There are many pilaf recipes! On the pages of there is both exotic plov and lazy plov. And now pilaf on wood. This is immediately both energy savings and the special taste of the dish, which is made on wood, is divided. Alexey Moshin in the community “Green Tourism Center Cave”.
“We kindle a rough one, put a kettle on. Cut the onion into half rings. A 6-liter pot takes 3 large onions. Lem to a pot of fragrant oil, fry the onion until light golden. Add meat, previously cut into slices (ideally lamb, but pork is also possible). Fry for 15-20 minutes over medium heat, stirring every couple of minutes.
There is also a vegetarian option, then after the onion we immediately add carrots about 0.7-1 kg.
Adding to the rogue (pilaf base - Auth.) carrots, cut into strips. The volume is the same or more than meat. We fry for another 15-20 minutes, stirring from time to time, so that the carrots caramelize, but do not burn. Add salt, just enough, given that the rice will take some of it.
We throw vision (cumin), peppers, 2-3 heads of garlic. Add water to the pickle and simmer over low heat for half an hour. Add a handful of barberry“.
After that, we wash the long rice, according to the cook, you need to achieve clean, almost transparent water.
“We take out the peppers, carefully lay the rice in an even layer, carefully fill it with water so as not to disturb this layer (I do it through a slotted spoon). The water should cover the rice for a couple of cm. Gradually reduce the intensity of the fire under the boiler. It is important not to give too much water, otherwise porridge will turn out. When the rice swells and takes on almost all the water, cover the boiler with a lid and leave to reach (on a gradually fading coal). After 10-15 minutes, serve the dish on the table, mix and arrange on plates. Here, pepper, taken from a tomboy, will come in handy for lovers of spicy“.
Let us recall the veteran of the ATO, who launched the production of canned food, which he dreamed about in the war - only meat and spices.
Source: Fakty
