Pilaf Oriental

Description

Pilaf — a dish of Oriental cuisine, which is a first odarenny rice with spices, cooked in a special way (each with its own kitchen). Depending on the variation, the pilaf can be prepared with different combinations of foods such as slices of meat (usually lamb), vegetables (onions, carrots) and even fruits.

Ingredients

Carrots

1.5 kg
Onion

1.5 kg
Water, carbonated

1.5 l
Tomato

3 piece
Lemon

1 piece
Sunflower oil

600 ml
Figure

800 g
Salt

15 g
Lamb

Cooking

Carve a leg of lamb. In this case, I removed the flank with the inside of the legs and strip the meat from the lipid film. Next, cut the meat pieces 3-4 cm to the bone with a knife, and the bone just slashed them with a kitchen cleaver. Then, soak the lamb in water overnight. Because of this meat will come extra blood and lost specific smell of lamb. Then, obsesiv meat, put it in the cauldron with heated oil.

While the meat is roasted, take the vegetables. Carrot mode along the thickness with an ordinary ballpoint pen.

Cut onion into large half-rings.

When the meat was roasted until Golden brown, take out it with a slotted spoon and allow time to drain the oil.

In the remaining after the roasting of meat the oil, fry the carrots for 5-8 minutes.

Then add onion and tomatoes, from which previously removed the skin (to do this, make a small incision in the skin and pour over boiling water, the skin is easily removed with a boning knife) and leave to stew for 5-10 minutes under the lid.

Carve roasted meat, separating it from the bone and slicing in small pieces.

Steamed vegetables add the meat, spices, salt and ¼ mineral water. To obtain the true pilaf, everything should potomitsya for 20-30 minutes to obtain the so-called ZIRVAK.

Here is ZIRVAK - the Foundation of any pilaf. It can be prepared in advance, and cooking the pilaf, be postponed until the serving for 40-50 minutes.

Fill pre-washed rice in ZIRVAK and pour the remaining mineral water mixed with juice of one lemon (Fig "close" the water 1 cm no more). Adding lemon juice will prevent bonding of the grains and give a spicy taste to the whole dish.

Stir the pilaf with a slotted spoon, 15-20 minutes without a lid, once the water has boiled away and enjoy your meal.

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