The author posted a question in Food, Cooking
How do you make pilaf? and got a better answer
Response from Антон Владимирович[+++++]
Response from 0[+++++]
tasty
tasty
Response from 0[+++++]
text me, I'll send you the recipe.
text me, I'll send you the recipe.
Response from 0[+]
BY HAND! Take the rice and the cookbook.
BY HAND! Take the rice and the cookbook.
Response from 0[+++++]
i do it in layers Roast meat, saute then onions then carrots spices, tomato paste rice, pour boiling water add garlic slices bring to boil and turn down heat not stir when cooked stir after cooking
i do it in layers Roast meat, saute then onions then carrots spices, tomato paste rice, pour boiling water add garlic slices bring to boil and turn down heat not stir when cooked stir after cooking
Response from 0[+++++]
Go to Uzbekistan and they say it's the best there:
Go to Uzbekistan and they say it's the best there:
Response from 0[+]
write me the recipe
write me the recipe
Response from 0[+++++]
500 gr. fatty meat - beef, pork, lamb - 300 gr. carrots - 150 gr. vegetable oil - 500 gr. rice - 1 onion - 1-2 heads of garlic - seasoning for pilaf - milled paprika, zira, turmeric, barberry, ground red pepper - salt Heat cauldron or cauldron on high heat, pour oil and heat until it gives off a white-hot smoke. Then put rings of onion into the cauldron, and fry until golden. Then add large pieces of meat, and fry until crusts form, then add carrots, chopped into julienne pieces and fry all together for another 10 minutes. Then pour boiling water so that the meat was covered by 1.5-2 cm, add spices and salt to taste, and cook over low heat for 15-30 minutes. Then put in the broth peeled garlic heads, pour evenly washed rice, pour the boiling water so that it covered the rice for 1 cm. Continue to cook the pilaf, without stirring, over high heat until the rice is half cooked; then reduce the heat, collect the rice in the cenntre of the cauldron, cover with a plate and the cauldron with a lid, and continue to cook on low heat for another 10 minutes. Ready pilaf let stand for a while, remove garlic, then stir the pilaf, When serving, decorate the dish with garlic, pomegranate seeds and fresh herbs. Green tea and an Uzbek flatbread will go nicely with the pilaf.
500 gr. fatty meat - beef, pork, lamb - 300 gr. carrots - 150 gr. vegetable oil - 500 gr. rice - 1 onion - 1-2 heads of garlic - seasoning for pilaf - milled paprika, zira, turmeric, barberry, ground red pepper - salt Heat cauldron or cauldron on high heat, pour oil and heat until it gives off a white-hot smoke. Then put rings of onion into the cauldron, and fry until golden. Then add large pieces of meat, and fry until crusts form, then add carrots, chopped into julienne pieces and fry all together for another 10 minutes. Then pour boiling water so that the meat was covered by 1.5-2 cm, add spices and salt to taste, and cook over low heat for 15-30 minutes. Then put in the broth peeled garlic heads, pour evenly washed rice, pour the boiling water so that it covered the rice for 1 cm. Continue to cook the pilaf, without stirring, over high heat until the rice is half cooked; then reduce the heat, collect the rice in the cenntre of the cauldron, cover with a plate and the cauldron with a lid, and continue to cook on low heat for another 10 minutes. Ready pilaf let stand for a while, remove garlic, then stir the pilaf, When serving, decorate the dish with garlic, pomegranate seeds and fresh herbs. Green tea and an Uzbek flatbread will go nicely with the pilaf.
Response from 0[++]
Heat oil in cauldron. Then you throw chopped meat, fry it lightly and throw chopped onions and parboil it too. Pour washed rice, cover with chopped carrots and pour water on top. The water should cover the carrots by 1-1,5 cm. Salt to taste. Depending on pilaf add garlic or raisins or dried prunes. All this on low heat. Stir with the herbs only when the rice is ready
Heat oil in cauldron. Then you throw chopped meat, fry it lightly and throw chopped onions and parboil it too. Pour washed rice, cover with chopped carrots and pour water on top. The water should cover the carrots by 1-1,5 cm. Salt to taste. Depending on pilaf add garlic or raisins or dried prunes. All this on low heat. Stir with the herbs only when the rice is ready
Response from 0[+++++]
pilaf was invented by Alexander Macedonian chefs. their recipe: lamb with bone fried in oil after laying a layer of grated carrots and then the rice poured water a couple of inches above the rice and stewed over low heat until done without stirring. spices to taste but in their recipe necessarily included barberry. bon appetit!
pilaf was invented by Alexander Macedonian chefs. their recipe: lamb with bone fried in oil after laying a layer of grated carrots and then the rice poured water a couple of inches above the rice and stewed over low heat until done without stirring. spices to taste but in their recipe necessarily included barberry. bon appetit!
Response from 0[+++++]
rice - 1 kg, any meat - 0,5 kg, curry seasoning, raisins - 0,2 grams, prunes - 100 grams, apricots - 150 grams, honey - 1 spoon, amaretto or coffee brandy - 3 tablespoons, onions - 1 pc, potatoes - 5 pcs, 1 egg. Boil some rice in chicken broth, salt it, add butter and curry spice to the pot. Cut the meat into slices and fry with the finely chopped onion, until golden. Put everything into a saucepan and stew over medium heat, pouring the broth over the meat. Rice put on a colander, rinse with hot water and let it drain. In another saucepan, slice the potatoes into thin slices and pour the egg on top. Heat the whole thing until the egg is cooked. Put the rice carefully into this pan. Soak the raisins, scald them with boiling water, and place them on top of the rice, stirring them together. Let stand on low heat for 30 minutes. Soak dried apricots and prunes, scald them and put them into a pan with the meat right before the end, and pour cognac or amaretto and honey in it. Simmer all together for about 3 minutes, then turn off. Place a heap of rice in a dish, make a hole and pour the meat gravy over it, pouring it all over the rice so it soaks in.
rice - 1 kg, any meat - 0,5 kg, curry seasoning, raisins - 0,2 grams, prunes - 100 grams, apricots - 150 grams, honey - 1 spoon, amaretto or coffee brandy - 3 tablespoons, onions - 1 pc, potatoes - 5 pcs, 1 egg. Boil some rice in chicken broth, salt it, add butter and curry spice to the pot. Cut the meat into slices and fry with the finely chopped onion, until golden. Put everything into a saucepan and stew over medium heat, pouring the broth over the meat. Rice put on a colander, rinse with hot water and let it drain. In another saucepan, slice the potatoes into thin slices and pour the egg on top. Heat the whole thing until the egg is cooked. Put the rice carefully into this pan. Soak the raisins, scald them with boiling water, and place them on top of the rice, stirring them together. Let stand on low heat for 30 minutes. Soak dried apricots and prunes, scald them and put them into a pan with the meat right before the end, and pour cognac or amaretto and honey in it. Simmer all together for about 3 minutes, then turn off. Place a heap of rice in a dish, make a hole and pour the meat gravy over it, pouring it all over the rice so it soaks in.
Response from 0[+++++]
Wily pilaf 300 gr. pork, 200 gr. mushrooms, rice, carrots, bell peppers, tomatoes, vegetable oil, onions, parsley, dill, garlic, red pepper, black pepper, salt. Fry the meat in butter in a pan. Add some water, maybe some tomato paste, and let it stew for a while. In the meantime, chop tomatoes, onions, grate carrots, chop peppers and add all this to the meat. Again, let it stew for a while. In the meantime, wash the rice and add it to the meat, season with spices and salt. Put it all under a lid and let it stew until tender. Five minutes before it is ready, squeeze in garlic. Again, simmer until tender. After that, add the chopped greens.
Wily pilaf 300 gr. pork, 200 gr. mushrooms, rice, carrots, bell peppers, tomatoes, vegetable oil, onions, parsley, dill, garlic, red pepper, black pepper, salt. Fry the meat in butter in a pan. Add some water, maybe some tomato paste, and let it stew for a while. In the meantime, chop tomatoes, onions, grate carrots, chop peppers and add all this to the meat. Again, let it stew for a while. In the meantime, wash the rice and add it to the meat, season with spices and salt. Put it all under a lid and let it stew until tender. Five minutes before it is ready, squeeze in garlic. Again, simmer until tender. After that, add the chopped greens.