Description
Pilaf is very tasty! Another of its advantages is that it is much less greasy in comparison with classic risotto, as the lamb substituted for chicken meat, the amount of oil is also significantly less.
Ingredients
-
Carrots
250 г
-
Figure
200 г
-
Onion
1 шт
-
Water
500 мл
-
Salt
1 ч. л.
-
Barberry
5 г
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Paprika sweet
-
Tomato sauce
1 ч. л.
-
Black pepper
-
Chicken fillet
400 г
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Vegetable oil
50 мл
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Garlic
1 шт
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Coriander
-
Bay leaf
1 шт
Cooking
Rinse the rice and pour boiling water.
Carrots cut into slices diagonally, then cubes of medium size. Onions cut into half rings, fillet slices with sides of about 2-3 cm.
Heat in a pot or in a deep frying pan vegetable oil, add the onions and fillets, fry without closing the lid, about 10 minutes, stirring from time to time. Meat should almost completely turn white, add the tomato sauce and stir.
Add the carrot and spices, and simmer 20 minutes under a lid. Can also add to taste hops-suneli. I, adjusting to the tastes of home, not added.
The rice is very thoroughly rinse under cold water mix salt with vegetables and meat. Pour 250-300 ml of boiling water. In the middle, insert the washed and slightly peeled head of garlic. Make the fire stronger, and simmer under a lid until the water has evaporated from the surface, about 10 minutes. I pointed to the approximate amount of salt, focus on your own taste.
Reduce heat to minimum, pierce pilaf wand in several places, cover and simmer for another 5-7 minutes.
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