Description
Delicious pilaf. Preparing prescription C. hankishieva, but using venison and brown rice. Offer a recipe.
Ingredients
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Rice brown
500 g
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Game
500 g
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Carrots
2 piece
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Onion
2 piece
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Fat
100 g
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Vegetable oil
100 ml
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Garlic
2 piece
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Peppers red hot chilli
1 piece
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Zira
2 tsp
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Salt
Cooking
Rice wash and soak for 2-3 hours in cold water.
Prepare the products. Cut onion into half rings, carrot cubes. Garlic and pepper use whole.
Meat cut into pieces about 3-4 cm of Fat cut similarly for rendering.
In the red-hot cauldron lay out the pieces of fat and vytaplivaete, without lowering the temperature.
Get grease from a pan, pour vegetable oil (it must be deodorized) and, having heated the oil, add the meat. Fry for 2-3 minutes and take out in separate bowl.
Then fry the onion until Golden state.
Return the meat into the cauldron.
Evenly spread on top of carrots, add 1 tsp cumin and salt to taste and fry stirring for 5-6 minutes.
Carefully add boiling water so that it covers the mixture by 2-3 cm Put the whole garlic cloves and pepper. Reduce the heat so that the mixture is slowly boiled and leave for 40-50 minutes (lid not closing).
Take out the plate of garlic and pepper. Spread soaked rice evenly in the cauldron on top of the vegetables and meat without mixing. Add a fire to the maximum, having an active boil, reduce to medium. Add 1 tsp of cumin. When the rice will absorb the broth and put over rice garlic and pepper, cover with a lid and reduce the heat to low. Proparivatel the rice until cooked, depending on the hardness of rice from 25 to 40 minutes.
For cooked rice, pilaf mix.
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