Fergana pilaf for vegetarians

Description

This recipe is the risotto turned out very sudden, and all because of the fact that we in the family got two vegetarian. And it was so: while the whole family was eating meat, we are at checking out the nature made the pilaf with meat recipe of the Elder hankishieva - Fergana pilaf. And then, suddenly appeared in the family of vegetarians who don't eat and pilaf that I want and had to come up with a completely new recipe - Fergana pilaf with dried fruit. I like this pilaf liked more than meat. The taste is much more interesting and unusual, due to the presence of dried fruit appears and the sweetness and slightly sour... Mmmm... Delicious! But what about meat?! Ask convinced meat-eaters. And meat is not necessary and without it, it becomes very tasty)))

Ingredients

Figure

1 kg
Onion

4 piece
Carrots

1 kg
Dried fruits

550 g
Garlic

2 piece
Zira

2 tsp
Salt

1 Tbsp
Vegetable oil

120 ml
Peppers red hot chilli

1 piece
Spices

Cooking

The first thing to do before cooking pilaf is to carefully wash the rice and soak it in water. The water should be at room temperature. If possible you can leave the rice overnight, but if not, then 2-3 hours will be enough.

Now let's prepare the rest of the products is Onion we cut half rings. Granulate is not necessary, then he will still go in the pilaf.

Carrots cut julienne, about 3*3 mm, and a length of how to get my 5 inch, but can be more.

Dried to wash properly. Prunes and dried apricots chopped quite finely. Mix all the dried fruits.

Garlic to wash and clean it from the top of the husk. Something like this

We put our kettle on the fire and pour oil. When the oil is well warmed up put the onion.

And fry, stirring occasionally, until all the water from the onions to evaporate, and he will not become a beautiful Golden brown. When our onion is ready, you can throw the carrots.

Carrots and onions should be fried 6-8 minutes, stirring carefully.

Then pour into the cauldron 2/3 of the prepared dried fruit.

Cook for 7-10 minutes. The carrots should be slightly noticeable saaristotie.

When the cauldron starts to go fine aromas of roasted carrots throw the garlic, pepper, cumin and other spices, if any. Now pour all this water, about 1.5 liters. So that all the contents of the cauldron was covered with water on 2-3 cm.

And leave the stew to stew on medium heat for 40-50 minutes.

After 45 minutes our zirvak ready. Carefully take out the garlic, it is no longer needed. Sprinkle with salt, stir. Chumovitskay spread the rice over the vegetables.

Chumovitskay spread the rice over the vegetables. Then gently along the edge of the cauldron pour 1 liter of water, preferably already hot - to faster boil, but can be cold. At this stage it is very important that the water is boiling as quickly as possible. This is to ensure that the oil rose to the surface, enveloping the rice, so it will not stick together, and will remain crumbly.

Do large fire under the cauldron and waiting for the active boil and reduce the heat to medium. takes about 20 minutes and wait when boil the rice. Cover is not necessary. If all the water boils away and the rice is not yet ready, you can just fill with water. And if you happen Vice versa, too. you just have to spread the rice so that the water quickly boiled away.

And here is our rice ready, but that's not all, pour in the rice, remaining fruit and carefully sprinkle the top with rice, collecting it from the edges of the bowl.

Then a large bowl cover with our pilau and presses, then another close one and cover and wait 20 minutes.

And finally, the pilaf is ready! Open it, mix thoroughly, spread on plates and enjoy.

Bon appetit!

Comments and reviews

Leave a comment or a recipe review