Pilaf is an exquisite dish of Oriental cuisine, or rather Uzbekistan. The main ingredient of pilaf is rice with spices. Each kitchen prepares its pilaf in different ways. Since pilaf was a dish of nomads, it was originally prepared in a cauldron.
Pick your recipe
You will need
-
- duck - 1 pc. (up to 2 kg);
- rice - 800 g;
- onions - 500 g;
- carrots - 400 g;
- garlic - 200 g;
- salt
- pepper - to taste;
- pork fat - 200-300 g;
- saffron - ½ tsp
Instruction manual
1
Pilaf from a duck turns out both beautiful and tasty. From indoutka this dish turns out to be more satisfying and less greasy.
2
Cook the foods. Start with a duck. Remove all skin with fat from it, cut the meat into strips, 1 cm wide. Separate the breast, wings and legs from the carcass, cut the breast into pieces, separate the hips from the lower leg. Break the carcass into 4 parts. Then cut the onion into thin rings, grate the carrots with large holes, the carrots can also be chopped, but that's how anyone likes it. Chop the garlic finely.
3
Take a metal cauldron or duckweed and melt the fat. The dishes should be well heated, for this, place portioned portions there, fry well, salt, add pepper to taste. The old duck must be poured with water and stewed until almost ready. When the water under the duck boils and the bird begins to fry - add onions to the cauldron, fry the onions and meat until golden. After adding carrots, fry for about 10 minutes. Garlic can be put together with carrots or after.
4
When frying meat with vegetables, rinse the rice until the water becomes clear. Usually in this case, rinse the rice with cold water 10-15 times. Put the rice in a pan, salt well, add saffron and fill it with cold water. Rice should be soaked while preparing meat with vegetables.
5
After the carrots have fried, drain the water from the rice and pour it into the cauldron. Pour boiling water over the rice so that the water is two fingers above the rice level. Spoon holes in five to seven places so that the water evaporates evenly. Put pilaf on the strongest fire, let it simmer on all sides. When the water with rice begins to boil very strongly, reduce the heat to a minimum and leave it for 20-30 minutes, bringing the rice to readiness.
6
After the gas is turned off, leave the pilaf under the lid for 10 minutes, let it brew. Then you can serve.
note
It is simply impossible to cook pilaf without one ingredient. This is not any other dish where you can replace something, and you get almost what you intended. Plan the preparation of pilaf in advance, purchasing products in full.
Useful advice
Instead of a cauldron, you can use a frying pan with high edges and thick walls.