Основная сложность в приготовлении национальных блюд – отсутствие единой рецептуры. Есть только общие принципы и особенности технологии. Плов любят все, а разновидностей плова невероятно много. И если знать некоторые секреты, то можно приготовить настоящий «правильный» плов, а не просто кашу с мясом. Особенно сейчас в пост популярностьб пользуется pilaf without meat. His often prepare those who lead a healthy lifestyle.
1. Рис, главная составляющая плова. Идеальным для плова будет сорт Девзира, у него довольно специфический красно-коричневый цвет. Подойдут и другие твёрдые сорта среднеазиатского риса – лазер, аланга, басмати.
2. Ideal for meat plov - mutton average fat content. Meat must necessarily be with a bone. It roasting bones in fat afloat gives its distinctive, rich yellow color.
3. Carrots and onions should be plenty. Carrots by weight is taken as much as rice, onions, you can take a little less. Onions cut into half rings, and quite large. Carrots very fine shred, and that it is in the process of cooking has spread not, it should be sprinkled with lemon juice and sprinkle with a little sugar.
4. pilaf preparing mainly in fat. Some advise to cook exclusively on mutton fat both interior - it's not quite true, as the result is too bold, and ready pilaf almost instantly freezes. Ideal would be refining sunflower oil with added sheep fat or mutton fat.
5. Spices. The main seasoning for pilaf is Zira, just need a whole head of garlic, hot pepper and a bit of barberry - it will be enough.
We proceed to the preparation. For 6 servings, we need:
• 1 kg. rice varieties devzira (before cooking it should be well washed);
• 1 kg. lamb on the bone;
• 150 gr. of vegetable oil and 100 g. mutton fat;
• 1 kg. carrots and as many onions;
• Zira about 1.5 tsp (Other spices if desired);
• The head of garlic;
• Sol.
Cooking:
• All products chop - chop carrots, onions cut into half rings, meat cut from the bones and chop, chop the bacon;
• seemed like a good warm up, and then pour oil into it, when the oil heats up well to fry bacon in it, and then bone. At this point, add a little cumin;
• Bones and remove the fat, and the fat fry the onion and carrot;
• When the onions become golden - add the meat and fry;
• After 10 minutes, topped up with a liter of warm water, good salt and we place the remnants of spices - we get the »zirvak»;
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• About half an hour zirvak boil, carefully lay figure, if the liquid is not enough, it can be topped up;
• Gradually reduce the heat, and when the rice is almost ready to cover with a lid, tuck the edges with a towel, reduce the heat and leave to languish for another half an hour;
• Ready pilaf can be mixed.
If you follow these tips, you'll have a delicious, aromatic and moderately bold »correct» pilaf.
