Pilaf recipe with photo

→ Pilaf recipe with photo

picture - Pilaf recipe with photo

The risotto was cooked since time immemorial, but then, many years ago, in the East it was only men, experts in the intricacies of cooking "rituals". There is a legend, which says that for the first time pilaf prepared chef Alexander the great after the capture of Sogdiana. Of course, this is only a legend, but the fact that the word "pilaf" is of Persian origin and was mentioned in the biography of Alexander the great, because they treated the conqueror in Persia, it is already a fact.

In folk medicine Eastern countries pilaf thought the dish healing. It recommended that doctors with exhaustion, malaise, after a long starvation or severe disease. In our time in Iraq even offered to serve pilaf at McDonalds. And all because conservative people in the country do not want to exchange their beneficial national dish harmful fast food.

Important: to prepare the pilaf is best to use rice devir. It does not fall apart, and the pilaf will not turn to mush.

Recipe pilaf

picture - Pilaf recipe with photo

We will need:

  • meat (lamb, pork or beef) - 1.5 kg
  • rice - 1 kg
  • onions - 500 g
  • carrot - 600 g
  • cumin seeds - 1 tbsp
  • turmeric - 1/2 tbsp
  • barberry - 1 tbsp
  • garlic - 1 clove
  • red pepper
  • black pepper
  • salt
  • vegetable oil

So, cut onion straws, carrot cubes, and the meat in small pieces. Pour into the cauldron approximately 150 ml of vegetable oil and fry the onion until Golden brown. Then add meat, fry, throw in the cauldron carrots and simmer for 5-7 minutes, without covering with a lid. Add fragrant spices: cumin, barberry, turmeric, salt, pepper, mix well. Pour water so that it covers the meat. Only now cover the pot with a lid and simmer 35-40 minutes over medium heat. Washed several times in cold water the rice is poured into the cauldron, but meat is not mixed. Carefully add hot water so that it covers the rice by 2 cm, and a little pricelevel. Then cover the pot with a lid and cook until evaporated all the water. Then in the middle put the garlic and a wooden stick will make holes for steam to escape. The rice and meat are still not mixed, it can be done only after 20-25 minutes, when the risotto is ready.

Pilav can submit a salad or sliced tomatoes and onions. Eat pilaf slowly, drinking hot green tea. In the East it is usually hands, but so be it, you can use a spoon. Bon appetit!

Videoretsept pilaf

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