happen, so with a slotted spoon to flatten, smooth out the layer of rice. Achieving this uniformity.

And then, again using a slotted spoon pour on top of the water. Here it is necessary to understand that the firmer the rice, the more water is necessary. If you do not much understand the correct ratio, pour a finger and a half and keep the boiling water next. If the water is all absorbed and the rice still will not be ready, and you can add. The fire under the cauldron must keep is not strong to flying, but not to boiling, but not even vzvolnovala. Although rare, the bubbles will break, but it is not critical.

Prepare the wand. As the rice absorbed water, it is necessary to do these holes in the body of the pilaf for the future. So to the bottom got. Let sirvac penetrates from the bottom up and permeates the rice.

And again. With a slotted spoon from time to time, the rice from the walls of the cauldron move, so as not to catch on fire first, and it helps the liquid that is still in the cauldron have to move and figure obwolakiwati.

Once the liquid is almost all evaporated and the rice is almost ready, collect the contents to the center of the cauldron, slide. Buried in this hill garlic.

And cover with the slide bowl. So that it fits snugly against the walls of the bowl. You can even towel on the edges of the pave. It is important that all the steam remains inside the bowl and did not go out. The rice should reach the ultimate readiness. Under the cauldron is already fire should not be. So ... polecki and a small splinter. In General, that is, keep the cauldron "on the candle".

Well. Twenty minutes later, remove the bowl, dig the garlic, and carefully stir the risotto. Yes already pilaf ...

Spread on lagans (I have the conditions were the field was not lagans, bowls it down). Garlic on the top and on the table. Angel you for a meal!

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