Description
Pilaf -it is the same rice, are more characteristic of countries in the Middle East. I took a mixture of red rice, brown Jasmine rice and wild rice, added the chickpeas and meat, flavored with a mixture of spices, turned out delicious, flavorful dish that can impress your guests.
Ingredients
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Chickpeas
0.5 cup
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Figure
250 g
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Rabbit
400 g
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Onion
80 g
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Carrots
150 g
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Garlic
2 piece
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A mixture of spices
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Salt
-
Vegetable oil
50 ml
Cooking
Chickpeas I soaked in cold water overnight. Rabbit I was young, I was cut into pieces of 3-4 cm
Pic I took a fragrant mixture of red, brown and wild rice "Aquatica Color Mix" from the Mistral.
I washed and soaked in cold water for 1 hour.
Carrots and onions cleaned. Onion cut half rings and carrots into thick slices.
Warmed in a cauldron (or pot) plant a little and added onions, fry, stirring until Golden brown.
Added the rabbit pieces and stir fry until Golden brown.
The rabbit added carrots.
Pour the spices, I cooked garam masala itself. Can you take spices for pilaf. Garam masala-"This Indian spice blend (literally – "hot, spicy") perfect for stews and beans. Garam masala includes pepper, cloves, nutmeg, cinnamon, cardamom, cumin, star anise, coriander and other seasonings. "
He poured warm salty water to get it fully coated rabbit.
With chickpeas and rice drained the water. First added the chickpeas.
Then the rice.
With heads of garlic, top removed the husk and cut off the bottom about 2 mm. Lightly pressed into the rice garlic.
Added water to the rice was completely covered.
Fire diminish to a minimum, covered with lid and kept on the fire for about an hour. Top up the liquid if it evaporates and the dish begins to burn. Try the rice – it should be completely ready. Otherwise, simmer for another 10-15 minutes. If the rice has fully absorbed the liquid, make the center of the funnel, increase the heat and covering the rice with a lid, let the water evaporate.
Turn off the rice, let it stand for 20 minutes under the lid and serve.
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