Every housewife, going to cook a delicious pilaf, worrying about its friability. In fact, probably all of us at least once but experienced such unpleasant phenomenon of rice porridge with meat instead of the expected and loved in many countries of the world dishes. And then begin experiments: we try to cook different varieties of rice, several kinds of meat, try to cook like my mother advised, and so on. And often we just give up, because the result is not happy.
And what professionals say? Someone who, but certainly true chef knows exactly how to make a delicious plov, so they are sure to tell us how to properly prepare this dish. This article is slightly open you some secrets that will never worry about the unpredictability of the Eastern food. In addition, by selecting it as described in the recipe of a few sentences, you can avoid the most common errors.
Firstly, it can be any friable rice, whether it is long or round. But it is better than others parboiled absorbs the broth, so it gives many housewives cooking easier. Secondly, in any case can not be ignored by washing the grains. This must be done at least 8-10 times until the drained water is clear. It is imperative to fill in rice with cold water and allow it to thoroughly wet. In zirvak cereals need to upload using the skimmer to excess fluid from getting there.
And most importantly, learn how to cook rice properly. It needs to simmer for a couple, but the steamer is not to blame. Just fire under a cauldron to do the minimum, a layer of cereal pierce in several places to the bottom and tight-tight-fitting lid. Check the readiness of rice every 10-15 minutes, adding a little boiling water if necessary. In the last stage, when it seemed already removed from the plate, it is necessary to wrap up in a blanket and leave it for a while. This secret of making any crumbly porridge even know our grandmothers, and now it is known to you. The following describes a few options for how to make a crumbly rice, fragrant and truly delicious. Choose any recipe and improve your cooking skills!
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Crumbly pilaf of lamb and pork
Disputes over what kind of meat is best used for cooking tasty pilaf right, is a lot. Almost as much as, and around the question: "And what figure will approach more? ". Each Eastern or Asian country has in this respect the opinion. It is clear that the Muslims because of religious beliefs can not cook pork, so they decided to cook rice with lamb or chicken. But if such restrictions in your family is not, then be sure to try the recipe described below, and you will definitely be able to make a delicious risotto.
Pork (pulp) - 500 g
lamb (pulp) - 500 g
Long grain rice - 1 kg
sunflower oil for frying
onion (large) - 4 pieces
carrot (large) - 4 pieces
Garlic - 2 heads
bay leaf - 5 pieces
salt, ground black pepper - to taste
Turmeric - 1 tablespoon
This recipe, judging by the number of its ingredients, designed for a big company. But such pilaf can be cooked to a lesser extent. Just follow these proportions, trimming program. Remember that rice, meat and vegetables should be taken in the same ratio - 1: 1: 1. Then you'll have to make a crumbly rice, tasty, full-bodied and has a very appetizing appearance. Equally important is the dishes, which you will prepare. Better to take the cauldron of iron suit and a large deep frying pan.
So, first carefully wash the rice, fill it with water and leave for about an hour. Onions and carrots to clean, rinse and slice, respectively, half-rings, and fine strips. Wash meat, pat dry and cut into uniform pieces of medium size. In a frying pan, pour vegetable oil and warm it until white smoke. Put the meat, quickly fry on all sides until browned and Pour it into a cauldron. In a frying pan, send onion cutting and when it becomes golden, place the meat. Carrots can not fry, and send into the cauldron at once. Well your zirvak salt, season with spices and stir.
Drain the rice and place evenly over the meat and vegetables. Now, gently, on the wall of the cauldron, pour in the water, it should cover all of about 1 centimeter. Fire make the most of, wait for pilaf boil, then reduce temperature to medium heat setting indicators Pierce figure to the bottom in several places and cover. Cooking should be 20-30 minutes, then turn off the heat, slide the upper layer more cloves of garlic, cover with a blanket or rug cauldron and let afloat "walk" as they said in the old days.
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Crumbly pilaf with chicken
In summer, I want to eat something light, tasty and nutritious at the same time. And if we women, we can be satisfied with a vegetable salad and sandwich with cheese, the men do not come to the delight from this menu. In need of good nutrition and children. Described below recipe will satisfy all of these requirements and will not take much of your time.
chicken fillet - 400 g
Steamed rice - 1, 5 cups
carrots (medium) - 2 pieces
onions - 2 pieces
sunflower oil for frying
garlic - 4 cloves
seasoning for pilaf - to taste
salt - to taste
greens - 1 small bunch
As always, any recipe begins with the preparation of ingredients. Rinse the rice under running water until it is white, and soak. Net obsushennoe meat cut into small pieces. Vegetables, clean, wash and cut in any form. Preferably, of course, onion - half rings and carrots - julienne. But if there is no time can any other way, even using crushed float. In large kettle pour oil, how it should be warm and place the meat with the onions. Fry until the onion is translucent, and add carrots. Cooking need to golden tan color.
Everything is now pour a little water and simmer until tender zirvak, not forgetting how to salt and season it. Greens can add as immediately and directly before serving. Rice, pre-ottsezhenny also transfer to a cauldron and smooth. Do not forget to shovel holes to the bottom, as required by any recipe that water will boil away. Cooking should be on medium heat until the liquid goes into the cauldron from the surface. Now slide into the rice a few cloves of garlic, cover the kettle lid and wrap something warm. After 10-15 minutes rice absorbs excess moisture and will be crumbly and very delicious. You can mix and serve.
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Crumbly Uzbek pilaf at home
Oh, it looks nice pilaf, cook it if all the rules of Uzbek national cuisine! And how wonderful it smells! No hint of the notorious lumps, rice incredibly crumbly, almost amber. Yes, to compete with the pros - it's a losing deal. But even at home, you can cook different delicious pilaf, if you take into service here is this simple recipe.
lamb (veal) - 500 g
onions - 500 g
carrots - 500 g
Long grain rice - 500 g
vegetable oil - 150 g
Garlic - 1 clove
salt, spices - to taste
Figure wash and soak in cold water. Clean and dry the meat cut into small equal pieces. Vegetables, except heads of garlic, clean and wash. Onions cut into large cubes, carrots and simply grate if you do not want to mess with julienne. In a frying pan, pour the required amount of vegetable oil, red-hot it well and cook the meat until golden-colored for 20 minutes, remembering to stir the time to not burnt.
Then add the onion and continue to fry for another 5 minutes later specified time can pour carrots, seasoned vegetables and meat with spices and cook zirvak for 5-7 minutes. After remove the pan from the heat and carefully reload the contents into the cauldron with a thick bottom. Over zirvak evenly lay the rice, which do not forget to drain the water. Add 2-3 teaspoons of salt, someone who likes to it was a little more, and someone - to smaller, so be guided by their own preferences.
Now gently, a thin stream, pour all the water it needs to cover the rice by about 1 centimeter. If you pour less, pilaf come too dry, and if overzealous, instead of shortening will get the most notorious matted clumps. Put the kettle on the fire, wait until the contents boil and cover with lid. The temperature of the heat setting must be made a minimum, because to cook crumbly rice, couples need, not bubbling liquid. After 20 minutes, the fire can be turned off, rice reaches the desired state, covered a quarter of an hour. All stir and serve. Pilaf delicious until hot.
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Crumbly pilaf with beef
"Well, it is generally impossible to do! "- Exclaim many housewives and will be wrong. The recipe that follows is completely refute your beliefs, if you dare to try it. Indeed, this type of meat out of favor with chefs, because to cook it properly, it takes patience and time. But pilaf with beef is always delicious, it turns crumbly and rather bold. And its flavor make escape to the kitchen the whole family, and eagerly wait for an invitation to the table. No special secret recipe does not contain, so you can safely cook, culinary conquering the top!
Boneless beef - 300 g
round-grain rice - 2/3 cup
carrots (medium) - 1 piece
onion (large) - 1 piece
refined sunflower oil
salt, black pepper, bay leaves - to taste
If the number of ingredients will seem too small, it can be increased, but only in compliance with these ratios. Otherwise, the recipe is broken, and cook a really crisp and tasty pilaf unlikely. Thus, washed and cut into obsushennoe meat into small cubes of the same, put in a small saucepan and pour 1 liter of water. Boil it should be on medium heat. As soon as the foam, gently remove the broth with salt and season with pepper and bay leaf. Cooking should be within half an hour. Then remove the meat to a plate and pour the remaining fluid in the cup, you'll need it later.
Vegetables, clean, wash and chop: onion - half rings and carrots - julienne. Take a deep pan, thick-walled, red-hot in its cooking oil, put the meat, add the carrots and sauté not a medium heat for 5 minutes. Then pour back the onion and cook for another minute 3. At the same time on another burner boil water. Quickly rinse under running water, rice, drain the well and send to the meat and vegetables for roasting. This will take 3-4 minutes.
After a specified time, and pour all the boiling broth in which the meat is cooked. In total, you should take 250 ml of liquid, not more. Cover the pan with a lid and simmer on low heat until the water evaporates. In no case do not stir the rice and zirvak. The first 15 minutes, even under the cover to look impossible, but then watch liquid level caving to the bottom of the pan. Once you see that the gravy is not, turn off the burner and leave the risotto on a warm plate even minutes 10. Serve better with cabbage salad and fresh vegetables.
Each recipe is described in this article, it has its own characteristics, allowing to cook a delicious pilaf correctly and make rice crisp. If you carefully follow all recommendations, the dish will please you with its appetizing appearance and rich taste. As you can see, it is not necessary to blame for the failures of the rice varieties, as is usually done many housewives. Much more important is the observance of the algorithm cooking pilaf and selecting the right balance of meat, cereals and vegetables.
But with spices could and should be experimenting. If you want to get a nice golden color of rice, add a little saffron, as is customary in Asia. The local cooks put as cumin and Barberry. Seasoning, traditionally used in Europe, is composed of paprika, black pepper, cumin, onion and garlic. Dish with her taste will be different from Asia. Try looking for their own combination of spices, do not be afraid to experiment, and then the delicious pilaf will be your culinary "ridge"!