Hello everybody…
Today we will prepare a real pilaf in Ferghana.
Disclaimer: I can not vouch for the consequences if you show this recipe to someone from Fergana.
This recipe is more authoritative than the original regional
For the preparation we need in the first place Fig. It does not matter round, oval, long ... The main thing - solid varieties.
For example, basmati, from which you get an excellent delicate fragrant pilaf.
Do not take parboiled rice and there are many reasons. Yes, pilaf will be a hundred percent friable, but this is the only plus steamed rice. Of soft varieties like jasmine, it will most likely be porridge.
Today we have a devzir. Probably the most ideal kind of rice for pilau. But requiring more lengthy cooking than the same basmati
We begin all with its soaking. Fill rice with warm water. Water almost immediately becomes a pleasant matte-pink color. Here in this colored liquid and leave it until it does not need us
Next, we need carrots ...
... and onions.
From spices we take ziru ...
... barberry ...
... and salt
I do not know if you can call hot peppers in pods stinging. But it is not important
Another "spice" - garlic
And of course meat. Ideally, if you have fresh lamb and fatty fat ... But I do not have it today. Therefore we will cook with beef
And you definitely need bones. The ribs with meat on them will fit perfectly
We cut carrot and onion with straws. Meat slices.
We leave two halves of a small onion and a small carrot, we will need them first.
All prepared? We begin to conjure ...
We heat the oil and add a pinch of zir. Quench oil with zira to the maximum, almost to the haze. At this stage, we would need a Kurdyuk if we had it, but it does not (((
Yes, I forgot to say that we need a good cossack to make pilaf. Ideally, cast-iron wok. Although with proper skill it is possible and in a simple frying pan to make a bit of decent pilaf
We put in our butter beef ribs, halves of onions and carrots
Now we are cooking oil. A strong roasting of bones, onions and carrots (almost to blackness) will give an excellent taste and color to the oil, which in the end makes pilaf even tastier.
The oil eventually becomes dark, but the fact that we roast will begin to stick to the walls of the cauldron. It's time to get it all. Carrots and onions are simply thrown away, and pits with fried meat are put aside, we still need them
We lay an onion
As the onion is fried and the moisture from it completely goes away, lay the meat
Beef gives a lot of juice. Do not get scared. We evaporate everything and cook the meat until the moment it became a little fried in the remaining oil
While fried, wash rice. Devzira washed for a long time. If for Basmati it is enough to change three or four waters, the devzir will require up to a dozen washes until the water becomes clear. It is necessary to rinse after soaking, because during the swelling process, a lot of starch leaves out of the rice, which we do not need and when it is washed it is removed. Rinse the rice and leave it a little dry
Add two thirds of carrots to the meat and onion meat. And fry it like onions until the moisture disappears completely. It is possible (I usually do) to fry carrots slightly more than a measure. This will add extra sweetness to the pilaf and a pleasant spice
And while the carrots are fried, I'm already tired enough with cooking and you can distract yourself by preparing a cup of coffee.
Normal such a variety in the cooking process
Carrots fried, it's time to move on to the next stage
Cooking dirvak.
We return to Kazan our bones. Add the barberry, garlic and pepper and pour boiling water. Of course, do not forget to salt. Even slightly overdo it. The taste of the dirwak should be slightly over-salted
Half an hour passed. Zirvak is ready.
In the mortar we knead the remaining ziru
We take out pepper and garlic from cauldron. We lay a thin layer of the remaining third of sliced carrots. It turns out a kind of "pillow" under the fig. And fall asleep gently in the rice.
Water should cover the rice by about a finger thick. If necessary, add boiling water if there is not enough water.
I usually add water several times while maintaining a small level of liquid over the pilaf during 15-20 minutes.
As the boil-off with a noisy or shovel, as if stroking the rice, thereby slightly mixing the surface of rice
The water boiled to the surface of the rice. More precisely, rice began to occupy a larger volume. Return the garlic to the center of the cauldron
And, continuing to stroke the rice from the edges to the center, we form a hill. Cover the cauldron tightly with a lid and move it to minimum fire for half an hour. Before that, we were preparing first at maximum fire, then on the average
Half an hour passed. You can open the lid and mix the finished pilaf. Then close the lid again (if the dishes do not hold heat well, then wrap them in a towel) for twenty minutes
While the pilaf is insisting we cook the shikarope. How to do it already told in the recipe "plov from buckwheat"
That's basically it. You can impose a delicious pilaf.
Difficulty: 5/10
Cooking time: 3 hours
Servings: 10
Ingredients:
For pilaf
- rice - 1 kg,
- meat - 1.3 kg (with bones),
- carrots - 1kg,
- onions - 1kg,
- vegetable oil - 250 ml,
- garlic - 1-2 heads,
- pepper burning - 1-2 pods
- barberry - 1 tbsp,
- 1 teaspoon,
- salt - 1 tbsp. (with a slide).
For Shikarop salad
- tomato - 2 pcs.,
- bow - 3 heads,
- juice 1/2 lemon,
- olive oil - 1 tbsp. (optional),
- salt to taste,
- Spicy red pepper to taste.
PS If you do less number of servings, just reduce the number of ingredients proportionally. For a comfortable cooking plova from a kilogram of rice you will need a wok volume of about 6 liters.
Help yourself))) The pulp of garlic and pepper will perfectly suit as a spicy and hot seasoning for pilaf