To cook pilaf , seven products are required: rice, meat, water, carrots, onions, salt and fat. The peoples of the world prepare pilaf from different meats depending on religious preferences and add different fat and rice, so it differs in taste from different peoples.
Before you start cooking pilaf in pots, they must be filled with cold water and left for two hours, so that the pores are saturated with moisture. Then pilaf will turn out more juicy and tasty. To prepare the dish, you need to cut the meat into small pieces and lightly fry in vegetable oil for about 10 minutes. The most delicious pilaf is obtained from steamed young mutton, but you can use pork and chicken.
In a pan with meat, add carrots and onions, cut into strips, add salt, pepper and continue to fry for another 15 minutes. Just do not forget to constantly mix the meat with vegetables and avoid burning. Separately, it is necessary to soak the rice in cold water for 2 hours. You should not keep rice in water for a long time so as not to lose its beneficial properties and not worsen the taste of pilaf.
For pilaf, it is worth choosing better polished rice with long grains. It is from such rice that a fragrant, loose pilaf is obtained. At the bottom of the pot, put slices of meat directly into fat, then put carrots with onions, and top with rice. Water is added so that its level is 2 cm higher than rice. Spices are added to each pot at the request of family members and guests.
Then you need to cover the pots with lids and put them in a cold oven. Gradually warm the oven to 200 degrees. At first, cook pilaf in pots with the lid ajar, until the liquid evaporates by half, and after half an hour you need to close the lids tightly and bring it to readiness. At the end, you can add finely chopped garlic and herbs to the pilaf.
Delicious pilaf can be prepared not only in a metal cauldron, in pots, but also in ceramic dishes. Pilaf in the ducklings is hearty, juicy and deliciously delicious even among a young housewife. A cast-iron container with thick walls does not allow it to burn, retains heat for a long time and continues the cooking process for some time, even when removed from heat.
Pilaf cooked in a ducklings tastes different from pilaf, which was cooked in a cauldron over an open fire. It tastes much juicier, it turns out less greasy and lighter. After all, they begin to cook such pilaf on the stove, and then transfer it to the oven for stewing.
A very tender, almost dietary pilaf in pots can be made from chicken. It is more convenient to take a chicken breast or thigh for this, then the bones will give pilaf a special piquant taste. To do this, grind the meat and bone pulp and fry over medium heat in vegetable oil or chicken fat for about 15 minutes. Then add onion, chopped into strips and carrots. Do not rub carrots on a metal grater, so as not to lose its beneficial properties and not to worsen the aroma of the dish as a whole.
Stew vegetables for 15 minutes in a pan with meat, then cool and lay in layers in a prepared pot: meat, vegetables, rice. Salt, add spices and pepper with peas, pour broth or water and cook in the oven at a temperature of 190 degrees for 30 minutes until rice is fully cooked. Chicken pilaf can also be prepared for children as a dietary food for a variety of people with diseases of the stomach and gall bladder.
Pork pilaf in pots is prepared with onions, bell pepper, tomatoes and a bouquet of seasonings such as barberry, saffron, zira, turmeric to choose from. These spices will give pilaf a bright rich color, an original taste, and vegetables will soften the fat content of pork meat. Pilaf is cooked in the oven in portioned pots at a low temperature for about two hours. Such pilaf languishes slowly, which gives the meat special tenderness and softness.
Pilaf recipes exist the most diverse. It is cooked over an open fire in a cauldron and stewed in a lingon bowl or pan, put slowly simmering in pots and quickly put food in a slow cooker or pressure cooker with a shortage of time. But each recipe for pilaf always finds its admirer.