Description
This is the main dish for any holiday and not only, as the ingredients are simple!
Ingredients
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Beef
1 kg
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Carrots
1 kg
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Onion
1 kg
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Figure
1 kg
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Chickpeas
1 cup
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Vegetable oil
0.5 l
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Garlic
2 piece
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Salt
3 tsp
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Zira
3 tsp
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Turmeric
2 tsp
Cooking
If you are cooking a risotto in the evening, in the morning, you need to soak the chickpeas in warm water with adding 2 tsp of baking soda.
Scrape the carrots and cut into sticks as in the picture, I took a pound of red and yellow carrots, so beautiful.
Onion peel and cut into half rings.
To make a big fire! In a large cauldron to heat the oil, throw in 1 teaspoon of salt into the boiling oil put meat, cut into large pieces. As only one side appears a crust, flip and sear the other side.
Then put the onions and, stirring occasionally, fry onions until zolotisty, but don't overcook.
Put the carrots and, stirring occasionally, fry until soft, do not overcook.
Now pour in the cold water, about 1.3 liters, and put the washed swollen chickpeas, cumin, remaining salt, turmeric and garlic (it needs to be put entirely, only to cut off the roots, remove the top layer of the husk and wash well). Once everything is boiling, turn heat down so that everything languished and leave for 1 hour, go a couple of times and stir it.
Then wash the rice until clear water and gently spread and flatten in a large kettle, increase the heat to high and add boiling water, about a centimeter to cover the rice.
As soon as the water boils, make the skimmer slide, carefully, without touching the carrot layer. In the middle of the rice scoops and roll, then again all level, this procedure constantly to do, until You see that the perimeter of the slides had no broth, and stands only oil! by the time it takes about 10 minutes.
Now the handle of a spoon or a small rolling pin make a well in the middle of the slides through the holes, cover with a tight lid and turn heat down to a minimum. Do not open 20 minutes!
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