Pilaf is one of the most famous and favorite dishes in the world. In the East, it is cooked over an open fire in a thick-walled cauldron. Today I cooked rice in a frying pan-a wok. I want to share with you how I make pilaf. I made pilaf from Turkey medallions with dried apricots and raisins. I'll take spices as for Uzbek pilaf. A fragrant, hearty, beautiful dish in nature will decorate the table.
Rice for pilaf MUST be soaked for 2 hours, so that the starch comes out of it and then it will be crumbly in the finished dish. Dried apricots and raisins steamed with hot water, thoroughly washed. Pilaf today I'm going to use the products medallions of Turkey. I'll cut them into long bars. The amount of meat, carrots and onions in the pilaf is always taken one to one. I took Turkey-350 g, carrots~350 g and onions~350 g. You need to prepare all the products for pilaf at once, so that they are at hand. Carrots must be cut into cubes (do not be lazy! ), bow-half-rings. Put the dried fruit in a colander, let all the liquid drain and Pat it with a paper towel. Prepare all the spices. Pay attention to the tablespoons that are in the photo. These are real large tablespoons and you need to take just that much spice. Do not exclude any spices from the dish. This is a set of spices for Uzbek pilaf. Those who do not like Zira, also do not remove it, in the finished pilaf it will "sound" wrong and without it will not be the same pilaf! So, take the spices: cumin; barberry; turmeric; garlic; chili pepper pod.
In nature, pilaf is prepared in a cauldron. I will make pilaf on a gas stove in a wok D-28 cm and height-10 cm. Turn on the fire to full, put the wok, spread the onion layer and fill it with sunflower oil. IMPORTANT! The oil should cover the onion completely. I had 175 ml (measured with a measuring Cup). Fry the onion over high heat, constantly stirring with a spatula so that it does not burn. If you burn onions, it will affect the taste of pilaf (it will not be delicious). Onions are Golden. Next, we send the pieces of Turkey, brown them and put dried fruits, mix. Fry all the same on high heat, stirring constantly. Carrot queue. Now reduce the heat to medium and fry everything until half-cooked.
Very IMPORTANT! for a delicious pilaf, prepare the right zirvak. This is what the rice will be cooked in later. Zira needs to be broken in a mortar, so it will reveal its taste in pilaf better. We send Zira and barberry to the wok, mix it, pour water so that it is higher than the contents in the wok by a finger high. It is better to take hot water. When the water boils, salt to taste and cover with a lid. Cook over medium heat for 30 minutes.
Next, spread the turmeric, garlic and chili pepper. With garlic, you need to cut a little at the bottom and exfoliate it to the maximum (see photo), so that it gives off its flavor better. We cook zirvak for another 15 minutes and it's time to spread the rice. Remove the garlic and chili pepper to a plate. We'll put it in a ready-made pilaf. Some people really like to eat this garlic from pilaf. I definitely like it! Soaked rice should be thrown into a colander, rinse well. Place in a wok and spread evenly over the top. Do not mix! The rice should be completely covered with liquid (see photo).
Add the heat slightly above average and cook until the liquid is completely absorbed into the rice. Then reduce the heat to a minimum and collect the rice with a slide to the center, pierce it in several places to the bottom with the handle of a fork or knife (see photo) and cover with a lid. We do another 20-25 minutes, so that the pilaf is cooked. Then open the lid, mix the pilaf and put the previously removed garlic and chili pepper in the center. Cover with a lid, keep on low heat for another 5 minutes. The pilaf is ready. It can be served.
This is how bright, beautiful and flavorful pilaf turned out!