Pilaf Ferghana from hakim Ganiev
Ingredients
Features
Description
This is a classic among the rice, an option that did not have time to touch the achievements of civilization in cooking. Perhaps the most often and loved preparing pilaf among Uzbeks, and not only. It can be called a matrix on which is superimposed a lot of different puzzles, and get more and more painted picture.
Cooking:
Preparation pilaf abhors fuss. All the ingredients necessary to prepare the meat and fat kurdjuchnyj cut into cubes of 2 ? 2 cm, to get rid of onion peel and shinkuem semicircles 0.5 cm thick, cleaned carrots cut into strips 0.5 ? 5 cm. Figure iterate from stones, soaked in warm water.
Kazan put on the fire to heat, the fat drips out kurdjuchnyj to crackling over medium heat. Remove the cracklings, add the heat to high, and when will the white smoke from the oil in a cauldron, fry the bones to redness. Then add the onions and fry until golden brown. Now came the turn of the meat, which is spread evenly distributing it on the surface, but mix immediately, but after 3-5 minutes so as not to cool the oil. Fry the meat to a beautiful brown, add the carrots, give her a warm, stir, making sure not to burnt meat. When the carrot fry thoroughly and become golden, salt, add half of the cumin, pour cold water to cover the carrots, boil and give diminish the fire, cook on low heat for 30-40 minutes.
Meanwhile, wash rice under running water until water clarity and soaked in lukewarm (30-35 ° C) water.
When zirvak cooked, remove all the bones, if any, adds domaksimuma fire and spread rice evenly. If necessary, top up the hot water so that the water covered the figure of 1-1.5 cm. Pilaf must boil evenly; if not, then we fix our rice, without disturbing the rest of the ingredients to obtain a uniform light wildness.
When the water evaporated, try rice, it should be ready by 80-90%; if not, top up the water and bring rice to the desired condition.
Then, we collect rice mound, sprinkle with grated between palms zira, vozvraschaemv pilaf bones, cover with a lid, diminish the heat to a bare minimum and leave to languish for 15-20 minutes.
Serve:
Ready pilaf gently mix, spread on a dish and then slide zhepristupaem the meal, as there is nothing more delicious pilaf with piping hot. Podaemk it shakarop salad, Achik-chuchuk, salad of radish, onion salad and pomegranate.
Translated by site: wday.ru
