Well, I finally managed to get to the pilaf "without meat". Yes, and the post is also in the yard, so everything came together and..., in General, Marat Abdullayev's story about pilaf with quince came across very appropriately. And he always writes beautifully and deliciously, and even the weather in the yard is spring, these factors all contributed to it.
Instructions
- Almost everything you need is in the picture. I took half a kilo of basmati rice. Raisins on a hundred grams and apricots as much. Uruk - this is my already creative addition to the recipe described by Marat.
- Rice must be washed well. Very well need to wash. I began to use the advice of the Elder one last time. In practice, I was convinced that he was right. First, soak the rice for half an hour in warm water. It's nice to be so warm. Eighty degrees. And only then washed. And as he washed, again filled the same with water and set aside. Let it stand for a while.
- Dried fruits. Here, of course, you need to take the choicest. Don't even doubt it.
- Wash and fill with hot water. Let them bathe, too, until it comes to them.
- Quince. After you peel the quince, cut one into slices. I've tripled every quarter. And the second (actually I had two more) is like this. I thought at first that I had cut it too big, but then I was sure that I had done everything correctly. If the pieces were smaller, they would probably have been cooked.
- And fill all these pieces with hot water. Note that I started with this operation. I did this for a simple purpose. So that the water from the quince would take more of the taste and aroma of quince. Why-later you will understand and agree with me.
- Start cooking. We heat the cauldron and pour vegetable oil into it. Two hundred grams. What oil should I take? Matter of taste. I took it from the grape seeds. And the mix turned out because there were less than a hundred grams left in one bottle. I had to add from the second one.
- As soon as the oil is hot, send to the cauldron part of the quince, which is cut into slices. The reaction will be violent-take care of your hands.
- Constantly, but very delicately, we mix the quince. Fry, in General. That was beautiful and the taste of the quince will be very interesting. I couldn't resist eating one. It was very interesting. Quince, of course, is removed from the cauldron and also set aside until the right moment.
- Then-traditionally. First I sent the onion to the cauldron. Although Marat advised to start with carrots. But it was probably a stereotype and a habit that worked for me. In General, as the onion becomes opaque, send the carrots to the cauldron and constantly stirring …
- ... fry it with onions to the already known state "until the carrot hangs its legs". In General, the carrot should be fried until soft and elastic. The fire under the cauldron is already much "below average".
- Then the quince goes to the cauldron. The part that's in pieces. Stir a little, not even deep fried, as well protoplasm.
- Dried fruits in the cauldron I put already with the water in which they were..., in General, together with it and laid out.
- Delicately, I will not get tired of repeating this moment, from the bottom, trying not to crumple anything, mix and wait until the cauldron begins to sizzle again. The water is cold, anyway. And then give it ten minutes to sweat. Fire is the same. «Below the average».
- Spices. Barberry, Zira (and what is pilaf without them?), and turmeric. And then mix well.
- And then pour the water into the cauldron. The one with the quince in it. This water I have formed about two liters. A little ahead of time, I will say that I did not add more water. It was enough to cook zirvak and rice.
- Zirvak to cook "as always". On a small fire, to prevent strong boiling. So ... lazy bubbling. Salt, too, as usual, salt zirvak. Until lightly salted. A couple of heads of garlic in a zirvak to drown - it will not be superfluous. I cooked zirvak for forty minutes. Then I tried quince and so on. You know, everything is very high-quality "overgrown" and imbued with the "plov" spirit. Even, Stalik is right, saying in his video about such pilaf that there was a real feeling that we cook ordinary pilaf ... with meat.
- Rice. Drain the water and put the rice with a slotted spoon on top of the zirvak. Don't forget to align. Before laying the rice, do not forget to remove the garlic from the cauldron.
- In the process, it is necessary to slightly stir the rice without going deep, and then level it again. Minutes through fifteen-twenty (from rice and temperature depends) very advise to pierce the entire layer of pilaf, to the bottom of the cauldron. To allow the rice and zirvak to soak better and the water to evaporate.
- As soon as the rice reaches the state of "almost ready" and the water is almost all evaporated, we traditionally collect the "hill". We bury the garlic in it, cover the hill with slices of fried quince.
- And cover the slide with a bowl. Cover very tightly so that nothing escapes from under the lid. There is no longer any fire under the cauldron. So the embers. Well, you can throw a few splinters. Twenty minutes, at least, it is necessary to bring the pilaf under the bowl.
- Somehow it will be under the bowl. Remove the garlic and quince from the top and gently mix the pilaf.
- Ah exactly here is.I got what I wanted. We like risotto, but not too dry. But the friability of the rice has not gone away. It turned out very tasty. Taste? Of course-sweet. But not sweet, namely-a kind of gentle sweet note. By the way, if you abstract from fasting, i.e. lean food, for example, for a" children's " table, this pilaf will be very appropriate!
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